How to make yogurt 10, simple recipes for yogurt

Homemade yogurt.

Ingredients: Imported pure milk, fresh milk, 756 grams.

Tower whipping cream 220g.

55 grams of caster sugar.

Yogurt baking powder sachets.

Homemade yogurt preparation.

Buy a yogurt maker you like, the one in the picture is a bear yogurt maker, and the ceramic jar is healthier than the stainless steel material. Rinse and sterilize with boiling water before each use.

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Diagram of the finished product after eight hours of fermentation. Fermented yogurt is immediately placed in the refrigerator, and the refrigerated yogurt will be solider and have a smoother texture. 1L of finished product can be consumed in about three days for a family of four.

Note that every time you scoop the yogurt out of the container, the spoon must be sterilized with boiling water and shake off any excess water.

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Two ceramic jars for a total of 1 l of yogurt.

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If you like the mellow texture of the old yogurt in the picture, you can add a sachet of yogurt bacteria (1L in total), and if you like liquid yogurt, you can add 1 sachet of yogurt bacteria (1L in total). I used Chuanxiu's bifidobacteria (10 bacterial type).

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If you don't add caster sugar during fermentation, the finished product is sugar-free yogurt, and you can mix it with your favorite jams.

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If caster sugar is added during fermentation, the finished product is moderately sweet and sour, and you can taste it alone or add your favorite fruits.

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Tips: 1.After the container of fermented yogurt is sterilized with boiling water, about one-third of the pure milk is put first, and then the yogurt bacteria are mixed well (Note:

It is recommended to use a stainless steel long-handled spoon to stir the yogurt, which also needs to be sterilized with boiling water), at this time, the slightly warm container will make the yogurt bacteria more soluble, and then pour in about one-third of the pure milk and whipping cream, add caster sugar to continue stirring, and finally put in the remaining milk.

2.Everyone's sweet and sour preference is different, and those who like a sour taste can reduce 55 grams of caster sugar to 45-50 grams; If you like a sweet taste, it is not recommended to increase the amount of sugar, and you can add a little jam or sweet fruit pieces according to the taste of the finished product.

3.Refrigerated yogurt will produce a small amount of yellow but clear whey, which can be stirred again with the yogurt when drinking. This recipe with whipping cream is more mellow than pure milk-fermented yogurt, and it is more acceptable to children, and my daughter always says it is like ice cream.

If you can't accept light cream or feel that light cream is high in fat, you can use pure milk to ferment, 1L pure milk plus a small bag of yogurt bacteria and 40-45 grams of caster sugar. Whole milk is used for pure milk, and whole milk from Australia and New Zealand is recommended.

Cheese is a dessert that many people like, but it is generally bought directly from the supermarket, and few people make cheese by themselves, in fact, the production of cheese is relatively simple, and the materials required are very few, only milk and baking powder can be easily done, how to make cheese with yogurt? If you want to learn too, let's see how the experts make it.

Ingredients: 1L pure milk, 1 pack (1g) of yogurt fermented bacterial powder, 20g caster sugar

Preparation of yogurt cheese.

1. Put the yogurt baking powder into the container of the yogurt machine;

2. Add caster sugar and a little milk, and shake gently until the fungus powder and caster sugar are dissolved;

3. Pour in the remaining milk and stir well with clean chopsticks;

4. Ferment in a yogurt machine for 10 hours;

5. Prepare a piece of clean gauze, put the prepared yogurt into the gauze, and tie it well;

6. Find a larger container, put an upside-down bowl at the bottom of the container, and then put the bundled gauze bag on the bowl, and move it to the refrigerator after pressing the weight on it;

7. After about a day, a lot of whey will be drained, and after pouring out the whey, continue to tie the yogurt gauze bag tightly, and press the weight;

8. Until there is no whey leached out (about 3 days);

9. Place the prepared yogurt cheese in a clean container and store it tightly closed.

Precautions for making cheese with yogurt:

If there is no yogurt powder, you can replace it with commercially available yogurt, and the ratio of yogurt to milk is 1:9, that is, 100g of yogurt + 900g of milk; Normally, the yogurt fermentation time is 8 hours, because thicker yogurt is required, so the fermentation time is extended to 10 hours, which can be increased or decreased according to the specific situation; The gauze needs to be relatively fine, and the gauze used for the fish is used to make the mask, with two layers, and it is boiled in boiling water for a while before use;

How do you make cheese out of yogurt? After reading the above introduction, do you think it's actually very simple? However, in order to ensure that the cheese tastes good, you must pay attention to the above points in the production process, and you must pay attention to the matching ratio.

In short, every step must be done with care, and only food made with care will be popular.

There are two types of cheese, raw cheese and cooked cheese. Raw cheese is made by pouring fresh milk into a tube, stirring to extract the cream, and then placing the pure milk in a hot place to allow it to ferment. When the fresh milk has a sour taste, pour it into the pot and boil, and when the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water.

Then, put the cottage cheese into a mold or wooden plate, or squeeze it into shape, or cut it into cubes with a knife, and the raw cheese is ready. Most people keep a few pieces of cheese in their bags just in case of an accident and quench their thirst. The practice of cooked cheese is slightly different from that of raw cheese.

When making cooked cheese, the fresh milk left over from the boiled milk skin, or the fresh milk after the cream has been extracted, is left for a few days to ferment. When the yogurt has curdled into soft lumps, use gauze to strain off the excess water.

Cheese (one of which is also called cottage cheese) is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

How to make cheese: (buy a milk brand).

1. Clean the cheeseware with a soft damp cloth, and use a mild detergent to clean the cheeseware if there is a stain.

2. Place the cheese bucket on top of the whey bucket.

3. Pour the yogurt into the cheese bucket and close the cheese lid.

4. After about 6-8 hours, the cheese is formed in the cheese barrel, and the whey is formed in the whey barrel, which is rich in albumin, lactose, vitamins and minerals, which can be drunk directly, and is more sweet and delicious after refrigeration.

5. Put the cheese in a container, add salt in an appropriate amount, stir well, and then refrigerate, ready to eat.

How to make cheese in the yogurt maker:

Ingredients: 500 ml of whipping cream, 500 ml of milk, one bag of bacterial powder, 2 pieces of gauze.

Method: 1. Take out the whipping cream, milk and mushroom powder to warm up slightly. During this period, the yogurt bucket and gauze can be disinfected with boiling water with boiling water.

2. Pour the fungus powder, cream and milk into the sterilized yogurt bucket in turn, stir the mixture with a spoon or chopsticks sterilized with boiling water, cover the lid and put it in the yogurt maker to enter the yogurt fermentation process.

3. After eight hours of fermentation, turn off the yogurt machine and connect it to electricity, don't be in a hurry to let them live in the fermentation vat for another eight hours.

4. Pour the fermented thick cream yogurt into a tofu filter box with two layers of gauze, or you can wrap it directly with gauze and tie it to chopsticks, and line a bowl below. Filter on 12 hours. The firm and mellow homemade cheese is ready.

There are many kinds of household electric yogurt makers, but their usage and principle are basically the same. The yogurt machine has both an inner and an outer liner, and the preparation in the container is continuously heated to more than 40 degrees Celsius to ferment into yogurt. Let's take a look at how to make yogurt in a home yogurt maker.

Here we will use 2% whole milk, skim milk and live bacteria plain yogurt. The steps are as follows:

1.Heat 2 quarts of skim milk into a large, deep saucepan over medium heat, then add 1 cup of instant skim milk (no baking milk powder here) and stir to combine.

2.Wait for 1 to be heated to bubbling and about to boil (there should be no large bubbles coming out at this time) off the heat, pour it into the ** filled with ice water, and stir continuously until it cools to 7 8 (can be measured with a speed-reading thermometer).

3.Option 1: Pour 2 packets of yogurt starter into 2 and mix well.

Option 2: Pour 3 tablespoons of active bacteria plain yogurt into 2 and mix well.

4.Pour 3 into the inner tank of the yogurt motor. Add warm water to the outer tank, and if you make 1 quart of yogurt, add water to the lowest scale, and 2 quarts to the highest scale.

5.Place the inner tank into the outer tank and close the lid tightly.

6.After plugging it in (the red button at the bottom lights up) and letting it "work" for 4 hours, open the lid and you'll see thick yogurt precurl cheese with bubbles on the surface.

7.Next, close the lid and refrigerate overnight.

8.You can enjoy it the next day.

9.If you want to make a more viscous yogurt, you can pour a little yogurt powder into the yogurt, mix well, and pour it into a piping bag to drain (please refer to the piping bag instruction manual for details).

10.After draining the water for about 8 hours, the Greek-style thick yogurt is ready, so enjoy it!