What ingredients do you need to make yogurt? What ingredients do you need to make your own yogurt

Material. Pure milk, plain yogurt, sugar (the ratio of pure milk to yogurt is 5:1, and sugar can be more or less depending on personal taste).

Method. 1. Prepare the container for the finished product first, a fresh-keeping box or a sealed bottle, wash it and scald it with boiling water to dry it for later use.

2. Put the milk and sugar into the pot, heat it over medium-low heat until it boils slightly, and then remove from the heat, stirring constantly during the period to avoid sticking to the bottom.

3. When the wall of the pot is not hot, add the original yogurt and stir well.

4. Pour into a container, wrap in a towel, and let it ferment in a warm place until thick.

5. Store in the refrigerator and take it as you eat, and use a clean spoon without oil and water when taking it.

Tips. 1. Milk is heated to a slight boil, in order to sterilize, so that the shelf life of the finished product is longer, if the amount is relatively small, it can be heated to a temperature that is not hot, and it can be directly mixed with yogurt.

2. The reason why the temperature that is not hot is emphasized is because this temperature is the most conducive to fermentation, the temperature is too high and the bacteria will be scalded to death, and the low temperature will make the fermentation time too long.

3. The amount of sugar is added according to personal preference, like sweet, put more sugar, like sour, put less sugar.

4. In the fermentation process, inexperienced friends had better look at the fermentation situation diligently to avoid over-fermentation, if you find that the top layer of the finished product appears watery transparent liquid, it is over-fermented, and the milk is cleared, you must immediately move the yogurt into the refrigerator and mix well when eating.

Many children's shoes ask about the fermentation time, and answer this: the fermentation time varies depending on the temperature, in the summer in the environment of more than 30 degrees, the fermentation time is two or three hours, and the room temperature in winter is about 20 degrees, which can be placed at room temperature for one night.

5. If the room temperature is too low and not conducive to fermentation, you can put the yogurt in a slightly warmed microwave oven, oven or rice cooker, or even put it on the steamer drawer of a lukewarm steamer, but pay attention to the temperature to be well controlled.

Many children's shoes also have questions about this, and here is a supplementary explanation: the microwave oven is on high heat for two or three minutes, test the temperature in the oven with your hands, and you can put the yogurt in it to ferment if it is not hot; Put water in the steamer to heat, do not boil the water, turn off the heat when the temperature in the pot is just not hot, put in the yogurt to ferment, remember the temperature in the pot, not the water temperature; Similarly, both the oven and the rice cooker can be heated to a temperature that is not hot to ferment yogurt. If you have a kitchen thermometer, you can measure it, the temperature is about 30 degrees Celsius, and if you use these auxiliary equipment to ferment, you don't need to wrap a towel.

6. Don't finish the yogurt, save a little for the next time you make yogurt.

If you want to eat yogurt, teach you how to make yogurt.

If you feel that there are too many yogurt additives on the market, you can choose to make yogurt at home, and the materials required are also very simple.

1. Pure milk or fresh milk, it is best to use the recently produced whole milk, the production date is very important, and the brand, reliable big brands are OK, if not, you can also use milk powder to brew milk instead.

2. If you don't have a special bacterial powder for yogurt, you can use the yogurt you bought as a substitute, it is recommended to use yogurt containing live lactic acid bacteria.

3. Yogurt machine, yogurt machine is mainly to let the bacteria have a constant temperature condition to grow, if there is no yogurt machine to use the existing electrical appliances or tools at home can also make yogurt, the most common are rice cooker, thermos cup, boiling water bottle, oven, fermentation box, and even electric blanket, perm with heating caps can be used to make yogurt.

Pure milk, plain yogurt, sugar (the ratio of pure milk to yogurt is 5:1, and sugar can be more or less depending on personal taste).

Ingredients for homemade yogurt:

Ingredients: 1000 grams of milk, 1 gram of yogurt bacteria, 50 grams of sugar (optional).

Homemade yogurt steps:

1. After the water is boiled, put it in all containers and tools and boil for 10 minutes to sterilize. This step is the most important, otherwise the yogurt fermentation process will also produce a lot of bacteria.

2. Dry naturally.

3. Take 250ml of milk and white sugar to heat and dissolve, and the general temperature can reach 45 degrees. I want to make the original flavor without adding sugar to this step.

4. After removing from the fire, the temperature drops to 43 degrees, add yeast and stir well. If you don't have a thermometer, you can touch the container to reach the hand temperature. Pour the remaining milk into a sterilized container or, in the case of a yogurt maker, into the sterilized liner. Then pour in all the milk from the previous step and mix well.

5. Put it in the fermentation box. Temperature: 40 degrees, humidity 60, fermentation for 8 hours. If you use a yogurt maker, you can set the yogurt to ferment directly. It is also possible to use this simple fermentation box. The yogurt has a better flavor after being refrigerated for 8 hours, and the taste is best after eating it within 3 days.

6. Finally, there is a collection of materials, you can choose your favorite strains and milk brands.

Ingredients: 500ml of pure milk, 125ml of plain yogurt (for bacteria). Tools: rice cooker, porcelain cup with lid, spoon, microwave.

Production method: 1. Put 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, and it can be sterilized 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 yogurt to warm milk, stir well with a spoon and cover with a lid.

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, cover it 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.

5. The successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, and it smells of milky flavor. Do not add sugar before fermentation. It can only be stored in the refrigerator for 2-3 days.

Precautions: 1. The strain yogurt used can not be added with fruit materials, let alone fruit-flavored yogurt.

2. If the temperature of milk heating 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 it is not hot 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 file 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. It is best to use porcelain cups with lids for fermentation containers, and hard plastic cups are also available, 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 for container disinfection, because if the rinsing is not clean, it will kill the lactic acid bacteria and make the fermentation fail. Heat sterilization is the safest method.

6. Anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) are not suitable raw materials for making yogurt.

7. Because of the unstable quality of bacterial yogurt, it will occasionally cause fermentation failure.

700 grams of pure milk, 1 pack of yogurt powder, 40 grams of caster sugar, and an appropriate amount of fruit, the specific method is as follows:

1. Blanch the inner bowl and spoon of the yogurt maker with boiling water for 5 minutes in advance to sterilize;

2. Prepare the materials: 500 grams to 1000 grams of pure milk, 1 pack of yogurt powder, and 40 grams of caster sugar according to the consistency of your favorite yogurt;

3. Put the pure milk and sugar into the inner bowl of the yogurt maker that has been blanched in advance, and stir well;

4. Put the yogurt powder into the inner tank of the yogurt maker and stir well;

5. Cover the lid of the yogurt maker;

6. Put the lid into the yogurt maker, and put a little warm water in the yogurt maker (put warm water in the yogurt maker, the yogurt will be more delicate). Plug it in, and after about 8 hours, the yogurt is ready! When drinking yogurt, you can match it with fruit according to your liking.

Room temperature milk and pasteurized milk.

What ingredients do you need for homemade yogurt.

500ml of milk, 100g of yogurt, a small amount of sugar, and an appropriate amount of honey.

How to make homemade yogurt.

1. Blanch the plastic box and lid of the yogurt to be blanched with boiling water to disinfect and sterilize (kill harmful bacteria);

2. Pour the milk into the sterilized box and add sugar;

3. Cover the box and heat it in the microwave for 40 to 50 seconds (it is better to control the temperature of the milk at 30 40 degrees, the milk at this temperature is warm but not hot, and those who have no experience should heat it for a while, not hot enough and then continue to heat it slightly);

4. Pour yogurt into the heated milk and stir well;

5. Cover the box, wrap the towel, stuff it into the insulated bag, and wait quietly for 8-10 hours, and you can see that the yogurt is ready!

6. If the time is too long, transparent water (whey) will be precipitated on the surface, and the taste is very sour. Therefore, the prepared yogurt should be transferred to the refrigerator so that it does not continue to ferment and tastes better. If you want to eat it sweeter, you can mix it with a little honey, but it is not recommended for friends who have lost fat to do so.