Can you make yogurt with fresh milk Please, everyone, 3Q

You can use fresh milk as yogurt to make yogurt ingredients 1Raw 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. Step 1 of making yogurtFirst, 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.

Trouble, thanks!

Yogurt is needed to induce fermentation faster.

It depends on how much water there is, too much will not work.

Ingredients required: 200 grams of whole milk, 40 grams of plain yogurt (under normal circumstances, the amount of yogurt is 1 5 of pure milk), 1 thermos cup.

Method: Step 1: Heat the milk to 40-50 degrees. You can measure it with a thermometer, and if you don't have a thermometer at home, drop a drop of milk on your arm, if it's hot but doesn't feel hot.

Step 2: Add boiling water to the thermos cup to scald, on the one hand, it plays the role of cleaning and sterilization; On the other hand, it is also a warm-up in advance. After scalding, discard the water.

Step 3: Pour the heated pure milk and yogurt (yogurt does not need to be heated) into the thermos cup, stir evenly and cover the lid, let it stand for 7-8 hours, and the yogurt will be ready after it solidifies. Store the prepared yogurt in the refrigerator and add sugar, honey, or jam to your liking.

Tips: Use plain yogurt for yogurt, which is the kind of active yogurt that needs to be stored at low temperatures, and is generally available in supermarket refrigerators. You can't use the so-called yogurt that can be stored at room temperature, let alone a lactic acid drink.

Yogurt is the result of changes in the properties of the protein in fresh milk under the action of lactic acid bacteria. Therefore, fresh milk mixed with water can still be made into yogurt. It's just that the yogurt has more water. The yogurt is relatively thin.

Fresh milk mixed with water cannot be made. Because of the yogurt. The milk was mixed with water, and her concentration was not enough to make the yogurt. You're sure to be delicious.

It can be done, but it should not be stored, and it is very easy to break. If you want to make yogurt, just go to the supermarket and buy pure milk.

This question is actually a bit contradictory, because milk itself contains the ingredients of yogurt, so there is no such thing as adding yogurt to milk.

Yogurt is made by fermenting milk. During the fermentation process, the sugars in the milk are converted into lactic acid and other organic acids by the action of lactic acid bacteria, and at the same time, the nutrients in the milk are partially broken down, producing more nutrients.

Therefore, milk itself contains the ingredients of yogurt, and if yogurt is added to milk, it will only ferment the lactic acid bacteria in the milk again, so that the nutrients in the milk will be more decomposed, but the milk will not become yogurt.

So, add some yogurt to the milk and the milk will not turn into yogurt.

The yogurt needs to be heated to 70 degrees Celsius and stirred for 4-5 hours until the temperature reaches 80-90 degrees. It is then cooled to 16 degrees for carton filling. In this way, you can make a stirred yoghurt with a delicate and perfect texture.

Yogurt is made by fermenting milk with probiotics. The production process is that the milk is sterilized, homogenized, cooled, and then added with live probiotics, such as: Bulgarian lactic acid bacteria, Streptococcus thermophilus, and added to sucrose, fermented to produce unique lactic acid, and finally become a yogurt with a unique flavor.

So the answer is no!

Ingredients: 880g fresh milk, 1g of yogurt baking powder, 8g1 sugar, first prepare yogurt baking powder and yogurt machine.

2. Then pour the milk into the inner tank of the yogurt maker, then add the baking powder and stir well.

3. Add 8g of sugar and choose any brand of white sugar.

4. Then on the yogurt maker, press the yogurt function and wait for 10 hours.

5. When the time is up, pour out the yogurt and put it in a clean container.

6. Finally, put the yogurt in a bottle and put it in the refrigerator for 2 hours before serving.

Ways to make homemade yogurt.

1. First of all, we need to scald the plastic box and its lid with boiling water to do a good job of disinfection and sterilization;

2. After that, we pour the milk into the sterilized box and add an appropriate amount of sugar according to our taste;

3. After the box is covered, put it in the microwave oven and heat it for 40 50 seconds (the temperature of the milk should be controlled at 30 40 degrees, the milk at this temperature is warm and not very hot.

4. Pour some yogurt into the heated milk and stir slowly;

5. Finally, the box should be covered, wrapped in a towel, stuffed into a thermal bag, and after waiting for 8-10 hours, we can see the yogurt made by hand.

At this time, the milk has already curdled into a solid state like tofu, and after a long time, transparent water (whey) will precipitate on the surface, and the taste will be very sour. At this time, the prepared yogurt should be put in the refrigerator to stop fermenting, and the refrigerated yogurt will taste better.

Needless to say, to prepare milk and yogurt baking powder, let's talk about what he needs A rice cooker Also prepare a container that can be sealed and a small plate, the dish is not too big, how to use it will be known later Step 1: Blanch the raw milk as usual, and wash and disinfect the container with boiling water Step 2: Pour the yogurt Yishengfang baking powder and raw milk into the container in proportion and stir well Next, please pay attention!!

Step 3: Put the dish upside down on the rice cooker** Step 4: Pour warm water into the rice cooker, and the amount of water should not be over the bottom of the plater!

You can also add cold water, then turn on the rice cooker to "cook" for 3 minutes, immediately change to "keep warm" setting, remember to change to "keep warm" for 3 minutes! Step 5: Place the container with the lid on and place it in the rice cooker.

Pure milk + yogurt starter + sugar fermentation is fine.

Details: Raw materials and tools.

1.Go to the supermarket to buy pure milk, the best brand, pure milk*** some.

2.The yogurt machine is a constant temperature device, and Gome Suning seems to sell it. I bought it online, cheap, hehe!!

3.Yogurt starter is rare in this market, and there is no supermarket, I bought it online, and I used probiotics and branded ones, which are very good.

4.Spoon. Production: 1Pour one litre of pure milk into the inner bowl of the yogurt maker, which is a basin inside.

2.Pour in a small packet of yogurt starter, and I used one gram.

3.Stir evenly with a spoon.

4.Cover the yogurt maker, plug it in, and adjust to 45 degrees Celsius. 5 hours is fine.

5.Add sugar I like sweet, so I'll put more.

6.Place in the refrigerator for 2-3 hours.

The yogurt you make yourself has no additives, and it's very cheap, so it's worth it and you can calculate it slowly!! Give me more points, thank you!!

You need to have a yogurt culture.

You can use other yogurt bought in the supermarket, scoop a spoonful of yogurt into fresh milk, and then put it in a yogurt maker or a constant warm environment to seal. A day later, it was done.

It is recommended to use a yogurt maker and strictly sterilize, because it is not only yogurt that can be fermented, but also other harmful bacteria, so you should be careful with your operation.

There is a yogurt maker that can make yogurt!

Homemade yogurt.

1 Put a large bag of 500ml milk into the hot water with the bag Because the bag is not very thin, so don't worry about overheating the temperature of the milk I use the water from the water heater Put the milk directly in Leave it alone and continue to the next step.

2 Cleaning the container I have always used the glass bottle of Nescafe, which is clean, easy to clean, with a lid, and you can easily see the fermentation inside, wash the bottle with water, and then dry it with a clean paper towel to ensure that the container is water-free and oil-free.

3 Steps Add about 70ml of yogurt to the bottle I calculate it this way Because 200ml of yogurt can be made 3 times Add a spoonful of sugar At this time, take out the unopened bag of milk from the hot water Open You can test the temperature.

It feels warm, but it's not very hot, and you can pour the milk directly into the container with yogurt, stir it with a long-handled spoon (I turned it up from the bottom, and stirred the yogurt and pure milk thoroughly) Taste it, and then the contents of the bottle have both the flavor of milk and the taste of yogurt, but it's not very sour, so you can safely close the lid and put the bottle at room temperature, and I have a thermometer at home, and I looked at the temperature of 25 degrees, so I put the bottle on top of my closet, so that I don't move it anymore(Because some time ago I was making yogurt, and there were a few times when I felt that the temperature was not enough, so I moved the bottle to a place with a high temperature, but it turned out that shaking the bottle in the middle didn't seem to be good for the yogurt, which is my experience).

At this time, all you have to do is wait patiently for 8 hours (it is indeed 8 hours, I did it at 3 o'clock in the afternoon, and it has already solidified well by 11 o'clock in the evening), and when the yogurt is solidified, you can put it in the refrigerator, because it will continue to ferment, there will be a layer of water, so it is better to put it in the refrigerator.

When you want to eat it, you can eat delicious and fragrant yogurt, haha, yes, it is indeed "eat", because the consistency can be eaten with a small spoon, haha, so satisfying

When I put it on and sang it, it was sour.

And it looks just like real yogurt.

But you can't drink it.

It's going to have diarrhea.