Homemade Lancho Yogurt

Name: Homemade Lancho Yogurt
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 1900ml Lanque Milk; 100ml Light cream; 50g Caster sugar

by Lacheer

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

1

"Some friends often ask me why the yogurt made by myself doesn’t solidify? How can yogurt make a thick and silky texture? In fact, there are two key steps in the operation. If you master the secret of making, the kitchen novice can also To make 100% successful yogurt, I learned that I don’t have to go out to buy and eat anymore. The fermented yogurt with a better taste in the supermarket costs eight or nine yuan a small cup, and you can eat it yourself without added nutrients, and it saves money. A lot of money. My son and I have always liked to drink yogurt. My husband never drank yogurt before, and now he has started to drink yogurt. Today, my husband got off work several hours earlier, and when I got home, I handed him a glass of refrigerated yogurt. Yogurt, he said that the taste of the yogurt made this time is a bit different from the past. The yogurt has a thick and silky texture, which is better than the old yogurt. Those who like yogurt must be very curious about how to make it? Get up and see how to do it!"

Ingredients

Homemade Lancho Yogurt

1. First, let’s sterilize the container for yogurt. I use boiling water to scald the container. The container for yogurt must be heat-resistant. The container that has been sterilized by high temperature can be used after drying with water, or it can be sterilized by oven. , Set the temperature to 150 degrees and bake for 15 minutes.

2. Then prepare the required ingredients, weigh the whipped cream, lanque milk, and fine sugar for later use.

3. Then pour the Lanque milk into the milk pan. Galanque milk can make the yogurt taste better. Those who lose weight don't recommend adding whipped cream.

4. Then add an appropriate amount of granulated sugar and stir evenly. Cook on low heat until the sugar melts and there are small bubbles at the edges. Then turn off the heat. The yogurt with granulated sugar tastes sour and sweet, which is very delicious.

5. When the whipped cream is aired to lukewarm, pour the bacterial powder into a small bowl, 2 sachets of bacterial powder is 2 grams, add 100 ml of milk and mix well, and then mix the remaining milk with it. In this step, many small partners made mistakes in operation, and the bacterial powder and milk were not sufficiently mixed, which caused the yogurt to not solidify.

6. Pour the milk with the bacteria powder into the whipped cream and stir it evenly. Note that the temperature of the liquid cannot exceed 40 degrees, otherwise it will easily fail.

7. Put it into a sterilized glass container and skim the air bubbles on the surface. I prepared a total of 6 glasses and 4 glass bottles.

8. Because the glass container does not have a lid, I use tin foil to seal the mouth of the bottle.

9. Put the glass container filled with yogurt into the baking tray, and then put it in a custard fermentation box that is preheated to 40 degrees for 8 hours to ferment. The yogurt made in the fermentation box will taste much better than the yogurt made in the oven. One step is also the key to affect the taste of yogurt.

10. Take out the yogurt after 8 hours of fermentation and let it cool, and then put it in the refrigerator for 4 hours before eating, so that it tastes better.