Breadmaker Version Homemade Yogurt
1.
Soak the container and stirring utensils in boiling water for a few minutes, and then let the water in the container dry naturally.
2.
Pour plain yogurt, 500ml pure milk, and powdered sugar into the yogurt bucket of the bread machine, mix well with chopsticks or a whisk, then add the remaining 500ml pure milk, and stir for about half a minute until it is completely mixed.
3.
Put the yogurt bucket into the bread machine and select the yogurt function
4.
After 8 hours (my bread machine is automatically set to 8 hours), the milk is like tofu brain, no whey is precipitated, white and viscous, even if it is successful.
5.
After being prepared, put it in the refrigerator for 24 hours for passivation, and the taste is better.
Tips:
1. If you don't put powdered sugar, the taste will be more sour. You can add sugar or honey to taste when you eat, or you can put fruit particles, jam, etc.
2. The yogurt should use the original flavor, without adding thickeners.
3. It is best to use pure milk, high-calcium or low-fat milk will reduce the coagulation effect of the finished product; moreover, do not use milk that has a long shelf life. The yogurt made with imported milk before is sparse and unformed.
4. Homemade yogurt is best consumed within one week, and the best within three days, so as to ensure that the yogurt contains a lot of active lactic acid bacteria.
