Making yoghurt in oven(kao xiang zhi zuo suan nai )

Making yoghurt in oven

Introduction:

"At present, most yoghurt products on the market are solidified, stirred and fruit flavored with various kinds of fruit juices and jams, each of which has its own advantages and disadvantages. The market's pursuit of solidifying yogurt makes yogurt contain more solidifying glue, and even some time it has been exposed that it contains old leather shoes. And the purchase of yogurt contains denatured starch, drink up is not so delicate. Compared with this, it's safer to make a cup of yoghurt without adding it yourself. "

Production steps:

Step 1: get the materials ready. Choose full fat milk, because the higher the milk fat content, the easier it is to ferment.

Step 2: Boil the yogurt bottle in boiling water.

Step 3: take out the bottle clamp in step 1, invert the water bottle to make the water in the bottle drip out. At the same time, boil the split bottle used in step 4.

Step 4: put 900ml milk and sugar into the milk pot, heat to about 50, and stir well. Turn off the heat, pour in 100ml light cream and stir well. At about 45 degrees, pour in the mushroom powder, and then stir well. Pour into the split bottle.

Step 5: pour milk into each bottle, fill it seven times first, and then fill the remaining milk. I've made 2L here, so more.

Step 6: put the separated yoghurt in the middle layer of the oven for fermentation. Put the oven in the fermenting position and turn the temperature knob at 30 ℃. Generally, the fermentation temperature is between 45-50 ℃ and the fermentation time is 4-5 hours. During fermentation, only the lower tube of the oven works. In order to avoid overheating, put the baking tray in the middle layer as far as possible. If it is placed in the lower layer, warm water can be added to balance the water temperature.

Step 7: put the fermented yogurt in the refrigerator for post fermentation, which can not be omitted. Frozen fermentation can make yogurt produce more aromatic smell.

Step 8: the prepared yoghurt is just like this.

Step 9: stir slightly with a spoon to become liquid.

Step 10: thick liquid yogurt can be drawn.

Step 11: it's delicious with cornflakes.

Step 12: you can also add bananas, and use the dot function to make a banana milkshake, which is the best way to lose weight.

Step 13: add strawberries to make a strawberry shake.

Step 14: add strawberry jam or any fruit you like. Recently bought Hami melon are sweet, very delicious.

Materials required:

Yogurt: 900ml

Light cream: 100ml

Mushroom powder: 1 packet

Sugar: 60g

Note: 1, the family production of yogurt, can not be aseptic operation, we should try to clean, so the yogurt bottle must be cleaned, can contact with the milk all need to use hot water, and then dry or dry. 2. You can not add light cream. Yogurt made with light cream will be thick and solidify. Yogurt made without light cream may be thick but will not solidify. 3. Small bottles need to be covered. If there is no cover, wrap them tightly with plastic wrap. 4. Try to choose a small bottle, because each time you eat can take a bottle, can avoid other yogurt pollution. 5. You can make sugar free yogurt without sugar. 6. The taste of yogurt is different with different mushroom powder. Try to choose the mushroom powder you like. 7. If there is no oven, you can use the incubator to add warm water, yogurt machine and other utensils that can produce 45 ℃ constant temperature environment. 8. 45 degrees is suitable for children's bath water temperature, slightly warmer than the human body, but will not feel hot. 9. Different temperature, different fermentation time. When yogurt is found to be thick or set, send it to the refrigerator immediately to avoid over fermentation. 10. Do not drink cold yogurt, take it out to warm or put it in warm water before drinking.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Kao Xiang Zhi Zuo Suan Nai