How to make yogurt without a yogurt maker, How to make yogurt without a yogurt maker? Be specific.

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.

1. Prepare a clean stainless steel bowl or glass bottle, with a lid, and then use boiling water to scald it for a while. Remove to dry.

2. Pour 500ml of pure milk into the container, add 1 gram of bacterial powder, stir it with a sterilized soup spoon, and close the lid.

3. Pour some warm water into the electric pot (the temperature is not hot).

4. After about 15 minutes, touch the electric pot and the lid of the milk container, and if your hands feel hot, turn off the power immediately.

5. After continuing to ferment for 1 hour, try the temperature of the milk container again, just keep it warm, (the fermentation temperature is a little higher than the human body, I don't have a thermometer, it is rough), if it feels cold, continue to press the keep warm button. Repeat the steps above.

6. I repeated the intermediate insulation 3 times, and then because the lactic acid bacteria multiplied, even if the insulation function was not pressed, the milk temperature would be maintained at a suitable temperature, and it would be allowed to ferment in the rice cooker.

7. The fermentation time is less than 6 hours, and it is done, the yogurt is very thick, it is the original sourness, add some sugar or something when you eat it, and the taste is very positive. If you can't finish eating, wrap it in plastic wrap, refrigerate it, and solve it within 2 days.