Did Ma Ma make his own yogurt and eat it? Tell us about your experience, thank you

This is super simple, first go to the Internet to buy a yogurt machine, I bought the bear brand, and then go to Tao. Bifidobacterium (cryopreservation in the freezer). With that, you can always make yogurt.

I usually make 1000ml at a time, my family loves to drink, use Yili pure milk, add a small packet of bifidobacteria, stir well, put it in the yogurt maker, and wait for 12 hours to be OK. I usually cook it for 16-20 hours in winter, and the fermentation is relatively good, very solidified, like old yogurt. 12 hours in the summer is enough.

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As I said upstairs, I also bought a yogurt maker to make it myself, but only I like to eat it at home, so I will only make about three days of each time, although it is put in the refrigerator, but too long is not good. Also, before cooking, be sure to scald the pot with boiling water to eliminate the poison, if it is not clean and there are bacteria, the yogurt will not be made and will spoil and cannot be eaten. I'm in Guangdong, this weather of more than ten degrees, and it took shape in 10 hours.

Take as much as you want, and add some sugar or honey to it

Make it with a yogurt machine, ordinary yogurt + pure milk, ferment for 8 hours, yogurt 1 cup 100ml + 1 liter of pure milk. View the original post

Done it before. There is no yogurt machine abroad, it is just a bacterium, soaked in milk. The glass bottle is sealed without light, and it is left at room temperature for how many hours. The bacteria are alive, can be recycled, and will grow slowly. Specifically, you can go to ** to search. View the original post

Hehe, my family uses heating in winter, after cooking the bottle and sterilizing it, put on ordinary milk, pour in a little yogurt, tighten it, and put it on the heating for 24 hours After viewing the original post

In fact, no matter what the taste is, when a friend comes to the family, he will remember that there is a food in Changchun, which needs to wait for a long time to buy, and he will also buy it for his friends to taste. There are not many twists in a pot of frying, and people who buy them often buy at least four or seven (**), so a pot of twist is bought by a few people, and they have to wait for the next pot; Pour in the remaining milk and stir again. Cover the lid, the temperature is more than 30 degrees, and the yogurt can be naturally fermented in a place without air conditioning.

Smoothie's method is to add yogurt to the fruit, finely beat it with a food processor, make different colors with different fruits, make shapes with fruits and stick them on the wall of the cup, and then pour the fruit yogurt juice of different colors. You can rest assured that you can eat the yogurt you made by yourself. Nowadays, many people use the kind of yogurt mushroom powder bought online to make yogurt, and I like to use the thick yogurt in the supermarket as an introduction to make yogurt, which is convenient and delicious.

Ingredients: Flour: 500 grams of vegetable oil (for noodles), 130 grams of sugar, 100 grams of yogurt, 150 grams of vegetable oil (for frying), 500 grams of crispy twist (sweet), 1Prepare and weigh the ingredients according to the ingredient list.

Yes, there really is. You can do it yourself, put the flour in a basin, pour 400g of flour, put 45g of oil and 5g of salt into the flour, rub the flour and oil by hand, then add yogurt, add water and knead it into a dough (the dough should not be too hard), cover with a damp cloth for 20 minutes, take out the good dough and knead it again, knead it into a long strip and cut out a small agent, cover it with a damp cloth and then 10 minutes, evenly knead it into a slender strip after it is done, rub it in different directions at both ends, and knead it tightly at both ends. Repeat again to make hemp peanut billets. Make all the small agents in turn and form hemp peanut blanks.

Put more oil in the pot and boil it until it is 3 hot, and then put in the hemp peanut billet.

Plain flour, 700g eggs, 3 milks, 240g sugar, 30g honey, 30g yeast, 7g butter, 25g peanut oil.

Step 1: Prepare all the ingredients.

All-purpose flour, milk, sugar, honey, eggs, yeast mixtures are also used in the mixing tank.

Open the first gear to mix the ingredients and knead them into a dough, then put the softened butter in, open the second gear to continue to knead it, knead it until it becomes a ball, and the surface of the dough is smooth.

The kneaded dough is slightly arranged, put in a container and covered with plastic wrap to ferment at room temperature.

Do not ferment completely, semi-ferment is sufficient, that is, it can be fermented to about twice the original size, and the fermentation time is half an hour in the shade at room temperature in summer (for reference).

Remove the fermented dough and knead it into 15 equal portions (nearly 80 grams each) without kneading

Cut each of the dictionates into thick strips.

Spread a layer of cooking oil on the surface of each thick dough, place it on a plate in turn, cover and let rise for 15 minutes.

Place the proofed dough on a cutting board and roll it into thin strips.

Rub the long strips in opposite directions, and then lift the two ends to screw them together.

Continue to twist the strip that has been twisted once, twist it in the opposite direction again, fold it in half again, it will be screwed together in the same way, and the top end will be stuffed in the fold, and a twist embryo will be made.

Cover the above-mentioned twist embryo and proofing at room temperature about twice the original size.

Pour an appropriate amount of peanut oil into the pot, heat it over low heat and put the fermented twist embryo into the oil pot, turn it constantly and fry it until it is golden brown on both sides, and fry it to control the dry oil and take it out.

Yogurt Twist really has yogurt, and you can make it at home. Put the yogurt, egg yolks, sugar and salt in the bread bucket, sift in the flour, add the yeast, start the bread maker dough program, and then remove the dough to vent and relax. Divided into 16 small dough agents, each agent is kneaded into strips, kneaded into about 20 25cm folded in half, twisted into a twist shape, and then fermented for half an hour.

Heat the oil in a wok, put in the finished twist flowers in turn, and then turn over and fry them in turn after two or three minutes.

Does yogurt twist really have yogurt? How is it done? Can I do it at home?

There really is yogurt. Put eggs, flour, salt, sugar, yeast powder, warm water in a bowl, stir well, then add butter and knead into a dough, cut into strips, roll into slices, add yogurt, roll from top to bottom, knead tightly, knead into a twist shape, add breadcrumbs, and fry in oil.

Is there really yogurt in yogurt twist? What should I do at home?

Yes. Yogurt can be made with yogurt or the yogurt function of a toaster.

Method 1, make it in a yogurt maker. Pour the milk into the yogurt box, add the appropriate amount of yogurt bacteria or yogurt and mix evenly, put the yogurt pot into the yogurt maker, turn it on, and connect it for 6 hours. If the indoor temperature is low, you can put an appropriate amount of warm water in the bucket where the yogurt box is placed.

Method 2, make it in a toaster. Pour the milk into the bread tin, add an appropriate amount of yogurt bacteria or yogurt to mix evenly, put the bread jar into the bread maker, close the lid, adjust it with the yogurt key function and press the start button, you can find that it takes 6 hours. When the yogurt is finished, the bread machine sounds a warning sound.

Unplug the power and take out the bread jar.

You can't drink the yogurt you just made. Refrigerate for 24 hours before eating. One is that the probiotics work to the fullest, and the other is that the taste will be better.

1000 ml whole milk, 120 ml bottled plain yogurt, 2 t-spoons sugar (30 g).

Practice 1Wash the inside of the rice cooker, making sure it is clean and free of oil. Otherwise, the resulting yogurt will spoil easily.

2.Then pour the whole milk into the inner wall of the rice cooker, add the sugar, mix slightly evenly, and press the cook button to heat the milk.

3.Heat the milk to about 38 degrees (which can be measured with a food thermometer) and raise the cook button to keep the milk warm.

4.Pour the bottled plain yogurt into the hot milk, stir well, and close the lid to keep the rice cooker warm for 6 hours.

First, there are not many twists in a pot of frying, and people who buy them often buy at least four or seven (**), so a pot of twist is bought by a few people, and they have to wait for the next pot;

Second, merchants deliberately slow down the checkout speed to promote queuing, in an effort to attract attention and form an advertising effect;

Third, twist is a popular food, low-cost, and the beautiful meaning of twisting hard work, so the masses have a willingness to consume and buy more people;

Finally, the queue is basically middle-aged and elderly or low-income groups, and everyone's time is not so expensive, so they are not afraid to wait.

Yogurt twist has yogurt in it, you can use yogurt instead of water when kneading flour at home, so that the dough kneaded will be firmer, and then cut into small pieces, evenly sprinkle white sesame seeds and fry in the oil pan, so that the fried twist is particularly delicious.

Yes, the kind of ordinary ones that are usually sold in supermarkets are fine, and they are generally sugar-free. When mixing the noodles, put milk on them, make them into the shape of twist flowers, and put them in a pan to fry them.

There is yogurt in the yogurt twist, I like to eat yogurt twist, and I don't like to eat when I make it, I like to bake it in the oven, it is crispy and very delicious, if it is fried, it may be particularly oil-absorbing, and the taste is not right, it is particularly greasy.

There is yogurt. Put the eggs in a bowl, water, yeast, stir, salt, sugar, pour the yeast egg water into it, stir into the dough, add butter, knead into a dough, cut into even pills, knead into small strips, brush with oil, and cover with plastic wrap for 10 minutes. Take out a slice, roll it into a square dough, squeeze the yogurt filling, roll it from top to bottom, roll it tightly to prevent the filling from flowing out, pinch it tightly, cover it with plastic wrap and relax for 5 minutes.

Take out a green embryo, first roll it into a long strip, and fry it in the pan.

There is yogurt in the yogurt twist. The production method is to first beat 1 egg in a bowl, add 250 ml of water, 5 grams of yeast and stir well, in 500 grams of flour, add 3 grams of salt, 5 grams of sugar and stir it, pour the yeast egg water into it, stir into a dough, add 20 grams of butter, knead it into a smooth dough, cut it into evenly sized agents, knead each agent into small strips, brush with a layer of oil, cover with plastic wrap and relax for 10 minutes. Brush some oil on the cutting board, take out an agent and press it flat, roll it into a square dough, on the top of the dough, squeeze the yogurt filling, roll it up from top to bottom, roll it up a little tighter, prevent the filling from flowing out, pinch both ends tightly, cover with a layer of plastic wrap, and relax for 5 minutes.

Take out a raw embryo, first rub it into a long strip, after rubbing, rub it in the opposite direction of both hands, fold the two ends in half, so that it will be automatically twisted up, tie a knot at the interface to prevent the twist from spreading, dip it in a layer of water, and then wrap it in a layer of breadcrumbs, and let it rise for 20 minutes. Next, pour oil into the pot, when the oil temperature is fifty percent hot, turn to low heat, put the twist in and fry it, fry it until the surface is set, and then turn it with chopsticks, and the fried twist floats up, so that it can be out of the pot.

Ingredients: 1 pack of Shuqi yogurt powder, 780 ml of purified water, 1 liter container, 1 yogurt machine, homemade yogurt without baking powder, super thick and smooth.

1. Pour 780ml of water (cold water) into the container.

2. Pour in the yogurt powder.

3. Stir well, no granularity, smooth and smooth.

4. Pour boiling water into the yogurt maker.

5. Put in yogurt and ferment for 8 hours, because it is water injection, change the water every 2 hours.

It's ok after an hour, you can add some cereal, and a simple breakfast is done.

7. You can also add some fruits as afternoon tea or dessert.

Find a plastic bowl with a lid, wash it with a spoon, scald it with boiling water, then open a bag of Mengniu pure milk and pour it in, add two spoons of sugar and stir well, then pour a little ternary yogurt to make seeds, stir well and cover with a lid. You need to find a hot place to stand for a while, turn on the oven to 30 degrees and preheat it for ten minutes, put the bowl in it, and take it out at noon to see, the milk is already cloudy and cloudy, and there are countless white floats in it.

Since we want to learn to make yogurt, then we must first know how yogurt comes from, know this in order to better make yogurt, according to scientific methods, yogurt is a milk product that uses milk as raw material, after pasteurization, and then adds beneficial bacteria (starter culture) to milk, and then cools and fills after fermentation.

Yogurt not only retains all the advantages of milk, but also makes some aspects of the process more suitable for human nutrition.

In addition, it tastes good, so now more and more people prefer to drink yogurt rather than milk.

After understanding the ** of yogurt, let's take a look at how to make yogurt!

Ingredients: 500ml milk, 100 grams of yogurt, 6 grams of sugar, appropriate amount of honey.

Method: 1. Prepare the raw materials and the box used to hold the yogurt.

2. Blanch the plastic box and its lid with boiling water to disinfect (kill harmful bacteria).

4. Cover the box and heat it in the microwave for 40 to 50 seconds (it is better to control the temperature of the milk at 30 to 40 degrees, and the milk at this temperature is warm but not hot.)

5. Pour yogurt into the heated milk and stir well.

6. Cover the box, wrap the towel, stuff it into the insulated bag, wait quietly for 8-10 hours, you can see that the yogurt is ready, condensed into a solid state like tofu, if the time is too long, the surface will precipitate transparent water (whey), and the taste is very sour. Therefore, the prepared yogurt should be transferred to the refrigerator so that it does not continue to ferment and tastes better. When eating, it tastes better with a little honey.

Tip: Lactic acid bacteria: In general, you can use a small cup of commercially available yogurt (without added fruits).