How to make yogurt, simple recipe for yogurt

Let's learn how to make strawberry yogurt!

There are two types of cheese, raw cheese and cooked cheese. Raw cheese is made by pouring fresh milk into a tube, stirring to extract the cream, and then placing the pure milk in a hot place to allow it to ferment. When the fresh milk has a sour taste, pour it into the pot and boil, and when the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water.

Then, put the cottage cheese into a mold or wooden plate, or squeeze it into shape, or cut it into cubes with a knife, and the raw cheese is ready. Most people keep a few pieces of cheese in their bags just in case of an accident and quench their thirst. The practice of cooked cheese is slightly different from that of raw cheese.

When making cooked cheese, the fresh milk left over from the boiled milk skin, or the fresh milk after the cream has been extracted, is left for a few days to ferment. When the yogurt has curdled into soft lumps, use gauze to strain off the excess water.

Preparation of yogurt:

1. Prepare 7 boxes of plain yogurt (100g boxes).

2. Prepare a flour sieve, a large basin, and a piece of clean gauze.

3. Put the powder sieve on the basin and put gauze on top.

4. Pour the yogurt into gauze and put it in the refrigerator for more than 50 hours (I left it for 60 hours) 5. The yogurt after filtering out the water is still relatively wet.

6. The whey left in the basin can be drunk.

A glass of pineapple yogurt will be given to you, pay attention and learn!

Homemade yogurt.

Ingredients: Imported pure milk, fresh milk, 756 grams.

Tower whipping cream 220g.

55 grams of caster sugar.

Yogurt baking powder sachets.

Homemade yogurt preparation.

Buy a yogurt maker you like, the one in the picture is a bear yogurt maker, and the ceramic jar is healthier than the stainless steel material. Rinse and sterilize with boiling water before each use.

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Diagram of the finished product after eight hours of fermentation. Fermented yogurt is immediately placed in the refrigerator, and the refrigerated yogurt will be solider and have a smoother texture. 1L of finished product can be consumed in about three days for a family of four.

Note that every time you scoop the yogurt out of the container, the spoon must be sterilized with boiling water and shake off any excess water.

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Two ceramic jars for a total of 1 l of yogurt.

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If you like the mellow texture of the old yogurt in the picture, you can add a sachet of yogurt bacteria (1L in total), and if you like liquid yogurt, you can add 1 sachet of yogurt bacteria (1L in total). I used Chuanxiu's bifidobacteria (10 bacterial type).

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If you don't add caster sugar during fermentation, the finished product is sugar-free yogurt, and you can mix it with your favorite jams.

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If caster sugar is added during fermentation, the finished product is moderately sweet and sour, and you can taste it alone or add your favorite fruits.

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Tips: 1.After the container of fermented yogurt is sterilized with boiling water, about one-third of the pure milk is put first, and then the yogurt bacteria are mixed well (Note:

It is recommended to use a stainless steel long-handled spoon to stir the yogurt, which also needs to be sterilized with boiling water), at this time, the slightly warm container will make the yogurt bacteria more soluble, and then pour in about one-third of the pure milk and whipping cream, add caster sugar to continue stirring, and finally put in the remaining milk.

2.Everyone's sweet and sour preference is different, and those who like a sour taste can reduce 55 grams of caster sugar to 45-50 grams; If you like a sweet taste, it is not recommended to increase the amount of sugar, and you can add a little jam or sweet fruit pieces according to the taste of the finished product.

3.Refrigerated yogurt will produce a small amount of yellow but clear whey, which can be stirred again with the yogurt when drinking. This recipe with whipping cream is more mellow than pure milk-fermented yogurt, and it is more acceptable to children, and my daughter always says it is like ice cream.

If you can't accept light cream or feel that light cream is high in fat, you can use pure milk to ferment, 1L pure milk plus a small bag of yogurt bacteria and 40-45 grams of caster sugar. Whole milk is used for pure milk, and whole milk from Australia and New Zealand is recommended.

Cheese is a dessert that many people like, but it is generally bought directly from the supermarket, and few people make cheese by themselves, in fact, the production of cheese is relatively simple, and the materials required are very few, only milk and baking powder can be easily done, how to make cheese with yogurt? If you want to learn too, let's see how the experts make it.

Ingredients: 1L pure milk, 1 pack (1g) of yogurt fermented bacterial powder, 20g caster sugar

Preparation of yogurt cheese.

1. Put the yogurt baking powder into the container of the yogurt machine;

2. Add caster sugar and a little milk, and shake gently until the fungus powder and caster sugar are dissolved;

3. Pour in the remaining milk and stir well with clean chopsticks;

4. Ferment in a yogurt machine for 10 hours;

5. Prepare a piece of clean gauze, put the prepared yogurt into the gauze, and tie it well;

6. Find a larger container, put an upside-down bowl at the bottom of the container, and then put the bundled gauze bag on the bowl, and move it to the refrigerator after pressing the weight on it;

7. After about a day, a lot of whey will be drained, and after pouring out the whey, continue to tie the yogurt gauze bag tightly, and press the weight;

8. Until there is no whey leached out (about 3 days);

9. Place the prepared yogurt cheese in a clean container and store it tightly closed.

Precautions for making cheese with yogurt:

If there is no yogurt powder, you can replace it with commercially available yogurt, and the ratio of yogurt to milk is 1:9, that is, 100g of yogurt + 900g of milk; Normally, the yogurt fermentation time is 8 hours, because thicker yogurt is required, so the fermentation time is extended to 10 hours, which can be increased or decreased according to the specific situation; The gauze needs to be relatively fine, and the gauze used for the fish is used to make the mask, with two layers, and it is boiled in boiling water for a while before use;

How do you make cheese out of yogurt? After reading the above introduction, do you think it's actually very simple? However, in order to ensure that the cheese tastes good, you must pay attention to the above points in the production process, and you must pay attention to the matching ratio.

In short, every step must be done with care, and only food made with care will be popular.

Cheese (one of which is also called cottage cheese) is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

How to make cheese: (buy a milk brand).

1. Clean the cheeseware with a soft damp cloth, and use a mild detergent to clean the cheeseware if there is a stain.

2. Place the cheese bucket on top of the whey bucket.

3. Pour the yogurt into the cheese bucket and close the cheese lid.

4. After about 6-8 hours, the cheese is formed in the cheese barrel, and the whey is formed in the whey barrel, which is rich in albumin, lactose, vitamins and minerals, which can be drunk directly, and is more sweet and delicious after refrigeration.

5. Put the cheese in a container, add salt in an appropriate amount, stir well, and then refrigerate, ready to eat.

Material. Bottom pie crust: 15 grams, digestive biscuits 150 grams, icing sugar 10 grams, cream 30 grams, cake body:

To taste, 31 grams of animal whipped cream, 314 grams of cream cheese, 63 grams of caster sugar, 35 grams of whole eggs, 25 grams of corn flour, 126 grams of milk.

Method. 1.Put the digestive biscuits into a plastic bag and mash them first, then put the cream into a steel basin and dissolve them in water; Sift the corn flour and set aside.

2.Take a glass basin, pour in the ingredients of method 1, and then mix well with milk and powdered sugar.

3.Take an 8-inch fixed baking mold bottom and put a piece of baking paper, spread Method 2 evenly on the bottom layer of the baking mold and flatten it to be the bottom pie crust.

4.After the cream cheese is heated and softened by water, it is put into a mixing tank and mixed slightly, and then when the caster sugar is added and mixed until it is granular-free, the whole egg is added in batches and mixed well, and then put in the corn flour in Method 1 and stir evenly to make cheese.

5.Pour milk and animal whipped cream into Method 4 until the dough is smooth, fine, sugar-free granular, and fluid, and then pour into the bottom pie crust baking mold of Method 3.

6.Put method 5 into the oven, bake for about 50 minutes at a temperature of 180 degrees on the heat and 180 degrees on the bottom heat until cooked (that is, elastic to the touch).

7.After cooling, coat the top layer of the cake in Method 6 with yogurt, and then decorate the cranberries to complete.

1. Soak gelatin slices in ice water. For 15 minutes, soak until soft and transparent (cold water is also fine). 2. Add the vanilla bean pods aside, take out the vanilla seeds, add them to the milk with the pods, then add granulated sugar, put them in the milk pot and heat them until they boil, and remove them from the heat.

Filter into other containers. 3. Melt the gelatin slices completely. Soak the soft Kibi Mengchen Diclets, remove the water, mix with the filtered vanilla milk and pour them into the imitation Zen milk pot, heat over low heat until the gelatin slices are completely melted, and remove from the heat.

The temperature should not be too high, just melt completely. 4. Pour in the yogurt. Pour 3 into the yogurt and stir well with the egg whip.

5. Refrigerate. Refrigerate for more than 2 hours.

How to make cheese in the yogurt maker:

Ingredients: 500 ml of whipping cream, 500 ml of milk, one bag of bacterial powder, 2 pieces of gauze.

Method: 1. Take out the whipping cream, milk and mushroom powder to warm up slightly. During this period, the yogurt bucket and gauze can be sterilized with boiling water with boiling water.

2. Pour the bacterial powder, cream and milk into the sterilized acid and loose milk bucket in turn, stir the mixture with a spoon or chopsticks sterilized with boiling water, cover the lid and put it in the yogurt machine to enter the yogurt fermentation process.

3. After eight hours of fermentation, turn off the power of the yogurt machine, and don't be in a hurry to let them live in the fermentation vat for another eight hours.

4. The fermented thick cream yogurt may be a little yellow in color, which is due to the addition of light cream, and pour it into a tofu filter box with two layers of gauze, or you can directly wrap it with gauze and tie it to chopsticks, and line a bowl with a bowl below. Filter on 12 hours. The firm and mellow homemade cheese is ready.