Mulberry Yogurt

Mulberry Yogurt

1. Clean the bottle first, boil the bottle under cold water, boil it on medium and low heat, and then boil it for 5 minutes.

2. The lid is slightly blanched with boiling water.

3. After cooking, remove the inverted button and drain the water. Make sure that the glass is free of water.

4. Get all the materials ready.

5. Add 50 grams of caster sugar to boiling water in the measuring cup.

6. Stir evenly with a spoon, and let the sugar water cool to about 50 degrees.

7. Feel the warmth with your hands. If you use a thermometer, it will be about 50°C. You can add milk powder, add milk powder and stir evenly with a spoon. At this time, the temperature still drops, about 42°C.

8. Then, when adding yogurt baking powder, the temperature of the milk solution should not exceed 45°C, so as not to affect the activity of the yogurt baking powder when the temperature is too high. Add the yogurt baking powder while stirring. After adding the yogurt baking powder, continue to stir for a while so that the yogurt baking powder is fully mixed with the milk.

9. At this time, you can add the prepared mulberry jam (half of my milk here is made with original flavor, and half is made with mulberry jam. If all the jam is added, add 50 grams more).

10. Divide into small bottles, the amount here can be divided into 6 small bottles, divide into small bottles, and close the lid.

11. Place the bottle in the inner bucket of the bread machine, and place it flat.

12. Close the lid of the bread machine, select the yogurt function, and set the time to 8 hours.

13. Finished picture.

14. Finished picture.

15. Finished picture.

Tips:

During the fermentation process of yogurt, do not disturb or shake them at will, so as not to affect the coagulation of yogurt. After about 5-6 hours, you can start to check the degree of coagulation. Tilt the bottle if the yogurt does not flow or flows slightly, it will be fermented. You can properly extend the fermentation time to increase the acidity, but not too long to avoid over-acid precipitation of whey. Yogurt fermentation is about 6-8 hours, the time is for reference. When to stop the fermentation, the yogurt is subject to the coagulation state. After the fermentation is completed, the yogurt can be eaten immediately, and it tastes better after being placed in the refrigerator for 10 hours. The shelf life of the yogurt is refrigerated. It is about 7 days. The live bacteria are the most in the first 3 days. It is recommended to drink it within 5 days.