Homemade Yogurt

Homemade Yogurt

1. If you want to do your job well, you must first sharpen your tools: disinfection of utensils is very important, as large as the yogurt machine liner, the lid, and as small as a spoon. They often make yogurt. I waited eagerly for 8 hours. The taste is strange. Bad milk. Of course, the pure milk you buy does not need to be sterilized. Use home boiling water pot, add less than 1cm of water, put it in the inner tank, lid, spoon, and small bottle. There is no need to add too much water, because we can completely rely on water for steam sterilization. Put the lid on the pot, wait for the water to boil, turn it off to the lowest heat, wait 1 to 2 minutes, then you can use the clamp to pick out the contents

2. Now that the preparations are done, the next step is the most critical and the last step-all are poured into the bladder

3. Then pour in the yogurt, then use a spoon to gently stir evenly

4. Close the lid, put it in the yogurt maker, plug in the power source, and come back in 8 hours. A whole piece, slippery, white and tender. The ones sold outside are absolutely incomparable. Remember not to open it in the middle, because the fermentation needs to be carried out in an anaerobic environment, otherwise all previous efforts will be lost and wait.

5. The freshly fermented yogurt can be eaten immediately, but after being refrigerated and purified for 24 hours, the taste is better and the fragrance is pure. Open it and see, the yogurt solidified like tofu brain, and it succeeded. It should be described as Pinghu Rujing. The yogurt itself is sour. You can add sugar or honey. Honey has the best taste. You can also add fruit particles to accompany you to eat, the taste is also good

Tips:

Remember not to open it in the middle, because fermentation needs to be carried out in an anaerobic environment, otherwise all previous efforts will be lost