[original Yogurt]---comparable to Take-out Yogurt Taste

[original Yogurt]---comparable to Take-out Yogurt Taste

1. Pour the refrigerated fresh milk into the milk pan, cook on medium heat until warm, turn off the heat.

2. Add granulated sugar, stir it with a spoon, and let it cool for a while until the hand temperature is about 30 degrees.

3. Prepare cream and yogurt powder

4. Pour 2 into the bucket of yogurt maker, add cream and bacterial powder and mix well

5. The yogurt machine started and fermentation ended overnight. (In summer, the fermentation time of bacterial powder is generally about 8 hours)

6. Delicious yogurt, freshly baked, put in the refrigerator, and refrigerated is more delicious. The yellow layer is the fat, fat, and fat of the cream (say three times if it is important), which is very nutritious, of course, you can scrape off the ones you don't like!

Tips:

* The container for yogurt should be disinfected with hot water in advance and dried before use. If you really want to make it quickly and you have not done the cleaning in advance, you can scald the container and use kitchen paper after drying the water. Wipe clean and reuse.

* Take the fresh milk out of the refrigerator and heat it up to help shorten the fermentation time. At the same time, it can better dissolve the fine sugar. Of course, room temperature milk can be troublesome.

* With the addition of cream, the taste is indeed much better, but if it is to formulate a weight loss meal, please let go of those sugar and cream!

* Generally, 1g of individually packaged bacterial powder can ferment 1L of milk, because my yogurt machine has a small volume, so the amount of raw materials is reduced accordingly.

* The original flavor of this yogurt is very delicious, with a small amount of chocolate chips, it is really delicious. Those who like jam and nuts can also order.
* Homemade yogurt, it is strongly recommended to eat it within 2-3 days in summer. Friends who don’t have a yogurt maker can also ferment at room temperature, but it’s best to give it a simulated yogurt maker temperature, about 40 degrees.