Oven Making Yogurt
1.
Prepare the materials. Choose whole milk, because the higher the milk fat content of milk, the easier it is to ferment.
2.
The small bottle for yogurt is boiled in boiling water.
3.
Use the bottle clip in step 1 to take it out, and buckle the boiling water bottle upside down to make the water drip out of the bottle. At the same time, boil the divided bottles used in step 4.
4.
Put 900ml of milk and sugar into the milk pot and heat to about 50, and stir evenly. After turning off the heat, pour in 100ml of whipped cream and stir evenly. Pour in the bacteria powder at about 45 degrees, and then stir evenly. Pour into aliquoted bottle.
5.
Pour milk into each bottle, first fill it up to seven minutes, and then fill it with the rest of the milk. I made a 2L volume here, so more.
6.
Put the packed yogurt in the middle of the oven to ferment. Set the oven to the fermentation gear and set the temperature knob to 30 degrees. Generally, the fermentation temperature is between 45-50 degrees, and the fermentation time is 4-5 hours. When fermenting, only the lower tube of the oven is working. To avoid overheating, try to put the baking pan on the middle level. If it is placed on the lower layer, add warm water to equalize the water temperature.
7.
The fermented yogurt is placed in the refrigerator for post-fermentation, this step cannot be omitted. Cold fermentation can make the yogurt produce a more aromatic smell.
8.
The finished yogurt is in this solidified form.
9.
Stir it with a spoon and it will become liquid.
10.
The thick liquid yogurt can be brushed.
11.
It tastes delicious with corn flakes.
12.
You can also add bananas and use the dot-do function to make a banana milkshake, which is the most weight loss.
13.
Add strawberries to make a strawberry milkshake.
14.
You can also eat it with strawberry jam or all kinds of fruits you like. The cantaloupe I bought recently are relatively sweet and delicious.
Tips:
1. The home-made yogurt cannot be used aseptically, so it must be cleaned as much as possible. Therefore, the yogurt bottle must be cleaned. Anything that can touch milk needs to be blanched with hot water, and then dried or baked.
2. It is not necessary to add light cream. The yogurt made with light cream will thicken and solidify, while the yogurt made without light cream may be thick but will not solidify.
3. The small bottle needs to be capped. If there is no cap, wrap it tightly with plastic wrap.
4. Try to choose a small bottle, because you can take a bottle separately every time you eat, which can prevent other yogurt from being contaminated.
5. You can make sugar-free yogurt without adding sugar.
6. The taste of the yogurt is different if the bacterial powder is different. Try to choose the bacterial powder you like.
7. If there is no oven, you can use an incubator to add warm water, a yogurt machine and other utensils that can make a 45-degree constant temperature environment.
8. 45 degrees is suitable for children's bath water temperature, slightly warmer than the human body, but will not feel hot.
9. The temperature is different, and the fermentation time is different. If the yogurt is thick or solidified, send it to the refrigerator immediately to avoid over-fermentation.
10. For those who cannot drink cold yogurt, take it out to warm up before drinking or place it in warm water and stir.
