Efficient oven version of homemade yogurt

Efficient oven version of homemade yogurt

Overview

I've always been a bit disdainful of homemade yogurt, thinking it doesn't taste much better. In everything, be afraid of your heart before taking any action. In August, I did it several times, using different strains of bacteria, with zero failure. Although the home-made yogurt does not have the fragrance and sweetness of those sold outside, it has a simple, solid taste and a mellow milky taste. Once I eat this, I feel a little nauseous just thinking about the temptations outside, haha.

Tags

Ingredients

Steps

  1. Boil all the containers (glass bowls are not used) with boiling water. The ones I use are not specially made for yogurt. The glass bottles are from a certain yogurt I bought before

    Efficient oven version of homemade yogurt step 1

  2. Use another container that is convenient for pouring milk. First pour a bag of milk and add 0.5 grams of bacteria

    Efficient oven version of homemade yogurt step 2

  3. Add about 30 grams of condensed milk and stir evenly. I will use honey later

    Efficient oven version of homemade yogurt step 3

  4. Pour into each container separately

    Efficient oven version of homemade yogurt step 4

  5. Get another bag of milk

    Efficient oven version of homemade yogurt step 5

  6. Fill them up separately and stir slightly

    Efficient oven version of homemade yogurt step 6

  7. Containers without lids should be sealed with plastic wrap

    Efficient oven version of homemade yogurt step 7

  8. Put it in the oven, select the fermentation setting, adjust the temperature to about 30-40 degrees, and ferment for 2 hours

    Efficient oven version of homemade yogurt step 8

  9. After 2 hours, the milk will become thick and will flow slowly when the container is tilted. This is enough, and then put it in the refrigerator

    Efficient oven version of homemade yogurt step 9

  10. After being refrigerated for 7 or 8 hours, the surface of the yogurt is as smooth as jelly

    Efficient oven version of homemade yogurt step 10

  11. The way yogurt is scooped out

    Efficient oven version of homemade yogurt step 11

  12. The thickness feels between the commercially available solidified type and the ordinary type

    Efficient oven version of homemade yogurt step 12

  13. If the refrigeration time is longer, the solidification will be better, and the yogurt inside will hardly move if the cup is tilted

    Efficient oven version of homemade yogurt step 13

  14. Place the spoon firmly

    Efficient oven version of homemade yogurt step 14

  15. Eat it bit by bit with a spoon. It's still standing, like custard

    Efficient oven version of homemade yogurt step 15

  16. You can also add different fruits and fruit ingredients when drinking

    Efficient oven version of homemade yogurt step 16

  17. Wolfberry flavor

    Efficient oven version of homemade yogurt step 17

  18. It tastes like yellow peach. The yellow peach has been kept at room temperature for two days, and the meat has actually turned red

    Efficient oven version of homemade yogurt step 18

  19. Plum and pear flavor

    Efficient oven version of homemade yogurt step 19