High-efficiency Oven Version of Homemade Yogurt
1.
All the containers (the glass bowl is not used) are slightly blanched with boiling water, none of which I use is exclusively for making yogurt, the glass bottle is a certain yogurt I bought before
2.
Use another container that is convenient for pouring milk, pour a bag of milk first, and add 0.5 g of bacteria
3.
Then add about 30 grams of condensed milk, mix well, and then change to honey
4.
Pour into each container separately
5.
Take another bag of milk
6.
Fill up separately and stir slightly
7.
Containers without lids, sealed with plastic wrap
8.
Put it in the oven, select the fermentation gear, adjust the temperature to about 30-40 degrees, and ferment for 2 hours
9.
After 2 hours, the milk will become thick and the container will flow slowly when it is tilted. It is enough to reach this level, and then put it in the refrigerator.
10.
The yogurt after being refrigerated for 7 or 8 hours will have a smooth surface like jelly
11.
The way the yogurt is scooped out
12.
It feels that the degree of thinness is between the commercially available solidified type and the normal type
13.
If the refrigeration time is longer, the solidification will be better, the cup will be tilted, and the yogurt inside will hardly move
14.
Put the spoon firmly on
15.
Use a spoon to dig and eat it a little bit, and it will stand tall, like a custard
16.
You can also add different fruits and fruit materials when drinking
17.
Wolfberry flavored
18.
It smells like yellow peaches. The flesh of yellow peaches turned red after being left at room temperature for two days
19.
Plum and pear flavored
Tips:
1. Regarding the strains of my homemade yogurt, I used three strains respectively, and the yogurt made was very successful:
1. Bifidobacterium yogurt starter, containing 5 strains of bacteria. Bought in the physical store of the online store, the selected medium-priced and medium-sized strains. According to the seller, the more strains, the thicker the yogurt made.
Proportion: 1000ml milk + 1 gram of strain
2. Commercially available yogurt is used as a starter, and I use a mainstream brand of ordinary yogurt.
Proportion: 1000ml milk +50ml yogurt
3. Homemade yogurt is used as a starter, with the same ratio as the second one. Later, I used this method. Anyway, I have to drink it every day, which saves trouble and money.
2. Regarding the fermentation time. When the indoor temperature is high in summer, the oven is only open for fermentation. The yogurt can be fermented in about 3 hours; if the weather turns cooler, auxiliary heating is required, that is, turn on the temperature switch to about 30-40 degrees. . After many experiments, 2 hours under temperature assist is more efficient.
3. Regarding acidity. Many people say that homemade yogurt is too sour. My food doesn't seem to be as sour, and it's completely different from the acidity of the Xinjiang-style restaurant Bayi master.
