Homemade Yogurt

Name: Homemade Yogurt
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 10g crystal sugar; 250g Pure milk; 1/2 pack Fermenting bacteria

by The micro-evaluation of the proprietress

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I found that recently everyone has paid special attention to the issue of health.

For example, I am working while drinking wolfberry tea at this moment.

But life always has to change taste, and suddenly I thought that I still owe everyone a yogurt, too many friends urged.

The yogurt production process is also very convenient, anyway, let it ferment by itself.

Considering that not everyone has a yogurt maker at home, I will use an oven to ferment this time.

The resulting yogurt has a great effect. It is as tender as tofu and melts in your mouth.

The way to save trouble is to make it at night and leave it in the oven to ferment overnight (about 6 hours).

Health maintenance is so simple. Since then, another delicacy has been added to the health menu~

Why do so many people love to eat yogurt? Because in addition to whitening, it is also a very low-calorie diet food! Two-pronged approach to weight loss and health~

But yogurt on the market generally has gelatin, so homemade yogurt is healthier~ let's try it together~

Ingredients

Homemade Yogurt

1. 250g whole milk plus 10g sugar.

2. Boil on low heat until the rock sugar melts to a boil.

3. Pour the boiled milk through a sieve into a sterilized container.

4. Wait until the boiled milk drops to about 30°.

The temperature should not be too high, otherwise it will lose its activity. Friends who don't have a thermometer can touch it with their hands, which is about the same as their body temperature.

5. Add fermentation bacteria and mix well.

6. Put it in the oven, adjust to the fermentation level, ferment for about 6 hours until the yogurt is solidified, and then refrigerate.

Tips:
Ding

咛

1. The amount of rock candy can be increased or decreased according to your own taste. The more sugar, the higher the coagulability of yogurt.

2. The yogurt needs to be kept in the refrigerator and eaten within a week as much as possible.

3. Fermentation bacteria have higher requirements for temperature, so it cannot be too high or too low, and try to control it between 30-40 degrees. Generally, it can be completed in about 6 hours, and the final subject is whether it is solidified or not.

4. The container must be disinfected!