Homemade Yogurt
1.
The inner barrel of the yogurt maker is blanched or boiled with freshly boiled water for at least one minute and allowed to dry. Make sure that the inner barrel is oil-free and water-free.
2.
Pour half of the milk first. If it is cold milk, let it dry to room temperature.
3.
Then pour the bacteria powder. Bacterial powder is usually stored in the freezer compartment of the refrigerator, and when it is needed, take it out an hour or two in advance to return to room temperature.
4.
Stir well with chopsticks or spoon until no bacterial powder is visible at all. Chopsticks or spoons should also be dry and oil-free and water-free.
5.
Then pour in the remaining half of the milk, pour it while stirring, and stir it thoroughly at the end.
6.
Put the lid on, turn on the power, about 6-10 hours. It is usually done at night before going to bed, and it is done just right in the morning. The higher the room temperature, the shorter the relative time.
7.
The prepared yogurt is like tofu brain or lard, because it is a little hot at the beginning, wait until it is not hot, put it in the refrigerator and passivate it for 12 hours, then it will taste better when you eat it. Remember to cover it tightly.
8.
Cut some fruits, add some jam or honey or white sugar, and mix with yogurt. It is delicious and the heat dissipates.
Tips:
1. The inner barrel of the yogurt maker should be boiled or boiled for at least one minute, and then dry to ensure that it is free of oil and water.
2. The chopsticks or spoons used for stirring should also be dry, oil-free and water-free.
3. It is recommended to pour half of the milk first, then pour the bacteria powder and mix well, then pour the other half of the milk, so as to avoid too much milk and uneven mixing of the bacteria powder.
4. The freshly formed yogurt is still hot. After airing to room temperature, put it in the refrigerator and passivate for 12 hours before it tastes good.
5. Some people put sugar when they make it. The sugar added in the front will become the energy of the bacteria powder and will not have much influence on the taste of yogurt. When eating later, you still need to add sweet things, so I usually only Add sugar when eating.
