Homemade Probiotics Handmade Yogurt

Homemade Probiotics Handmade Yogurt

1. Clean the inside of the yogurt maker and let it dry. The simple yogurt machines sold on the market are usually equipped with plastic, stainless steel, or glass linings, but they can't meet the acidic conditions of yogurt and the special needs of temperature conduction during the fermentation process. Because ceramics have good acid resistance and uniform heat conduction, they are very suitable for the fermentation of yogurt. The yogurt made with it is more delicate and smooth, and the mouth melts.

2. It is recommended to make yogurt with better sterilized aseptic brick-type pure milk for pouring milk, which has a high success rate and does not need to be boiled for disinfection, which saves time and effort. If you have special needs to quickly make yogurt, you can first heat the milk to 40 degrees in a microwave oven. The time can be selected to heat for 1 minute to 3 minutes according to the milk temperature. You can control it by yourself. Drop on the back of your hand, slightly hot. The temperature of the shower water is usually It's 40 degrees.

3. Pour the yogurt fungus powder. After opening the small bag, pour out half of the bacterial powder, and then seal it. The sealing method is very simple. Use a lighter to heat the cut, and stick the seal tightly by hand while it is hot, taking care not to burn. Then put it in the freezer of the refrigerator, but use it up as soon as possible, otherwise it cannot be used after absorbing moisture.

4. Stir until it is fully dissolved. Use a glass stirring rod or chopsticks, and stir thoroughly until the bacterial powder is completely dissolved in the milk. Stir for about 20 seconds.

5. Put on the lid and energize for 8-12 hours to make yogurt.

6. Made from yogurt

Tips:

1. Take out the bacterial powder and put it at room temperature for a while to activate the probiotic activity. Adding a small amount of water between the yogurt maker and the inner tank can make the heating evenly and the yogurt texture more smooth.



2. Different milk processing procedures will affect the success rate of yogurt production. Special types of milk such as Deluxe Milk, Shuhua Milk, and High-Calcium Milk are only suitable for drinking directly, not for fermented yogurt. In addition, it is pointed out that Guangming Pure Milk has a particularly low success rate because of more processing procedures. It is recommended to use two brands of pure milk, Yili and Mengniu. Local pure milk fresh milk is also a good choice, such as Huishan and Dr. Fresh in Shenyang



3. Prepare the yogurt and stir well, add appropriate amount of sugar according to the taste, transfer to glassware and store in the refrigerator at 2-6 degrees, which is more conducive to the preservation of live bacteria.



4. The freshly made yogurt is not very sour. Those who like to eat sour can put the yogurt in the refrigerator for 3-5 hours before eating. The yogurt that has been placed in the refrigerator for 1-3 days has the best taste.