Qinghai Old Yoghurt
By VicentaLakin
Recipe Recommendations
- fresh milk 600 ml
- yogurt 200 ml
Steps for Qinghai Old Yoghurt
1
Pour the milk into a pan, preferably a stainless steel pan, boil it, and set aside to cool.
2
Change the pot again, put in the bowl and cup used to make yogurt, add water to cover them, and boil with boiling water for 2-3 minutes to disinfect
3
After the milk cools, cool it to about 30 degrees. Pour 200 ml of homemade yogurt into it and stir well. The old yogurt in Qinghai uses the yogurt from the day before as a starter, not the yogurt bacteria we use.
4
Pour the evenly stirred milk into a disinfected container, place it in an electric rice cooker, use the fermentation temperature to keep the temperature warm, adjust the temperature at my home to 35 degrees, and incubate it for 6 hours. After curving, put it in the refrigerator and quickly cool it to about 6℃. Storage at this temperature for 12 hours provides the best taste and nutrition.
5
Look at the prepared yogurt. These have not been refrigerated yet and will be thicker after refrigeration.
6
Although it hasn't been refrigerated yet, the consistency is okay. Let me turn over a bowl and see if it won't fall out. Hehe, this is the only point that the imitation version looks like it. This time I made plain yogurt without adding anything. There was no sugar. Feel free to add whatever you want when eating. The photos are also completely pure and no decoration is needed.
7
Another close-up productQinghai Old Yoghurt Make Tips
My rice cooker has a thermal insulation and fermentation function. It can't be done without this function. The temperature of the ordinary thermal insulation function of rice cookers is between 60 and 70, but it can't be used to make yogurt.