How to make yogurt at home without a yogurt maker

The homemade yogurt is very thick, and it is the kind of natural fermentation that is thick, not at all like the taste of unscrupulous merchants who add thickeners, and it is very delicious. Today's way to share this yogurt is a lazy method, no need to use a yogurt machine yogurt cup, just a rice cooker, only need to thoroughly disinfect all the utensils that come into contact, making a successful yogurt is not a big problem. Milk can only be used with pure or whole milk, and cannot be substituted with a milk drink.

The ratio of milk to yogurt is 4:1, and the probiotics in yogurt will multiply on their own, and a little yogurt can turn all milk into yogurt. The finished old yogurt can be added with honey, jam, various fruits of your choice, raisins, etc., to make it taste even more delicious.

Another reminder is that the best time to drink yogurt is about 2 hours after a meal, when the stomach acid is diluted, and the pH in the stomach is most suitable for the growth of lactic acid bacteria.

Ingredients. 200 grams of pure milk, 50 grams of plain yogurt, 20 grams of white sugar.

Method. 1.Pour the milk into the milk pot, add the sugar and stir well, and heat over low heat until the sugar melts (the sugar can be increased or decreased according to your taste).

2.Wait for the milk temperature to drop to about 40 degrees (if you don't have a thermometer, touch the bowl with your hands, the temperature is about the same as your hands or a little warm, the temperature can only be low but not high, and the probiotics in the yogurt will be scalded to death if it is high).

3.Add 50g of yogurt and stir well.

4.Place the container in boiling water, sterilize at high temperature and pour in the yogurt liquid.

5.Pour warm water into the rice cooker, adjust to the keep warm setting, keep the temperature in the pot at about 37 degrees, soak the container with yogurt in warm water (the heat preservation is to keep the milk mixture liquid at a balanced temperature to ferment) and let it stand for 6 hours, if the yogurt becomes thicker, if not, put it in and cover it for another 1-2 hours until you reach the consistency you are satisfied with.

The prepared yogurt can be eaten right away or refrigerated. Add your favorite fruits and grains to eat with it for a better taste.

Life tips, you don't need a yogurt maker, you can make yogurt for your children at home.

Many people like to drink yogurt in life, yogurt is not only delicious, but also helps digestion, moistens the intestines, and has high nutritional value. A yogurt maker is a product that can make yogurt at home, which is not only convenient and quick, but also hygienic. The following is a brief description of the steps of making yogurt in the yogurt machine, I hope it can help you.

1. Preparations.

Take the frozen yogurt starter out of the refrigerator and sterilize the container of the yogurt maker with boiling water. Then, pour a small amount of pure milk into the container, and then pour the whole packet of yogurt starter into the container, and stir well with a spoon or chopsticks; Pour the remaining pure milk into a container and stir again with a spoon or chopsticks.

Second, start production.

Cover the container with a lid and put it inside the yogurt maker, and close the top lid of the yogurt maker. Plug in the plug and the yogurt maker starts working; The microcomputer yogurt maker needs to set the fermentation time. When pure yogurt is used as the fermentation source, the fermentation time is 6-8 hours; When using yogurt starter as the fermentation source, the fermentation time is 8-12 hours; The fermentation time will be affected by the ambient temperature and the initial temperature of the raw materials, so when the ambient temperature is low or when using refrigerated milk, the time should be extended appropriately, but not more than 14 hours.

When using pure yogurt as a fermentation source, it should not exceed 10 hours.

Third, the production is completed.

The fermented yogurt is condensed into a "tofu flower" shape, and the temperature is around 40 and can be eaten immediately. In summer, put it in the refrigerator, the yogurt has a pure flavor and taste; Before eating, yogurt can be seasoned with fruit juice, fructose, honey, etc. according to your own taste requirements. Unfinished yogurt needs to be refrigerated in 4 minutes.

Ingredients: 500ml milk, 100 grams of yogurt, 6 grams of sugar, appropriate amount of honey.

Method: 1. Blanch the plastic box and its lid 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 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 short time, 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! If it is solidified into a tofu-like state for too long, transparent water (whey) will precipitate on the surface, and the taste will be very sour. Therefore, the prepared yogurt should be transferred to the refrigerator so that it does not continue to ferment and tastes better.

Stir in a little more honey when eating.

Homemade yogurt Ingredients:

Two sachets of fresh milk (about 500ml), a small cup of yogurt (about 100ml), and a tablespoon of sugar (the amount depends on your taste).

Preparation: 1Clean the container and rinse again with boiling water.

2.Just when the water is boiling, by the way, put two bags of milk on the lid of the pot to boil the water and heat it, and when the water boils, the milk is also hot.

3.Pour warm fresh milk into a container with white sugar (if you like it sour, you can put less sugar or no sugar; Otherwise, you can add more sugar) stir until the sugar dissolves, and then pour in a cup of yogurt and stir well.

4.Close the lid of the container.

5.Wrap the container in a towel.

6.Put it in an insulated bag, close the zipper and let it stand for 8 hours.

Tips: Thermal insulation materials: towels and thermal bags.

When eating, you can add some water particles according to your taste. Of course, it's also good to eat it straight.

It's tender and smooth, a bit like tofu brain, but it's definitely better than tofu brain, hehe.

Ingredients: Serving size: 5 servings), 1000ml whole milk, 120ml bottled plain yogurt, 2 tablespoons (30g) sugar

Method: Brush the inner liner of the rice cooker to ensure that it is clean and oil-free, otherwise the yogurt will be very easy to spoil.

Pour the whole milk into the inner bowl of the rice cooker, add the sugar, mix slightly, and then press the cook button to heat the milk.

Heat the milk to about 38 degrees Celsius (which can be measured with a food thermometer) and lift the cooking button to keep the milk warm.

Pour the bottled plain yogurt into the warm milk and stir well, close the lid so that the rice cooker is still kept warm, and let it sit for 6 hours.

Tip: Topping your yogurt with sweet jam or honey and pairing it with fresh fruit and crunchy nuts will make it taste richer.

The finished yogurt can be put into a sealed box and stored in the refrigerator, which is more convenient to eat and take.

Tips: Bottled yogurt is generally thicker than bagged yogurt, and using such yogurt as an introduction will make the homemade yogurt more fragrant and delicious.

Buy one, the bear yogurt maker is easy to make, and I bought it too.

Put the milk sour! The yogurt is ready.