How to make yogurt essay, make yogurt essay 600 words

Many yogurts on the market have a variety of additives added to them, as well as sugar. If you give it to your baby, it will not only fail to improve your baby's high-quality nutrition, but it may also be detrimental to your baby's health. Therefore, it is best for mothers to make homemade yogurt for their babies to drink. So, how do you make baby yogurt?

Ingredients: fresh milk, cream, caster sugar, yogurt powder.

How to make homemade baby yogurt: first prepare a clean bowl and then scald it with boiling water to sterilize. Then pour the fresh milk, cream, and caster sugar into the bowl, then put water in the pot and heat it to about 80 degrees to turn off the heat, and sit in the bowl containing the fresh milk, cream, and caster sugar in the hot water to dissolve the raw materials in it, and not to foam too hard.

Then add the fungus powder and continue to mix well. Then blanch the bottle of yogurt with hot water and sterilize, then air dry it and put in the well-mixed yogurt. The following can be fermented in the oven, the temperature is twisted to 50 degrees, and then wait for about 10 hours to see if there is solidification, if it is solidified, you can give it to the baby.

Homemade yogurt is generally very few additives, very suitable for babies to eat, but can not let the baby eat too much at a time, if the baby eats a lot of yogurt, may cause stomach discomfort, compared to the baby is too small, the stomach digestion is slower than adults. Therefore, it is best to give the baby yogurt in moderation, if the yogurt has been refrigerated, do not give the baby to eat immediately, it is easy to cause diarrhea in the baby.

In daily study, work and life, many people have written essays, which can be divided into time-limited essays and non-time-limited essays according to the different time limits for writing. How to write a thoughtful and eloquent essay? The following is a 600-word essay on making "yogurt" that I have compiled and is welcome to share.

I love yogurt, and I love making yogurt.

Childhood is the faint morning light, the stars at night, the young shoots in the field, in this colorful childhood, there are countless laughter.

One morning my mother went to work, I was bored at home alone, I opened the refrigerator and took out a bottle of yogurt, which was my favorite drink, and I drank and drank a good idea that I could make my own yogurt.

Just do it, but how to make yogurt, let me think about it, to make yogurt to make sour, to make milky taste, isn't that just vinegar and milk? I ran to the kitchen and took out vinegar and yogurt, I first poured the milk into the bowl, added a lot of vinegar, because the more sour the better, and then added some sugar to finish, I took a big sip, and before I swallowed it, I spit it in the bowl, this is vinegar or yogurt, it feels too sour to drink vinegar, and when does the yogurt turn black, no, no, failed.

I poured out the yogurt in the bowl and started again, this time I had to change the method and add less vinegar, and I poured milk into the bowl again, not too much vinegar, a lot of sugar, and some yogurt to stir. Looking at the bowl'The yogurt changed from white to brown, and although the color was not pretty, I felt good about myself, so I didn't drink it until my mother came back and drank it together. "Squeak and laugh Kiri-" The door opened, it was the mother who came back, and I hurried to think that the time had come for me to show my results.

Mom, you see this is the yogurt I made today, you taste it" I held the bowl of yogurt in front of Mom.

Mom was skeptical, but as soon as she took a sip, her mother almost spit out, "Feifei, this is your own yogurt, right?" ”

I took a sip, Mom, how is it similar to the previous yogurt, but it's bigger, but it's still sour, I told my mother about the process, she was already in tears, "Oh, I'll drop an aunt, yogurt doesn't do that, I'll teach you later." ”

Although it was a small episode from my childhood, it still lingers in the aftertaste.

I don't like to drink pure milk very much, but my mother bought so much pure milk, looking at the cups of pure milk, a light suddenly flashed in my mind, and processed pure milk into yogurt.

I flipped through the books and pulled out four glasses of pure milk, with only one cup of yogurt and one cup left. First of all, in order to do the experiment, I took a part of it. I followed the steps in the book, first heated the pure milk to a boil, then cooled it until it was warm, poured it into a cup, put 1 4 yogurt in it, covered the cup, and left it outside for eight hours, and it was done!

After that long eight hours, I opened the lid of the cup as if I had discovered a new continent, but my heart was like a satellite in the universe that had fallen to the ground and sold a hundred meters into the ground, and a rancid smell came to my nose, and I almost fainted. So, I mustered up the courage to start all over again.

Because I learned the lesson of the last time, I believe that I will not do anything wrong again, I poured all three bottles of pure milk into the pot and boiled, and after a while, I opened them, and carefully poured them into the hall cup, and when the pure milk was almost warm, I poured all the remaining 3 4 sour milk into the pure milk, stirred vigorously, so that the lactic acid bacteria and pure milk were evenly mixed, and then put the cup covered and put it in warm water to keep warm for one to two hours, because the lactic acid bacteria like the temperature of 37 °C 45 °C the most, I tasted it, wow, It's really like yogurt in the store, it's delicious! But there are so many, I can't finish it for a while, I can put it in the refrigerator for a week or two!

Making yogurt this time has trained my hands-on skills. It also gave me a sense of accomplishment! After that, he was forced to drink pure milk.

l. First buy a bottle of sour milk as a culture. One bottle of yogurt can inoculate five bottles of fresh milk.

2. Prepare a milk pot, a pair of stirring spoons or chopsticks, and several thick porcelain or thick glasses. Then the above utensils are steamed and sterilized. Prepare a thermometer.

3. Heat the fresh milk and boil for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when boiling.

4. Milk that has been boiled and sterilized is cooled with water or naturally cooled to about 42. If there is no thermometer, it is advisable to touch the outside of the bottle with your hand so that it is not hot.

5. Inoculation of strains. Break the purchased kefirf with sterilized utensils, pour it into the cooled milk, and stir thoroughly.

6. Fill the cup. Divide the inoculated milk into pre-prepared cups and cover them.

7. Fermentation, put the milk cup at a temperature of 30 to 35 for fermentation. After about 4-6 hours, the clot will form and then it can be eaten.

I use a two-in-one bread maker and yogurt maker, which means that the plastic bucket used to ferment yogurt for milk is fermented in an iron bucket for baking bread, and I don't know if the yogurt maker that specializes in making yogurt has two buckets. I usually put about 400ml of water in the outer bucket, that is, the iron bucket, and then put it in the plastic bucket for milk, with water as the medium, which can help the yogurt ferment faster and better.

The best way to make yogurt is to use fresh pure milk, I use 1L pure milk and 1 cup of 125ml fermented plain yogurt to make the bacteria.

Before pouring milk into the plastic bucket, the plastic bucket must do a strict disinfection work to prevent the production of miscellaneous bacteria in the plastic bucket, or ferment with the lactic acid bacteria, not only is it not beneficial, it may also harm the body, disinfection I generally pour about 200ml of boiling water in the plastic bucket, and then put it in the microwave oven and heat it on high heat for 1 minute, and then take it out and shake it around and pour it out, during which the hands should not touch the inside of the plastic bucket and the inside of the lid.

After the sterilization is done, the yogurt is poured into the plastic bucket, then the pure milk is poured, the lid is closed, and the yogurt is placed in the toaster, and the yogurt program is selected to start fermentation. I usually set the fermentation time to 9 to 10 hours, and I found that the yogurt was just the right amount of strength.

After the end of fermentation, while the yogurt is still hot, add white sugar, if you like the original sugar, add less, it will be more sour, if you want to taste better, add more sugar, then the taste will become very good, under normal circumstances, I add less sugar, and when I eat, I will scoop a spoonful of honey to taste.

When the yogurt is just fermented and taken out, it condenses there like the tofu brain, and after adding white sugar, it becomes a little thinner when it is stirred, and it becomes a thick and flowing state, usually at this time I will put the yogurt back in the bread machine, or put it at a natural temperature to wait for it to cool, and then condense into a state that does not flow like a tofu brain, and finally put it in the refrigerator for preservation, which is generally no problem to store for 3 or 5 days.

Yogurt is my favorite, especially in the summer when the sun is blazing, and a bottle of icy yogurt from the fridge is delicious.

After breakfast, my mother said that she would teach me how to make yogurt, and when I heard it, I jumped three feet high and thought: Wouldn't it be good idea to make yogurt myself? Okay, you can't just thunder and not rain, just do what you say!

We first prepared a large glass bottle, a thermos pot, a large carton of milk, and a small box of yogurt, and a thermometer, and then disinfected all the utensils with boiling water, and we started!

First, we poured the fresh milk into a glass bottle, put it in the microwave, heated it for five minutes, and then took it out. My mother told me: "The formation of yogurt is made by fermentation of milk under the action of lactic acid bacteria, and the temperature must be 45 to 50 degrees Celsius in an oxygen-deficient environment, and the temperature of the milk is too high or too low, which will lead to the failure of making yogurt."

I put a thermometer in the milk and said, "Yikes! When the temperature drops to 47 degrees, my mother pours the yogurt into milk and stirs it evenly, and then tightens the cap. Mom said:

It's too cold now, so put a padded jacket on the bottle!Mom wrapped the bottle in a thick towel, put it in the thermos, and covered the thermos pot with the heat of the "little sun". Mom said to wait about 8 hours for yogurt to be made.

While eating lunch, I couldn't resist opening the bottle, my mother exclaimed"If you can't open it, oxygen will enter the bottle and the yogurt will go bad!After listening to my mother's words, I quickly put the bottle back in the thermos.

At dinner, I turned on the thermos again, and through the glass I could see that the milk inside was half-solidified. Mom opened the lid and I couldn't help but exclaim, "Wow!".The yogurt is made. "I saw that the surface of the yogurt was white and smooth, like a white pudding, more like tender tofu.

Eating the yogurt I made myself, I felt a sense of success and pride, and my heart was full of joy.

I want to ask you if I'm getting married!