[homemade Bifidobacterium yogurt](zi zhi shuang qi gan jun1 suan nai )

[homemade Bifidobacterium yogurt]

Introduction:

"In all seasons of the year, spring is the best season for children to grow tall, so during this period of time, we mothers should take care of children's diet more carefully than usual. Try to ensure a balanced intake of Cereals, milk, meat, eggs, vegetables and other foods every day. A cup of yoghurt in the morning and evening, or a cup of milk in the morning and a cup of yoghurt in the evening are conducive to the growth of children. The calcium content and absorption of yogurt are higher than milk, which is conducive to digestion. My father and two children like to drink yogurt very much. In fact, I'm no exception, so it's always food in the refrigerator. Recently, it's hot, and the "sales volume" is even better. Every time you do it, you need at least 1000 ml. Yogurt production, from the steps, is actually very simple, just want to be successful, also need to pay attention to some small details. In addition, when making yogurt, you can also use light cream to replace one tenth of the amount of milk. The taste and flavor of yogurt will be better, and the possibility of whey can be reduced. But if you don't want to eat too much fat, you'd better use whole milk. Just control the temperature and time of fermentation, and it's no problem. When making yoghurt, I like to divide it into small bottles and use independent packaging, so that yoghurt without stirring can be refrigerated for a week without whey precipitation. It's very convenient to take as you like. "

Production steps:

Step 1: before making yogurt, clean the container of yogurt and boil it for disinfection, then drain the water.

Step 2: pour a liter of whole milk into a small milk pot. (the small milk pot is also boiled in boiling water.)

Step 3: add sugar, I don't like too sweet, so 1L milk with 80g sugar, if you like a little sweet, you can add 100g.

Step 4: put the pot on the heat, simmer for about 2 to 3 minutes, stir while boiling, let the sugar melt, and leave the heat immediately when the milk temperature reaches 42 to 45 degrees.

Step 5: add yoghurt germ powder (this time Bifidobacterium).

Step 6: don't pour it down at one time, add it slowly with your left hand, and mix it with your right hand at the same time, which can make the mushroom powder more uniform and avoid caking.

Step 7: sub packing: pour the stirred milk into the yoghurt bottle. Instead of filling each bottle, fill two-thirds of each bottle, and then fill each bottle. This is to prevent the bacteria powder from settling in the bottom part, resulting in uneven distribution of bacteria powder in each bottle.

Step 8: close the lid.

Step 9: if Gary doesn't have a small yogurt bottle, you can also use the sealed box of Le Kou.

Step 10: install the cover. I usually pack such a large box for breakfast the next day. If you can't eat it all at once, it's recommended to use a small yogurt bottle.

Step 11: turn the oven to the fermentation position and preheat it.

Step 12: ferment the milk for 5 to 6 hours, then refrigerate it for 10 hours or overnight.

Materials required:

Whole milk: 1000 ml

Sugar: 80g

Bifidobacterium yogurt powder: 1 packet

Note: 1: when making yogurt, the containers and yogurt need to be disinfected. 2: It is suggested that the vials should be packed separately.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Zhi Shuang Qi Gan Jun1 Suan Nai