1. Prepare raw materials, milk and bacterial powder
2. Sterilize the yogurt container with hot water and dry it
3. Pour a little milk, add the fungus powder and stir evenly (if you like sweet, you can add sugar according to your own taste at this time. My taste is very light, so I don’t put it)
4. Slowly pour in all the milk and stir. (The heat-insulating water can be heated to 40 degrees to increase the success rate and reduce the production time)
5. Add warm water to the yogurt maker, plug it in, and put in the stirred milk. You don't need to worry about it when you put it away, the production time is 6-12 hours. The temperature and climate are different at different times. Check it out from time to time for a few hours, it's a bit sticky or solidified and ready to be bottled.
6. During the waiting time, you can sterilize the bottle with hot water and let it dry. (It can also be sterilized together with sterilized yogurt)
7. After the yogurt is ready, it can be bottled
8. After installation, put it in the refrigerator, and it tastes better after refrigeration. It can be stored for 3~5 days. After all, there is no preservative, so eat it as soon as possible.
Tips:1. People with poor digestion and coldness can keep it at room temperature before eating, so the nutrients will not be lost much.
2. Can put all kinds of fruits, I like grapes. Apples. Sydney. Blueberries. It can also be mixed with fruit salad.
3. Condensed milk, sugar, and honey can be used to increase the sweetness.
4. There are bubbles. The taste has changed, the sour taste is too strong. There is a musty taste. The taste of wine. If the color turns dark yellow or green, it will deteriorate and it is not suitable for consumption. (It’s okay to have a small amount of whey without changing the taste)
5. If the yogurt is not sticky or solidified after 12 hours, it will fail if it is still milky liquid. It may be that the disinfection is not done well, there are bacteria, the weather is too cold or too hot. The milk is not good, there are many bacteria in the milk, many antibiotics, not fresh or improperly stored. Improper storage of bacterial powder will lose its activity. The temperature of the yogurt maker is inappropriate.
