Is it necessary to use a yogurt maker to make yogurt

No, there is a family practice (1) Buy 1 bottle of sour milk as a strain first, 1 bottle of sour milk can be inoculated with 5 bottles of fresh milk.

2) Boil and sterilize the empty bottle and use it cold.

3) Heat and boil fresh milk for 1 2 minutes, add 8% to 10% sugar in the boil, boil the sterilized milk, and cold it to 40 43 degrees C for inoculation.

4) Pour the 1 bottle of sour milk into 5 sterilized empty bottles, and immediately pour the sterilized fresh milk into the 5 bottles, stir it, and then cover.

5) Put it at a temperature of about 35 degrees C for fermentation (if there is really no condition, you can use a clean gauze or plastic bag to wrap the stirred and covered bottle of milk, and put it on the stove to ferment), after about 4 6 hours can form a clot (similar to tofu flower), then it can be moved into the refrigerator to freeze, and it can be drunk on the second day. If you want to make kefir continuously, you can use the kefir you made 1 day before as the culture.

To make sour milk, if there is no fresh milk, milk powder can be used, and it is prepared by heating water according to 1 to 7 8 and boiling for sterilization.

Do you still need a yogurt maker to make yogurt? No, every household has it, and it is affordable to eat, and you don't have to buy yogurt anymore.

There's no need to make such a big investment.

At home, you can bake cakes in the earthen oven.

As long as you know how to do it, you don't need a special machine.

1. It is not very safe, and homemade yogurt can be made without additives. That doesn't mean homemade yogurt is safer, though. Because, homemade yogurt needs to be fermented, and fermentation needs microbial involvement.

2. Because there are also a large number of bacteria in the environment, the raw milk and fermentation equipment must be sterilized before fermentation. However, homemade yogurt in an ordinary home environment is basically unable to guarantee strict sterilization conditions.

3. Friends who have made yogurt should know that the yogurt we make ourselves is worse in taste than the yogurt we buy outside, because homemade yogurt needs to be fermented in an environment of 42C and 45°C, which is the most suitable growth temperature after mixing Lactobacillus bulgaricus and Streptococcus thermophilus.

1. It is best not to open yogurt frequently when fermenting, many people like to open it to see the effect when making yogurt, or stirring it, which is not the right practice, which will affect the effect of yogurt fermentation.

2. Milk containing antibiotics cannot be used as yogurt raw materials, so when choosing dairy products, you must pay attention to which ones contain antibiotics.

4. To see whether the yogurt is successfully fermented, it is usually to see that the yogurt is semi-solidified, the surface is white and smooth, and there is a milk flavor.

5. Generally speaking, the shelf life of homemade yogurt is not very long, only 2 3 days, if you don't eat the flowers at one time, it is best to put it in the refrigerator to keep it fresh.

The harm is really great.

If the yogurt made each time is used as an introduction, it is impossible to ensure complete sterility in home operation, which will lead to more and more miscellaneous bacteria and harm to the human body.

Homemade yogurt is not necessarily safe, because it is difficult to have strict fermentation conditions in the home environment, homemade yogurt may be improperly fermented, and may even be contaminated with harmful microorganisms, so homemade yogurt is not necessarily safer than commercially available yogurt. Far from being healthier, homemade yogurt is a health threat and can even cause food poisoning.