How to make kefir with plain milk and yogurt?

Raw materials: 500ml of pure milk (after many experiments, Wandashan carton pure milk is the best) 125ml of plain yogurt (for strains, experiments have proved that Wanjiabao original yogurt is the best).

Tools: Rice cooker, porcelain cup with lid, spoon, microwave oven (you can also heat milk by other methods, but microwave oven is not only fast, but also easy to heat).

How to make:1Put the porcelain cup (together with the lid) and spoon in the rice cooker, add water and boil for 10 minutes to sterilize.

2.Take out the cup and pour in the milk (7 points full, if the milk is newly opened, it has been sterilized very well, you can sterilize it without boiling), put the milk in the microwave oven and heat it so that the wall of the hand mold cup is not hot.

If it is milk in plastic bags, it is best to boil it and let it dry until it is not hot before moving on to the next step.

3.Add the yogurt to the warm milk, stir well with a spoon and cover.

4.Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other thermal insulation items, and use the residual heat in the pot to ferment.

After 8-10 hours, the low-sugar yogurt is ready If you make it in the evening, you will be able to drink delicious yogurt the next morning

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.

Homemade yogurt cannot be sealed, so the storage time is shorter than that sold in the market, and it can only be stored in the refrigerator for 2-3 days

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

2.If the temperature of milk 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 burn your hands to the touch (microwave heating often causes uneven heating, you should stir it with a spoon and try the temperature again).

3.Do not use the heat preservation gear 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 fermentation. 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 acceptable, but if the quality of the quilt is not up to par, 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.Either anti-milk (which contains antibiotics) or reduced milk (milk made from milk powder) is not suitable for making yogurt.

7.Bacterial yogurt can occasionally fail to ferment due to its inconsistent quality.

In short, explore more, practice more, and soon you will become a master of homemade yogurt

The problem is so serious, I use pure milk and lactic acid bacteria to make yogurt at home, I really don't know if you can use yogurt, can the taste be the same? The lactic acid composition of lactic acid bacteria and yogurt is different, be careful to put the wrong thing into the stomach and cause the intestinal flora to be confused, operate with caution!

The easiest way is to buy a pot to make yogurt and come back.

1.Whole milk is generally recommended.

There are many types of milk on the market, according to the fat content, it can be divided into skim milk, full-fat yogurt, low-fat yogurt, and when using milk to make yogurt, it is generally recommended to use whole milk, because its fat content is higher, the nutrients are sufficient, and it contains fewer preservatives and antibiotics, the success rate of making yogurt is larger, and the taste and nutrition of homemade yogurt are richer. 2

Although the nutritional content of yogurt depends on the ** and composition of raw milk, it is generally said that the composition of yogurt is higher than that of raw milk.

Yogurt is made by fermentation of pure milk, in addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc.

Yes, but try not to drink on an empty stomach because water accounts for a large proportion of milk, drinking more milk on an empty stomach dilutes gastric juice, which is not conducive to the digestion and absorption of food. In addition, the intestinal peristalsis is very fast when fasting, and the yogurt passes through the gastrointestinal tract quickly, and the retention time is very short, and its nutrients often have no time to be absorbed, so they rush into the large intestine and go through the motions. Therefore, drinking yogurt on an empty stomach is not in line with nutritional hygiene.

Yogurt contains probiotics that are more conducive to digestion in the gastrointestinal tract.

The ideal breakfast should be a protein-rich, high-calorie meal in a quantity that is not less than the amount eaten throughout the day. If you want to drink yogurt for breakfast, you must also eat a little other food before drinking yogurt, so that the yogurt stays in the stomach and intestines for a longer time.

Yogurt is just a milk-containing beverage to be precise, but yogurt is the product of fermented milk. The nutritional value of yogurt is definitely higher than that of milk-containing beverages.

Yogurt is best made with fresh plain milk.