How to make simple home yogurt?

Handmade nutritious low-fat yogurt.

Yogurt is our favorite food, and its nutritional value is far more than that of fresh cow (goat) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc. People with stomach problems drink it, which can promote gastric acid secretion, and instead of flatulence and diarrhea after eating, it can ventilate and eliminate appetite.

Make some yogurt at home and surprise your family.

Ingredients: 500 ml of pure milk, 125 ml of plain yogurt.

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).

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 to heat, and it is advisable to touch the wall of the cup with your hands not hot.

3. Add yogurt to warm milk, stir well with a spoon and close the 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 10 hours, the low-sugar yogurt is ready. If you make it at night, you'll have delicious yogurt the next morning.

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.

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 cup is not up to standard, 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. The successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, and it smells milky. Do not add sugar before fermentation.

8. The shelf life of homemade yogurt is 2 to 3 days.

Make your own yogurt (simple couldn't be easier).

Preparation materials: 1. A cup of yogurt of any brand in a bag box (the first time"Introduction"）

2. Two tablespoons of white sugar (rock sugar, honey, and no sugar are fine).

3. A large bag of milk (500g, it is said that milk containing antibiotics cannot be made into yogurt, I don't know the authenticity).

4. Prepare a clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful).

Preparation: Put a spoonful of yogurt (primer) into a container.

Put a spoon of sugar into a container (put more sweet ones, don't put them if you want to **, don't be afraid of acid), 3. Put in the milk and stir well.

4. Cover and put it in a place with a higher temperature (original reference value: 30 degrees Celsius takes 12 hours, when my house is 18 degrees, I eat it in the morning and eat it in the evening, and I eat it in the morning at night, it really is"Eat"It's not"Drink", at the moment my family's milk consumption has increased exponentially).

5. Wait patiently for about 12 hours and open the lid (no peeking in the middle!) ）…If it solidifies like a tofu brain, it will be successful, and it should be described as a mirror in Pinghu.

6. Don't be in a hurry to taste it first, set aside 5 tablespoons of yogurt as an introduction.

Hehe, in fact, it is simply as follows: 5 spoons of yogurt + 2 spoons of sugar + 1 bag of milk, stir well, and let it stand for about 12 hours.

It tastes better if you add the fruits of the market and chill them'Be sure to stay first, though"White"Yogurt do the lead.

Milk is made into yogurt, which is very beneficial. Main raw materials: fresh milk, sugar.

Equipment and utensils: pots, pots, milk bottles, etc. Directions:

Choose fresh milk without antibiotics and preservatives, with a fat content of no more than 3, a dry matter of 8 5, and an acidity of less than 0 16. Add sugar in the ratio of 5 to 10 fresh milk, boil for 3 minutes and filter. Then the filtered milk was quickly cooled to 38 42, and the lactic acid strains were inoculated under sterile conditions to make the strains evenly distributed.

The milk after inoculation is divided into washed and sterilized milk bottles, sealed in time, and fermented at a constant temperature of 37 Shi 1 for 4 6 hours, and the acidity and coagulation should be checked by sampling at any time after fermentation. When the acidity is 0 58 and the solidification is also up to the requirements, stop the fermentation, carefully remove it and cool it at room temperature, then move it to the 2 -6 freezer to cool.

How to make yogurt at home: Make your own yogurt at home to make it taste like old yogurt

The method and process of making yogurt at home are as follows:

1. Find a glass bottle with a lid, blanch it with boiling water for two minutes, then take it out and wipe it dry, taking care to leave no water at all.

2. Boil water in a pot, pour fresh milk into a glass bottle, and blanch it in boiling water for 5-10 minutes to make the temperature of fresh milk reach the level of hot but not boiling (the best temperature is 80-90 degrees).

3. Wait for the hot milk to cool down to warm (about 40 degrees), then add the sour milk.

4. Stir the milk and yogurt thoroughly with clean chopsticks (preferably boiled in boiling water with a glass bottle at the beginning).

5. After stirring evenly, seal the mouth of the glass bottle with plastic wrap, catch up with the lid and tighten it. The function of plastic wrap is to make the seal more hygienic and also increase the tightness.

6. Pour warm water into the pot (367 degrees, water with a temperature similar to body temperature is OK). Place the sealed glass bottle on a towel with an insulated layer and soak in warm water. Cover the rice cooker, set it to a state of thermal insulation, and leave it overnight.

7. The next morning, depending on the degree of coagulation of the yogurt, decide whether to continue fermentation, if it is better to solidify the spring like in the picture, you can add a little honey and stir well, and eat directly. People who don't have ** needs can add white sugar that meets their personal taste until the taste is not so sour.

First, pour a few bags of milk (take Mengniu pure milk as an example, of course, you can also use other flavors or brands of milk), pour them into a plastic bowl (that is, the kind of plastic bowl for microwave ovens), put them in the microwave, and heat them on low heat for 5 minutes.

Then take it out and cool it down (cool it to the point where you touch the outer wall of the bowl with your hands, and you don't feel it hot), then pour in a small bag of yogurt (I use Sanlu Junlebao high-calcium sour milk), stir it slightly with a spoon, and then cover the bowl and let the milk in the bowl ferment for 8 hours (it's summer, you can use the room temperature indoors).

After 8 hours, the milk in the bowl will curdle into a solid form, and you can eat it at this time, but if you want it to taste good, put it in the refrigerator (refrigerate) for a while, and you're done!!

In fact, the method is very simple, it takes some time, I usually start to do it at 8 o'clock - 9 o'clock in the evening, and then I go to watch TV and sleep, after a night of fermentation, you can see the finished product in the morning, and then put it in the refrigerator, go back at night as a meal, and then repeat after eating...

Hehe, so that you don't feel that the waiting time is difficult.

The flavor made from pure milk is also plain yogurt.

I have also used jujube milk to make yogurt with the flavor of jujube, and the taste is more than one grade better than pure yogurt.

Anyway, as long as it is milk, the process is: heating, cooling, adding yogurt, fermentation, and putting it in the refrigerator, which is just five steps.

You can try it, it's really great.

PS: The ratio of milk to yogurt is 10:1

That is, if you use 1000 ml of milk, then just add 100 ml of yogurt.

How to make yogurt at home: Make your own yogurt at home to make it taste like old yogurt

**There is a special home acid machine sold on the Internet,**Cheaper than the market,If you want me to love it as much**,Just buy one,Hehe,I didn't advertise it

"Bear yogurt maker", it is easy to make and tastes really good!

There are many types of yogurt, but let me introduce you to homemade kefir yogurt.

Kefir Chinese homonym: kefir or kefir, suitable for room temperature fermentation, do not need to use a yogurt machine, so it is more convenient.

Ingredients: 1 container, 1 2 kg of milk, 1 pack of kefir cultures.

Step 1: Rinse the container:

Rinse the milk container and spoon with boiling water to reduce bacteria.

Step 2: Add milk:

Use pasteurized or autoclaved pure bovine and goat's milk. (Raw milk needs to be cooked and sterilized first).

Step 3: Add kefir yogurt fermenting powder, a packet of 5 grams can ferment 1 2 kg of milk.

In this link, you can add white sugar powder, 70g of white sugar for 1000ml whole milk, and 90g of white sugar for 1000ml skim milk

Step 4: Wait for fermentation.

Cover with a lid, at room temperature of about 20 degrees, ferment for 20 24 hours, note that the kefir culture is suitable for room temperature fermentation, and there is no need to use a yogurt maker.

Step 5: Successful production.

Fresh kefir yogurt is out of the oven, stir well first, and taste better when refrigerated.

Note: Kefir cultures are suitable for room temperature fermentation, please do not use a yogurt maker. High temperatures cause inactivation of the yeast in kefir, and fermented yogurt is alcohol-free. Kefir fermented at a low temperature will have a vague aroma.

1. Prepare the materials, boil and sterilize the small pot and glass bottle, dry 2. Milk and yogurt (or other materials), stir well (mix with a little milk and yogurt, milk powder, and light cream first, and then pour in the remaining milk after evenly) 3. Sieve the mixed liquid and pour it into the bottle 4. Put it in a yogurt maker, rice cooker or bread machine, start the yogurt mode, and ferment for about 8 hours 5. Cool and eat directly, add sugar, fruit or jam, the taste is better 6, put it in the refrigerator if you can't finish eating, and it can be kept fresh for 3-4 days.