Is it OK to drink homemade yogurt How to make homemade yogurt?

Notes:

1 The strain yogurt used should not be made with fruit ingredients, let alone fruit-flavored yogurt.

2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure, if the temperature is too low, it will cause slow fermentation, so as not to be hot to the touch.

3 Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of the heat preservation is too high, and the rice cooker must be powered off when the heat preservation is fermented. If you make yogurt in winter, you can put a porcelain cup on the heater to leaven.

4. Porcelain cups with lids are best for fermentation vessels, and hard plastic cups are also available, but if the quality of the cups is not up to standard, it is easy to deform when heated and sterilized. The lid is very important, lactic acid bacteria are anaerobic bacteria, and an oxygen-free environment is more conducive to fermentation.

5 It is best not to use disinfectant solution for container sterilization, because if it is not rinsed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heat sterilization is the safest method.

6 Anti-milk (containing antibiotics) or reduced milk (reduced milk made from milk powder) are not suitable raw materials for making yogurt.

7. Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, it smells milky, if you are not afraid of fat and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

8 Homemade yogurt has a shelf life of 2-3 days.

Homemade yogurt can cure diabetes if you drink it for a long time without sugar!

I've worked in a hotel, and I don't know it's safe for you to say? But I've seen you not make your own yogurt.

The first time I made it at home, I had to buy a bottle of yogurt from outside as an introduction, that is, the culture. This bottle of yogurt is 200 grams, which can make 4 bags of fresh milk.

Note: The ratio of yogurt to fresh milk is 1:4. That is, a bottle of 200 grams of yogurt can be paired with 4 bags of 220 ml of fresh milk.

We also need to prepare white sugar, and the proportion of white sugar is generally used with such a spoon, a bag of milk and a spoonful of sugar are fine.

First of all, boil the milk. It is emphasized that the pot must be pure and clean, and it is okay to use aluminum pots, stainless steel pots, and absolutely no iron pots and no oil. Otherwise, the yogurt made is easy to spoil in the book pants silver.

When the milk is about to boil, put sugar, if you put it first, it will be paste, this ratio is a bag of milk and a spoonful of sugar. After adding the sugar, stir constantly to avoid sticking the pan. When the milk is boiling, turn off the heat.

After turning off the heat, you have to dry it, and let it dry to about 40 degrees. This time we use a pressure cooker to make water. Use the time to dry the milk to make water in the pressure cooker, so that when the milk is dried to about 40 degrees Celsius, the water in the pressure cooker will also just boil to about 40 degrees Celsius.

When the milk is drying, one must not go away, and must constantly touch the pot. If the milk is too cold, it doesn't ferment, and if it's too hot, it kills the yeast. So how can you master this temperature?

If you're a novice, you might as well use a well-washed thermometer. When you have experience, you can feel it with your hands, and when you put your hands on the pot, just when the state banquet is not hot, the temperature is almost 40 degrees Celsius. Then pour the yogurt inside.

When pouring the yogurt into it, be sure to stir constantly and stir well. Stir well and pour the milk into the bottle, but the bottle must be clean. Then tighten the lid tightly.

The bottle of milk has been filled, we now look at the water in the pressure cooker, the water temperature is also required, it must be hot, and the hand is not hot inside.

The temperature of the water in the pressure cooker is also required to be about 40 degrees Celsius, you can use a thermometer to measure it, or you can feel it with your hands, and you can turn off the heat when your hands feel hot but not hot. Then put the bottles all in the pressure cooker. Next, close the lid of the pressure cooker tightly and press the safety valve.

Be careful, don't**, simmer for two hours and you'll be fine. After 2 hours, the yogurt is ready to come out of the pan, let it cool and put it in the refrigerator, and take it as you go.

The first time we do it, we need to buy a bottle from the outside to make an introduction, and then we can use our own yogurt as an introduction, but we can only use it 6 times at most, and then buy a new bottle for the 6th time to ensure quality and quantity.

1. It is good to eat homemade yogurt often.

2. Yogurt can promote the secretion of digestive juices and increase gastric acid, so it can enhance people's digestion ability and promote appetite.

3. The lactic acid in yogurt can not only transform the weak acidic substances in the intestine into weak alkaline, but also produce antibacterial substances, which has a health care effect on the human body.

4. According to Mexican nutrition experts, regular drinking of yogurt can prevent cancer and anemia, and can improve psoriasis and alleviate malnutrition in children.

5. When making acid milk preparation, some cavity bright lactic acid bacteria can synthesize vitamin C, which increases the content of vitamin C.

6. During pregnancy, yogurt provides vitamins, folic acid and phosphoric acid in addition to providing necessary energy; In women's menopause, it can also inhibit osteoporosis caused by calcium deficiency; In old age, eating yogurt every day can correct the nutritional deficiencies caused by a partial diet.

Good! Of course, the utensils used should be washed and disinfected in place; And go to buy regular lactic acid bacteria inoculation and ferment at the right temperature.

Because most of the yogurt bought is filled with additives to reduce the cost (some additives are harmful, some are useless), of course, there are also unfilled, but the cost performance is still not high. If you have the conditions and like to drink yogurt, I highly recommend homemade.

Yes, you just need to clean it properly.

It is recommended that you use yacon mushrooms There is no need for any devices The bacteria are naturally fermented One bag of milk a day is still very good haha.

Personally, I think it's better to buy a supermarket ready-made, which is more convenient and very hygienic.

If you don't have experience, don't do it, otherwise you'll have diarrhea.

Homemade yogurt is very sour and can't be drunk, and it will cause diarrhea if you drink it.

Supplements: Homemade yogurt preparation:

Ingredients: 100ml plain yogurt, 500ml fresh milk, appropriate amount of sugar, a clean and sealed container

Production method: 1. Place the yogurt at room temperature for 2-3 hours to restore the activity of the lactic acid bacteria in the yogurt;

2. Add an appropriate amount of sugar to fresh milk, and quickly cool it to about 40 degrees after boiling and sterilization;

3. Put yogurt in the container first;

4. Add milk and stir well;

5. Seal the lid with plastic wrap;

6. Put it at a temperature of about 38-40 degrees for fermentation, put it in a cool place at room temperature in summer, pour it into a thermos flask or vacuum cooker to keep warm when the temperature is low, or use a rice cooker (turn the rice cooker to the heat preservation gear to heat it to below 40 degrees, remove the plug and put it into a container containing milk); ‍

If you have that kind of taste, it will be bad, and you will have diarrhea if you drink it. Homemade delicious and nutritious yogurt.

Ingredients: 100ml plain yogurt, 500ml fresh milk, appropriate amount of sugar, a clean and sealed container

Production method: 1. Place the yogurt at room temperature for 2-3 hours to restore the activity of the lactic acid bacteria in the yogurt;

2. Add an appropriate amount of sugar to fresh milk, and quickly cool it to about 40 degrees after boiling and sterilization;

3. Put yogurt in the container first;

4. Add milk and stir well;

5. Seal the lid with plastic wrap;

6. Put it at a temperature of about 38-40 degrees for fermentation, put it in a cool place at room temperature in summer, pour it into a thermos flask or vacuum cooker to keep warm when the temperature is low, or use a rice cooker (turn the rice cooker to the heat preservation gear to heat it to below 40 degrees, remove the plug and put it into a container containing milk);

7. After about 8-10 hours, a clot may form (similar to tofu flower), at this time, it can be moved into the refrigerator for refrigeration, otherwise the yogurt will become more and more acidic if it continues to ferment, and sometimes it will come out of the water.

When it's done, take it out and taste it, it's thick and delicious. You can also add some fruit cubes, and it will become fruit yogurt in the refrigerator for two hours. During this time, I especially like to eat the flavor of the smear, and I also made the smear yogurt.

Tips: 1. Use a bowl for yogurt (glass is recommended). Yogurt oxidizes with metals or some plastics, so you must not use a metal container.

You don't know which materials won't react in plastic containers, so you can still use glass containers for safety points, and ceramic ones can also be.

2. The lactic acid bacteria in yogurt play the role of an introduction, the most suitable fermentation temperature is 38-40 degrees, if the temperature is too low, the activity will be low, and if the temperature is too high, it will lead to the death of lactic acid bacteria.

3. All the utensils for making yogurt must be sterilized, otherwise the yogurt may contain miscellaneous bacteria, which can be sterilized by boiling in boiling water or in the microwave for a few minutes.

4. Yogurt must be closed during the fermentation process, otherwise the pathogenic bacteria in the air will ferment together.

5. Personally, I think that the yogurt made by ternary milk + Yili original yogurt is the most delicious, and it is better than Yili yogurt itself.

1. All homemade yogurt is not sour, so it is best not to eat it.

1.Yogurt Maker Reason:

The yogurt maker temperature was too high (above 47 degrees) and the strains were killed. The yogurt maker temperature is too low (below 35 degrees) and the yogurt cannot be fermented. In the past, yogurt was used as an introduction to make yogurt, because there are a lot of bacteria in yogurt, and the temperature is higher and lower, so it can be made into yogurt.

The bacteria in the fungus powder are very pure, and if the temperature is too high, the yogurt will not be made. It is estimated that there are no less than 3 million yogurt makers on the market with a temperature of more than 46 degrees. Therefore, if you use probiotic powder to make yogurt for the first time, if you can't make yogurt, you can measure the temperature of the yogurt machine first.

Solution: Check the temperature of the yogurt maker. Add tap water to the yogurt maker and measure the temperature with a thermometer after 8 hours of power-on.

2.Milk Cause:

1) Too many bacteria in milk. Fresh milk, which usually has a short shelf life, may have some problems due to process problems. Friends who use fresh milk to make yogurt should first boil the milk and sterilize it, and then add bacterial powder when it cools to 42 degrees.

It is recommended to use fully sterilized Yili brand aseptic brick pure milk to make yogurt, which saves the trouble of boiling milk and can save time and effort.

2) Milk has a lot of antibiotics, which inhibits the growth of beneficial bacteria.

3) The milk is not fresh or improperly stored after being bought, and the protein is denatured.

4) There are many non-milk substances, such as leather milk protein (melamine)3Bacterial powder reason:

Due to improper storage, the bacterial powder has lost its activity.

Does the landlord use yogurt as an introduction to make yogurt? Generally, homemade yogurt is about 8-10 hours, but if the fermentation is not successful, the fermentation time can be extended appropriately, it doesn't matter. I often use Bear's yogurt maker and kernel powder to make homemade yogurt, and it's been very successful.

Fresh milk contains a lot of bacteria, which is not good for the human body, and generally has to go through strict sterilization and sterilization procedures before it can be used, and dairy products are easy to spoil, I think if you don't know about professionals, you should not make your own yogurt.

Says who? I'll just eat that one and eat what I made myself.

The main thing is that you will do it? Don't it's not yogurt, it's bad milk.

Buy a bottle of yogurt and fermented milk, pour it into a bowl when you give it to your child, and put it back in the refrigerator when you are done. When there are only three or four spoons of yogurt left in the bottle, cut a bag of pure milk bought in the supermarket and pour it into the bottle, shake it slightly to fuse, place it at room temperature in summer, it is getting thicker and thicker, give it to the child the next morning, it is not cold and delicious, drink until three or four spoons and then pour in the pure milk, according to the above method and repeat the cycle, it can be better than the pure yogurt sold in the supermarket without additives and fresh! And it's easy!

Don't forget to like it!