Homemade yogurt
By VicentaLakin
In other words, I haven't bought expensive and uneconomical old yogurt since the old yogurt wave. Consider that most of the yogurt sold now contains gel or denser, rather than "old yogurt" or "frozen yogurt." But what if I want to eat healthy yogurt without additives? So, without hesitation, we lost a yogurt machine, and every day we could eat homemade old yogurt. Handmade, old yogurt looks like tofu, tastes fine and smooth, and its nutritional value far exceeds that of fresh milk。
Recipe Recommendations
- milk 500ml
- yogurt powder
- milk fragrance
- skills
- several hours
- simple
Steps for Homemade yogurt
1
Preparatory material: two boxes of milk, eugenic powder。
2
First, it washes the urchin, then wipes the urchin。
3
Let's heat milk up to about 40 degrees, just a little warm. They pour pure milk and half a pack of eugenic powder or a 1/310 market offering yogurt into their guts。
4
It's evenly mixed with disinfected chopsticks。
5
Cover the lid, place the urchin in the yoghurt body, and turn on the power supply for approximately 8-12 hours。
6
I usually make yoghurt before I go to bed at night, pull the yogurt out of the power the next morning and put it in the freezer after cooling。
7
It tastes delicious when you drink honey or jam。Homemade yogurt Make Tips
1. Heating the milk to about 40°C creates a favorable temperature for lactic acid bacteria fermentation.
2. The inner pot must be disinfected and dried thoroughly; otherwise, it will contaminate the milk and cause the fermentation to fail.
3. Homemade yogurt is set, but it becomes thick when stirred. Unlike commercial yogurt that contains thickeners or pectin, homemade yogurt is the best as it is all-natural.
4. If you don't have yogurt starter (lactic acid bacteria powder) at home, you can also use 1/10 of a store-bought plain yogurt as a starter. However, it is not recommended to use fruit yogurt as a starter, as it will affect the quality of the final product.