1.
For whipped cream, you can choose commonly used brands. If you don’t have it, you can use all milk. The tool I use is very simple. A yogurt maker is a gift.
Small screens, spoons, and a bowl must be water-free and oil-free, and they must be blanched with boiling water. Control dry water for later use.
2.
Pour 100 grams of milk into the bowl. I use caster sugar, so it melts better. Pour in granulated sugar and bacterial powder. Stir until the powder and sugar have melted.
Pour the stirred liquid into a yogurt making basin through a sieve. The reason for making this step is because sometimes there are some bacteria powder particles that are not stirred and pour 100 grams of whipped cream in the basin. Stir whipped cream and milk thoroughly.
3. Put the basin with milk and whipped cream into the yogurt maker. Then add 700 grams of milk with zero remaining. Stir well evenly. Put a little water in the yogurt machine. It will be OK after plugging in the power and closing the lid for seven and a half hours.
4. This is the yogurt after seven and a half hours of fermentation. Although the fermented yogurt is hot, put it in the refrigerator immediately, otherwise it will continue to ferment at room temperature. You can eat it after three to four hours of refrigeration.
