Yeast Speed Bucket Diy Yogurt#元气道场#

Name: Yeast Speed Bucket Diy Yogurt#元气道场#
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1L Pure milk; 2g Yogurt fermentation bacteria

by Q pig baby

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This time making yogurt, not with a yogurt machine, but with a fermented bucket to complete it, challenging what most people think is impossible!
I was very surprised that at room temperature, the yogurt can be made into yogurt with the Vital Energy Daochang Yeast Bucket. I can’t believe all this. It’s amazing! The yogurt made by it is thick and silky, and it can put the oatmeal firmly on it...So, what is the magic weapon in this barrel? Just such a PE plastic bucket, how is the thick yogurt made? The answer is in the recipe, come and watch!
Brewing environment: I'm in Guangdong, and it's just beginning autumn, and the climate is more comfortable. Room temperature 28 degrees Celsius, humidity 50%"

Ingredients

1L Pure Milk
2g Yogurt Fermentation Bacteria

Yeast Speed Bucket Diy Yogurt#元气道场#

1. Preparation: 1 liter of pure milk at room temperature, 2 grams of yogurt fermentation bacteria. Prepare a fermented barrel.

Yeast Speed Bucket Diy Yogurt#元气道场# recipe

2. First clean the stirring rod and barrel with running water, and then rinse the inner barrel again with drinking water. Do not disinfect with boiling water, which will damage the plastic material.

3. Add pure milk to the bucket.

4. Add 2 sachets of yogurt bacteria powder (1 gram 1 sachet, this time 1 liter of milk is put into 2 grams of bacteria powder, in order to achieve a better fermentation effect and make up for the lack of inherent temperature conditions).

5. Use the matching stirring rod to gently stir clockwise a few times to distribute the bacterial powder evenly into the pure milk.

6. Cover the lid, place it in a warm room (room temperature 28 degrees Celsius, humidity 50%), and ferment for 24 hours.

7. In winter or when the room temperature is low, you can put it in the oven and ferment at a constant temperature of 40 degrees for 8 hours.

8. Drink the fermented yogurt in a hurry, put it in the refrigerator and passivate it for more than 4 hours. This post-ripening period makes the yogurt thicker. After a night of refrigerated yogurt, the spoon can be lifted up, spooned into the bowl, and the lines are pulled out.

9. Spoon a bowl to taste, thick and smooth.

10. Just look at the lines and you can feel it.

11. Suggested way to eat: Add a bowl of sugar-free thick yogurt to a pack of three-in-one oatmeal, mix well and eat, delicious and fruity.

12. Those who love baking, you can also use this sugar-free yogurt to make cakes. Cake roll recipe: 70 grams of low-gluten flour, 60 grams of fine sugar, 38 grams of corn oil, 100 grams of unsweetened thick yogurt, 4 eggs, bake at 160 degrees and the upper and lower heat for 15 minutes, then turn the heat to 190 degrees (low heat) No change), bake for another 5-10 minutes, and roll it up while it's hot.

Tips:
This fermented barrel is a seemingly ordinary plastic barrel, which is not too dazzling, but it has a lot of meaning, and the technological content is contained in the plastic. Its material is resin polyethylene, which has excellent low temperature resistance (the lowest operating temperature can reach -70～-100℃), good chemical stability, and can withstand most acids and alkalis (not resistant to oxidizing acids), It is insoluble in general solvents at room temperature, has low water absorption, and has anti-oxidation function!