Homemade yogurt
Overview
Speaking of yogurt, I believe most people like to drink it. Not only is it as rich in protein as milk, but it is also one of the first foods to supplement calcium. Compared with milk, yogurt is rich in probiotics after fermentation, which can promote intestinal peristalsis and regulate constipation after consumption. However, there are many types of yogurt on the market now, and some of them are not even yogurt. They are also mixed with some unknown additives, preservatives, etc. Not only are they expensive, but the key point is that they are not safe. Making yogurt at home is actually very simple. You can use plain yogurt or bacterial powder as a starter. As for the tools, you don’t have to worry about them. As long as there is a continuously warm environment, you can use an oven, a rice cooker, etc. if you don’t have a yogurt machine.
Tags
Ingredients
Steps
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grams of pure milk, 50 grams of plain yogurt, and 20 grams of white sugar.
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Pour the milk into the milk pot, add the sugar, stir evenly, and heat over low heat until the sugar melts. (You can increase or decrease the sugar according to your own taste)
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Wait until the milk temperature drops to about 40 degrees. (If you don’t have a thermometer, just touch the bowl with your hand. It should be about the same temperature as your hand or a little warm. The temperature can only be low but not high. If it is high, it will burn the probiotics in the yogurt to death)
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Add 50g yogurt and mix well.
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Put the container into boiling water, sterilize it at high temperature, and pour in the yogurt liquid.
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Pour warm water into the rice cooker, adjust it to the heat preservation setting, keep the temperature in the pot at about 37 degrees, and soak the container containing yogurt in the warm water. (The purpose of heat preservation is to maintain the fermentation of the milk mixed liquid at a balanced temperature)
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Let it sit for 6 hours. If the yogurt becomes thicker, it is ready. If not, add it in and cover it for another 1-2 hours until it reaches the consistency you are satisfied with.
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The prepared yogurt can be eaten immediately or placed in the refrigerator. Add your favorite fruits and cereals to taste.
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Babies love to eat yogurt very much. It should be noted that yogurt is suitable for children over one year old. Babies under one year old should not eat it. The baby's stomach is not mature enough to adapt to yogurt.
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Homemade old yogurt is easy to eat, the ingredients are safe, and no thickeners are added. After fermentation, milk contains twice as much fatty acids as raw milk, making it easier to be digested and absorbed by the human body and richer in nutrients.
