Don’t use yogurt from the yogurt machine
Overview
I have always felt that making yogurt is very troublesome and difficult. In fact, after I tried it, I realized that it is really simple. Everyone can try it. I make it every day now because my daughter doesn’t like to drink milk, but she still likes yogurt very much
Tags
Ingredients
Steps
-
Steam the box to contain the yogurt for a few minutes (sterilize). It can be anything, as long as it can be sealed
-
Put the milk in boiling water and heat it for a while. If it feels OK (about 40 degrees), if you feel that the milk inside is hot but not scalding, then it is OK
-
Pour the milk into the sterilized crisper (remember to wipe the water from the box and lid)
-
Then add honey and stir until the honey is blended. (If you don’t have honey, you can add sugar.) Because we have too much honey at home, no one usually eats it, so I just use it to make yogurt (how much you add depends on your personal taste. If you like sweetness, add more)
-
Then you can add the prepared original yogurt (it must be original). I added half of the three boxes of milk and stir it evenly.
-
Once the milk has been stirred, cover it with a lid and let it ferment
-
Fermentation is about keeping warm. Since the weather is not very hot, I wrap it in a useless cotton coat to keep it warm. It only takes 8-10 hours to ferment. I don’t actually open the fermentation to look at it, and don’t move it. I usually do it at night, and it’s OK when I get up early the next day
-
Look, the fermented yogurt is like jelly, very attractive. You can eat it at this time, but the taste is not that good. If you want it to taste good, just put it in the refrigerator for a few days
