Yogurt (super Easy and Fast High-value Yogurt without Yogurt Machine)
1.
To prepare the ingredients, milk is best to use whole milk (Yili pure milk high-calcium milk is fine, don’t buy low-fat skimmed ones, which taste bad.) Milk powder has a more fragrant taste, so you don’t need to add it. The amount of sugar is a more popular taste, if your taste is sweeter and lighter, you can adjust the amount by yourself. I used six glass bottles to divide into containers (you can buy them online, or you can use your own glass or ceramic cups if you don’t have one. Use tin foil to make a lid on it, don’t expose it to the air. It’s not good if you use a too big container to ferment Preservation, easy to precipitate whey~)
2.
1- Find a pot to boil water, throw down the quilt, spoon and other tools you need to boil and sterilize. Mine is sterilized in the sterilizing cupboard, so this step is omitted, no picture. (It needs to be sterilized, otherwise everything will be eaten after fermentation... Haha!) 2- Add milk and milk powder in a small pot, stir until the milk powder is completely dissolved, put it in the pot of boiling water just now and heat it to about 45°C (by hand Touch the outer wall, hot but not hot, just fine) Add the caster sugar and stir until it melts. Add the yogurt bacteria powder while stirring, and be sure to mix well.
3.
After mixing evenly, it can be divided into bottles. (It is recommended to divide into two bottles. The first time all the bottles are half, and the rest is stirred and packed into the cup just now. This step is to avoid uneven mixing. The resulting yogurt fermentation has different degrees of condensation).
4.
Put it into the foam tank and charge the hot water bottle fully.
5.
After charging, put it directly on the yogurt cup, and cover the lid of the foam box (fermentation is about eight or nine hours, I forgot to take it out last time, it has been fermented for about 13 minutes, and there is nothing wrong) try not to go during the fermentation period If you bump into it and cause it to vibrate, let it ferment quietly)
6.
After the fermentation is complete, put it in the refrigerator for ten hours or more. The active bacteria are the most active in the first three days. Do not consume more than seven days. The more fragrant the later, the less active bacteria. There are gains and losses~ (I Usually start at one or two in the afternoon, and it will be fermented in the evening and put in the refrigerator, and you can eat it the next day!) The fermented state: very viscous, with almost no flow when tilted, then put it in the refrigerator. That's it!
7.
I added blueberry jam to the bottom of this bottle before pouring the milk. It tastes great without adding anything. Next is the DIY time for high-value yogurt, let's use your creativity to beautify it!
8.
You can use greased paper if you don’t have it, but if you don’t have it, find some paper you find good-looking and cut it into a square, and tie it up too!
9.
It’s also good to add some fruit to decorate it~ the whole production process does not take 20 minutes, but the fermentation and refrigeration takes a long time to wait. It’s great to give to family and friends to entertain guests, and never eat a bunch of yogurt with little active bacteria on the outside.