Homemade Yogurt
1.
To prepare the materials and glass bottles, you can buy a special yogurt bottle or not. I used some seasoning sauce bottles at home, which are just the right size.
2.
Boil a pot of water, bring it to a boil, put the glass bottle in it and boil it for a short while, sterilize it, it doesn’t take long. Then take it out and set aside to dry. Because it is very hot, the water will generally evaporate quickly. Do not boil the lid, just blanch it with hot water.
3.
Turn off the heat and blanch the milk in hot water for 10 seconds. Don’t cook it, just warm it.
4.
Pour the milk in a clean pot. I was the one just now, so the milk does not need to be heated when it is poured. It just happens to be warm. Pour in a packet of bacterial powder, mix well, and let it stand for 15 minutes to fully dissolve it.
5.
Divide into small bottles and close the lids. Put it in the oven and set the "fermentation" gear for 8 hours.
6.
After the fermentation is over, open the bottle cap and see the surface condensed, which is successful, and then move it to the refrigerator for storage. It can be eaten directly, but it will be more delicious after refrigerating for a period of time, and it will condense into a firmer, and it will not flow out if it is turned upside down as shown. (It can’t be turned upside down just after fermentation, the surface can be condensed, and it can be turned upside down after refrigerating)
Tips:
I did not add sugar, so I can add it according to my habits when I eat it. For example, I don’t add sugar, add jam, fruit, or something. My son adds a little powdered sugar and small walnuts. The taste is really great!
