I have been from yogurt for nearly ten years of experience~ give me a box of pure milk, a bag of yogurt powder, I can make yogurt in many places. After reading this recipe, people who bought a yogurt machine will definitely regret it. If you don't buy a yogurt machine but love yogurt, you can steal it! After all, the yogurt machine is also hot-sterilized, washing a liner or glass, and occupying a place. A super simple way, plus a brain that is good at thinking, it is not a dream to have yogurt at any time~
First, prepare the basic materials. A box of 1 liter, unopened pure milk, the lid is spiral! twisted! twisted! The important thing is said three times. Full fat degreasing can be. Pour a small packet of yogurt powder, twist the cap and shake it up and down 10 times. (Tips. If you make two boxes at a time, you can have a box of half. The powder should be used now, otherwise the powder will die.)
In the final step, put the yogurt in a warm environment and let it thrive, about 8 hours! It is recommended to put the refrigerator afterwards, and the taste is even better. It also prevents the fermentation from continuing. (The winter window in the north can be used, it can be around 0 °C.) You like to add sugar, add yogurt, or add fruits and nuts. Warm environment = sun glazing on the window sill around 30 °C / radiator or warm floor / one pot 50 degrees Celsius °C water / large drinking fountain top / any higher temperature surface / oven 100 ° C below baking for 10 minutes (broken Electric, but don't open it, repeat it once in a few hours)
(cover photo - mango yoghurt, above - mulberry yogurt) Frequently asked questions: 1. How to judge the yogurt has been prepared? Pick up the milk carton and shake it gently. There is no sound of water, but there is a feeling of a viscous liquid flowing slowly. Or open the bottle cap, smell it, no milk smell, you can pour it out and take a sip. Therefore, it takes several hours for yogurt to be fermented, which is not necessarily the case, depending on the ambient temperature. It will be more accurate to see the status. My experience: sun drying in the morning to the evening, the radiator / oven / hot water can be done before going to bed at night, the next day is a delicious and healthy breakfast. 2. The element of yogurt fermentation is clean! 2 temperature! Mastering these two elements, how can it be unsuccessful! Do not soak the bottle mouth, otherwise there may be water infiltration. Can stand upright, can be halfway, you can put a bag. 3. What should I do if I fail? 1 Fermented, turned into a pure milky liquid, tastes very acidic, can be used as a steamed bread, as a bread cake, instead of the liquid in the formula, the finished product will be more soft. 2 There is pure milk flavor, continue to ferment, please be patient! If the original ambient temperature is lowered, please change the environment, such as the simplest and roughest, get some hot water 50 °C, so that the milk box is soaked in (so you want to screw the lid, understand it) 3 pure milk opened more than 24 hours, has not succeeded in becoming a yogurt. May not deal with the ambient temperature in time, it is possible to get a mixture of yogurt and milk, the stomach is not good to give up, after all, a little long, the same method I have taught dozens of people, there is no feedback that is unsuccessful, and some words Find me
Off-topic, about the yogurt with what fruit to eat personally think blackcurrant sauce mango mulberry strawberry preferred, grapefruit orange orange fruit is very good. Blackcurrant sauce = clean black currant dry + two spoonfuls of yogurt + blender or stir stick, then mix with yogurt to leave a message, I will reply as soon as possible! I also hope to exchange more and accumulate experience. It’s really not a lie before the April Fool’s Day.