I used various raw materials to make yogurt, domestic milk, imported milk, supermarket yogurt, and strains. After verification, I found this method to be delicious and convenient. Including the place where the yogurt is placed, the bread machine, the oven, the rice cooker, or the idle cooking pot in the home is the best, and the super energy saving success rate is high.
Prepare the material, and also need to cook the pot, the ladle, the food thermometer.
Boiled yoghurt bucket, spoon, lid. Pour the hot water into the pot and cover with the lid to keep warm.
Add 500 grams of cold water, add 120 grams of milk powder and mix well.
Add 500 grams of boiling water to a water temperature of 55 degrees, pour a small bag of mushroom powder, and mix well.
The hot water in the wok is poured out, the inner bucket is placed, and the lid is covered with two layers.
After 12 hours, the liner was taken out and placed in the refrigerator for 30 hours.
1. Use imported whole milk powder. 2. There must be a food thermometer, the best control between 50 ~ 60 degrees. 3. When adding milk powder and strains, be sure to stir well. 4. For the purpose of disinfection when boiling water and containers, the strain is very delicate. 5. Refrigerate for 48 hours and taste better. 6. The inner pot of the simmering pot and the inner wall of the outer barrel are made of stainless steel, which has excellent heat preservation and heat conduction function. No need to use electricity, super easy to use.