How to make yogurt without yogurt maker without yeast

Many people must like to drink yogurt, but yogurt** is more expensive, more than 3 times more expensive than pure milk. Today, the nutritionist will teach you to make homemade yogurt at home, with zero added and zero preservatives, no yogurt machine, no yogurt baking powder, pure handmade, better than the one you bought. The key is that the method is super simple, you can easily learn it in 1 minute, you can get it in 5 minutes, novices can also succeed without failure at one time, and after learning, there will be a steady stream of yogurt at home, which is better than buying, and you will never spend money in vain.

Pure milk tastes nothing, most children don't like to drink, yogurt has a unique flavor, sweet and sour, delicate and soft, very popular with children, but also can help digestion, make the intestines healthier.

Homemade yogurt. Ingredients:

200 grams of whole milk powder, 1 cup of live yogurt, appropriate amount of sugar.

Cooking steps:1Add milk powder to 1 litre of water.

2.Stir the milk powder to dissolve in water and add sugar.

3.Stir while heating until boiling.

4.Cool to over 40 degrees and add a bottle of live yogurt.

5.Stir to combine. Place in the rice cooker and keep warm for eight hours.

6.The yogurt is formed, and the higher the milk powder content, the thicker the yogurt.

7.Then divide into small cups and store them in the refrigerator, preferably within two weeks.

Cooking Tips:

1. Milk powder must be fermented directly with whole milk powder, or fresh milk.

2. The containers and kitchen utensils for storing yogurt fermentation must be very clean, and it is best to blanch them in boiling water for 5 minutes in advance, a sterile environment is more conducive to the fermentation of milk.

3. The temperature of milk fermentation is very important, it is best to ferment at a temperature of 30-35 degrees, so that the yeast will be more active, and the fermented yogurt will be thicker. In winter, when the weather is cold, you can directly put it in a thermos pot or pot to ferment.

4. 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 during the fermentation process, such as VB1, VB2, VB6, VB12, etc.

Bifidobacteria can be used. Because Bifidobacteria are very good for the human body and help the stomach to digest.

It is best to use bifidobacteria that are suitable for the human intestinal flora, which is healthier and better absorbed.

It is best to use Chuanxiu or Strange You, because these two taste very good, and the most important thing is that they are cheap.

You can make yogurt without yogurt powder. Use supermarket-bought refrigerated yogurt instead of bacterial powder as an introduction to yogurt. Here's how:

Blanch the yogurt maker in hot water for 5 to 10 minutes, then drain naturally.

Pour the yogurt into a container and stir well.

Add granulated sugar. Depending on your taste, choose whether to add more or add less. If you want something sweeter, add as much as you can. Usually 800 ml of milk with 8 spoons of sugar. The spoon is not big, it is this small spoon in **.

Pour in the milk and stir well. Stir for as long as possible until the granulated sugar melts completely.

Close the lid, plug it in, and set to yogurt mode. Because it is a yogurt maker, you don't need to make the time yourself, and it is directly displayed as 8 hours, which is the right time to ferment yogurt.

Here's how to make yogurt fermentation bacteria:

Ingredients: 1000ml of fresh milk or sterilized milk in bags.

Excipients: 1 sachet of household yogurt starter, 2 tablespoons of sugar.

1. Bulk fresh milk should be boiled and sterilized, and the sterilized milk in bags can be used directly.

2. Pour the fresh milk into the stainless steel liner of the yogurt maker that has been scalded with boiling water in advance.

3. Wait until the temperature of the fresh milk and the temperature of your hands are about 40 degrees Celsius, and then put yogurt starter into the milk.

4. Add white sugar or honey to the milk, and add or subtract it according to your taste.

5. Stir for 5-10 minutes.

6. Add a small amount of warm water to the yogurt maker, and the raised column at the bottom can be done.

7. Put the inner tank filled with milk into the yogurt maker and cover it with a gai ling.

8. The yogurt machine is energized, adjusted to the yogurt file, and the time is adjusted to 8 hours (the fermentation time of yogurt is generally 8-12 hours.)

9. After 8 hours, the yogurt is ready.

How to make yogurt from pure milk:Ingredients: 1000ml of pure milk, 80g of sugar, 1 bottle of plain yogurt.

Method: Step 1: Pour the sugar into a large bowl, add 250ml of pure milk, and stir with chopsticks until the sugar melts.

Step 2: Pour in the remaining 750ml of pure milk and stir well.

Step 3: Pour in the plain yogurt and stir well with chopsticks.

Step 4: Close the lid.

Step 5: Pour a little water into the yogurt maker.

Step 6: Put the large bowl in the yogurt maker, close the lid, adjust the button to the yogurt, and adjust the time for another 10 hours.

Step 7: After 10 hours, open the lid and the yogurt will be ready, which is very simple and convenient.

Step 1: Sterilize the yogurt container, usually scalded with hot water to reduce miscellaneous bacteria;

Step 2: Add milk, culture, sugar, and stir until dissolved;

Note: 1. The fermentation temperature of different strains is different, normal 40 degrees fermentation (yogurt maker is required), and some strains are suitable for 20 degree low temperature fermentation (no yogurt maker is required).

2. The fermentation time of different strains is different, ranging from 6 to 20 hoursThe third step: add warm water to the outer tank of the yogurt machine, and ferment with electricity;

The weather is getting hotter, and many people will make their own yogurt at home. To make yogurt, two types of lactic acid bacteria are essential. This is Streptococcus thermophilus and Lactobacillus bulgaricus.