Oven Yogurt

Oven Yogurt

1. First of all, the choice of milk is ordinary pure milk. It is best to pack it in a paper bag or a cardboard box. Choose pure milk of better quality. The unselectable ones are: skimmed milk, children's milk, cereal milk, fruity milk, etc. Flavored milk.

2. Choose utensils: small glass bottles

3. Prepare to sterilize the utensils and tools used. Find a higher pot, put in cold water, and put in the glass bottles, small bowls, spoons, etc. that will be used for a while to sterilize.

4. It must be boiled in a pan under cold water. After boiling, remove it and put it on a kitchen towel to drain the water.

5. To make thicker milk, it is convenient to ferment quickly and the yogurt has a thick texture. You can boil the milk first, and boil it for 10 minutes after the minimum heat. It will evaporate some water, and the fermented yogurt will be thicker. thick.

6. After cooking, remove from the heat and let air until the temperature is about 40 degrees.

7. Take out about 20 grams of milk and put it in a small bowl, take out a packet of bacterial powder, first mix the milk in the small bowl, and then pour it into the pot and stir evenly. If it is fermented with plain yogurt, then the pure milk whose temperature is lowered to 40 degrees can be directly mixed with 200 grams of plain yogurt.

8. To make soluble beans tomorrow, you need sugar-free yogurt. Fill a part of the rest and then add the sugar. Use a sieve (blanch in advance to drain the water) and sift it into a small ice cream cup.

9. Add a tablespoon of sugar to the remaining yogurt, or season it to suit your preference. After stirring, filter the canned vial and gently stir the bubbles on the surface with a spoon to make them disappear.

10. Put the lid on if there is a lid, and put on plastic wrap if there is no lid.

11. The fermentation temperature of the oven was used for 8 hours, and the fermentation temperature of my oven was actually a little bit higher, which just happened to be around 43 degrees.

12. After taking it out, put it in the refrigerator for several hours.

13. Slightly sweet just right

14. Sugar-free is also delicious

15. If you like thinner yogurt, you can omit the step of boiling milk

16. Sugar-free version can also be used as soluble beans

17. The oven can make a lot of yogurt

Tips:

1. The choice of milk, flavored, skimmed, and children's, are not acceptable.
2. Fermentation temperature can be conducted according to the temperature requirements on the powder packaging.
3. The best choice of container is glassware, which should be boiled in advance for sterilization.
4. If you like a thinner one, you can lower the fermentation temperature, and if you like a thicker one, the temperature can be higher.
5. Oven is one of the methods. You can also use a yogurt maker, bread maker, and a series of machines with fermentation and yogurt functions.
6. Regarding the use of bacterial powder or plain yogurt which is better for fermentation, I personally think it is bacterial powder. First of all, ensure that the yogurt is selected correctly and the strength is better.
7. If you want good-tasting yogurt, do not drink it immediately after making it. Put it in the refrigerator for several hours.