Homemade Yogurt (milk Version)

Homemade Yogurt (milk Version)

1. Prepare the required materials and disinfect the utensils to be used. Because fermented yogurt is not operated at high temperature, the utensils must be sterilized

2. Add 500 grams of fresh milk to the basin, because I put it in the refrigerator, so I left it out for an hour to let it be at room temperature. The yogurt powder was also taken out when the fresh milk was poured, and then 50 grams was added to the milk. Fine sugar, mix well, add half a pack of yogurt powder (each pack of yogurt powder is 1 gram, you can make 1000ML of milk), mix well

3. Add warm water of about 40 degrees to the saucepan, pour the mixed milk into the saucepan, and then put it into the saucepan

4. Cover the lid and press the yogurt button, you can eat warm yogurt in 9 hours, and the taste will be better after freezing

5. Get up in the morning and the yogurt is ready

Tips:

If it’s a box of milk, you don’t need to thaw it in advance. I like to use fresh milk. If you like sweeter, you can add more sugar.