Homemade Yogurt
1.
The raw materials you need to prepare: 1 pure milk (full-time, skimmed, low-fat, sugar-free, sugar-free, or milk made from powdered milk is fine!) 2 bacteria packs (you can go to the supermarket to buy any kind if you don’t have bacteria packs) Yogurt, regular yogurt, old yogurt, Anmushi, Mouslian, Chunzhen, Kefir are all available!)
2.
The production method, just this step, just add the bacteria bag directly to the milk. Tighten the lid and shake well.
3.
For fermentation, yogurt bacteria need to be fermented in an environment of continuous 40-60 degrees, so our radiator is just right. In order to keep warm, I put a small towel on it, I put a small down vest cover, the size is just right [smile]. It will be fermented for about 8 hours. If your radiator does not have such a high temperature, it may take longer to ferment, such as 10 hours. Of course, the yogurt maker also needs 8 to 10 hours.
4.
After the fermentation is complete, the thick yogurt is poured out. It looks good, but it's a weird bite, because it's completely yogurt fungus, haha! Need to debug
5.
Debug according to your own taste. I know that many mothers care about sugar as much as I do, so honey is recommended, and honey can also make the yogurt smoother. In addition, I also added strawberry jam, you can also add blueberry jam, chocolate, walnuts, raisins, dried cranberries, oatmeal, as long as you and your baby like it
6.
Add jam
7.
Add honey
8.
Stir well
9.
This is the hotter charcoal-fired yogurt. To be honest, it’s just scorching the sugar, so the nutrient content is not as high as ordinary yogurt, but the calories are relatively high.
Tips:
Remember to keep it in the refrigerator after cooling
