Pure natural yogurt

If you want to do your job well, you must first sharpen your utensils: it is very important to sterilize the utensils, ranging from the inner pot of the yogurt machine, the lid, and as small as a spoon. Often, after waiting for 8 hours to make yogurt, what comes out is bad milk with a weird taste. Of course, you don’t need to sterilize the pure milk you buy. Use a water boiler at home, add less than 1cm of water, and put in the inner pot, lid, spoon, and small bottle. There is no need to add too much water, because we can completely rely on water steam for sterilization. Cover the pot, wait for the water to boil, turn down the heat to the minimum, wait for 1 to 2 minutes, then you can use tongs to pick out the contents of the pot

If a worker wants to do his job well, he must first sharpen his utensils: it is very important to sterilize utensils, ranging from the liner of the yogurt machine to the lid, as small as a spoon. This is often done

Pour in the yogurt and stir gently with a spoon

Close the lid, put it in the yogurt machine, plug it in, and check again after 8 hours. A whole piece, slippery, white and tender. It's absolutely incomparable to what's sold outside. Remember not to open it midway, because fermentation needs to be carried out in an oxygen-free environment, otherwise all your efforts will be wasted, just wait.

Freshly fermented yogurt can be eaten immediately, but after being refrigerated and purified for 24 hours, it will taste better and have a pure aroma. Open it and take a look. The yogurt has solidified like tofu curd, which is a success. It should be described as a flat lake like a mirror. Yogurt itself is sour, so you can add sugar or honey. Honey has the best taste. You can also add fruit particles to accompany it, it tastes good

Place it in the refrigerator and it will be ready to eat within a day

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