Brushed Yogurt

Name: Brushed Yogurt
Total time: 1 d
Yield: 4
Cuisine: Chinese
Ingredients: 1000ml Pure milk; 1g Lactic acid bacteria powder; 50g White sugar

by Lilifei

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

4

I knew many years ago that I could make my own yogurt, but when I heard that the raw material of yogurt was milk, I immediately gave up. Because I was naive, I thought that yogurt can be made with some special ingredients, just like wine cakes and rice. It can be made into wine, if I already have milk, why not drink it and make it into yogurt?

So for a long time, if I wanted to drink yogurt, I went straight to the supermarket and brought it back. Until last year I went to Lijiang. The first time I ate the yogurt that was thick and brushable when scooped, I was really surprised. After I came back, I kept looking for information and studying drawing. How the yogurt is made, but it has been unsuccessful.

Until last year, on a whim, I finally figured out that yogurt only needs two raw materials: milk and bacterial powder.

So I bought a yogurt maker and bacteria powder. When I tried it for the first time, I used milk prepared with powdered milk. It was made as thin and fragile as tofu brains, and could not withstand stirring. When I was frustrated, a friend jumped out and said She made it smooth with liquid milk and never failed.

When I made it with liquid milk for the first time, I suddenly felt like it was all effortless, because the drawing appeared in front of my eyes, and this effect did not require any technology.

Recall that the yogurt bought in the supermarket has never had this effect. One can imagine how many additives there are.

Now summer is here, and cold yogurt is the best choice for breakfast. It is enough for two people to cook for three days at a time, and then paired with a homemade bread, the energy is full every day.

Ingredients

Brushed Yogurt

1. The inner container of the yogurt maker and the spoon used for mixing are first disinfected with boiling water;
Pour part of the milk and then pour the lactic acid bacteria powder and stir evenly;
Pour in the white sugar and stir evenly;
Pour in the remaining milk and continue to stir evenly;

2. The capacity after all the materials are put together;
Carefully load the yogurt machine base, plug it in, and cut off the power after 8 hours. After cooling, put it in the refrigerator. When you drink it, add honey beans, honey or jam to make it more delicious.

Tips:
1. There are some yogurt machines on the market with rich functions, such as automatic power-off and refrigeration. I chose the simplest one, because the principle of making yogurt is nothing more than heating and fermentation, and rice cookers can be realized. In addition, the time required for fermentation is different in winter and summer. Similarly, when the temperature is low, you can add some hot water to the base. The power-off time does not need to be pinched so accurately, usually 6 to 8 hours, and the longer fermentation time will be more sour;

2. There are several types of bacterial powder. In addition to lactic acid bacteria, I have also used bifidobacteria. The latter have more types of bacteria, but they cannot be distinguished by taste;

3. It is easier to mix evenly by adding a small portion of milk first;

4. The amount of sugar can be added or subtracted according to personal taste. I have also tried without sugar. It is also good to mix it with jam or honey when drinking it;

5. The prepared yogurt must be refrigerated and passivated before it becomes thick;

6. Regarding the milk source, ordinary domestic or imported liquid milk can be used.