Yogurt ~ nutritious and healthy, homemade yogurt is not only delicious but also affordable! It is also a good helper to consume whipping cream. Today, this silky old yogurt is a yanyan teacher's original side boldly added some of their own things, making this yogurt taste better! The name is called ~~ silky old yogurt. The method of making yogurt is super simple. Prepare a few 200-liter pudding bottles. This formula is just filled with 7 bottles. When you want to eat it, take it out for a while. How easy it is to eat! The most delicious of this silky old yoghurt is the top, thick layer of milk flavor! I believe that your children and family will love it! ✌️✌️✌️
Prepare all the ingredients, I use the yogurt made by myself to ferment about 180 grams, can be recycled, leaving one bottle each time as a sour strain.
In addition to yogurt, put all ingredients in a non-stick milk pot.
Open the medium fire with a manual eggbeater while stirring to the middle to start a small bubble to turn off the fire, let it cool naturally.
At this time, put all the pudding bottles filled with yogurt into a deep pot and fill them with water to boil.
Take out the sterilized pudding bottle, (very hot, take the double chopsticks one by one) and put it down as shown in the figure, then put the bottle cap in the water of the pudding bottle. Finally, dry the bottle and lid with a kitchen towel. Be sure to wipe it clean without leaving a drop of water. This step is critical and can extend the shelf life. I have tried, my can be put on 10 days is still good, but 7 郱 a bottle a day to eliminate Ha.
After the above work is done, we have to look at the extent to which the temperature of the milk has dropped. 37 to 40 degrees is the best state of acidity, and the yogurt will fail. Remember to remember! Prepare a thermometer. If there is no thermometer to take a drop of milk on the back of the hand, the temperature of the hand is almost the same.
Pour 180 grams of lactic acid bacteria yoghurt, use a manual egg beater to stir the circle circle, evenly mix 100 times, 100 is not too fast.
Dispense into 9 points for 7 bottles, if there is no bottle with a lid bowl. Put it on the middle grid, don't put it under the baking tube, (because a lot of water vapor will be generated during the fermentation process), don't cover the yogurt bottle. (I tried to cover the lid and drop the water vapor on the lid. Yogurt) The lower baking tray is filled with water at 37 to 40 degrees water temperature.
Close the oven, turn the fermentation button, the upper and lower tubes are closed, and the time button is turned to the left to be normal temperature. (The word at room temperature is a bit fuzzy.) The outside of the oven door is ragbed according to the width of the oven. In the morning, you will find that the cloth is full of water!
Set a time with my mobile phone, I put it into the oven at 9:30 in the evening, and take out 10 shares of 30 points at 8:00 the next morning. The yogurt is taken out of the oven and the lid is placed in a cool place and then placed in the refrigerator for more than three hours.
After three hours, remove the yogurt and open the bottle cap. You will smell the old yoghurt with rich flavor. It is a good aftertaste to dig out the top layer of thick creamy old yoghurt. ️
The bottle filled with yoghurt must be boiled and taken out, and dried for a period of 10 days. 50 grams of sugar just right not to change. Because the people who don't like sweets are not sweet. The best thing about this old yogurt is the thick, creamy old yogurt on the top.