Original Thick Yogurt (alias Mellow)
1.
This is a product I often use, and it works well. You can also search for other fermented yogurt bacteria, each with its own dosage ratio.
2.
The container, the ordinary soup pot I use, has a capacity of more than one liter, because the fermentation I use is one liter of milk as a demonstration.
3.
The container is first scalded with boiling water for disinfection and sterilization, or steamed at high temperature, the effect is the same.
4.
One liter of skimmed pure milk.
5.
Pour into the container.
6.
Add 1g of bifidobacteria, and about 40g of white sugar (about half a spoonful of a small spoon with a diameter of about 67 cm in diameter, can also be weighed with fine grams).
7.
Stir for about two to three minutes until the sugar is almost melted.
8.
Put it in the oven and place it in the middle. (You can also use the yogurt machine directly)
9.
Adjust the upper and lower temperature to about 50 degrees, the switch to the fermentation gear (if the hot air circulation function is turned on, the temperature will be adjusted to close to 60 degrees), and the time to the long-pass function (if the oven does not have the long-pass function, it will be timed every time, again Timing, until more than 10 hours).
10.
After about 8 hours of fermentation, the fermented yogurt will have a basic consistency, and there will be a thin and transparent layer of whey on the surface, which can smell a light yogurt fragrance. At this time, add about 10 to 15 grams of white granulated sugar (about one-quarter to one-third of a small spoon of six or seven centimeters in diameter), stir well the whey, yogurt and sugar, for about half a minute.
11.
Ferment for another two to four hours or so. take out.
12.
The consistency will increase, and the sweet and sour taste will be obvious. Store in the fresh-keeping layer of the refrigerator, the temperature will be lower, it will be thicker, and the sweet and sour taste will be more obvious. Generally, the refrigerator should not be kept for too long, and it is best to use it up within two weeks.
13.
When you want to eat yogurt, you can eat it directly, sour and sweet, cool, soft and thick. It can also be made into various yogurt products.
Tips:
1. If the pure milk is full-fat milk, you can add sugar at one time and ferment for about 8 to 10 hours. Finally, stir (mix the yogurt and whey) and store in the refrigerator. The fermentation time of skimmed milk is slightly longer about two hours.
2. Due to the high fat content of whole milk, it is easier to ferment, so there is no need to add sugar in stages and stir in the middle to increase the fermentation capacity.
3. If you want easy fermentation and strong milk flavor, choose whole milk, and if you want health, choose skimmed milk.
4. Sugar can increase the activity of the fungus. Add some sugar first to ensure the basic fermentation activity. Add sugar in the middle and ferment for about 8 hours. When the temperature is more suitable, add a small amount of sugar to increase the activity of the fungus to a greater extent.
5. High temperature sterilization of the container can reduce the influence of external fungi on the fermentation of yogurt bacteria.
6. Yogurt has the functions of health preservation, fat reduction, and digestion, so it is loved by female friends, but also by sports and fitness friends.
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