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.
■ The process of making yogurt ■
◇ 1. Prepare a liter of fresh milk. 150G A cup of yogurt (it is best to choose high-calcium and low-fat drops because it is healthy) is placed at room temperature.
2. Prepare a glass bottle and a stirring rod. Rinse with boiling water and disinfect.
◇3. Soak the fresh milk in hot water for a while until the milk is warm, about 30-40 degrees, because this temperature is very suitable for the reproduction of lactic acid bacteria.
◇4. Pour the warm milk into the sterilized glass bottle, add 150G yogurt and stir well.
◇5. Then cover the safety film.
◇6. Put it in the oven, the temperature is about 30-40 degrees. Too high or too low is not suitable for the growth of lactic acid bacteria.
◇7. Take it out after six hours.
■ Skills of making yogurt ■
The required constant temperature fermentation apparatus can also be replaced by smoldering pot, rice cooker, thermos bottle, oven, microwave oven with barbecue function, bowl dryer, disinfection cupboard, plug-in heat preservation device, etc. In short, we should have the spirit of experiment. For the first time, we should test the temperature change and fermentation time. If the temperature decreases, the fermentation time will be lengthened.
◆ 1. It is best to disinfect all instruments used in production with boiling water first.
◆2. The optimum fermentation temperature of lactic acid bacteria is 43-45℃. Too high temperature will kill bacteria, too low temperature will prolong fermentation time and affect flavor.
◆3. When making inoculation, you must choose the product with the latest production date. Because this newly produced yogurt has a large number of live bacteria, high activity and relatively stable quality, you must choose the original flavor. Other flavors are added with edible essence and pigment, which will affect the quality of yogurt.
◆4. Please choose general low-fat, full-fat pure milk or pure milk powder, and do not choose milk fortified with special nutrition or seasonings.
◆5. The fermentation time is 8 hours, and the error is 2 hours. The reason is that the insulation effect of the insulation device is unreasonable.
Put about two kilograms of milk into a pot and heat it. At the same time, pour about half a catty of yogurt, stir it thoroughly, and turn off the heat when the milk is hot (don't let the milk boil). When the milk is cooled to about 40 degrees, add water to the pressure cooker and heat it to 40 degrees. Put the milk in a clean glass, cover it and put it in a pressure cooker. Without ignition, cover the pressure cooker directly, put on the safety valve, and keep it stuffy for about ten minutes. Take it out to cool. You can put it in the refrigerator. Tastes better.
-
Preparation materials:
1, one cup/bag/box of yogurt of any brand (as the first introduction)
2, two spoonfuls of sugar (rock sugar, honey, no sugar)
3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).
4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)
Production process:
1, 5 spoonfuls of yogurt (starter) into the container.
2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add, but I put it first, mainly because I can't bear to "spoil" yogurt.
3. Add milk and mix well.
4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius needs 12 hours, when my home 18 degrees Celsius, it is really "eating" rather than "drinking", and the milk consumption in my home has doubled at present)
5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.
6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.
Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.
It will be better to add the fruits in the market and ice them, but you must leave the "white" yogurt as the base first.
Complex version:
Raw materials:
500ml pure milk (after many experiments, the pure milk packed in Wandashan carton is the best) 125ml original yogurt (used as a strain, the experiment proves that Wan Jiabao original yogurt is the best).
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)
Production method:
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 it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot.
If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.
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.
Low-sugar yogurt will be ready after 8- 10 hour ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~
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.
Homemade yogurt can't be sealed, so its storage time is shorter than that sold in the market. It can only be stored in the refrigerator for 2-3 days, so it's better to drink while cooking ~ ~
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 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 quilt is not up to standard, it is easy to deform after heating and disinfection. 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. Due to the unstable quality, the strain yogurt occasionally leads to fermentation failure.
In short, explore more and practice more, and soon you will become a master of homemade yogurt.
Health care function of yogurt
1, maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit harmful bacteria from invading the intestine.
2. Prevent constipation by producing a large number of short-chain fatty acids to promote intestinal peristalsis and a large number of bacteria to grow and change osmotic pressure.
3. Yogurt contains a variety of enzymes to promote digestion and absorption.
4. By inhibiting the growth of saprophytic bacteria in the intestine and the toxins produced by corruption, the liver and brain can be protected from these toxins and aging can be prevented.
5. By inhibiting the growth of saprophytic bacteria and other harmful bacteria in the intestine, the pathogenic factors produced by these bacteria are also inhibited, and the purpose of preventing diseases is achieved.
6, improve human immune function, lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.
7、
Yogurt is a rich source of probiotics.
Probiotics refer to a kind of intestinal physiological bacteria beneficial to human life and health, such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other lactic acid bacteria. At present, there are many kinds of yogurt products on the market, including solidified yogurt, stirred yogurt and juice yogurt with different juices, which are sweet and sour and suitable for different tastes. No matter what kind of yogurt it is, it is characterized by containing lactic acid bacteria. These lactic acid bacteria will secrete substances beneficial to human health when they propagate in human intestine, so yogurt has more benefits to human body: First, it can decompose lactose and protein in milk, making it easier for human body to digest and absorb; Second, yogurt can promote the secretion of gastric juice, increase appetite and strengthen digestion; Third, lactic acid bacteria can reduce the production of some carcinogens, so they have anti-cancer effects; Fourth, it can inhibit the reproduction of spoilage bacteria in the intestine and weaken the toxins produced by spoilage bacteria in the intestine; Fifth, it has the function of lowering cholesterol, especially suitable for people with hyperlipidemia; Sixthly, generally speaking, patients take or inject a lot of antibiotics to treat diseases or prevent infection, which makes the intestinal flora change greatly, and even some beneficial intestinal bacteria are suppressed or killed, resulting in flora imbalance. Yogurt contains a lot of lactic acid bacteria. Drinking 250 ~ 500ml a day can maintain the normal intestinal flora balance and adjust the beneficial intestinal flora to a normal level.
Lactic acid bacteria intestinal scavenger can settle in the intestine, which can make beneficial changes in the composition of intestinal flora, promote the secretion of digestive enzymes in the body and intestinal peristalsis, remove intestinal garbage and inhibit the reproduction of spoilage bacteria.