Homemade Yogurt

Homemade Yogurt

1. Prepare raw materials, try to choose plain yogurt without thickeners

2. Pour the milk into the milk pan, add sugar, boil on low heat and turn off the heat

3. When the milk is cooled to 30-40 degrees, pour the yogurt, stir evenly, pour into a suitable container and seal

4. Put the milk in the oven and select the fermentation gear. Because the temperature of the fermentation gear in my oven is relatively high, the oven is half-open, and the yogurt has solidified after 3 hours of fermentation. It is more delicious after refrigeration.

Tips:

1: For yogurt, try to choose plain yogurt that does not contain thickeners, and see if there are gelatin, carrageenan, and agar in the ingredient list as thickening additives;
2: Milk must be cooled to about 30 degrees before adding yogurt. If the temperature is too high, the probiotics in the yogurt will be scalded to death and cannot be fermented;
3: The fermentation temperature should also be ensured to be between 30 degrees and 40 degrees. It is not necessary to use an oven, just find a warmer place;
4: Remember to disinfect the container for yogurt fermentation