1. Prepared are 4 250ml yogurt cups, 4 135ml scaldable disposable small cups (in fact, only about 100ml can be filled, and later can’t be filled, and an extra cup is available), soup spoon, milk pot; all tableware is blanched with boiling water Good backup.
2. Four bottles of 250ml skimmed milk, goat milk powder, yogurt bacteria for spare;
3. Put all the skimmed milk in the milk pot, put a bag of yogurt bacteria, mix well and put into a cup;
4. 80 grams of goat milk powder, 420ml of warm water, 20 grams of white sugar (without too much sugar), half a pack of yogurt bacteria, mix well and put into a cup;
5. Put it in a water-proof saucepan and set it to yogurt mode;
6. Nine hours later, the nonfat yogurt was very thick. 😆
7. The goat's milk did not come into contact with water, did not coagulate, and returned to once again, and it coagulated very well 😋.
Tips:The skim yogurt has no sugar and tastes sour. After a few days, I get used to it! Next time try to put some xylitol 😋😋. The yogurt bacteria powder is usually placed in the freezer compartment of the refrigerator. When it is used, take it out ten minutes in advance, the effect is better!
