Summer Desserts Made at Home - Old Yogurt

Name: Summer Desserts Made at Home - Old Yogurt
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 packs Fresh milk; 1 package Yogurt Bacteria; 40g White sugar

by Still good food

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I bought the yogurt fungus for a long time and I have not been free to make it. I have been busy and I have forgotten. How can I forget that I am ashamed. When the young man went home, he took the time to help him with his homework, and then he was busy preparing for the children's interest class. One week passed very quickly, and it was just like that. I checked the refrigerator a few days ago and remembered that it might have expired. When I started to make it, I was always afraid that it would fail. It seems that my worries are unnecessary. I used 4 fresh milk and a small pack of yogurt bacteria to get it done. It's really easy to make. It's also very hygienic. The only thing you need to pay attention to is the small details. Why do you say that is to scoop out the bubbles of milk in the bowl, otherwise it will affect the appearance of the finished yogurt. It doesn't matter if you don't mind. "

Ingredients

4 packs Fresh Milk
1 package Yogurt Bacteria
40g White Sugar

Summer Desserts Made at Home - Old Yogurt

1. Ingredients 4 packets of fresh milk, 1 packet of yogurt bacteria, 40 grams of white sugar. Disinfect the container first.

Summer Desserts Made at Home - Old Yogurt recipe

2. .Pour 3 packs of fresh milk into the milk pan and turn on a simmer.

3. .Pour in the white sugar and stir to melt.

4. .Pour a pack of fresh milk from the pot to cool down until the temperature reaches about 30 degrees, pour in the yogurt fungus and mix well.

5. . Pour into the container.

6. .Close the lid, if the lid has a vent, close it.

7. . Put the yogurt into the bread machine, turn on the yogurt function, close the lid and wait for the yogurt to come out of the oven.

Tips:
Still talking

The container should be blanched with boiling water for a few minutes. Of course, the lid must also be blanched. It is best to blanch it separately. I leave a pack of fresh milk to cool down quickly to reduce the waiting time. Open the fire as long as the sugar melts to get out of the fire, don't boil it. If I was still lazy, I didn't use a thermometer or touched the pot with my hands. Only the temperature of the palm of my hand would add yogurt bacteria. If it is too hot, it will scald the yogurt bacteria to death, then it will fail. As long as the container is sterilized at a temperature similar to the temperature of the palm of the hand, it will not fail. There is no need to add water to the bread machine. If you don’t have a bread machine, you can also use the rice cooker to keep warm. Add a small amount of warm water to the shelf and separate it from water to avoid hot until the yogurt is kept warm for eight hours. Wait until the yogurt has solidified. Hours are enough (generally eight hours higher in summer is enough, the temperature in winter is lower and may be longer than eight hours)