1. Put the bacteria in a clean glass cup, a wide, shallow container is best
2. Add full-fat pure milk at room temperature (20℃~30℃), just submerged the bacteria
3. Let stand at room temperature, keep it breathable, and stop fermentation when the milk has solidified
4. On the surface of the fermented yogurt, champagne bubbles and KEFIR bacteria can be seen
5. Use a clean colander to filter out the bacteria, and drink the yogurt directly or seasoning
6. The strained strains should be washed with cold boiled water to prepare for the next fermentation
Tips:It is best to use glass or ceramic utensils, pay attention to sanitation and disinfection.
