One way to solve the problem of homemade yogurt that is too sour - homemade yogurt that does not sour your teeth
Overview
In the past, the yogurt made at home was sour, so I rarely made it at home. However, a yogurt recipe recently told me by a friend attracted me. Adding fresh cream to homemade yogurt will make the yogurt less sour. Adding fresh cream to the yogurt must be full of milky flavor and not too sour. This bargain is too tempting. I tried it twice without hesitation and it was like this. I finally found a good way to make homemade yogurt. 1L of fresh cream is often opened and thrown away before use. With this method, the fresh cream has a good use. I won’t talk about the benefits of yogurt here. Everyone on earth knows that it is worth mentioning that when making yogurt, you must use good fresh milk. First, it is safe, and second, the smooth and delicate taste is different; it is best to use mushroom powder for homemade yogurt, which is safe; if you already have homemade yogurt, you can add 10% of homemade yogurt as a starter; regarding the amount of sugar, it depends on your personal taste. Mine tastes sweeter. The biggest advantage of adding fresh cream to homemade yogurt is that the taste will not be too sour even if it is over-fermented. However, adding mushroom powder to make homemade yogurt usually takes 8 hours. Yogurt with fresh cream needs to be extended by 2 hours. Remember, the time must be extended. The yogurt made in this way is very thick and tastes great when paired with jam or fruit.
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Ingredients
Steps
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Pour pure milk into the bread bucket.
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Then pour in the whipped cream.
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Stir evenly and then pour in the caster sugar.
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Pour in the mushroom powder and mix evenly.
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Start the yogurt function of the bread machine. If it is pure bacterial powder, 8 hours will be OK. If you add fresh cream, you need to give 2 more hours, for a total of 10 hours.
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After 10 hours, the finished yogurt should be refrigerated in a clean container and consumed within a week.
