Oven aged yogurt
Overview
In the past, I used a rice cooker to make yogurt, followed by a yogurt machine. I had never used an oven or a bread machine. This time I just got eight new small pudding bottles. They felt very cute and the yogurt must be beautiful. When I was ready, I found that neither the yogurt machine nor the bread machine could hold these eight small bottles. I just finished baking the cake and put the yogurt cups in. The first time I used this kind of pudding bottle, I was worried that it would fry, so I filled half a bowl of warm water, soaked the bottle in the warm water, and put it into the oven together. When the oven was set to the fermentation temperature and it felt hot, I turned it off. After about half an hour, the temperature dropped, and then turned it on again and then turned it off. After several steps, the yogurt was ready in less than 6 hours. It's very thick. I put it in the refrigerator overnight and took it out the next morning. I also tried to turn the cup upside down. The yogurt was so rich that it couldn't flow out. It was very delicious when I put some banana and diced kiwi fruit in it.
Tags
Ingredients
Steps
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Prepare the required materials
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First, sterilize the small yogurt bottle and egg beater by scalding them with boiling water
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Pour half of the pure milk into the yogurt bowl, add sugar and stir until the sugar dissolves
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Add a pack of old yogurt mushroom powder and mix well
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Pour in the remaining pure milk and mix well
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Put the mixed milk into a glass
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Put warm water in the basin, put the cup in, turn the oven off when the temperature is high enough for fermentation, and turn it on again after the temperature drops. The yogurt was ready in a total of 6 hours
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After it reaches room temperature, place it in the refrigerator for two hours
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You can put some fruits you like
