Homemade Yogurt (simmering Beaker)
1.
Pour the milk into the pot and heat it to a temperature between 40-50℃
2.
Pour a part of the hot milk to the simmering beaker
3.
Pour in the yogurt bacteria powder and mix well
4.
Pour in the remaining milk and mix well
5.
Close the lid and seal for eight hours
6.
Open the lid to check if the yogurt is set
7.
The solidification is successful, very convenient
Tips:
1. The yogurt bacteria I use can also be fermented with yogurt\n2. Honey red beans and honey are used for seasoning\n3. The capacity of the stew beaker is 250ml, suitable for one serving