There is no yogurt machine at home, how do you make yogurt?
3 in the warm milk, add the yogurt with a spoon, stir, cover. 4 power electric cooker, pot of hot water drained, cover the cups into the rice cooker, rice cooker lid, with a clean towel or other insulation materials covered, use of waste heat for fermentation pot. 5.8 to 10 hours later, the low sugar yogurt is ready. If it's done in the evening, you'll get the delicious yogurt on the second morning. Note: 1 strains used in yogurt can not be used to join materials, more fruity yogurt is not available. 2., the temperature of milk heating, such as too high, will kill the lactic acid bacteria in yogurt, causing fermentation failure, such as temperature is too low, and will cause slow fermentation, to feel the cold is not the degree.
Ingredients: pure milk yogurt 500ml 125ml tools: electric cooker with cover, porcelain, spoon, microwave oven (can also use other methods of heating milk, but in the microwave oven and the heating temperature is not only fast, good master) practices: 1 cups (with lid), spoon water in the rice cooker to boil 10 minutes of disinfection. 2 cups milk (7 points out into full, if it is milk, sterilized itself well, can not boil disinfection), the milk into the microwave heating, to touch the wall of the cup is not hot for the degree
3. can not use the rice cooker insulation files for fermentation, because the temperature of the insulation is too high, heat preservation fermentation, rice cooker must be powered off. If in the winter for yogurt, can put the cups on the heating fermentation. 4 with the best fermentation container cover cup, hard plastic cups are also available, but as the cup of low quality, easy deformation heating disinfection. Cover is important, lactic acid bacteria are anaerobic bacteria, anaerobic environment is more conducive to fermentation. 5., container disinfection is best not to use disinfectant, because if the rinse is not clean, it will kill lactic acid bacteria, so that fermentation failure. Heating disinfection is the safest method. 6., anti milk (containing antibiotics) or reduced milk (reduced from milk to milk) are not suitable for making yogurt raw materials. 7., the success of yogurt is semi coagulation, the surface of white smooth, no whey (pale yellow transparent liquid) precipitation, smell of milk flavor, such as fat and like sweets, can be added before eating sugar. Sugar must not be released before fermentation. 8. homemade yogurt shelf life of 2~3 days.
