1. Wash the yogurt machine and scald it with boiling water for disinfection.
2. Prepare pure milk (any brand is fine)
3. Prepare the bacterial powder
4. Take 1/4 of the milk and put it in a basin, add 1g of bacterial powder, and stir evenly to prevent the bacterial powder from sinking under the basin, and then add the remaining milk
5. Stir everything well
6. Add an appropriate amount of hot water of about 45 degrees to the yogurt maker (you don't need to burn your hands!) Now the temperature is high and you can leave it alone!
7. Put the inner pot of the yogurt maker and pour in the stirred milk
8. Just load 8 points full!
9. Put on the lid of the inner tank!
10. Close the outside lid again! The sealing effect is good!
11. Just plug in the power of the yogurt maker! Wait 6-10 hours, the yogurt is ready! If you want to eat a little sour, you can extend the fermentation time!
12. I have waited for 6 hours and the yogurt is ready! (Other yogurt machines take more than 10 hours to make yogurt, and Chuanxiu yogurt machine is just 6 hours!) After taking it out, let it cool a little, and put it in the refrigerator for 12-24 hours to taste better!
13. Dig a spoon and see, the solidification is not bad! Does it look like tofu brain?
14. I can't wait to dig a bowl to taste it!
15. Add a spoonful of blueberry jam, don’t leave it if it tastes good! (You can also add sugar, honey, or strawberry jam according to your preference)
16. Did you buy a glass bowl to hold yogurt?
17. Put a love heart with wolfberry
18. The lid is also beautiful!
Tips:Homemade yogurt, don't leave it for too long, it's best to eat it within 3 to 5 days! Because homemade yogurt has the most live bacteria in 3 to 5 days! The yogurt maker must pay attention to the disinfection process, and it must be water-free and oil-free! There are 2 bacteria, 7 bacteria, and 10 bacteria in the bacterial powder. Try not to open the lid during the process of making yogurt, because the bacterial powder is anaerobic, and oxygen enters after opening, which is not conducive to fermentation!
