Home-made Yogurt
1.
Find a glass bottle with a lid, blanch it in boiling water for two minutes, then take it out and wipe it dry, taking care to leave no moisture at all.
2.
Boil water in the pot, pour fresh milk into the glass bottle, and blanch it in boiling water for 5-10 minutes, so that the temperature of the fresh milk is hot but not boiling (the best temperature is 80-90 degrees).
3.
Wait for the boiling milk to cool down to warm (about 40 degrees), then add yogurt.
4.
Stir the milk and yogurt with clean chopsticks (boiled in boiling water with the glass bottle at the beginning).
5.
After stirring evenly, seal the glass bottle with plastic wrap, catch the lid, and screw it tightly. The function of the cling film is to make the seal more hygienic and increase the sealing performance.
6.
Pour warm water (36 or 7 degrees, water with a temperature similar to body temperature) into the pot. Put the sealed glass bottle on a towel in the insulation layer and soak it in warm water. Cover the lid of the rice cooker, set it to keep warm, and let it stand overnight.
7.
In the morning of the next day, depending on the degree of solidification of the yogurt, decide whether to continue fermentation. If the solidification is better as shown in the picture, you can add a little honey and stir evenly and eat directly. People without weight loss needs can add sugar that meets their personal tastes until the taste is not so sour.
