What is a yogurt primer? Use yogurt as an introduction to make yogurt

Yogurt primer is the yogurt you ferment with lactic acid bacteria powder or buy back the finished yogurt to leave less than half a cup, and the next time you use milk to ferment yogurt, the half cup of yogurt left is the yogurt primer.

It is later used to ferment yogurt.

It is best to use plain yogurt for yogurt primers for homemade yogurt.

Ingredients: Yogurt (100g).

Seasoning: milk (3 boxes), clean container (1), spoon (1), yogurt maker (to taste).

Kitchenware: Yogurt maker.

Steps: 1. Prepare 3 boxes of fresh milk and 1 cup of yogurt.

2. Blanch the container with boiling water for about 1 minute, mainly for sterilization.

3. Pour the pure milk into the container.

4. Pour in the yogurt (as an introduction).

5. Stir well with a spoon.

6. Put the covered container into the yogurt maker and change the lid.

7. Turn on the power supply, and after 8-12 hours, the yogurt will be made automatically. I did it at night and unplugged it at 6 a.m. the next morning and moved the yogurt box to the fridge.

8. Freshly fermented yogurt can be eaten immediately, but after being refrigerated and purified for 24 hours, the taste is better and the fragrance is pure.

Open it and see, the yogurt is solidified like a tofu brain, it is a success, and it should be described as a mirror in Pinghu.

9. Add the fruit particles of the market to eat, the taste will be more beautiful.

Yogurt primers are fermentation bacteria used to make yogurt, and yogurt cannot be made without yeast.

That is, when making yogurt, the remaining part of the yogurt is used as a seal, which is equivalent to flour fat.

Spoon yogurt (primer) into a container.

Put a spoonful of sugar into a container, add it later, add it to the milk, and stir well.

3. Cover and put it in a place with a higher temperature.

4. Wait patiently for about 12 hours, open the lid, and solidify like tofu brain, and you will succeed.

Buy lactic acid bacteria powder for yogurt, or just use a cup of plain yogurt.

There are many theories, some people say that yogurt is good for children, but some people say that yogurt additives are heavier, so drink less.

Using yogurt as an introduction to make yogurt requires the preparation of yogurt and pure milk, and then fermentation, as follows:

Ingredients: milk, yogurt.

Pour the pure milk into the pot and heat it as shown in the picture below.

Pour the heated pure milk into the basin as shown in the picture below.

Add three spoonfuls of yogurt to a bowl, as shown in the picture below.

Stir the yogurt and pure milk well, as shown in the figure below.

Put the yogurt in the container and close the lid as shown in the picture below.

Wrap the yogurt in a cloth and leave it for a day and a night, as shown in the figure below.

As shown in the picture below, the yogurt is ready.

The first time I made it at home, I had to buy a bottle of yogurt from outside as an introduction, that is, the culture. This bottle of yogurt is 200 grams, which can make 4 bags of fresh milk.

Note: The ratio of yogurt to fresh milk is 1:4. That is, a bottle of 200 grams of yogurt can be paired with 4 bags of 220 ml of fresh milk.

We also need to prepare white sugar, and the proportion of white sugar is generally used with such a spoon, a bag of milk and a spoonful of sugar are fine.

First of all, boil the milk. Emphasize that the pot must be clean, it is okay to use aluminum pots, stainless steel pots, and absolutely not iron pots, and there can be no oil. Otherwise, the resulting yogurt can easily spoil.

When the milk is about to boil, put sugar, if you put it first, it will be paste, this ratio is a bag of milk and a spoonful of sugar. After adding the sugar, stir constantly to avoid sticking the pan. When the milk is boiling, turn off the heat.

After turning off the heat, you have to dry it, and let it dry to about 40 degrees. This time we use a pressure cooker to make water. Use the time to dry the milk to make water in the pressure cooker, so that when the milk is dried to about 40 degrees Celsius, the water in the pressure cooker will also just boil to about 40 degrees Celsius.

When the milk is drying, one must not go away, and must constantly touch the pot. If the milk is too cold, it doesn't ferment, and if it's too hot, it kills the yeast. So how can you master this temperature?

If you're a novice, you might as well use a well-washed thermometer. When you have experience, you can feel it with your hands, and when you put your hands on the pan, just not hot, the temperature is almost 40 degrees Celsius. Then pour the yogurt inside.

When pouring the yogurt into it, be sure to stir constantly and stir well. Stir well and pour the milk into the bottle, but the bottle must be clean. Then tighten the lid tightly.

The bottle of milk has been filled, we now look at the water in the pressure cooker, the water temperature is also required, it must be hot, and the hand is not hot inside.

The temperature of the water in the pressure cooker is also required to be about 40 degrees Celsius, you can use a thermometer to measure it, or you can feel it with your hands, and you can turn off the heat when your hands feel hot but not hot. Then put the bottles all in the pressure cooker. Next, close the lid of the pressure cooker tightly and press the safety valve.

Be careful, don't**, simmer for two hours and you'll be fine. After 2 hours, the yogurt is ready to come out of the pan, let it cool and put it in the refrigerator, and take it as you go.

The first time we do it, we need to buy a bottle from the outside to make an introduction, and then we can use our own yogurt as an introduction, but we can only use it 6 times at most, and then buy a new bottle for the 6th time to ensure quality and quantity.

Spoon 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 sourness), and you can add it later, but I put it first, mainly because I am reluctant to let the yogurt "break the phase".

3. Add milk and stir well.

4. Cover and put it in a place with a higher temperature (the original reference value: 30 degrees Celsius takes 12 hours, when my house is 18 degrees, I eat in the morning and evening, and eat in the morning at night, it is really "eating" rather than "drinking", and the current milk consumption in my family has doubled).

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 the introduction to the solution of the Xiangxi tribe.

Ambrosia is sterilized yogurt, not as an introduction, you can choose non-sterilized products, add in a 10:1 ratio.

Ingredients: 1000ml of milk, 100g of yogurt.

Production method: 1. The inner tank of the yogurt machine is disinfected with boiling water to control the moisture, and 100 grams of Ambrosia yogurt are poured in.

2. Add the prepared milk and stir well.

3. Close the inner lid, carefully move it into the main unit, power on, and close the outer lid.

4. Unplug the power after eight hours (no more than 12 hours at most), and the yogurt has been made at this time.

5. Put it in a bowl, add a little honey to taste and serve.

No, it's not really yogurt at all, because there are no live beneficial bacteria in it, and there is no real yogurt effect after drinking.

The first time I tried to make yogurt, I used Ambrosi, no, no, no. It seems that next time you will need to use lactic acid yeast directly.

I did, but it didn't work at all, which means that all the strains in Anmuki are dead.

1. Blanch the tool with boiling water to sterilize and avoid other bacteria from causing fermentation of yogurt.

2. Pour the pure milk into a clean and oil-free pot and bring to a boil. If it is freshly opened milk, it is already sterilized, so there is no need to boil it. Heat to about 80 degrees.

3. Cool the boiled milk naturally to about 45, add 100 grams of plain yogurt, and stir well. Pour the mixed milk into the sterilized container and seal it.

4. Put the container with the mixed milk in a warm and dark place. (The best fermentation temperature of yogurt is between 40-45 degrees, and the human body temperature is 37 degrees, so it is okay to touch it without burning your hands) It takes about six or seven hours for the fermentation to be completed. It tastes better when refrigerated.

Using yogurt as an introduction to make yogurt requires the preparation of yogurt and pure milk, and then fermentation, as follows:

Ingredients: milk, yogurt.

Pour the pure milk into the pot and heat it, as shown in the figure below.

Pour the heated pure milk into the basin as shown in the picture below.

Add three spoonfuls of yogurt to a bowl, as shown in the picture below.

Stir the yogurt and pure milk well, as shown in the figure below.

Put the yogurt in the container and close the lid as shown in the picture below.

Wrap the yogurt in a cloth and leave it for a day and a night, as shown in the figure below.

, as shown in the following picture of Chi Mao, the yogurt is ready.

Using yogurt as an introduction to make yogurt requires the preparation of yogurt and pure milk, and then fermentation, as follows:

Ingredients: milk, yogurt.

Pour the pure milk into the pot and heat it, as shown in the figure below.

Pour the heated pure milk into the basin as shown in the picture below.

Add three spoonfuls of yogurt to a bowl, as shown in the picture below.

Stir the yogurt and pure milk well, as shown in the figure below.

Put the yogurt in the container and close the lid as shown in the picture below.

Wrap the yogurt in a cloth and leave it for a day and a night, as shown in the figure below.

, as shown in the following picture of Chi Mao, the yogurt is ready.