Homemade yogurt with a home yogurt maker

Since I bought the Richuang yogurt machine, I have had more than three years of experience in making yogurt by myself. I make it basically once a week, and each time I make a 2L fresh-keeping box of the finished product. Since the establishment of the Richuang yogurt machine, there is very little opportunity to eat yogurt bought outside. Homemade yogurt is not only healthy, but also tastes good. The sour, sweetness and consistency can be adjusted at will. It can be said that there are many benefits. Of course, there is another one that cannot be ignored: it is easy to make and affordable!

The yogurt bought in the supermarket outside is relatively thin. When making yogurt for the first time, the ratio of milk and yogurt in the raw materials is 10:1. You can also use the purchased lactic acid bacteria as an introduction (according to the stated ratio) and then use homemade yogurt. As an introduction, you can adjust the ratio appropriately. I am making yogurt at about 9:1 or 11:1 now. I have not measured it exactly. The finished product is thick, slippery and slightly fluid. This thick yogurt is used to make milk. Shakes and salads are very suitable. Of course, if you like to eat yogurt like tofu cubes, you can adjust the proportion according to your own preferences.

Material

Pure milk, plain yogurt (you can use old yogurt if you like to eat solid), sugar, more or less sugar according to personal taste.

practice

1. First prepare a container for the finished product, either a fresh-keeping box or a sealed bottle. After washing, scald it with boiling water and dry it for later use.

2. Put the milk and sugar into the pot, heat it on medium and low heat until it is slightly boiled, then remove from the heat, stirring continuously during the period to avoid sticking to the bottom.

3. When it is not hot, add plain yogurt and stir well.

4. Pour into the container of Richuang yogurt machine, turn on the power, turn on the switch, and set the timing. You can rest assured to do other things. (The timing function is very useful)

5. Store it in the refrigerator and take it as you eat it. Use a clean spoon without oil and water.

Tips:

1. The milk is heated to a slight boil, in order to sterilize and make the shelf life of the finished product longer. If the amount of milk is relatively small, it can be heated to a temperature that is not hot to the hand, and it can be directly mixed into the yogurt.

2. The reason why the temperature is not hot is because this temperature is the most conducive to fermentation. If the temperature is too high, the bacteria will be scalded to death. If the temperature is too low, the fermentation time will be too long.

3. The amount of sugar is added according to personal preference, if you like sweet, add more sugar, if you like sour, add less sugar.

4. During the fermentation process, it is best for inexperienced friends to check the fermentation situation to avoid over-fermentation. If you find that there is a watery transparent liquid on the top layer of the finished product, it means that the fermentation is over-fermented and the milky milk comes out. You must immediately move the yogurt into it. Refrigerate and mix well when eating.

5. Don't finish the finished yogurt, save a little for the introduction next time you make yogurt.