Organize your own public material to find this note. Move over to the needy partner to see ^_^ step map is very early shot, ugly, there is time to add updates
Disinfection of the container: lazy, the cleaned bottle is placed in the oven for 110 to 15 minutes for baking and disinfection without preheating. Or microwave for 3 minutes
The trouble is that it is cooked like this~~ After boiling, keep it boiling for 1-3 minutes. Tools and containers include a blender, a milk pot, a small bottle for yoghurt or other containers such as a teacup. In short, all the operations need to be used in the process of disinfection.
Stir the stick and the milk pot in boiling water and put them on the shelf for later use. After the yogurt bottle is cooked, use a bottle holder or similar tool to remove the inverted buckle and drain it on the shelf. If the cap is plastic, do not boil, wash and dry slightly, clean it with kitchen paper.
Pour the milk into the milk pot, put it in boiling water, heat it and stir until the sugar melts, or heat it for 2 minutes. At this time, the temperature of the milk is about 40 degrees, and the hand is hot on the milk pan but not hot. Stir a few times from the fire, you can pour the powder and stir evenly
Pour the mixed milk into the sterilized bottle
Cover the lid (the container without the lid is wrapped with tin foil) and ferment it in a temperature-friendly environment. In the oven used in previous years, the fermentation mode, the temperature went to the 2/3 position between 0-70, and the time was twisted to the long pass. Now use the fermentation tank and set it directly at 40 degrees / 8 hours. You can ferment the yogurt in any convenient way. A fermented bread machine, yogurt machine, or even a foam box is also available in hot summer temperatures. It’s all convenient. The optimum fermentation temperature for yogurt is 38-45 degrees, which is acceptable in this range. A low temperature will take a relatively long time to complete the fermentation, which is normal. Usually the whole process takes 6-10 hours depending on the temperature and strain. Yogurt is usually done in about eight hours.
Immediately after the fermentation is completed, it is placed in the refrigerator for refrigeration and passivation The old yogurt that can't be poured out, we can do it.
I have to mention the ultra-simple method: pour the powder into a liter of the original milk box, screw it on the lid, sway, sway, sway, sway~ (to add sugar, add it by the way, shake it) and then pour it into the oven. The sterilized bottle is fermented. When it is even lazy, it is fermented directly in the milk box.
1. About the container. In addition to pudding bottles, small bowls, small cups, tea cups, crispers, etc., as long as they can withstand high temperatures, can be used as containers for making yogurt. The reason for the high temperature resistance is due to the process of boiling water disinfection in the early stage. In addition, since it is necessary to cover the lid during the fermentation process and the refrigerating process after the completion of the fermentation, it is preferable to have a lid. If you don't have it, you can cover it with a tin foil of the right size. 2. About milk. In fact, what milk can be used to make yogurt, but the protein and fat content of milk will affect the taste of the finished yogurt. Therefore, the majority of whole milk is usually chosen. The most commonly used ones are normal temperature milk and pasteurized milk. Normal temperature milk can be directly fermented by adding bacteria powder. Pasteurized milk requires a boiling process. After boiling, add sugar and mix well. Cool it to about 40 degrees and add the powder. 3. About sugar, whipped cream and milk powder. Sugar, whipped cream and milk powder are not essential for making yogurt. Many children's shoes are not used to sugar-free yoghurt, and they always feel that there is a lack of sugar. Yogurt, which is fermented with sugar, will be delicious many times in a instant. One liter of milk plus 50-80 or even 100 grams of sugar is ok, and it can be added according to the taste of each person. If I add sugar, it is usually about 40-60 grams, which is suitable for the whole family. In particular, if you add sugar, it is recommended to use the original fine sugar instead of bulk sugar, which will affect the fermentation. In addition, if you can't eat sugar at home but like sweet yogurt, you can use xylitol to ferment. I have tried it, no problem has no effect. Light cream and milk powder are also not essential for yogurt. They have a common role in that the fermented yogurt is more stable, reduces the precipitation of whey and makes the finished yogurt taste more intense. Light cream is used to increase the fat content of the milk, making the yogurt more viscous and more stable. Milk powder increases the protein content of milk. The role is the same as above. The ratio of whipped cream to milk can be 50:950 or 100:900. You can adjust it to your liking. Of course, there is no need to add too much. The proportion of milk powder added can generally be 1 liter of milk plus 15-30 grams of milk powder, depending on the situation. Yogurt without adding whipped cream and milk powder is refreshing and moderate, and people with high blood fat and obesity at home are not recommended. 4. About the mushroom powder. There are quite a lot of used bacteria, and no one can't do it. I haven't delved into the problem of the strains. I only know that the Lactobacillus bulgaricus Streptococcus thermophilus is the basic bacteria for making yogurt. The 7 bacteria and 8 bacteria powders that can be easily purchased in the market also contain some health care strains, which have certain health effects on the human body. The concept of a small packet of powder in the practice is not vague, and most of the brand's powders are made in small packages of 1 liter of milk. According to the instructions, you can use it. In addition, the more bacteria powder is used, the better. Excessive bacterial powder will cause the milk to reach the coagulation state too quickly, which may cause the yoghurt to be unstable and the whey separation.