Make yogurt at home
By VicentaLakin
Speaking of yogurt, most people do. Not only is there as much protein as milk, but it is also one of the first foods for calcium. Compared to milk, yogurt is fermented and has a wealth of fungi, which, when consumed, promotes intestinal creeping and constipation. However, there are many types of yogurt in the market, some of which are not yoghurt, and some are mixed with unknown additives, preservatives, etc., which are expensive and not safe. Home-made yogurt is very simple. It's possible to use raw yogurt or fungus as a reference. As for tools, it is possible to keep them warm. Without yogurt, ovens, electric dishes, etc。
Recipe Recommendations
- pure milk 200 grams
- old yogurt 50 grams
- white sugar 20 grams
- milk fragrance
- steamed
- ten minutes
- simple
Steps for Make yogurt at home
1
200 grams of pure milk, 50 grams of raw yogurt, 20 grams of white sugar。
2
Pour milk into the milk pan, mix it evenly with sugar, and heat it up to melt it. ♪ Sugar can grow and fall ♪
3
When the temperature of milk drops to about 40 degrees. If you don't have a thermometer, touch the bowl with your hand, it's almost or a little warm, it's only so low and so high that it burns the fungus from yogurt
4
add 50 g yog yogurt evenly。
5
Packagings are placed in rolling water, at high temperatures, disinfected, and placed in sour milk。
6
Temperatures are poured into the electric cooker, debugged to the thermometer, keeping the temperature in the pot at around 37 degrees and immersing containers with yogurt in the hot water. To keep the milk mixed liquid fermented in a balanced temperature
7
Six hours, if the yogurt turns into a thicker state, it's ready, and if it doesn't, then it's in for another one to two hours, until you reach your satisfactory concentration。
8
The made yogurt can be eaten immediately or put in freezers. It tastes better to join the preferred fruit and grain mix。
9
The children are very fond of eating, and care is taken that yogurt is suitable for a child over one year of age, that a child under one year of age is not allowed to eat, and that the baby's stomach is not mature enough to adapt to yogurt。
10
Homemade yoghurt is easy to eat, food is safe, no thickening, etc. When milk is fermented, it contains twice more fatty acid than raw milk, which is more easily digested and nourished。Make yogurt at home Make Tips
1. Ensure that the pre-fermentation container is free of water, oil and bacteria, which would otherwise affect the final outcome of yoghurt fermentation; 2. The proportion of fine sugar can be added to or reduced by personal preference for sour sweetness; 3. A strong inner urchin can keep milk warm and fermented when the power is shut down because of its warm effects; 4. A well-prepared yoghurt can be placed in the fridge to keep it cold, and the flavor will be much better; 5. good yoghurt must be stored in cold storage, after the best three days; 6. Water must be injected into the bowl to reach the eight-point point of the bowl, not too much water to float, and not too little water, so that the heat of the impregnated water is uneven that the warmth below is easily affecting the quality of the product。