Plain Yogurt-rice Cooker Version
1.
Put the yogurt cup into the rice cooker, pour boiling water, and sterilize at high temperature
2.
After the pure milk is heated to 70 degrees, it is naturally cooled to room temperature
3.
Pour pure milk into the cooking bowl
4.
Pour in old yogurt
5.
Add caster sugar
6.
Stir the sugar with egg soot until it melts completely
7.
After the sterilized rice cooker and pudding bottle are aired to room temperature, put in cold water and pour the yogurt
8.
Cover the small bottle caps one by one, close the rice cooker, and press the keep warm button until the water temperature becomes a little bit warm and hot (about 35 degrees), turn off the power and ferment at low temperature for 11 hours to get a thick homemade yogurt La···
Tips:
1. The milk is heated to 70 degrees and then cooled to room temperature to prevent the formation of a water layer on the prepared yogurt
2. The old yogurt used by Dudu is left with one portion of the yogurt made last time. Each time it is made, one portion of yogurt is left as a primer for the next time. It feels healthier.
3. Toot is used to test the water temperature based on the feel of the hand. For those who are not very accurate, it is best to prepare a thermometer, because if the temperature is too high, it will kill the bacteria, the temperature is low, and the fermentation will not be possible.
4. Dudu likes to eat thicker yogurt, so every time it takes a little longer, if you don’t like it, you can add or subtract the time by yourself. The rice cooker ferments, and the minimum is not less than 9 hours.
5. Because it is heated by an electric rice cooker, the water heated in the rice cooker will slowly cool down after a long time. Generally, I will check it in about 6-7 hours. If the water cools off, reheat it. Can
6. The amount of water in the rice cooker should be appropriate. Put the yogurt bottle down and reach about half the height of the bottle. There is no need for too much water.
7. As far as possible, use pure milk that has been pasteurized to facilitate the growth and reproduction of lactic acid bacteria
8. The milk for making yogurt must be returned to room temperature before it can be used. It cannot be used to make yogurt directly after it is taken out of the refrigerator, otherwise it will easily lead to unsuccessful homemade yogurt
