How to make yogurt at home, how to make yogurt at home

Ingredients: Pure milk .........500ml

Plain yogurt .........125ml

Tools: Rice cooker, porcelain cup with lid, spoon, microwave (milk can also be heated in other ways, but microwave is not only fast, but also easy to heat).

Preparation: 1 Put the porcelain cup (together with the lid) and spoon in the rice cooker, add water and boil for 10 minutes to sterilize.

2 Take out the cup and pour in the milk (7 minutes 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 cup is not hot when you touch it.

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 towel or other thermal insulation on it, and use the residual heat in the pot to ferment.

After 5 8 10 hours, the low-sugar yogurt is ready. If you make it at night, you'll have delicious yogurt the next morning.

Precautions: 1 The strain yogurt used should not be used with fruit ingredients, let alone fruit-flavored yogurt.

2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure, if the temperature is too low, it will cause slow fermentation, so as not to be hot to the touch.

3 Do not use the heat preservation file 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 is fermented. If you make yogurt in winter, you can put a porcelain cup on the heater to leaven.

4. Porcelain cups with lids are best for fermentation vessels, and hard plastic cups are also available, but if the quality of the cups is not up to standard, it is easy to deform when heated and sterilized. The lid is very important, lactic acid bacteria are anaerobic bacteria, and an oxygen-free 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 Anti-milk (containing antibiotics) or reduced milk (reduced milk made from milk powder) are not suitable raw materials for making yogurt.

7. 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 are not afraid of fat and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

8 Homemade yogurt has a shelf life of 2-3 days.

That's the recipe for Superman on the 2nd floor.

I've seen this done in Mrs. Berta, with sugar or honey if you like.

Our family does the same with the exponential consumption of milk.

The container is clean and the temperature is enough.

What a hassle! If yeast is used, it should be completely sterilized (soaked in hot water).

Then don't get impurities in. Otherwise, it can only end in failure.

Yogurt, we just did it in the previous experimental class, a simple method: boil and sterilize the appropriate amount of milk, then let it stand for half an hour, add an appropriate amount of bacteria, make it at home, you can add an appropriate amount of yogurt, yogurt is about 8-9% of the amount of milk, and then, put the whole pot of yogurt in an environment of 46 or 7 degrees for 5 or 6 hours, and then transfer it to room temperature and cook it for about 10 hours (we left it overnight), you can drink it the next morning, you can also add the fruit prepared in advance. Jam and the like, it will be more delicious, we make it really tastes good, try it, good luck!!

Is it so troublesome??

My aunt did it for me, but it's easy!

You go out and buy a bottle of yogurt, put it in the container (big one), see how much you make, and then put the milk in the bag, put it on the heating overnight, and you can eat it the next day!

Really, invincible and convenient!

Our family is old!

Yogurt with fresh milk is fine.

Ingredients: 2 bottles of pure milk, 1g of yogurt fermented bacteria, sugar, honey to taste, dried fruits.

How to make yogurt:

1. Prepare 2 bottles of pure milk and 1 gram of yogurt fermentation bacteria.

2. Pour the milk and fermentation bacteria into the container and stir well.

3. Put the stirred milk in a saucepan separated from the water and press the yogurt for 8 hours at room temperature.

4. It is good to get up the next morning to mix milk, and it is very simple and convenient to go to bed early.

5. You can add some sugar or honey to taste, and add some dried fruits or fruits here to be very delicious.

Precautions

1. Prepare fresh pure milk and plain yogurt, the ratio of milk to yogurt is 10:1. Then prepare a bowl for making yogurt and a spoon for stirring. Remember to use boiling water to scald the tools used to sterilize before use, this step is very important.

2. Before mixing milk and yogurt, let the yogurt sit at room temperature for a while to restore the vitality of lactic acid bacteria to ensure that it can be done well. At the same time, heat the milk to about 80 degrees to sterilize, then pour the milk into the sterilized bowl, and cool it to about 40 degrees at room temperature. (What if you don't know what 40 degrees is?)

It's just that your hands don't feel very hot to the touch, but you can have a slight amount of heat).

3. Mix the yogurt into the milk with a spoon, then cover the bowl with plastic wrap, then place a steamer in the rice cooker and pour boiling water flush with the steamer, then place the bowl on the steamer rack and cover the rice cooker lid to start fermentation. Ferment for 6 to 8 hours.

4. The taste will be better under refrigeration, if it feels more acidic, you can heat honey or sugar in it! (Now some rice cookers have the function of making yogurt, you only need to pour the ingredients into the rice cooker after they are ready, and choose the yogurt function).

5. Of course, you can also put some fruits to make fruit yogurt more delicious.

Homemade yogurt.

Suitable for babies from 10 months onwards.

Today's food tips.

01 Nutrition for your baby.

Yogurt is also very rich in B vitamins, which can maintain the normal digestive function of your baby.

02Add the essentials.

The probiotics in yogurt can colonize the baby's intestines, maintain the stability of intestinal flora, and reduce constipation, diarrhea, allergies and other problems.

03 Bao Ma has something to say.

Babies under the age of one need formula instead of cow's milk!

Preparation of ingredients. Steps:

Ingredients: 300ml of milk, 25g of sugar, 1 pack of bacterial powderPour the milk into a bowl.

2.Pour in the white sugar and stir well.

3.Pour in the fungus powder and stir the fungus powder and milk thoroughly.

4.Add water ** to the pot, put in a yogurt cup, boil the water and cook for 5 minutes to sterilize.

5.Drain the yogurt cup and let it air dry in a ventilated place.

6.Pour in the stirred milk.

7.Close the lid.

8.Place the milk bottle in a baking tray and bake in the oven on 40 degrees for 8 hours.

9.Done Mommy loves to nag.

Babies must control the amount of sugar when eating!

Make your own yogurt (simple couldn't be easier).

Preparation materials: 1. A cup of yogurt of any brand in a bag box (the first time"Introduction"2. Two large spoons of white sugar (rock sugar, honey, and no sugar can be added) 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 for the selection) Production process:

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 acid), 3. Put in the milk and stir well.

4. Cover and put it in a place with a higher temperature (original reference value: 30 degrees Celsius takes 12 hours, when my house is 18 degrees, I eat it in the morning and eat it in the evening, and I eat it in the morning at night, it really is"Eat"It's not"Drink", at the moment my family's milk consumption has increased exponentially).

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.

It tastes better if you add the fruits of the market and chill them'Be sure to stay first, though"White"Yogurt do the lead.

Ways to make homemade kefir at home.

A simple way to make kefir at home is introduced. Here's how:

1) Buy 1 bottle of sour milk as a strain first, 1 bottle of sour milk can be inoculated with 5 bottles of fresh milk.

2) Boil and sterilize the empty bottle and use it cold.

3) Heat and boil fresh milk for 1 2 minutes, add 8% to 10% sugar in the boil, boil the sterilized milk, and cold it to 40 43 degrees C for inoculation.

4) Pour the 1 bottle of sour milk into 5 sterilized empty bottles, and immediately pour the sterilized fresh milk into the 5 bottles, stir it, and then cover.

5) Put it at a temperature of about 35 degrees C for fermentation (if there is really no condition, you can use a clean gauze or plastic bag to wrap the stirred and covered bottle of milk, and put it on the stove to ferment), after about 4 6 hours can form a clot (similar to tofu flower), then it can be moved into the refrigerator to freeze, and it can be drunk on the second day. If you want to make kefir continuously, you can use the kefir you made 1 day before as the culture.

To make sour milk, if there is no fresh milk, milk powder can be used, and it is prepared by heating water according to 1 to 7 8 and boiling for sterilization.

How to make yogurt:

1. In winter, 250 grams of yogurt is mixed with 250 grams of fresh milk (fresh milk is best boiled first), an appropriate amount of granulated sugar is added, and after 24 hours of natural fermentation, it becomes a solidified yogurt, which can be eaten by a family of three. After the yogurt is done, some is left, that is, it becomes the leavening culture for the next yogurt making.

2. In summer, if 250 grams of yogurt is used as a starter agent, 500 grams of fresh milk can be blended, and the fermentation time should not exceed 20 hours. It is best to make 125 grams of yogurt, mix 500 grams of fresh milk, add sugar, and it will be delicious for 24 hours.

Preparation:

1.Go to the supermarket and choose a type of yogurt as a culture, this is the most important thing. Danone plain white yogurt is recommended. (Contains three kinds of beneficial bacteria).

2.Prepare a container with a lid. Preferably sugar porcelain, which can be heated directly. This is because contamination is avoided by not turning the container after heating. Do not use aluminum containers as they will react chemically with acids.

3.Some fresh milk. The large package of 1 liter is recommended for Yili pure milk. If you are afraid of gaining weight, you can choose skim milk.

4.The towel is one.

Production Steps:1Pour the fresh milk into a container and heat it.

If you buy unprocessed fresh milk, boil it and let it cool naturally at about 40 degrees;

If you buy fresh milk that is directly drunk and pasteurized, it can only be heated to about 40 degrees.

The most direct way to judge the temperature is to put a clean finger into the milk, so that it is not hot, that is, warm.

2.Pour the yogurt into the warm milk, stir well with clean chopsticks, cover the lid, and wrap the entire container in a towel.

The ratio of yogurt to fresh milk: generally 1 liter of fresh milk to 125 grams of yogurt is sufficient. (125 grams is usually a small box in small packets).

3.Cover the milk wrapped in a towel for 10-12 hours for one night.

By now, your yogurt is ready. It's ready to eat. Put the finished yogurt in the refrigerator and keep it for a week, so you can eat as much as you want. Keep the rest in the refrigerator.

First of all, there is baking powder, find a clean glass bottle of boiling water to sterilize. Fresh milk boils, wait until it is warm, add baking powder and stir in a glass bottle, seal it and put it in a warm place for 7 hours, the whole process is the most important to control two variables, one is to use utensils to be sterile, and the other is temperature. These are all from chemistry textbooks, and I haven't tried them.

There are many types of yogurt, but I would like to introduce you to homemade kefir yogurt.

Kefir Chinese homonym: kefir or kefir, suitable for room temperature fermentation, do not need to use a yogurt machine, so it is more convenient.

Ingredients: 1 container, 1 2 kg of milk, 1 pack of kefir cultures.

Step 1: Rinse the container:

Rinse the milk container and spoon with boiling water to reduce bacteria.

Step 2: Add milk:

Use pasteurized or autoclaved pure bovine and goat's milk. (Raw milk needs to be cooked and sterilized first).

Step 3: Add kefir yogurt fermenting powder, a packet of 5 grams can ferment 1 2 kg of milk.

In this link, you can add white sugar powder, 70g of white sugar for 1000ml whole milk, and 90g of white sugar for 1000ml skim milk

Step 4: Wait for fermentation.

Cover with a lid, at room temperature of about 20 degrees, ferment for 20 24 hours, note that the kefir culture is suitable for room temperature fermentation, and there is no need to use a yogurt maker.

Step 5: Successful production.

Fresh kefir yogurt is out of the oven, stir well first, and taste better when refrigerated.

Note: Kefir cultures are suitable for room temperature fermentation, please do not use a yogurt maker. High temperatures cause inactivation of the yeast in kefir, and fermented yogurt is alcohol-free. Kefir fermented at a low temperature will have a vague aroma.