Homemade Yogurt at Room Temperature

Name: Homemade Yogurt at Room Temperature
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1L Pure milk; 1g Yogurt fermentation bacteria; Some Sugar

by MissChen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In summer, you can easily make thick yogurt without using a yogurt maker or other appliances at home. We all know that the fermentation temperature of yogurt is generally around 30 degrees. Isn't this just the use of the hot summer weather to make our food? You can enjoy the fruits of your labor without wasting energy at all. In fact, I have done this before. At that time, I used the yogurt bought in the supermarket to make the primer, and I did it successfully. I also used milk powder instead of milk to do it successfully. The yogurt made with fermented yogurt bacteria for the first time today looks like tofu. It is not inferior to what is bought in the supermarket. It also avoids the harm of various additives. If you want to eat healthy, you can do it yourself. "

Ingredients

Homemade Yogurt at Room Temperature

1. Material drawing

Homemade Yogurt at Room Temperature recipe

2. Sterilize glass jars and chopsticks with boiling water. Pour out the water to dry or wipe dry with paper towels

3. Put the sugar into the jars separately (On the picture, only 2 jars were not enough for storage, so I found one later)

4. Pour the milk and put 1g of fermented bacteria into the milk separately

5. Stir evenly with sterilized and dried chopsticks

6. Cover the lid and leave it in a warm place to ferment for 10-12 hours (I put it in the sun directly). When it is fermented, put it in the refrigerator for one night and it will be thicker and taste better (I did it exactly 12 hours in the morning and put it before bed Keep refrigerated overnight and you can drink your own yogurt the next morning)

Tips:
1 The utensils for making yogurt must be disinfected with boiling water and dried before use.

2 Don't get oil in the whole process

3 Milk and sugar can also be heated and stirred in a pot until the sugar melts, but do not boil, let it dry to room temperature and then add yogurt bacteria and stir evenly. I read the instructions saying that heating is not necessary, so I am lazy. Heating it up is more helpful for fermentation.