How to make yogurt How to make yogurt How to make yogurt

How do you make homemade yogurt? Add sugar to the milk, pour in the baking powder, stir well, cover and leave a vent hole.

Method 1 of homemade yogurt

Step 1: Prepare materials

Take out pure milk, plain yogurt, and yogurt. Porcelain jar (sterilized), stirrer (spoon, chopsticks are acceptable), plastic wrap, etc., for later use.

Two: Heat the milk

Heat the pure milk in hot water, generally heating to 60-70 degrees, do not take it out immediately after heating, need to soak it in hot water for 5 minutes.

Step 3: Mix and stir

Introduce the heated milk and spare yogurt into the sterilized porcelain jar, the reference ratio is 6%-10%, use a stirrer to mix the yogurt and milk evenly, and cover the mouth of the jar with plastic wrap to ensure tightness!

Step 4: Fermentation

It is the best fermentation temperature at about 60 degrees Celsius. You can add hot water to the bucket with a lid and place some insulation materials around it, such as quilts, clothes, etc., and wait for 6-8 hours.

In winter, it can be placed directly on the heater and wrapped in cotton, which is also 6-8 hours.

Step 5: Cool and store

After 6-8 hours, take out the porcelain jar and observe whether the yogurt is solidified, and the solidification proves that the fermentation is successful. After solidification, the porcelain is poured into cold water to cool; Then rewrap in plastic wrap and store in the refrigerator. It is recommended to use it within 2-4 days.

How to make yogurt two

1) Ingredients: Yogurt and milk.

2: Prepare sugar, don't add it, it's more sour if you don't add it.

3: Pour the milk into the milk pot and bring to a boil with sugar.

4: Then let the boiled milk cool until it is not hot and pour in the yogurt.

5: Stir in the yogurt.

6: Put it in a sealed bottle that has been scalded with boiling water and is free of oil and water.

7: Put it in the rice cooker and activate the yogurt function.

8:8 hours of thick yogurt ready.

How to make yogurt three

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 and heat it so that the wall of the cup is not hot.

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 items, and use the residual heat in the pot to ferment.

After hours, the yogurt is ready. If you make it at night, you'll have delicious yogurt the next morning.

Tips

1.Containers can be made of other materials Not necessarily ceramic, sterilized plastic bottles are currently used on the market.

2.The lid of the container should be tightly closed during fermentation to prevent other bacteria from entering and affecting the fermentation.

3.Milk that is not clean can lead to fermentation failure.

4.As long as the temperature is about 30°C, it can be fermented, and if it is generally not placed in an insulated container in summer, it can be placed outside.

As follows:

Ingredients: a bag of pure milk, a number of strains, and an appropriate amount of honey.

Method: 1. Put the bacteria in the bowl: put the bacteria in a clean bowl, and dry the bowl as much as possible without water.

2. Put in pure milk: Put pure milk, put it on the head where you can see the bacteria, and shake it.

3. Full fermentation: Cover with a breathable cage cloth and prick a few holes in the plastic wrap. Be sure to breathe, the strain is alive and needs air for fermentation. Let stand for about 18 hours, 24 hours is the best, and fully ferment.

4. Strain yogurt: Strain yogurt, stir, add honey, juice, or fruit, and you can drink.

Here's how to make homemade yogurt:Ingredients Tools: pure milk, boiling water, pots, small bottles, small bowls, and yogurt starter.

1. Pour the pure milk into the pot, turn on low heat and heat it slowly, until the milk is slightly bubbling.

2. Blanch a small bottle of boiling water with boiling water, and then dry it upside down.

3. After the milk is cooled, take a spoonful and put it in a small bowl.

4. Pour the yogurt starter into a bowl and stir well.

5. Pour the milk in a small bowl into the pot, stir well, filter it again, pour it into a small bottle, soak the small bottle in boiling water at about 50 degrees, and ferment it after burning for ten hours.

Raw materials: 1000 grams of pure milk, 1 gram of lactic acid bacteria.

Method:1Finished yogurt starter and two bags of 500 grams of pure milk.

2.Blanch the yogurt bucket and lid with boiling water to sterilize, and pour in the pure milk after the yogurt bucket is dry.

3.Depending on the amount of pure milk, 1 gram of starter culture is required, and 1 sachet is 1 gram.

4.Add a small packet of yogurt starter to the milk.

5.Stir for half a minute, mix well and close the lid of the bucket.

6.Place the yogurt bucket in the yogurt maker, close the lid and set the time to start fermenting. (Generally 8 to 10 hours, 10 to 12 hours recommended in winter).

7.Does fermented yogurt look like tofu brain? Leave it cool and put it in the refrigerator, and it tastes better when you eat it after refrigeration. Mix honey or sugar before eating it to make it less sour, and it tastes better with fresh fruits and nuts.

Milk and yogurt in the refrigerator for 24 hours.

Homemade yogurt preparation:

Ingredients: 3 cartons of milk, 1 box of yogurt.

1. Prepare 3 boxes of fresh milk and 1 cup of yogurt.

2. Blanch the container with boiling water for about 1 minute, mainly for sterilization.

3. Pour the pure milk into the container.

Fourth, pour in the yogurt (as an introduction).

5. Stir well with a spoon.

6. Put the covered container into the yogurt maker and change the lid.

7. Turn on the power supply, and after 8-12 hours, the yogurt will be made automatically. I did it at night and unplugged it at 6 a.m. the next morning and moved the yogurt box to the fridge.

8. Freshly fermented yogurt can be eaten immediately, but after being refrigerated and purified for 24 hours, the taste is better and the fragrance is pure. Open it and see, the yogurt is solidified like a tofu brain, it is a success, and it should be described as a mirror in Pinghu.

9. Coupled with the fruit particles in the market, the taste will be more beautiful.

Ways to make yogurt at home.

Now that milk has become a must-have item on the table of many families, how to make yogurt at home? Here's how to make it:

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.

In addition, if you want to continue making yogurt, you can use the yogurt you made the day before as a strain.

1. Heat the milk and pour it into a container (no oil and water), put it in the yogurt after cooling, seal it well, and put it overnight to eat. It can be left in the refrigerator for four or five days.

Ingredients: a large bottle of milk (pure milk, 1 liter, no brand limit), a kefir, (I am used to using Danone's, plain), honey or sugar.

1. Heat the milk, put it in the yogurt after it cools a little, put it in an airtight container, and leave it overnight. (My box was full of stuff, so I fermented in the rice cooker and put a towel on the lid to cover the surroundings.) Refrigerate the fermented yogurt in an airtight container.

2. Use a clean spoon to hold a small bowl of yogurt, depending on each person's taste, add honey or sugar, and you can eat.

Note: The container of yogurt should be washed and dried, without oil and water, and it can be stored in the refrigerator for four or five days. You can put a small bowl of yogurt (250ml, the amount of Danone yogurt is enough) separately and use it as an introduction for the next yogurt.

Repeat this three or four times, and then use the new Danone as an introduction at the end.