Homemade old yogurt(zi zhi lao suan nai )

Homemade old yogurt

Introduction:

"This is a combination of two yoghurt recipes, which I wrote down after my own practice. The yoghurt made with 40g milk powder is just a little tender, but it will become thicker after refrigerated in the refrigerator. If you think it is not thick enough, you can increase the amount of milk powder. If you think it is not sour enough, you can reduce the amount of sugar and increase the fermentation time. There are mainly two kinds of raw materials, light cream can make the yogurt taste more mild and mellow, and milk powder can make the yogurt thicker and reduce the precipitation of whey. Several ingredients of the prescription will give a floating amount. The difference of the finished product is the sweetness, thickness and mellow degree. Within this range, you can try several times to find your favorite amount. What I use here is a starter made of homemade yoghurt, which can be made with mushroom powder for the first time, and the prepared yoghurt can be used as a starter for the next time. Homemade yoghurt can be used as a starter for 2-3 times. It's better to finish the yoghurt in 2-3 days. The container used to make yoghurt should be scalded with boiling water after being washed, dried or dried. Do not dry it with dishcloth, so as to avoid contamination with miscellaneous bacteria. Don't shake the container in the process of yogurt making, it will lead to failure. "

Production steps:

Step 1: put homemade yogurt (or mushroom powder), milk powder and sugar into the container.

Step 2: add cream and milk, stir until sugar dissolves.

Step 3: pour into the sterilized container.

Step 4: put the yoghurt into the toaster, start the yoghurt program for 8-10 hours, take it out to cool and refrigerate.

Materials required:

Light cream: 50 ~ 100ml (the total amount with milk is 1000ml)

Milk: 950 ~ 900ml

Sugar: 30 ~ 50g

Yogurt: 100g (or 1g yogurt germ powder)

Milk powder: 40 ~ 80g

Note: after washing the container for making yoghurt, blanch it with boiling water, air dry or dry the water, do not dry it with dishcloth, so as to avoid contamination with miscellaneous bacteria. Do not shake the container in the process of yoghurt making, which will lead to failure.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Zhi Lao Suan Nai