What kind of milk is best used to make homemade yogurt?

For many people, yogurt is a very good drink, and the taste is quite pure, which is liked by many groups. Then if homemade yogurt.

What kind of milk is more appropriate?

In fact, many people pay special attention to our diet, and yogurt is a very popular drink. Because the yogurt has a very good taste and a very pure taste, it is loved by men, women and children. And many people will also choose to make their own yogurt at home in order to be able to drink some yogurt regularly.

And I think this yogurt is indeed more convenient, and following the tutorials on the Internet will also make a very good taste of yogurt. When making homemade yogurt, use whole milk at room temperature.

It is more suitable to make it, because using whole milk at room temperature can make the fermented milk taste better, and the yogurt will taste better. Therefore, it is more appropriate to use whole milk to make it.

In fact, in the process of making yogurt, you can choose milk according to your personal taste, and I personally think that whole milk is the most suitable type, and whole milk at room temperature can be fermented better, and the nutrients are more, and the yogurt taste will be more pure and delicious. And using room temperature whole milk to make yogurt is easier to succeed and less likely to fail, so I use room temperature whole milk every time I make my homemade yogurt.

To sum up, it is more appropriate to use whole milk at room temperature to make homemade yogurt, because the yogurt will taste more pure and nutritious. For some people who have never made yogurt, it is relatively easy to make successfully. Therefore, I personally recommend using whole milk at room temperature to make yogurt.

And every time I make yogurt, I use whole milk at room temperature to make it, and the taste is quite good, and the taste is very pure. You can also give it a try when you have the opportunity.

At this time, you should choose a relatively high ratio of raw milk, be sure to choose some thicker milk, you can choose whole milk, and you should pay attention to the ratio between sugar and milk.

If you make homemade yogurt, it is more appropriate to choose pure milk to make it, there are no additives in it, it is safer, and it tastes better when you make it.

It's okay to choose ordinary milk, yogurt does not have particularly high requirements for milk, and it is actually a bit of a waste to choose too good milk.

Whole milk is generally recommended. There are many types of milk available in the market. According to the fat content, it can be divided into skim milk, full-fat yogurt, and low-fat yogurt.

When making yogurt from cow's milk, whole milk or skim milk can be used to make plain yogurt; The success rate of milk is very high. It's easier to make milk with commercial yogurt bacteria than it is to lead it with yogurt. The success rate of making yogurt from goat's milk is very low, so it is not recommended; The yogurt making utensils must be scalded with boiling water and then drained before use.

It doesn't matter if there's a small amount of residual water in the vessel. Yogurt is made in a variety of containers, not limited to heated lunch boxes as described in this article. Skim milk has 45% fewer calories than whole milk because it has very little fat.

Secondly, skim milk has less fat and has more than 70% lower cholesterol content than whole milk. Skim milk is not much different from whole milk in terms of protein, lactose, calcium, sodium, potassium, and B vitamins. Use fresh milk with caution.

If you insist on making fresh milk, you must first boil the milk at a high temperature, then cool it to below 40 degrees, then add mushroom powder, and stir well (fresh milk fermentation is unstable and the success rate cannot be guaranteed).

Skim milk will be very runny after fermentation. Not recommended: High-calcium milk, low-fat milk, flavored milk, and pasteurized milk, which have a high failure rate!

Homemade yogurt with pasteurized pure milk, it is better to choose a big brand, *** quality, no anti-vitamin milk. Yogurt retains all the nutritional benefits of milk while providing a variety of nutrients that the body needs. It's not a one-button start, the seat is also a combination of leather and cloth, and you have to spend your own money to change it After filling up the oil, I drove the needle for 50 kilometers, and it moved almost half a bar of oil I don't know if it will be better after the run-in period.

The comfort can only be said to be okay, a little hard, worthy of its price, so well, people can't ask too much, whole milk is the first choice. Pure milk is more suitable than fresh milk. Pure milk is completely sterilized and less contaminated by bacteria.

We should use fresh milk, and we should also use some small cups of yogurt. The yogurt that comes out of this way will be especially delicious.

Of course, you should use pure milk, first of all, you should prepare three cartons of pure milk, a cup of yogurt, then mix the two of them and stir well, after covering the lid, put them in the yogurt maker, basically timed within 10 hours.

It is better to prepare some pure milk, prepare three to five cartons. to make very delicious yogurt. The taste is also very pure.

The effect of using fresh milk and pure milk will be better, and it is not feasible to make yogurt with milk powder, because milk powder is no longer suitable for yogurt after processing. If you make fresh milk, be sure to prepare for sterilization and be sure to boil it. Since pure milk has undergone a strict sterilization process, it only needs to be heated to the right temperature.

Of course, in terms of nutritional value, pure milk has the best effect.

The nutritional value of yogurt is far greater than that of fresh cow (goat) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc. People with stomach problems drink it, which can promote gastric acid secretion, and instead of flatulence and diarrhea after eating, it can ventilate and eliminate appetite.

1. Use room temperature milk and pasteurized milk for yogurt.

2. How to make homemade yogurt.

1) Blanch the plastic box and lid of the yogurt with boiling water to sterilize (kill harmful bacteria);

2) Pour the milk into the sterilized box and add sugar;

3) Cover the box and heat it in the microwave for 40 50 seconds (it is better to control the temperature of the milk at 30 40 degrees, the milk at this temperature is warm but not hot, and if you are inexperienced, heat it for a while, not hot enough and then continue to heat it slightly);

4) Pour yogurt into the heated milk and stir well;

5) Cover the box, wrap the towel, stuff it into the insulated bag, wait quietly for 8-10 hours, and you can see that the yogurt is ready!

6) If it is too long, transparent water (whey) will precipitate on the surface, and the taste will be very sour. Therefore, the prepared yogurt should be transferred to the refrigerator so that it does not continue to ferment and tastes better. If you want to eat it sweeter, you can mix it with a little honey, but it is not recommended for friends who have lost fat to do so.