How to make delicious yogurt, how to make yogurt

Ingredients A small amount of leftover yogurt A bag of milk A clean bowl A recipe Heat the milk slightly to 3,40 degrees Celsius I'm winter Put the bag of milk on the heat for a while Warm it up Then Put the milk and yogurt together in a clean bowl Stir well Finally, find a plate and cover the bowl Then put the bowl on the heating for 24 hours.

Oh, it tastes so good, you can see the curdled yogurt, it tastes really good, and with it, I rarely buy yogurt outside... It feels like it's all coagulants...

After the yogurt is put in the refrigerator, it can be stored for a long time, but the longer it is, the more sour it will be... The method is suitable for heated winters)

The yogurt muffins are fluffy and creamy, and they are very tasty.

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.

If you don't have a yogurt maker at home, you can also try to make yogurt, but be prepared to wash the coarse glass jar or porcelain bottle before making yogurt.

Steps: 1. Prepare to wash the coarse-mouthed glass bottles or porcelain bottles (glass bottles with too large bottle mouths are prone to miscellaneous bacterial infections). Fill the glass bottle with milk.

2. Cover the bottle mouth with a clean double-layer plastic film and tie it with a rope. Do not tie the rope too tightly, because steam will be generated during the heating process, and if the stringing is too tight, it will easily cause the film to break and become contaminated.

3. Put the glass Min bottle filled with milk into the pot and boil for 30 minutes, pay attention to the fact that the water should be submerged in the milk, and do not cover the pot when cooking.

4. After boiling for a period of time, take out the glass bottle, cool it until the back of the hand is not hot, open the film and add 2% 4% of the fresh pure yogurt sold in the market, and then immediately tie the plastic film tightly, so as to ensure the oxygen-free environment in the bottle.

5. Put it at room temperature for about 10 hours, the fresh milk is like tofu brain, and the yogurt is ready. If you make yogurt in winter, you can put a porcelain cup on the heater to leaven.

6. Finally, put the yogurt bottle in the refrigerator of 0-5 and refrigerate for 2-4 hours, then it can be eaten, and the sugar can be added when sterilized, or added when eating.

Prepare the materials:

1. Any brand of yogurt in a bag bag box (the first time as an "introduction").

2. Two tablespoons of white sugar (rock sugar, honey, and no sugar are fine).

3. A large bag of milk (500g, it is said that milk containing antibiotics cannot be made into yogurt, I don't know the authenticity).

4. Prepare a clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful).

How to make Spoon of yogurt (primer) into a container.

Put a spoon of sugar into a container (put more sweet ones, don't put them if you want to **, don't be afraid of sourness), and you can add it later, but I put it first, mainly because I am reluctant to let the yogurt "break the phase".

3. Add milk and stir well.

4. Cover and put it in a place with a higher temperature (the original reference value: 30 degrees Celsius takes 12 hours, when my house is 18 degrees, I eat in the morning and evening, and eat in the morning at night, it is really "eating" rather than "drinking", and the current milk consumption in my family has doubled).

5. Wait patiently for about 12 hours and open the lid (no peeking in the middle!) ）…If it solidifies like a tofu brain, it will be successful, and it should be described as a mirror in Pinghu.

6. Don't be in a hurry to taste it first, set aside 5 tablespoons of yogurt as an introduction.

In fact, it is simply as follows: 5 spoons of yogurt + 2 spoons of sugar + 1 bag of milk, stir well, and let stand for about 12 hours.

It will taste better if you add the fruit of the market and chill it, but be sure to leave the "white" yogurt as an introduction.

I just did it once, the lactic acid bacteria or bifidobacteria bought on **, according to the amount on the instructions, 1 small bag of bacteria 1L milk, mixed in the yogurt machine, heated at a constant temperature in the yogurt machine, made of yogurt like tofu brain, you can add honey or juice, it is not recommended to use supermarket yogurt as an introduction.

Pour the milk into a small saucepan over low heat to about 70 degrees and remove from heat until warm. Blanch all tools with boiling water and sterilize them before cooling. Pour the dried milk into a crisper or bottle, and if the temperature is too high, let it cool a little, just warm it up and pour in the yogurt.

Stir the milk and yogurt evenly in the morning. Cover the lid and put it on the heater for about 4 to 6 hours, and then put it in the refrigerator and keep it overnight when it is solidified. <

1. Pour the milk into a small pot, heat it to about 70 degrees over low heat, and then leave it from the heat until it is warm.

2. Blanch all tools (bottles, fresh-keeping boxes) with boiling water and let them cool.

3. Pour the dried milk into the crisper or bottle, if the temperature is too high, it should be cooled, slightly warm (it can also be cooled), and pour in the yogurt.

4. Stir the milk and yogurt well.

5. Cover the lid and put it on the heating (about 40 degrees, the most suitable temperature for lactic acid bacteria is 42 degrees Celsius), the time is about 4 6 hours (affected by temperature, milk quality, number of bacteria, activity, etc.), and put it in the refrigerator for refrigeration overnight after solidification.

Yogurt is a milk drink with sweet and sour taste, which is a milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria (starter culture) to milk, and then cools and fills after fermentation. Most of the yogurt products on the market are coagulated, stirred, and fruity with various fruit juices, jams and other accessories.

Make your own yogurt, it's simple, you can eat it with confidence, and you can eat it however you want!

1. Preparation for making yogurt:

1.A yogurt maker (sold online, about 60 yuan or so).

2.Lactic acid bacteria (can be bought when selling yogurt makers; Or you can use plain yogurt from the supermarket).

3.1000 grams of milk. (Whole boxes of milk in supermarkets are sufficient).

4.Boil a pot of boiling water. (sterilize the container and stirring spoon for making yogurt)!!

Second, the steps of making yogurt:

1.Sterilization.

Pour boiling water directly into the container (plastic or stainless steel) of the yogurt maker and blanch for half a minute. Pour in hot water again.

Blanch for another 1 minute. At the same time, blanch the stirring spoon or tamper stick. Pour the water clean and leave no droplets. Don't forget the lid of the container too.

To be scalded. 2.Pour the milk.

Pour about 500 grams of milk (about half the size of the container) into the scalded container.

3.Add lactic acid bacteria.

Method 1: Put a small packet of lactic acid bacteria in a container with milk and stir for half a minute.

Method 2: Pour a small half bag of plain yogurt (usually 100g per bag) bought in the supermarket into a container containing milk and stir.

Evenly until there is no yogurt thickening.

4.Pour the milk again.

Pour about 500 grams of milk into the container, and the container is almost full, and continue to stir to make the lactic acid bacteria used for fermentation even.

Mix with milk so that the fermentation is more even.

5.Upper cover.

Place the scalded lid on the container and cover it tightly.

6.Place in the yogurt maker.

Place the covered container in the yogurt maker.

7.Turn on the power and turn on the switch.

8.Wait 8-9 hours. (It can be made at 9 p.m. to 10 p.m., so you don't have to worry about it while you sleep.) Just wake up! ）

9.Turn off the power and remove the warm container. You can take a look at your results and smell it, it's so fragrant! But you can't eat it yet! Keep at room temperature.

Half-hour. 10.Put it in the refrigerator!! Not a freezer!! Just put it in before going to work in the morning. Put 8 to 10 hours best!

11.Take it out of the fridge and remember to use a scalded spoon but the spoon itself is not hot, then scoop the yogurt! Cover the rest and refrigerate.

room, up to 3 days.

12.Enjoy a delicious !! Now it's time to put the sugar.

Method 1: Directly put white sugar and stir well, ready to eat.

Method 2: Peel the seasonal fruit, cut it into pieces and put it in yogurt, it's delicious!

Method 3: After the Oreo is crushed, sprinkled into the yogurt and stirred, it is fashionable to eat!

Method 4: Mix honey well and eat immediately.

Method 5: Peel and steam the yam into a puree, pour in honey and mix thoroughly, then pour in yogurt, and the "healthy yogurt yam" is ready! And.

A blue-faced confidante learned! Hey!

I don't know if you have learned, try to do it very simply, and the whole production process is good in 5 minutes!! I'm going to make yogurt!!

The above is all my own experience, a success, I hope everyone can eat healthy and nutritious yogurt!!

It is best to buy baking powder ** sold and it is easier to make. With plain yogurt is not easy to make in my opinion. I failed 2 times.

How to make yogurt.

Ingredients: fresh milk, sugar, lactic acid bacteria.

Utensils: pots, pots, feeding bottles, etc.

Production method: 1. Choose fresh milk without antibiotics and preservatives, requiring the fat content to be no more than 3, the dry matter to be higher than 8 5, and the acidity to be less than 0 16. Add sugar in the ratio of 5 to 10 fresh milk, boil for 3 minutes and filter.

2. Then quickly cool the filtered milk to 38 42, and inoculate the lactic acid bacteria under sterility to make the bacteria evenly distributed.

3. The milk after inoculation is divided into washed and sterilized milk bottles, sealed in time, fermented at a constant temperature of 37 Shi 1 for 4 6 hours, and the acidity and coagulation should be sampled at any time after fermentation.

4. When the acidity is 0 58 and the solidification also meets the requirements, stop the fermentation, carefully take it out and cool it at room temperature, and then move it to the 2 -6 refrigerator to cool.

Ways to make yogurt at home.

Now that milk has become a must-have item on the table of many families, how to make yogurt at home? Here's how to make it:

l. First buy a bottle of sour milk as a culture. One bottle of yogurt can inoculate five bottles of fresh milk.

2. Prepare a milk pot, a pair of stirring spoons or chopsticks, and several thick porcelain or thick glasses. Then the above utensils are steamed and sterilized. Prepare a thermometer.

3. Heat the fresh milk and boil for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when boiling.

4. Milk that has been boiled and sterilized is cooled with water or naturally cooled to about 42. If there is no thermometer, it is advisable to touch the outside of the bottle with your hand so that it is not hot.

5. Inoculation of strains. Break the purchased kefirf with sterilized utensils, pour it into the cooled milk, and stir thoroughly.

6. Fill the cup. Divide the inoculated milk into pre-prepared cups and cover them.

7. Fermentation, put the milk cup at a temperature of 30 to 35 for fermentation. After about 4-6 hours, the clot will form and then it can be eaten.

In addition, if you want to continue making yogurt, you can use the yogurt you made the day before as a strain.