🥛0 Failure-rich and Smooth-brushable Yogurt (milk Version, Cheese Version, Milk Powder Version)

🥛0 Failure-rich and Smooth-brushable Yogurt (milk Version, Cheese Version, Milk Powder Version)

1. Material arrangement ~ Today I used the President Whipped Cream imported from France~

2. Sterilize the glass bottle after boiling it~ The glass bottle for eating at home is more environmentally friendly and healthy, and can be used repeatedly~ Plastic products that are resistant to high temperature can also be blanched in hot water. Pay attention to the purchase instructions~
Disinfection is to remove germs. I know you have to ask about the bottle again, 🍑Treasure link is here, you want to buy some~ https://m.tb.cn/h.VuimZnM

3. It can also be sterilized in an ordinary oven~ The Fagor steamer I used today is steam sterilized~

4. Fagor steamer has a sterilization menu directly~convenient

5. Another pot contact boiled water~

6. The lid can’t be boiled, so the contacts are hot in boiling water~

7. Milk, whipped cream, and granulated sugar are heated in a pot. The pot should have a diversion spout, which is convenient for filling later~ Regarding sugar, you can leave it at all, as long as you can eat it~ I usually 60- 100. If it's not sweet, it will be sour, so children won't eat it

8. I use this Gremei kitchen pot and set it to 40 degrees directly~ don’t care~ other pots are okay, just hold the thermometer by yourself~ there is a diversion nozzle, it will be convenient to pour it out later, and it can also be used by itself. Wash the pot~

9. 38-40 degrees Celsius is all right~ The heating is for a better fermentation environment for the bacteria powder~ It's almost the same as mixing noodles with warm water~ Don't cook it if you don't want to cook, or you can~ I met a group of friends in Beijing several years ago Office worker, for convenience and convenience, she directly opened it with 1 liter of milk, poured in the bacteria powder, tightly closed the lid, and fermented in the oven overnight. It was all OK~the one that suits you is the best~Similarly, you can pour out 200 Milk, then pour in 200 cream, 1 packet of bacterial powder, shake evenly, cover tightly, and then send to fermentation~ it's convenient~

10. Distribute vials~ See here, I know why it’s more convenient to take a pot with a diversion nozzle, right?

11. The whole part is finished~ Dispense here, don’t fill up one bottle at a time, divide it several times, and take turns, so that the bacterial powder will be more even. There is no stipulation on what cup or size~ You can use whatever you have at home~ You can use the fresh-keeping box directly A big box will do~

12. Cover it~ Why cover it? Because if you don’t cover the whole oven, the fermentation tank will have a smell of yogurt fermentation, which will not disperse for a long time hahahaha

13. Ferment in the oven or fermentation tank overnight ~ fermentation mode, 35-42 degrees, 8 hours ~ I will have yogurt to eat the next day ~ this time, maybe summer is a little bit faster ~ anyway, it should be solidified.

14. Add jam and oatmeal, all OK~ keep refrigerated, you can eat for a week~

Tips:

It is best to add whipped cream, which is the key to a rich and mellow aroma

You can even replace the cream with cream cheese, which is richer~

The taste is in order: fresh milk-milk-milk powder

But there are no hard and fast rules. It’s better to use whatever you have at home. It’s better to use whatever is convenient~

I even met a group of friends in Beijing a few years ago. She is an office worker. For convenience and convenience, she opened it directly with 1 liter of milk, poured the bacterial powder in, tightly closed the lid, and fermented in the oven overnight. All were OK~ the same, you You can pour out 200 milk, then pour in 200 cream, 1 packet of bacterial powder, shake evenly, cover tightly, and send it to fermentation~ it's convenient~

What suits you is the best~

As for wire drawing, it is related to bacterial powder~

Regarding sugar, you can leave it at all and make sugar-free yogurt, as long as you can eat it~ I usually 60-100. If it is not sweet, it will be sour, and children will not eat it.