1. Sterilize the yogurt cup with boiling water.
2. First pour a bag of pure milk into the measuring cup, pour in the powdered sugar, and stir well.
3. Pour the old yogurt fermentation bacteria powder into a bag and stir well.
4. Pour the remaining three bags into the measuring cup and mix well.
5. Pour evenly into the fermentation cup.
6. Put the lid on. Pour 40~60 degrees warm water into the fermentation tank. The resulting yogurt is even and fine. (Applicable in winter)
7. Turn on the power, select the yogurt function, automatically display for 10 hours, and start making.
8. At the end of 10 hours, take out the yogurt cup, open the lid, pour out the water vapor on the lid, and then close the lid and keep it in the refrigerator for 5 hours or more.
9. The homemade old yogurt is perfectly presented, without water, the condensate is fine and smooth, and the taste is moderately sweet and sour. It tastes good without fruit.
10. Add your favorite fruit, delicious fruit old yogurt and serve.
11. Finished product.
12. Finished product.
Tips:I bought three strains, one Caspian yogurt, one old yogurt, and one Greek yogurt. Caspian yogurt does not add sugar or honey. The yogurt has a light taste and almost no sour taste. The concentration of the yogurt is not thin or thick, and the fluidity is good. I put a spoonful of sugar on the old yogurt. The sweetness is light and the acidity is just right. Without fruit, the original flavor is also good. Condensation is good, no water will come out. great.
