How to make yogurt 1:
Ingredients: a catty of milk, a small box of yogurt on the market as an introduction, and two spoonfuls of sugar.
Practice: Boil the milk and air it to room temperature. Add yogurt and sugar and mix well.
It takes about six hours in summer. Put the mixed milk in the yogurt machine in winter, and you can drink homemade fresh and delicious yogurt in a few hours. Remember to put half a cup as the next primer before drinking. Don't drink the primer like my little baby.
After making it several times, you will find that the yogurt is very thin. Don't worry, because we didn't put the thickener? Because there are additives such as stabilizers. This is pure yogurt.
Method of making yogurt II
It's very simple, and as long as I follow my steps strictly, unless there is something wrong with raw milk or yogurt, it is impossible to fail.
Tools and raw materials:
1, a bottle of yogurt seeds (you can use the original flavor of Wan Jiabao, although it is a little more expensive, but it is said that its strain is better; I haven't tried anything else. No matter what kind of yogurt is used as seed, it must be original), pure milk is 750- 1000ml, depending on the size of the container you prepare (a bottle of 125ml Wan Jiabao yogurt can be made at most 2kg at a time).
2, a jar (disinfection)
3, stirring rod (disinfection)
Step 4: a bucket
5, insulation materials (a sponge pillow, or something else, no, just use two bath towels. )
6. A piece of stuffing (a bath towel)
7. One plastic bag or one plastic wrap.
8. A thermos bottle
Production process:
1. Take the yogurt out of the refrigerator and warm it to room temperature (to improve the activity of lactic acid bacteria) for later use.
2. Put pure milk in hot water (bag, as long as it is warm, 70-80 degrees; If it's a box of 1kg, it should be slightly opened (90-98 degrees) and soaked for 3-5 minutes, and the pure milk should be heated to about 40 degrees (which is beneficial to the growth of lactic acid bacteria).
3. During the warm milk period, prepare a bottle for making yogurt (I use a large jar of Nestle 400g, which can make 750ml at a time) and disinfect it with boiling water; A stirring rod, sterilized with boiling water. And put some hot water in the hot water bottle for later use.
4. Take the milk out of the hot water, dry the surface moisture (to prevent the milk from flowing into the bottle and polluting the milk), and pour it into the jar. Open yogurt, add yogurt seeds (about 60ml in 750ml, about half a bottle of yogurt) according to the ratio of 6%- 10%, stir evenly with a stirring rod, cover with plastic wrap or plastic wrap, and tighten the bottle mouth.
5. Put the insulation material, thermos bottle and jar into the bucket in turn, and finally fill the gap with a bath towel, cover the lid and press the heavy object.
6. Wait 6 hours. When I took out the jar, I saw that the milk had turned into an omelet, indicating that the production was successful.
The method of homemade yogurt:
1) Fill the thick-mouthed glass bottle or porcelain bottle (cans can't be used because the mouth is too big and easy to be polluted by miscellaneous bacteria) with milk, cover the bottle mouth with a clean double-layer plastic film and tie it tightly with a string. The rope should be loosened, because a lot of steam will be generated in the bottle during heating. If it is tied too tightly, the film will break and be easily polluted.
2) Put the glass bottle filled with milk into the pot and boil for 30 minutes. It is advisable to soak in water without milk, do not cover it, and then take it out and cool it until the back of your hand touches it.
3) 2% ~ 4% of fresh pure yogurt sold in the market, such as Jiabao brand pure yogurt and Qinnong brand pure yogurt. After adding the bought yogurt, immediately tie the plastic film tightly to ensure the oxygen-free environment in the bottle.
4) After room temperature (above 30℃ in summer) 10 hour, fresh milk solidifies like tofu and yogurt.
5) Put the yogurt bottle into the refrigerator and refrigerate it at 0 ~ 5℃ for 2 ~ 4 hours, then it can be eaten.
White sugar can be added during sterilization or when eating, depending on personal taste.
You can make a small bottle separately. If the curd is good, you can keep it as a strain, but you can't use it many times. Because aseptic operation can't be guaranteed at home, you can put the strains in the refrigerator. If the film on the bottle mouth bulges and gas is generated inside, it means that it has entered the gas-producing bacteria, which can only be eaten and cannot be preserved as a strain.
Matters needing attention
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 burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).
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. The appearance of high-quality yogurt is milky white or yellowish, the surface is smooth, the curd is firm, the texture is fine, the texture is uniform, a small amount of whey is allowed to precipitate, there is no bubble, the sour and sweet taste is moderate, and there can be no peculiar smell such as spicy taste. If there are bubbles in yogurt, or the bottle cap bulges, or there is an odor such as spicy taste, it means that fresh milk has been contaminated by miscellaneous bacteria during fermentation and cannot be eaten.
8. Fermented yogurt occasionally fails due to unstable quality. In order to ensure the quality of yogurt, you can go to the pharmacy to buy some golden bifid as pure strains (not to mention the quality of golden bifid). Moreover, fermented yogurt is rich in Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus, which is beneficial to health. The appropriate proportion is to add 3 slices to 500ml whole milk (constant temperature fermentation time is 8.5 hours).
The above is the method of homemade yogurt introduced by Bian Xiao. I hope it will help you. For more yogurt making methods, please continue to pay attention to Tuba rabbit decoration.
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