Homemade Milk Powder Yogurt/oven Version

Name: Homemade Milk Powder Yogurt/oven Version
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g milk powder; 800g boiling water; 50g (can be put freely) Caster sugar; 1 package Yogurt fermentation bacteria

by Chick_hebycE

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My son came back from Australia and brought a large bag of milk powder. Of course, yogurt is indispensable. Besides, yogurt is one of the family's favorite foods. The yogurt made by myself is not only nutritious, but also more hygienic. I find that people who like to bake seem to be unable to let the oven idle. They always want to stuff things into it and bake them, otherwise they will always feel empty, no! The oven fermentation function was activated to make a few bottles of old yogurt, and they were served with blueberry sauce for breakfast! "

Ingredients

130g Milk Powder
800g Boiling Water
50g (can be put freely) Caster Sugar
1 package Yogurt Fermentation Bacteria

Homemade Milk Powder Yogurt/oven Version

1. Finished picture

Homemade Milk Powder Yogurt/oven Version recipe

2. Finished picture

3. Scald the container with boiling water and put it on the drying net to drain the water for later use;

4. Mix milk powder and fine sugar into the measuring cup, add boiling water and stir evenly;

5. Add a pack of yogurt starter and stir evenly when it is aired until warm;

6. Pour into a dry yogurt bottle, I pour about 150ml of liquid into each yogurt bottle;

7. Cover all the lids and put them in the baking tray;

8. Put it in the oven and start the fermentation mode with a large lid for about 500 minutes (that is, about 8 hours;)

9. Take it out and put it in the refrigerator for several hours before eating.

10. Finished picture

11. Finished picture

12. A good partner for blueberry sauce!

13. The yogurt starter I use looks like this!

Tips:
1: Make tools as clean as possible and scald them with boiling water. 2: The brewed milk should be aired and warmed at about 35°C to 38°C before adding the yogurt starter to prevent the bacteria from becoming invalid. 3: The volume of the yogurt bottle I used is about 180ml for reference.