Homemade Yogurt

Homemade Yogurt

1. Add appropriate amount of warm water to the yogurt machine, not hot, about 40 degrees. Adding water in the machine can make the yogurt ferment better.

2. Pour milk according to the size of your own yogurt machine. Generally, 1g of bacterial powder can make 1000g of milk. My yogurt machine is small and can only hold 750g. Heat the milk in a microwave oven. The heat is high for 1 to 1.5 minutes in winter and 1 minute in spring and autumn. In summer, there is no need to heat it. The milk should not be hot, and the temperature should be around 37-38 degrees. If you want to add sugar, add it before entering the microwave. This will promote the melting of the sugar.

3. Sprinkle the fungus powder on the milk evenly and stir evenly with a clean spoon

4. I turned on the electricity at 7 in the morning, and it thickened by 12 noon.

5. I turned on the power at 7 in the morning, and it thickened by 12 noon. This was the state at 2 or 2 in the afternoon. After making the yogurt cool at room temperature, put it in the refrigerator for 4 hours to taste the best.

6. The one with 20 sugar is thicker and tastes sour

7. Sugar-free ones are slightly thinner. The taste is not too sour.

8. Unsweetened plain yogurt, I will cut some seasonal fruits and eat it together

9. Plain yogurt with strawberry

Tips:

The milk is heated in the microwave to promote better and faster fermentation of the bacterial powder.