What are the ways to prepare plain yogurt? What yogurt is made of

Preface. In the Betty trial team, I was lucky to get this famous "Iron Man" Patrici PE8500 bread maker, and there are three things I want to experience for the first time - yogurt, rice bread and meat floss!

The first thing to try is yogurt. Because this Petri PE8500 is randomly delivered with 4 yogurt cups. In the past, when I made yogurt, I usually used a crisper box, and I put it in the refrigerator after making one box at a time, and when I wanted to eat it, I had to use a clean spoon to put some of it in a small bowl.

Friends who have had such an experience should know: the next time you open the crisper box, you will find that there will be a lot of whey precipitation in the remaining part of the yogurt, although it does not affect the consumption, but it always feels imperfect (probably because of my obsessive-compulsive disorder). And this time, it is very convenient to use the independent yogurt cup that comes with the green tree, just put 4 in the bread bucket, and the prepared yogurt is refrigerated and stored, and you can take one to eat at any time if you want to eat, which is great!

The yogurt is similar to "old yogurt", it is very thick, and it has a brushing effect when stirred with a spoon Very successful yogurt!

Material. Ingredients: 700ml pure milk;

Excipients: 1 pack of yogurt baking powder. Plain yogurt.

Remove the milk and yogurt baking powder from the refrigerator in advance and bring them back to room temperature.

Pour the yogurt baking powder into a container.

First, add a small amount of milk, dissolve the fungus powder and stir well with a clean spoon.

Add the remaining milk and stir to combine.

Pour into the yogurt cup that came with Park Green and secure the lid.

Put it in the bread bucket of the Pe8500 Bread Maker and select the "Menu" 19 yogurt fermentation function (usually it can be done in 6 hours, so it can also be reduced to 6 hours). Refrigerate when ready.

Tips: 1.If you use commercially available yogurt as an introduction, about 100g of yogurt can add a ratio of 800-1000g of milk.

It tastes even better when you add fruit.

Made of milk.

The details are as follows: yogurt production method: choose fresh milk without antibiotics and preservatives, the fat content is not higher than 3, the dry matter is higher than 8 5, and the acidity is 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.

There is also a method suitable for family yogurt: four catties of milk are heated to boiling, cooled to 30 40 degrees Celsius, take two bottles of yogurt in small bottles and add them, and leave them for about 10 hours to make it successfully.

Finally, there is a more convenient way: that is, buy a yogurt machine (100 300 yuan), follow the instructions to do it, and make yogurt, this method is economical and practical.

Buy that plain yogurt at the supermarket, pour in the milk in a ratio of 1:6 to 1:8, stir well, and use a yogurt maker.

Be careful not to get oil on it, I usually blanch the container with boiling water in advance. As a reminder, I can't do it with Yili brand milk, and I do it best with Mengniu, you can also try it.

Yogurt is pure milk that has been pasteurized and then added an appropriate amount of strain starter that is beneficial to human health.

After fermentation, the products are then filled and sold. Except.

Most of the lactose is converted to.

In addition to lactic acid, other nutrients are the same as.

Fresh milk is almost the same. There are also small portions.

Protein in. Fermentation process.

Medium hydrolysis, while more easily absorbed by the body. Due to the reduced amount of lactose, yogurt is suitable for lactose intolerant people.

Yogurt is usually divided into coagulated, stirred, or flavored yogurt with certain other ingredients (such as juice, pulp, etc.). Coagulated type, traits such as:

Egg custard, tofu brain, etc., uniform white and thick.

Jelly-like solids, usually eaten with a spoon.

Stirred yogurt.

As the name suggests, it is made by stirring the formed soup during the processing of yogurt to form a thick, pourable, uniform semi-fluid, which can be used directly when eating.

Because it is easy to eat, most of the yogurt sold on the market is mainly stirred. In addition to providing people with a variety of nutrients, yogurt also has certain health care functions, so it is a popular among consumers.

Milk products. Some predict that in the twenty-first century, it will be.

Fermented dairy products.

times.

Material. 500g whole milk, 60g bottled plain yogurt, 12g white sugar.

Method. 1. Brush the inner liner of the rice cooker, otherwise the yogurt will be very easy to deteriorate.

2. Then pour the milk and sugar into the rice cooker and mix it slightly, then press the cook button to heat the milk.

3. Heat the milk to 38 degrees to 42 degrees (can be measured with a food thermometer), lift the cooking button, and keep the milk warm.

4. Pour the plain yogurt into the milk and mix well, cover the lid so that the rice cooker is still in a warm state, and let it stand for 6 to 8 hours. (Note: If yogurt wants to ferment successfully, it must be kept at a relatively warm temperature, and it must be kept warm, otherwise it will not be able to make yogurt.)

In addition, it is more convenient to use yogurt. ）

Note: 1. After the yogurt is ready, there is no sweetness, only a very uncomfortable taste, so the later seasoning is also very important. It can be seasoned with sugar, honey, fruits, puree, etc.

2. The prepared yogurt can be put into a sealed box, and then put it in the refrigerator for refrigeration.

3. Bottled yogurt is generally thicker than bagged yogurt, and using such yogurt as raw material will make the yogurt more fragrant and delicious.

1. 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 deteriorate.

2. Then pour the whole milk into the inner bowl of the rice cooker, add white sugar, mix it slightly, and then press the rice button to heat the milk.

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

4. Pour the bottled plain yogurt into the warm milk and stir well, close the lid so that the rice cooker is still in a warm state, and let it stand for 6 hours.

It should be noted that if yogurt wants to ferment successfully, it must be kept at a relatively warm temperature, and do not plug it in tightly, in that case you will not be able to make yogurt! (FYI).

The constant temperature fermentation equipment required for production can also be replaced by smoldering pots, rice cookers, thermos flasks, ovens, microwave ovens with barbecue functions, dishdryers, sterilizer cupboards, plug-in warmers and other appliances.

Spread plastic wrap on the plate, pour in a box of yogurt, smooth it out, and then put on the fruits you like to eat, I put mangoes, raisins, and goji berries, put ice, and then put it in the refrigerator for half an hour.

How do you make homemade yogurt? Add sugar to the milk, pour in the baking powder, stir well, cover and leave a vent hole.

1. Any brand of yogurt in a bag bag box (the first time as an "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.

Spoon sugar put in the container (I like to put it more sweetly, and think.)

**, not afraid of sour, do not put it), you can also 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 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.