How to make thin yogurt Ah ask for detailed steps Thank you

First take out the frozen yogurt starter from the refrigerator, sterilize and disinfect the container of the yogurt machine with boiling water, pour a small amount of pure milk into the container, and then pour the whole small packet of yogurt starter into the container, stir well with a spoon or chopsticks, pour the remaining pure milk into the container, and stir well again with a spoon or chopsticks.

When the lid of the container is covered and put in the body of the yogurt machine in winter, warm water can be added to the body, the upper lid of the yogurt maker can be plugged in, and the yogurt maker will start to work: the microcomputer yogurt machine needs to set the fermentation time (please refer to the instruction manual for details) When using pure yogurt as the fermentation source, the fermentation time is 6-8 hours; When using yogurt starter as the fermentation source, ferment for 8-12 hours; The fermentation time is affected by the ambient temperature as well as the initial temperature of the raw materials, so it is necessary to prolong the fermentation when the ambient temperature is low or when using refrigerated milk. However, it does not exceed 14 hours.

Use pure cool milk as the fermentation source for no more than 10 hours) The fermented yogurt is condensed into a "tofu flower" shape, and the temperature is about 40 degrees Celsius and can be eaten immediately. In summer, put it in the refrigerator, cool milk has a pure flavor and excellent taste, and before eating, you can add fruit juice, fructose, honey, etc. to flavor it according to your own taste requirements, and then eat the yogurt that you haven't finished drinking, and you need to refrigerate it below 4 degrees.

It seems that there is really no one to make thin yogurt in one step, and all that is made in a serious way is coagulated quickly. Are you talking about thin yogurt at the same consistency as milk?

That's not made, it's the yogurt is poured into the soymilk maker or blender after being stirred, and it tastes better if you add some fruit or dried fruits to the mixing.

Ingredients for making yogurt.

1.Raw milk, milk or fat. Any dairy product with a protein content of more than 10% is suitable for making yogurt, and the higher the protein content, the better it is for homemade yogurt (pudding-like yogurt).

2.The incubation temperature is optimally 42 degrees Celsius, if it exceeds 45 degrees Celsius, all lactic acid bacteria will die.

3.Seeds of commercially available yogurt.

4.Additives: When milk is boiled, add 10% 12% granulated sugar. Be careful not to add too much, otherwise it will inhibit the formation of lactic acid bacteria and make the fermentation time longer.

Steps to make yogurt.

1.First, boil the milk to sterilize.

2.Add yogurt as a seed.

3.Place in a thermos flask at 42 degrees Celsius to 45 degrees Celsius for 2-3 hours.

4.After the above steps, the original milk has formed lactic acid, and has become a milk protein state, which is coagulated into a slippery, pudding-like shape. Yogurt can be kept in the refrigerator for up to two weeks.

The above is the basic method, you can choose your favorite brand of milk according to your preference; Choose tap drinking water, high-grade mountain spring water or glacial water; As for the variety, you can choose the most delicious, freshest, or even organic fruits and vegetables. In addition, everyone's taste preferences for yogurt are different, ranging from a little sour to very sour, and you're in complete control of how long it takes to make it. Some people like it to be thinner, some people prefer it to be thick, and they can play freely. Precautions for making yogurt Yogurt DIY is not only good for health, but also a kind of life interest, if you have time, you might as well give it a try.

Here are some principles to remind you of.

Choose fresh seeds (yogurt) and keep them hygienic and free of impurities.

Use pots, spoons, containers, etc., and disinfect them with hot water.

The proportion of strains accounts for about 3%, and when the amount of strains is too large, the fermentation time will be shorter.

Make sure that the temperature of fermentation is around 42-45 degrees Celsius.

When the milk starts to curdle, it doesn't have a sour taste, so you can control the amount of time you like.

During the fermentation process of the milk, try not to stir or shake it, otherwise the moisture and solids will be clearly separated.

If you find any cloudiness, odor, separation, etc., it is best to discard the made yogurt and make it again.

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1. Pour the old yogurt into the yogurt maker; 2Prepare the pure milk and pour it into the yogurt maker; 3. Stir well with a spoon; 4. Cover the yogurt maker with a lid and insert the pad for 7 hours; 5 are done, add honey.

Aged yogurt or pure milk with yogurt fungus powder

Check it out online and there should be.

1. Add milk powder to the yogurt, stir and fuse the milk powder and yogurt, so that the concentration of the liquid increases, and the yogurt will be thicker.

2. Add some additives to homemade yogurt, and adding thickeners can effectively increase the concentration and consistency of yogurt.

3. Use whole milk to make yogurt, the purity of whole milk is relatively high, and the yogurt will be thicker. Calendar.

<>1. Beat about a pound of fresh milk, then boil it in a small pot specially designed to overflow milk for children, and let it cool to about 40 degrees Celsius.

2. Pour 1 3 pieces of fresh milk into a bowl. Fresh milk can be drunk directly.

3. Choose a guess bottle of sour milk and pour it into the remaining 2 3 fresh milk. Or add an appropriate amount of sugar to the remaining milk. Place the milk in a thermos.

4. Let the thermos cup with the spike burn stand for 6 hours.

5. Take out the milk and taste it, and we will be able to taste the taste of yogurt.

1.Put the porcelain cup (together with the lid) and spoon in the rice cooker, add water and bring to a boil for 10 minutes to sterilize 2Take out the cup and pour in the milk (7 points full, if the milk is newly opened, it has been sterilized very well, you can sterilize it 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 the yogurt to the warm milk, stir well with a spoon and cover.

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 with a clean pie spine 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.

If you make it at night, you'll have delicious yogurt the next morning. Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, it smells milky, if you like sweets, you can add sugar before eating. Do not add sugar before fermentation.

Homemade yogurt. Because it can't be sealed, the storage time is shorter than that sold by Li Heng in the market, and it can only be stored for 2-3 days in the dust infiltration refrigerator. 1.The strain yogurt used should not be used with fruit ingredients, let alone fruit-flavored yogurt.

2.If the milk is heated too hot, it will kill the lactic acid bacteria in the yogurt.

Cause fermentation failure, if the temperature is too low, it will cause slow fermentation, so that it is not hot to the touch (microwave oven heating often causes uneven heating, you should use a spoon to stir it and try the temperature again). 3.Do not use the heat preservation gear 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 vessels, and hard plastic cups are also acceptable, but if the quality of the cups is not up to par, it is easy to deform when heated and sterilized.

The lid is important, and lactic acid bacteria are anaerobic bacteria.

An anaerobic environment is more conducive to fermentation. 5.It is best not to use disinfectant solution for container sterilization, because if it is not rinsed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heat sterilization is the safest method. 6.There is anti-milk (which contains antibiotics) or reduced milk.

Reduced milk from milk powder) is not suitable as a raw material for making yogurt. 7.Bacterial yogurt can occasionally fail to ferment due to its inconsistent quality.

In order to ensure the quality of yogurt, you can go to the pharmacy to purchase some golden bifidos as pure strains (the quality of golden bifidos is not to be said. Moreover, the yogurt fermented in this way is rich in bifidobacteria and Streptococcus thermophilus.

Good for health).

1. The yogurt container should be cleaned with boiling water, without leaving oil or residual detergent and other substances, add refrigerated pure milk according to your own needs, and add 3 bags of 180ml pure milk.

2. Add 3 tablespoons of sugar, then add a small branch of bacterial powder, the amount is 1g, and stir well together.

3. If there is no bacterial powder, you can also buy refrigerated yogurt from the supermarket to replace the bacterial powder, add 30 ml of yogurt, and stir it well, and using yogurt as an introduction time will greatly shorten the fermentation time.

4. Add 30 ml of warm water to the yogurt host, then put the container where pure milk, sugar and bacterial powder are placed into the host, and then press the select yogurt function, if you like thin liquid yogurt, set it to 8 hours.

After an hour, when the lid is opened, the thin liquid yogurt is ready, the taste is more mellow, there are no extra added spices, and it tastes healthier.

6. You can also put it in a bowl and add some jam, honey or diced fruit to make your favorite flavor.

7. In summer, it can be refrigerated before eating, and in winter, it can be eaten while it is warm.

1. Add an appropriate amount of milk powder: After the milk is heated, scoop out a part, add two tablespoons of milk powder and stir until it is fully dissolved, then pour it back.

2. Use whole milk: the higher the content of milk solids, the higher the consistency of the yogurt, so you can use full-fat cow milk with higher fat content to make yogurt, or add whipping cream, which makes the yogurt relatively hard.

3. Use thickeners: When making yogurt, gelatin and seaweed can be added to increase the viscosity and hardness of yogurt.

4. Use good raw materials: high-quality milk, and the yogurt made is relatively thick.