Homemade Yogurt

Homemade Yogurt

1. Schematic diagram of material preparation.

2. Add a small amount of milk and half a bag (0.5g) of yogurt bacteria in a large container to make it completely fuse.

3. Add all the milk and mix well.

4. Pour into four yogurt cups one by one. (It's best to wait for the bubbles when pouring to disappear before continuing to the next step)

5. Close the lid.

6. Start the yogurt program for eight hours.

7. After eight hours, add some sugar, stir well, and continue to choose the yogurt program for two hours. You can also wait for the yogurt to solidify completely and mix in some honey before eating.

8. After finishing the program, put it in the refrigerator overnight. The finished yogurt will not fall off, it does not have the gelatinous feel of old yogurt sold in supermarkets, but it is also very sticky. It can be eaten with some fruits at will, or simply made into fruit. Generally, it can be stored for three to five days after refrigeration.

Tips:

Supplementary thought 1: Sugar can't be added in advance, it must be added after 8 hours if the milk is successful, and salted milk can be added for another 2 hours. Adding sugar before doing it is extremely difficult to succeed.
Sui Sui thought two: It must be normal pure milk, low-fat milk is absolutely not available, at least the fat content should be greater than 3.1, otherwise it will easily fail.
Sui Sui thought two: It is best to scald all the containers with boiling water before using them and then wipe them clean. The whole process of making yogurt must ensure that any container that the milk touches is oil-free and water-free.
Sui Sui Nian 3: The small cup has a capacity of 125g. It uses two bags of milk each time and weighs 480g. 1g of yogurt bacteria can make 500-1000g of milk, so I only use half a bag each time. Success, the rest will be kept in the refrigerator for a few days to use the same.
Sui Sui Nian 4: If the room temperature is lower than 25 degrees, put a little warm water in the yogurt maker and outside the cup.