How to make yogurt yourself at home? How to make your own yogurt at home

Buy a yogurt maker, buy some milk, and yeast for yogurt, just follow the yogurt maker's instructions.

You can buy yogurt yeast and milk online and store it in an airtight jar for more than eight hours to drink thick yogurt.

The yogurt container should be cleaned with boiling water, without leaving oil, 3 tablespoons of sugar, and then add a small branch of bacterial powder, the amount is 1g, and stir well together.

It's very simple, first you can buy a yogurt machine online, then go to the supermarket to buy yogurt instead of bacteria, add a little sugar, and you can make yogurt.

Yogurt is very tasty, so let's talk about how to make yogurt yourself at home.

01 To make yogurt at home, we need to prepare the following ingredients: yogurt maker, yogurt primer, pure milk, sugar, clean containers, etc.

02 First of all, we need to put the yogurt making container into the pot and boil, and then dry the water in the container, so that the bacteria in the container can be killed.

03 Next, we need to put the pure milk into the sterilized pot, and then pour in the yogurt primer, in order to increase some sweetness, we can also add some sugar to it.

04 Finally, put the mixture of yogurt and milk in the yogurt maker, then turn on the switch, and after a few hours, the yogurt is ready.

1. 1 box of yogurt (without fruit grains) 600 grams of pure milk, 15 grams of sugar, and an appropriate amount of honey.

2. Blanch the box and spoon with boiling water to sterilize the utensils to hold milk.

3. Pour the milk into the milk pot and add sugar, cook it slightly, and warm it.

4. Pour the yogurt into the boiled milk and stir well.

5Pour it into the box and seal it. 、

6. Wrap it in a thermal bag, or you can wrap it in thick sleepy clothes and put it in a warm place. Eight hours in the summer, but in the winter, it takes about two days.

7. When the finished product comes out, you can put some honey, it tastes good.

Method 1: Household yogurt starter can make Maison delicious yogurt at home with easy and affordable and, more importantly, hygienic and fresh. It is also possible to create a variety of fancy yogurts according to your requirements.

Enhance your interest in life. For example; Yogurt, capers, sugar-free yogurt, nonfat yogurt, bifidobacterium yogurt, acidophilus yogurt, various fruit juice yogurt, yogurt, etc. Using a home yogurt starter makes it easy to make yogurt at home.

Enjoy modern scientific achievements and taste pure yogurt.

Here's how: take 250 ml to 1 liter of milk (about 1-4 bags of commercially available fresh milk), or you can use milk powder to make milk. Bring to a boil and add sugar.

can also be unsweetened). Cool to about 40 degrees. (Similar to body temperature, it is appropriate not to burn your hands).

Pour into a suitably clean container or yogurt maker.

Remove 1 from the refrigerator

The bag of starter culture is left at room temperature for 15 minutes to 1 hour to equilibrate with room temperature, (at the same time as boiling milk, which can save time) tear open the sachet and pour the starter culture into the milk and stir well. Note: Do not stir vigorously and do not stir up large amounts of air bubbles.

Leave to ferment at about 40 degrees for 4-6 hours. Do not shake, shake and stir while fermenting. Fermentation is done when the milk has just solidified and a small amount of whey appears.

Remove the fermented yogurt and place in the refrigerator for a few hours or overnight. Lactic acid bacteria stop growing and continue to produce flavor compounds, making the yogurt more mellow and solidified more completely.

Remove from the refrigerator and stir to serve. Sugar can be added to your taste, as well as fruit juices and fruits before consumption. People who can't eat sugar can add sweeteners or no sweeteners. People who are afraid of cold can put yogurt at room temperature before eating.

Note: Fermentation utensils should be clean. And boiled in boiling water or scalded. In operation is to be sure to pay attention to hygiene.

Problems that may occur and how to solve them:

1.Milk does not curdle.

a.When the starter culture is added, the milk is too hot and the bacteria are scalded to death.

The solution: Let the milk cool next time.

b.Milk or milk powder contains antibiotics and other bacteriostatic substances that inhibit the strain.

The solution: Replace the milk or milk powder.

c.Cultures have been inactivated or expired due to improper storage.

The solution: replace the starter culture.

2.Milk does not coagulate completely.

a.Not enough fermentation time.

The solution: prolong the fermentation time.

b.Shake during fermentation.

Solution: Put it in a quiet and stable place to ferment.

3.Too much water (whey) comes out after the milk has set.

a.The milk is too thin.

Solution: Add milk powder (2%).

b.The fermentation time is too long.

Solution: Pay attention to the fermentation time. Method 2:

Heat 750g of fresh milk to 45-50 degrees.

Pour 125g of pure yogurt (the best yogurt on the market is sufficient) into the fresh milk, and add an appropriate amount of sugar according to personal taste.

Then, stir to combine.

Leave at room temperature for 4 hours, then refrigerate to be drunk at any time (the longer it is, the stronger the flavor).

Ingredients: 1 cup of yogurt, appropriate amount of flour, 1 small bowl.

Method: 1. Put an appropriate amount of yogurt and flour in a small bowl and mix well to form a thick yogurt paste. (Don't make it too thin, otherwise you won't be able to thicken the **).

2. Apply evenly to the whole face, leave for 10 to 15 minutes, and then wash off with warm water.

Efficacy: Yogurt** can be used as a face wash, so you don't have to deliberately clean your face before and after use. After 4 to 5 uses, the skin will feel completely new.

DIY yogurt honey**.

After a summer, your ** must have been damaged to the same extent as the non-celery. The sun, wind, and sweat may make your ** oily, scorching and other discomforts, unless you stay in a closed room all the time. Here is an introduction to a kind of yogurt honey**, which can effectively relieve the discomfort caused by summer.

The lactic acid contained in yogurt can soften** and has a calming effect. Honey cleanses and hydrates.

1 In a clean container, mix 1 cup of yogurt and 2 teaspoons of honey into a paste. (Oily** beauties can add half a teaspoon of lemon juice to make it have an oil-controlling effect.) )

2 Use clean hands or cotton pads to take the prepared ** and apply it thoroughly to the cleansed face, neck, or even a wider range of **, and leave it on for 5 minutes.

3 Rinse with lukewarm water, pat dry gently, and moisturize with daily care products.

Note: Before doing ** for the first time, a local test should be done, and after 1 hour, observe the test site** if there is no abnormal reaction before it can be used in a large area.

Yoghurt**. My method of yogurt is:

Ingredients: 4 pairs of fresh milk, 1 pair of yogurt, 1 cup, 1 spoon.

Method: 1. Disinfection utensils (it is best to use high temperature to kill viruses, not disinfectants).

2. Heat the fresh milk to 40 degrees (overheating will affect the finished product, and whey will appear in the finished product).

3. After stirring the fresh milk and yogurt, put it in a cup with a lid.

4. Put the cup into the vacuum pot (the rice cooker refers to the first call, the thermos and other places that can be kept warm, the temperature should be kept at about 40 degrees, overheating will kill the lactic acid bacteria).

5. After 6-10 hours, Weikai (the longer the time, the more sour the finished product tastes) the finished product will come out. The finished product is milky white and pale yellow, with a milky aroma, thick, and the surface is as calm as a mirror. If it is orange-red or foaming or smelly, it means that it has deteriorated and cannot be used.

6. After putting the finished product on ice and refrigerating, add fruit juice or honey to eat, the taste is better.

7. Generally, yogurt can be stored in the refrigerator for 10 days, but the yogurt in the first 3 days is the freshest, and it is recommended to eat it within a week.

There are instructions in the yogurt maker.

My yogurt maker is only 6 or 7 hours ok mine is 1000ml capacity.

Lactic acid bacteria can be transported with supermarket-bought milk yogurt as a guide, and a quarter can be poured in.

You can use fresh milk, or you can buy milk powder, and we can use Nestlé milk powder to make it the same way.

Put more sugar, like 1000ml sugar cubes, we put 14 pieces, and then we put white sugar, and it's about the same if.

You don't want to add sugar can add honey healthy!

If the milk is raw, of course, it should be cooked, and after cooking, it should be dried, and if it is hot, the lactic acid bacteria will die.

It is almost the same as that of the supermarket, and if it is too thin, it will sometimes be a bit like tofu flowers, and the milk farmer will be thicker at a little.

Steps. 1. Wash the machine cleanly.

2. Pour in the milk.

3. Add sugar and mix well.

4.Add yogurt or mushroom powder and mix well (a little bit can be used as an introduction).

5. Put it in the yogurt maker for about 7 hours!

6. Put it in the refrigerator to make it more delicious!

Suggestion: Before making yogurt, put sugar can effectively shorten the fermentation time, and then you can add some fruit grains, such as banana grains, grape grains, raisins, peach grains, mango grains, etc., and then ferment, this taste is superb, you can also add chocolate powder after making yogurt, so that it is chocolate-flavored yogurt, or you can crush it with mango (or strawberry, pineapple and other fruits), ice cubes, etc., so that you can make a delicious milkshake smoothie, rich in flavor, mellow and fragrant, fresh and healthy, compared to those famous brand yogurts!!

Boil the milk, put it in a container that has been washed without grease stains, and when the milk is warm, pour a small box of plain yogurt into it and stir well, cover the container with the lid of the cherry blossom row, and leave it for about eight hours in summer. After the yogurt is made, put it in the refrigerator to taste better, and at the same time, the yogurt will not become more and more sour.

1.The amount of milk is enough for you to drink for two days, about 500 ml, if you do too much and leave it for too long, the yogurt will become too sour, and it will not taste good.

2.The best container is the kind of refrigerator and microwave oven that is sold on the market, which has a good sealing effect and the yogurt is not easy to hide or deteriorate.

3.Don't put sugar when making yogurt, and it tastes better when you eat it.

Sterilize the empty bottle by boiling it and use it cold. Fresh milk is heated and boiled for 1 2 minutes, 8% to 10% sugar is added to the boil, and the sterilized milk is boiled and cooled to 40 to 43 degrees C for inoculation. Pour the purchased 1 bottle of sour into 5 sterilized empty bottles, and immediately pour the sterilized fresh milk into 5 bottles, stir it, and then cap.

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.

Then you have to buy a yogurt machine first, there are many brands of small household appliances have yogurt machines, are not expensive, with yogurt machines you also have to buy yogurt bacteria, and fresh milk, first of all, the yogurt pot in the yogurt machine is scalded with boiling water to sterilize, and then to the human fresh milk can make up to four bags of milk, add yogurt bacteria and stir it into the yogurt pot for about ten hours to do it, put it in the refrigeration to eat the taste is better, like a little sweeter can add honey.

You need to have a yogurt maker, plain milk and a small cup of yogurt, then mix the milk and yogurt well, pour it into the yogurt maker, and it's ready to go.

Ingredients: 1000ml of pure milk, 1g of yogurt bacteria, 40g of sugar.

Method: To make this yogurt, I use a braised beaker. Blanch the inner liner of the beaker with boiling water first, which can play a role in sterilization and preheating.

Pour 1000ml of pure milk into the pot, pour 40g of sugar into it, and stir well with a blender.

Heat the milk over low heat until warm to 40 to 45 degrees Celsius. If you have a thermometer, you can measure it directly with a thermometer; If you don't have a thermometer, you can scoop a little milk and drip it on the back of your hand, if it doesn't feel hot, but it's a little warm, it means that the temperature is just right.

Pour out the hot water from the beaker, pour the boiled milk into it, add the yogurt bacteria to the milk, and stir well with a spoon.

Cover and let ferment for about 10 hours.

After 10 hours, when the lid is opened, the milk has changed from a thin liquid to a thick yogurt. When eating yogurt, you can eat it with your favorite nuts, diced fruits, or cereals.

Milk and bacterial powder should be removed from the refrigerator in advance to return to room temperature;

The inner tank of the yogurt maker is fully blanched and sterilized with boiling water;

Add about 800 1000ml of pure milk;

Add 1 sachet of yogurt mushroom powder (1g) and stir gently;

Put it in a yogurt maker and ferment at a constant temperature for 6-10 hours, until the milk is observed to solidify.

Ready-made yogurt can be eaten immediately or chilled in the refrigerator for a few hours for even better flavor! You can also add sugar or other jams to taste according to your preference.

Pure milk boils, pour a can of yogurt into it and stir well, add an appropriate amount of sugar, mix well, and let it cool.