Do not use yogurt machine, the use of clean containers at room temperature in summer to do out of the difference? (in nutrition and hygiene)In addition, does it also need bacteria? Is it okay to substitute yogurt instead? Are there any differences in nutrition and hygiene if the market is instead of yogurt?Also, where can I buy strains?
(3) boil the milk for 1~2 minutes and add 8% to 10% of the sugar in the boiling. The milk is boiled and sterilized and cold to 40~43 degrees C.(4) buy 1 bottles of sour milk and pour them into 5 sterilized empty milk bottles, and then pour the sterilized milk into 5 bottles, then stir them and then affix them to the top.
There are family practices (1), buy 1 bottles of yogurt as bacteria, 1 bottles of yogurt can be inoculated 5 bottles of milk.(2) use the empty bottle to be boiled and sterilized and used after cold.
Do not have to use. Before the yogurt is invented by Mongols: a person, every time he squeezed out the milk will have some left, he was very worried, once, he forgot to put the milk in a damp place, second days, he went to see, found the milk into a thick body and he took a bite, very good drink! Then, all the people a dipper gourd painting, yogurt gradually popular. Later, Japanese also invented a yoghurt powder.
(5) on the 35 degree about C temperature fermentation (if it is not available, a clean gauze or a plastic bag to stir the milk bottle capping bag, put on the stove fermentation), after about 4~6 hours can form clots (like bean curd), then into the refrigerator freezer. Second days can drink. To make sour milk continuously, use the yogurt you made the other 1 days as a spawn.Acid milk, if there is no fresh milk, milk powder can be used when 1 to 7~8 plus hot water modulation and boiling sterilization.
