Recipe: The most worrying homemade yogurt (no need for yogurt machine)

Home Cooking Recipe: The most worrying homemade yogurt (no need for yogurt machine)

Notes:

I like to drink thick yoghurt, and the old yoghurt on the market is worried about the additive problem. The original three-packed xylitol yoghurt tastes not sweet, but the sugar-free version that was later produced is not sweet. How to drink a satisfying yogurt is so difficult, in fact, it is not too sweet, thick, and as little additive as possible, so let's do it yourself. Homemade yoghurt is not so accurate for the dosage or time requirements.

Ingredients:

Steps:

  1. Home Cooking Recipe: The fresh milk I bought is the milk that has just been squeezed out, fresh and not added. If you can't buy this, you can buy milk in the supermarket for two or three days. Don't buy a long shelf life. The freshly squeezed milk should be boiled and sterilized, and allowed to cool for use (not completely cold, warmer, and can not burn the bacteria in the yoghurt). If the milk in the supermarket can be poured directly into the container for use (to be at room temperature).

    The fresh milk I bought is the milk that has just been squeezed out, fresh and not added. If you can't buy this, you can buy milk in the supermarket for two or three days. Don't buy a long shelf life. The freshly squeezed milk should be boiled and sterilized, and allowed to cool for use (not completely cold, warmer, and can not burn the bacteria in the yoghurt). If the milk in the supermarket can be poured directly into the container for use (to be at room temperature).

  2. Yogurt should also try to have a short shelf life. I used a small plastic cup filled with Yili-flavored yoghurt. Of course, I used this as a primer (strain) for the first time, and then used a small portion of yogurt left before as a primer. The amount of this primer is not less than one tenth of the milk, and it is not necessary to calculate it particularly accurately.

  3. Pour the yogurt primer into the milk and mix well. Pour into a plurality of containers (small, easy-to-eat containers) and wait for fermentation. After at least half a day, they can be eaten after they have solidified. If you want to eat sweet, you can add a spoonful of honey.

Tips:

The time for fermentation depends on the temperature. 40 degrees is about 5-6 hours. 30 degrees is about 12 hours. 20 degrees is about a whole day. It is slower in the refrigerator. It is placed according to the time you eat. The place, if it has solidified and not rushed to drink, put it in the refrigerator, the fermentation is too good, it is too sour and more water. The right yoghurt is completely solidified and does not produce water. This degree is difficult to master. Occasionally it is very happy to have the same homemade yoghurt in the restaurant. Sometimes it is okay to have some water. After all, the healthiest ones do not add.


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