Homemade Oven Version Bottled Thick Yogurt

Name: Homemade Oven Version Bottled Thick Yogurt
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1950ml Pure milk; 4g Starter; 26g Caster sugar; 20g Whole milk powder; 600ml Shimizu

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I drank yogurt for the first time in my life. I drank bottled thick, plain yogurt. I didn’t know that yogurt tasted like this when I drank it when I doubted my life.

There is a fermented taste, sourness is natural, and there is also a rotten taste, which is actually not bad, but I was not used to it at the time.

Forget about when I started, I can accept yogurt again, and I like to eat yogurt ever since. I always buy a small bottle or a small box every time.

Now I choose to use a yogurt machine to make a small pot of sugar-free yogurt or directly ferment it in a glass bottle. After it is finished, it is placed in the refrigerator, and fresh fruits and original nuts are added before eating, which is nutritious.

Ingredients

Homemade Oven Version Bottled Thick Yogurt

1. The inner wall of the high temperature resistant glass bottle is carefully cleaned.

Homemade Oven Version Bottled Thick Yogurt recipe

2. Put the cleaned bottle into a deep pot, add water, and boil for another 3 or 4 minutes.

3. Use chopsticks through the mouth of the bottle to pick out the bottle. Wear heat-insulating gloves to buckle the bottle upside down on the cooling rack to dry. You can use a clean kitchen paper towel to dry it.

4. Prepare a deep egg beater with a hand-held egg whip, and also scald it with boiling water.

5. Prepare the ingredients for making yogurt. The picture shows: whole milk, yogurt starter.

6. Put the granulated sugar and starter into an egg-beating bowl, pour a little whole milk, and beat with eggs until the sugar melts and there are no particles at the bottom of the plate, then add whole milk powder and mix well.

7. Add the remaining milk in 2 or 3 times, stirring while adding.

8. Prepare thick tin foil and cut it into a square larger than the mouth of the bottle; divide the finished milk into a measuring cup with a pointed mouth for easy pour into the bottle.

9. Pack the milk into 10 bottles, cover the mouth of the bottle with tin foil, and then pinch down to tightly wrap the mouth of the bottle.

10. Put the bottle on the baking tray, put it into the fourth floor of the oven, pour clean water into the baking tray, set the oven fermentation function, temperature 40 degrees, time 480 minutes; after fermentation, send the bottle to the refrigerator for 8 hours or more.

Tips:
1. Homemade yogurt usually requires 1 gram of yogurt starter (strain) for 1 liter of pure milk. If you use more strains, the fermentation time can be shortened appropriately, so I usually use 2 grams of strains for 1 liter of milk. Fermentation for 6 or 7 hours, and then refrigerate to cool down, the finished product will be thick and not particularly sour.

2. To make yogurt at home, the yogurt machine and the bottle liner need to be dry and hygienic. The stainless steel liner and high temperature resistant bottles can be boiled in boiling water.

3. The homemade yogurt is kept in cold storage. This batch of yogurt I made was kept in cold storage. After eating for 4 or 5 days, it was sealed well and it did not deteriorate.