1. Twelve 200ml milk cups, a probe thermometer, and a pair of chopsticks are all boiled and disinfected in boiling water and drained.
2. The milk pot is not big, it is cooked in two batches, each one liter of milk and 45 grams of granulated sugar. Weigh the sugar into the milk pan.
3. Pour the milk and cook on a low heat, stir to melt the sugar. (I usually cook it to about 40 degrees, and the sugar has completely melted) The milk temperature is 35-40, and the yogurt bacteria are added (you can also leave a can of homemade yogurt as the bacteria).
4. Stir more than 50 times to completely melt the yogurt bacteria.
5. Sieve and pour into a glass, and seal with plastic wrap. (There is an extra kid’s glass, which is also sterilized)
6. Oven fermentation mode, the upper and lower pipes are 30-35 degrees, and they are normally open for 8 hours. (From 22:00 to 6:00 a.m., it happens to be half price for peak and valley electricity, hehe)
7. Passivated into refrigeration for 1 hour. It tastes good within a week.
8. The amount of sugar has been reduced a lot, and it is relatively light. You can add your favorite fruits, condensed milk, and chocolate.
9. Like soft tofu, sour and sweet, let's make it together
10. The finished product, every can is pretty good. Sterilize, stir well, and the ratio is good. Zero cooking can also be successful.
