[Greek Yogurt] The thick taste of the filter was mad by the Internet, but I personally did not agree with it. If it is not for cooking needs (desserts, salads and the like need a certain consistency), the family has no need to make homemade Greek yogurt! If the filtered whey is thrown away and not drunk, it actually loses a lot of milk's nutrients. If you drink it, why should you filter it? The yogurt sticking to the gauze is not wasted, but it looks too ugly! And in fact, whey is extremely difficult to drink. Those who can drink it without blinking, I would like to know if I like the whey sour after filtering, or other reasons that make Ta so strong... Reminds me of Amway's proud separation of lycopene and tomato dermatan, and then recommend it in the instructions for taking it. In the summer, I often make yogurt fruit cups, and I don't need to filter at all to get a thick yogurt like Japanese tofu! .............. The secret is: [The hot milk of yoghurt when the water is washed with N parts of milk powder (that is, using liquid milk to make milk powder for yoghurt, the bigger the ratio of powder to water, the thicker the yoghurt )] In fact, the practice of increasing milk powder and filtering whey are the same. It is to increase the ratio of milk protein and milk fat in yogurt. However, the filtration method loses the nutrition of whey, and the practice is relatively complicated, so it is better to directly reduce unnecessary It is more effective to add gouache and increase milk powder. Homemade fresh yoghurt is very thick because it doubles the milk protein and cream, but because it is not added. So there is no feeling of hanging tongue (that is, it is very refreshing after eating the mouth, there is no strange sticky and smelly smell), but the original heat has doubled, don't put a lot of sugar in it! Two types of sugar-free diets are recommended: 1. Paired with a variety of sweet fruit pieces, decorated with a beautiful [fruit yoghurt cup] 2. Paired with a variety of light-flavored fruits and vegetables, yoghurt sprinkled with salty flavored island pine, decorated Into [vegetable salad stick] [the practice of homemade island fragrant pine] https://www.xiachufang.com/recipe/100487885/ 3. With jam practice: [very very simple pineapple cinnamon sauce (microwave version) practice] Https://www.xiachufang.com/recipe/100147558/
[Fresh milk heating] Fresh milk is boiled and then dried to a degree slightly higher than body temperature but not hot. The purpose of this step is to kill the bacteria in the fresh milk. If the whole box of fresh milk is used, it is not necessary to boil, but it is better. The microwave oven is heated slightly, because the yogurt temperature is between 35-45 degrees.
[Warm milk powder] According to the proportion of milk powder, use the warm milk of step 1 to flush the appropriate amount of milk powder.
[Adding the finished yogurt] Add the commercially available yogurt to the warm milk of step 2, and mix the sterile spoon evenly (the lazy person can shake directly and more conveniently!)
The sealed container is warm and protected from light, and it can be kept for about 7/8 hours. In winter, it is best to use a yogurt machine or to stay near the heating. When the weather is hot in summer, you can avoid the light at normal temperature.
With a variety of fruits and vegetables, open to eat!
It is best to do it at night, and the yoghurt that is prepared the next morning is placed in the refrigerator and refrigerated until the evening. And just use yogurt instead of bedtime milk. In addition, the yogurt must be placed in the refrigerator after it is finished, preferably within 2/3 days.