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.

Homemade yogurt

1 Put a big bag of 500ML milk in hot water, because the bag is not very thin, so don't worry about the milk overheating ~ ~ ~ I use the water in the water heater to put the milk directly into the test tube and continue the next step.

2. I have been cleaning the glass bottle of Nestle Coffee, which is convenient to clean and has a lid, so it is easy to see the fermentation inside. Wash the bottle with water, then dry it with a clean paper towel to ensure that the container is free of water and oil.

3 Steps Add about 70ML of yogurt to the bottle. I think so because 200ML yogurt can be made three times. Add a spoonful of sugar. At this time, take the unopened milk out of the hot water and try the temperature.

If you feel the temperature, but it's not very hot, you can directly pour the milk into the container filled with yogurt, stir it with a long-handled spoon (I turn it upside down from the bottom to let the yogurt and pure milk mix fully) and taste the contents of the bottle at this time. It tastes both milk and yogurt, but it's not very sour. You can safely cover the bottle and store it at room temperature. I have a thermometer at home. I looked at the temperature of 25 degrees, so I put the bottle on my wardrobe to avoid touching it again (because the temperature didn't seem to be enough when I made yogurt a few times ago, I moved the bottle to a high temperature place, and it turned out that shaking the bottle in the middle seemed to be bad for the molding of yogurt. This is my experience)

At this point, all you have to do is wait patiently for 8 hours (indeed, 8 hours. It was made at three o'clock in the afternoon, and it has solidified 165438+ 0 o'clock in the afternoon). When the yogurt is solidified, it can be put in the refrigerator. Because there will be a layer of water after continuous fermentation, it is better to put it in the refrigerator.

You can have delicious and fragrant yogurt when you want to eat. Haha, it is really "eating" because the consistency can be eaten with a small spoon. Haha, so satisfying ~ ~ ~

Homemade yogurt

Southern Network News: We usually buy yogurt from the market. Here is a simple way to make yogurt. Interested friends may wish to give it a try. Specific practices are as follows:

(1) First, buy 1 bottle of yogurt as a strain, and 1 bottle of yogurt can be inoculated with 5 bottles of fresh milk.

(2) Boil and disinfect the used empty milk bottle and use it after cooling.

(3) heating and boiling fresh milk for 1 ~ 2 minutes, adding 8% ~ 10% white sugar to boil, and inoculating sterilized milk when cooling to 40 ~ 43℃ ..

(4) Pour the bought 1 bottle of yogurt into five sterilized empty milk bottles respectively, then immediately pour the sterilized fresh milk into these five milk bottles, stir and cover them.

(5) Fermentation at about 35 degrees Celsius (if it is really not possible, wrap the bottle with clean gauze or plastic bag and put it on the stove for fermentation). After about 4-6 hours, it can form a clot (like tofu flower). At this time, it can be moved into the refrigerator for freezing and can be drunk the next day. If you want to make yogurt continuously, you can use the yogurt you made 1 day ago as a strain.

If there is no fresh milk, you can use milk powder. When in use, water is heated at the ratio of 1 7-8, and boiled for sterilization.

Homemade Yogurt-American Way

The formula has been used for several years and is absolutely reliable. I made another batch yesterday, and the effect was excellent.

1. Boil (just opened).

Why? Because the milk used has expired or is about to expire, if it is not cooked, miscellaneous bacteria will multiply in large numbers, and the yogurt made may not be edible.

Stir in time when cooking to avoid burning the bottom of the pot. Put out the fire in time when driving fast.

2。 sugar

See how sweet you like it.

3。 cool

To slight heat. Note that the pasteurization temperature of milk is only about 60 degrees Celsius. Adding primer when the temperature is too high will kill primer.

4。 Add an introduction

Use a small jar of your favorite yogurt for every half gallon of milk and mix well.

5。 Bottled fermentation

Use plastic cups or glass bottles (such as those with Laoganma's hot sauce) and put them in the oven for heating. The electric oven only needs to see that the heating wire is red. Remember that adding primer when the temperature is too high will kill primer!

6。 Enjoy it!

Method of making yogurt by oneself

Source: Publication date: 2005- 10- 15.

Now milk has become a must-have item on many family tables, so how to make yogurt at home? Now the production method is introduced as follows:

L, first buy a bottle of yogurt as a strain. One bottle of yogurt can be inoculated with five bottles of fresh milk.

2. Prepare a milk jug, a pair of mixing spoons or chopsticks, and several thick porcelain or glasses. Then the utensils are cooked and disinfected. Prepare another thermometer.

3. Heat and boil the fresh milk for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when cooking.

4. Boiled and sterilized milk is cooled to about 42℃ with water or naturally. If there is no thermometer, it is advisable to touch the outside of the bottle without burning your hands.

5. Inoculation. Break the purchased yogurt with sterilized tableware, pour it into the cooled milk, and stir well.

6. Cup filling. Put the inoculated milk into a cup prepared in advance and cover it.

7. Fermentation: Put the cup filled with milk at 30℃ to 35℃ for fermentation. It takes about 4-6 hours to form a blood clot, and then you can eat it.

In addition, if you want to continue to make yogurt, you can use the yogurt made the day before as a strain.

Ultra-simple method 1 minute homemade yogurt succeeded! Absolutely suitable for super lazy mm~

Ahem, madam, it's very simple, as follows:

1, prepare a box of sterilized pure milk, occasionally use that bright low-fat 1L, a small box of yogurt, and occasionally use local yogurt.

2, tear open the bright milk seal, pour out a small cup, then tear open the yogurt seal, pour into the bright milk box, and cover it.

3. Put it into the disinfection cabinet and adjust the temperature to the heat preservation file. You can eat it in 4-5 hours.

Simple to zero. When I do it, the whole process really only takes 1 minute, without any heating equipment and absolutely without cleaning any pots and pans. Absolutely suitable for a super lazy woman like me who doesn't even want to touch water. She laughs till her mouth is crooked ~ ~ ~ Haha ~ ~ ~

It was put in the disinfection cabinet at noon today 12, and it was taken out at about 4: 50 pm, fearing that it would be smashed. As a result, as soon as I opened it, I emptied it into my notebook. It looks comfortable to see thick milk, and it smells good. It's full of sour taste when I drink it, but I forgot to put sugar ~ ~ ~

Finished product, thick yogurt, no sugar.

Yogurt DIY

You must not know, we can also try to make yogurt at home: 1, boil fresh milk with sugar, put it in a cup, and wait until the temperature drops to room temperature; 2. Take two spoonfuls of high-quality yogurt as strains, put them in a cup, and then ferment at 20-30℃ 10- 12 hours. Of course, the milk should be fresh, the utensils should be boiled and disinfected, and the fermentation temperature should be appropriate. It is said that there is a product called "bacterial milk powder", which can be used as a starter for homemade yogurt. It should be noted that homemade yogurt will encounter the interference of miscellaneous bacteria in the environment, which will have an impact on the taste of homemade yogurt. In addition, it is not easy to master the fermentation temperature and time at home.

Homemade yogurt

2004-03-30 16:39: 13

Raw materials and equipment:

Equipment:

1, IKEA's big glass cup (those who have been to IKEA should have an impression: it is very tall, with a handle and a sharp mouth, just suitable for pouring water out, and there is a small cup with a circle like 39 12 on the side. It seems to be one in 29 yuan, which is very cheap)

2, napkins, recommended small packaging napkins in Shu Jie.

3. A rubber band or a thread.

4. Wooden chopsticks

Raw materials:

1

Yogurt, Danone extra-strong yogurt and 650ml plastic bottle are recommended. The price is around 6 to 7 yuan, so it's up to you to choose the one with high calcium. Ordinary blue plastic bottle caps, high calcium ones are green, and the price is a few cents more expensive. ) I chose it mainly because the quality of Danone's yogurt is ok and the price is not the most expensive. The most important thing is that this extra-thick strain claims to have three strains, and the concentration is relatively high, which is exactly what I need.

2. Milk

If this milk is expensive, it won't save money. Therefore, although Parmalat's milk is highly recommended, I still use Bright Milk (1l carton, which is rich in nutrition and the price is around 6 yuan, and supermarkets often have activities to discount or give away other bright products). Speaking of the quality of milk, I first recommend Parmalat, which tastes mellow, and according to my colleague, her chemistry classmates have tested the milk on the market, and Parmalat has the highest milk content. Bright milk used to smell like smoke, but now it's gone. It's a little stronger than before. I always feel that Mengniu has a strange smell, similar to the expired taste, but others don't seem to eat it. As for brands like Junyao, I haven't tasted them, so it's not easy to comment. ...

Method: Wash the large glass after dinner or before going to bed at night, and drip dry. Pour half a box of bright milk, then 1/3 to half a bottle of Danone yogurt, and add two or three spoons of sugar (usually a ceramic spoon for eating, not a stainless steel spoon). After mixing evenly with wooden chopsticks (yogurt and milk are completely mixed, sugar is completely melted, and sugar particles are not felt when mixing), cover the cup with a napkin (one cup is not enough for two cups ... napkin is not needed for white paper, so I use a4 printing paper for the first time). Then tie the paper tightly with a rubber band or thread to seal the bottle mouth. The next step is to put the cup at room temperature for one night and get up at eight or nine the next morning. When you open the sealing paper, you can smell the fresh taste of Danone yogurt ... When you stir it with wooden chopsticks, you can obviously feel that there is a thick layer of yogurt on the surface (just like the layer of a small box of yogurt stuck on the plastic sealing paper) and the whole thing is getting thicker and thicker (because the milk has become yogurt ...) ... Stir it twice, and mix this layer with the yogurt below to drink. At this time, the concentration of yogurt should be that chopsticks can stand in the middle (if the container you use is shallow, it may not work, but you should feel this concentration). The yogurt made by myself feels very refreshing, neither strong nor weak, but also very fresh. If you can still taste some milk in it, and the taste is weak, you can seal it for a period of time, because fermentation time is related to temperature. If you can't finish it, you can put it in the refrigerator like ordinary yogurt. Two or three days is no problem, maybe a week. I haven't tried it, so don't make this yogurt that I can't drink for a week. Just buy ready-made ones.

note:

1, electrical appliances

There is a reason to stir with glass containers and wooden chopsticks. Yogurt will react with metals and some plastics, so metal containers must not be used. Plastic container You don't know which materials won't react. Why don't you use a glass container (ceramic, I don't think it will react either? I don't know ...) Chopsticks are made of ordinary wood instead of metal.

2. Temperature and time:

The fermentation time is determined by the temperature, so it can't be put in the refrigerator, otherwise the fermentation will be inhibited (when I first made it, my mother insisted that it would be bad if I didn't put it in the refrigerator, which cost me a lot of saliva ...) If it is too hot, it is estimated that it will not work. Now the temperature at night is 10 to 20 degrees, which I think is just right.

3, sealing paper:

I don't know why I used paper, and I haven't tried to use safety film. If you are interested, you can check whether the fermentation of yogurt is aerobic or anaerobic, breathable or airtight ... In short, you should cover something to prevent dust and insects from crawling in.

The effect is very good and the taste is delicious. Prepare to continue the experiment in the future and add fruit, so that you can often drink expensive fruit yogurt bought outside. ...

You can go home and try it yourself if you like. I have done this method several times, and there should be no problem. The temperature in Shanghai is low these two days, and it is estimated that it will take a little longer ... (Australian ant)

Homemade yogurt should pay attention to hygiene.

Great Wall Online 2005-11-2915:10: 04

Ms. Liu from Hebei: I heard that yogurt is more nutritious and easier to absorb than milk. Now I make my own yogurt with a kind of lactic acid bacteria given by others every day, but I don't know what is the difference between the nutrition of this yogurt and that sold in the market, and whether it will have any adverse effects on my health. Is there anything to pay attention to when doing it?

Mao, Ph.D., College of Food Science, China Agricultural University: The most important point of homemade yogurt is to ensure that the source of lactic acid bacteria is safe and there are no miscellaneous bacteria. Otherwise, it will have a bad taste during production or flatulence during storage. In the production process, we should always pay attention to sterilization: it is best not to clean the container with detergent, but to scald it with boiling water; When stored, it must be sealed to prevent the entry of miscellaneous bacteria in the air. From a nutritional point of view, there is no difference between homemade yogurt and yogurt sold in the market. Because it does not contain preservatives, stabilizers, thickeners, etc. It's all artificially added, so it's safer to eat. ▲