Home made probiotic handmade yogurt(jia ting zi zhi yi sheng jun1 shou gong suan nai lao )

Home made probiotic handmade yogurt

Introduction:

Production steps:

Step 1: clean the inner liner of yogurt machine and dry it. The simple yogurt machine on the market is usually equipped with plastic liner, stainless steel liner, or glass liner, but they can not meet the acid conditions of yogurt and the special needs of temperature conduction in the fermentation process. It's smooth and smooth, and it's more suitable for yoghurt production.

Step 2: pour in the milk. It is suggested to use the sterilized brick type pure milk with good sterilization to make yoghurt, which has high success rate, no need to boil and disinfect, and saves time and effort. If there is a special need to quickly make yogurt, you can first use the microwave oven to heat the milk to 40 degrees. According to the milk temperature, you can choose to heat the milk for 1-3 minutes. You can control it by yourself, drop it on the back of your hand, scald it slightly, and the temperature of the shower water is usually 40 degrees.

Step 3: pour in the yoghurt germ powder. After opening the bag, pour out half of the mushroom powder, and then seal it. The sealing method is very simple. Use a lighter to heat the scissors, and stick the seal tightly by hand when it is hot. Be careful not to scald. Then still put it into the refrigerator freezer, but use it as soon as possible, otherwise it can't be used after absorbing moisture.

Step 4: stir until fully dissolved. Stir well with a glass stirring stick or chopsticks until the mushroom powder is completely dissolved in the milk. Stir for about 20 seconds.

Step 5: cover and power on for 8-12 hours.

Step 6: make yogurt

Materials required:

Pure milk: 1 liter

Yogurt starter: 1 packet

Soft sugar: 30-50g

Precautions: 1. Take out the bacterial powder and put it at room temperature for a while to activate the activity of probiotics. Add a small amount of water between the yogurt machine and the inner liner to make the heating uniform and the texture of the yogurt finer and smoother. 2. Different milk processing procedures will affect the success rate of yogurt production, such as special varieties of milk, such as terensu, Shuhua milk, high calcium milk, etc. are only suitable for direct drinking, not suitable for fermented yogurt. In addition, it is pointed out that the success rate of bright pure milk is very low because there are many processing procedures. It is suggested to use pure milk of Yili and Mengniu. Local pure milk and fresh milk are also good choices, such as Huishan and fresh doctor in Shenyang. 3. Make yogurt and mix well, add appropriate amount of sugar according to taste, transfer it into glassware and store it in 2-6 degree refrigerator, which is more conducive to the preservation of live bacteria. 4. The yoghurt just made is not very sour. The parents who like to eat sour can put the yoghurt in the refrigerator for 3-5 hours before eating. The yoghurt put in the refrigerator for 1-3 days has the best taste.

Production difficulty: simple

Process: others

Production time: one day

Taste: sweet and sour

Chinese PinYin : Jia Ting Zi Zhi Yi Sheng Jun1 Shou Gong Suan Nai Lao