Imitation version -- Qinghai old yogurt(fang ban de qing hai lao suan nai )

Imitation version -- Qinghai old yogurt

Introduction:

"When I went to Tibet, I fell in love with the yogurt in Lhasa. It's full of milk. On the way back to the Qinghai Tibet railway, the old yogurt in Qinghai is really unforgettable. It's very simple. Even at the beginning, I didn't dare to drink it. There are many bowls in a big box. The yogurt is in the bowl, and there is no cover. It's very intuitive to see a layer of bowl yogurt. I'm used to the sealed yoghurt. Even if I make it myself, it's tightly covered for fear that it will break down accidentally. But the old Qinghai yogurt made by the real herdsmen is not as well packed as the one from the factory, but there are a lot of people who eat it. It's only more than 2 yuan for a bowl. I tried to buy a bowl first. It smells a little smelly, but it tastes very fragrant. The milk flavor is very strong and thick. The quality and flavor depend on the milk they use. The raw milk is of high quality, including us No matter what, we can't make the taste, because we can't buy such good and fresh milk at all. Seeing that we are out of town, the herdsmen said that their yogurt would not fall down. I tried it, and it was really good. All the way to Qinghai, every day must eat is yogurt. Today, I also made a copy of Qinghai's old yogurt. To tell the truth, it can only be similar in shape, but it can't be similar in spirit at all. Because you can't get that good fresh milk. The milk I used this time has been milked from the milkman at the scene. The consistency is OK, but it can't catch up with the consistency of Qinghai, but it won't fall out. But it's still better than those supermarkets that don't sell enough milk. It's good enough, content. "

Production steps:

Step 1: pour the milk into the pot. It's better to use a stainless steel pot. Put it aside to cool after boiling.

Step 2: change another pot, put into the bowl and cup used to make yogurt, add water to cover them, and boil for 2-3 minutes

Step 3: after the milk is cooled, cool it to about 30 degrees. Pour 200 ml of the original homemade yogurt into it and stir it evenly. Qinghai's old yogurt is to use the previous day's yogurt as a guide, not the yogurt bacteria we used.

Step 4: pour the evenly stirred milk into the sterilized container, put it into the electric cooker, keep the temperature at 35 ℃ by fermentation, keep the temperature for 6 hours, and then put it into the refrigerator after curdling, and quickly cool it to about 6 ℃. Stored at this temperature for 12 hours, the taste and nutrition are the best.

Step 5: take a look at the yoghurt. These yoghurt have not been refrigerated. It will be thicker after refrigerated.

Step 6: although it hasn't been refrigerated, the consistency is OK. I'll turn over a bowl and you can see that it won't fall out. Ha ha, the imitation version is similar to this. This time, we made plain yogurt without adding anything. No sugar. When you eat, you can add whatever you want. The photos are pure, and no decoration is needed.

Step 7: another close-up of the finished product

Materials required:

Fresh milk: 600 ml

Yogurt: 200ml

Note: my rice cooker has the function of heat preservation and fermentation. It can't do without this function. The temperature of ordinary heat preservation function of rice cooker is 60-70, but it can't make yogurt.

Production difficulty: simple

Craft: Skills

Production time: one day

Taste: Original

Chinese PinYin : Fang Ban De Qing Hai Lao Suan Nai