Homemade yogurt
By VicentaLakin
I'm often asked why my own yogurt didn't coagulate? How do yogurt get a thick, smooth taste? In fact, two steps in the operation are critical, and the secret to making is that white can make a 100% success of yogurt in the kitchen and learn not to go outside and buy it again. A small cup of fermented yogurt with a little taste at the supermarket, which makes its own good nutrition, saves a lot of money. My son and I have always liked yogurt, and the gentleman never used to drink yogurt, and now he's following it. Mr. Señor came home several hours before work, and I handed him a frozen yogurt, saying that the yogurt was a little different from the old yogurt, and the yogurt was thicker and smoother than the old yogurt. Little yogurt guys must be curious how they do it. Let's see what we've got here
Recipe Recommendations
- pure milk 1900 ml
- light cream 100 ml
- bacterial powder 2 grams
- fine sugar 50 grams
- sweet and sour
- burn
- several hours
- simple
Steps for Homemade yogurt
1
First of all, I used boiling water to boil containers, which had to be high temperature-resistant, which could be used by dry water, or by ovens for high temperature disinfection with a temperature of 150 degrees for 15 minutes。
2
Then we'll get the food we need, light cream, pure milk and fine sugar。
3
The cream is then poured into the milk pan, which makes the sour cream taste better, and the dieting partner does not recommend light cream。
4
Add an appropriate amount of fine sugar blended evenly, a small fire boiled to melt, a small bubble on the edge would turn off the fire, and a fine sugared yogurt would taste sour and sweet。
5
When the light cream is released to a mild temperature, the bacterial powder is poured into a small bowl, with 2 grams of bacterium powder added to 100 ml of milk and then evened with the remaining milk. Many small partners have failed in this step, and the bacterial powder and milk have not been sufficiently synchronized, resulting in sour milk not condensed。
6
The milk, which has been added to the bacterial powder, is poured into the light cream, evenly mixed, so that the temperature of the liquid cannot exceed 40 degrees, or else it is easy to fail。
7
I've got six glasses and four bottles of glass in it。
8
Because the glass container had no lid, I sealed the bottle with tin paper。
9
A glass container filled with yogurt is placed in the oven, preheated to 40 degrees, fermented in a card fermentation box for a fixed period of eight hours, making yoghurt from a fermentation box would be much better than the yoghurt made from the oven, and this step is also key to affecting the yogurt taste。
10
This tastes better when yogurt is taken out and cooled after eight hours and then put in a freezer for four hours。
11
It's good to eat with jam, cereal or nuts。
12
Good yogurt. NiceHomemade yogurt Make Tips
One, you don't like sugar. 2 Milk is recommended for good quality, high protein content and better taste。