1. Pour one-third of the milk at room temperature into the small bucket of the yogurt maker, mix 6 tablespoons of sugar and then add the milk, put the enzyme in half of the milk, and then pour all the rest of the milk
2. Mix the milk with the ferment thoroughly and break the small bubbles (this is for the image of a good fermented yogurt)
3. The yogurt machine is energized, and fermentation is ok for eight to twelve hours
4. It was quite successful. Before the lid was opened, a mellow yogurt smell came out, and the gluttons were all hooked out.
Tips:1. Sugar can be put according to personal taste
2. Do not open the lid during the fermentation process, so as not to affect the fermentation
3. Freshly fermented yogurt can also be enjoyed, but the taste of refrigerated yogurt is better
4. If the milk and yeast are taken out of the freezer, it is recommended to let them air dry and wait to room temperature, so as not to affect the fermentation.
