Drink homemade yogurt at home
The nutritional value of yogurt far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. People with stomach problems can drink it to promote gastric acid secretion. It is not flatulence and diarrhea after eating, but ventilation to promote digestion. Women there often drink yogurt and their skin is white, tender and smooth. I often make yogurt in Beijing, but in different ways.
Raw materials:
Pure milk 500ml.
Original yogurt 125ml.
Tools:
Rice cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)
Exercise:
1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection.
2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and there is no need to boil it for disinfection). Put the milk in the microwave oven to heat it, so as not to touch the cup wall and burn your hands.
3. Add yogurt to warm milk, stir well with a spoon and cover it.
4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup in the rice cooker, cover it with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.
After 5.8 ~ 10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning.
Precautions:
1. Used strain yogurt can't be added with fruit, let alone fruit yogurt.
2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't be too hot to touch.
3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.
4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. There are also anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) that are not suitable for cooperative production of yogurt.
7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation.
8. The shelf life of homemade yogurt is 2-3 days.
Homemade yogurt
Source /fncbs release date/2004-10-2115: 07: 24 reading popularity/1 149
Yogurt is made of milk (or raw milk) fermented by lactic acid bacteria. Some people think that yogurt is directly adding lactic acid bacteria to milk, but it is not. In fact, it refers to the fact that milk eventually forms yogurt under certain conditions due to the role of lactic acid bacteria.
Homemade yogurt is very simple. You can do it yourself right away. The advantage is self-made, and the materials (dairy products), water, utensils and sanitary conditions in the self-made process can meet their own requirements and achieve the best product effect.
Materials for making yogurt
1. Raw milk or fat. Any dairy product with a protein content higher than 10% is suitable for making yogurt, and the higher the protein content, the more suitable it is for making homemade yogurt.
2. The optimum culture temperature is 42℃. Above 45℃, all lactic acid bacteria died.
3. Yogurt is available.
4. Additive 10% ~ 12% sugar is added when the milk is boiled. Be careful not to add too much, otherwise it will inhibit the production of lactic acid bacteria and prolong the fermentation time.
Steps to make yogurt
1. Boil the milk and disinfect it first.
2. Add yogurt as seed bacteria.
3. Put it in a thermos at 42 ~ 45 degrees Celsius for 2 ~ 3 hours.
4. After the above steps, the raw milk has generated lactic acid, which has become a milk protein state and condensed into a slippery pudding shape. Yogurt can be kept in the refrigerator for two weeks.
The above is the basic practice. You can choose your favorite brand of milk according to your own preferences. Choose to drink water by yourself, or choose high-grade mountain spring water or glacier water; As for the types of seasonings, you can choose the most delicious, freshest and even organic fruits and vegetables at will. In addition, everyone has different taste preferences for yogurt. It is a little sour or very sour, and it is completely in your hands with the length of manufacturing time; Some people like to be thin, others like to be thick, and they can play freely. Matters needing attention in DIY production of yogurt are not only beneficial to health, but also a kind of life interest. If you are free, you might as well have a try.
I want to remind you of some principles here.
Choose fresh strains (yogurt) and keep them clean and free of impurities.
● The utensils used, such as pots, spoons and containers, shall be disinfected with hot water.
● The proportion of seed bacteria is about 3%. If the amount of seed bacteria is too large, the fermentation time will be shorter.
● Ensure that the fermentation temperature is about 42 ~ 45 degrees Celsius.
When milk begins to coagulate, it has no sour taste. You can control the length of time according to your favorite sour taste.
● Try not to stir or shake milk during fermentation, otherwise water and solids will be obviously separated.
● If you find any turbidity, odor and separation of yogurt, you'd better discard it and make it again.