I don't like to drink milk since I was a child. I don't know what to do with it. I found the method of homemade yogurt from the Internet. This is a small test. Hehe, I didn't expect it to be very successful. Excited, I wrote in my signature. I didn't expect my parents to be very interested-hee hee, it's actually very simple.

Promise to summarize the practice at noon and share it with everyone: P

I. Preparatory work

1, pure milk;

2. Yogurt starter (or original yogurt);

3. Clean and sealable containers;

4, plastic wrap;

It is recommended to use yogurt starter. It is estimated that Carrefour and Wal-Mart sell them. I couldn't find it in the nearby supermarket, so I used plain yogurt instead.

Second, production.

1, put the bagged pure milk in hot water for a few minutes;

2. Pour pure milk and plain yogurt into the prepared container; The ratio of the two is 4: 1, and a pack of 250 grams of pure milk and half a cup of yogurt is enough;

3. Mix pure milk and yogurt with a clean spoon;

4, container mouth sealed with plastic wrap, cover;

5, put the container in a warm place, such as heating, fermentation 10 hours, you can eat (add some sugar, the pulp tastes more beautiful: P).

Third, principles.

There are many kinds of yogurt on the market, but no matter which kind of yogurt, its * * * feature is that it contains lactic acid bacteria. When these lactic acid bacteria propagate in human intestines, they will secrete substances beneficial to human health.

The fermentation principle of homemade yogurt is similar to that of steamed bread. The so-called "fermentation" is actually to cultivate bacteria, create a suitable environment for lactic acid bacteria in yogurt starter (or yogurt), make them multiply in milk, and ferment with lactose in milk to make yogurt.

Fourth, pay attention

Homemade yogurt does not contain antibiotics, preservatives, thickeners, sweeteners, spices and so on. And the taste is pure, and it can be adjusted according to personal preferences, which is more green and healthy.

However, due to "self-control", we also need to pay attention to the following points:

1, "Disinfection off"

Yogurt is fermented by lactic acid bacteria. However, in the fermentation process, harmful bacteria carried in yogurt starter or yogurt and bacteria on containers also have a breeding environment. Therefore, raw milk and utensils in contact with it, including containers, lids, stirring utensils, etc., should be disinfected (steamed in boiling water or scalded for a period of time) so that harmful bacteria cannot survive and participate in fermentation.

2, to prevent the failure of contingency activities

After several generations of reproduction, the activity of beneficial bacteria in yogurt will be greatly reduced. Such beneficial bacteria will not only greatly reduce its health care efficacy, but even have more adverse effects on the human body. So it's best not to ferment with homemade yogurt. If possible, I suggest you use high-quality yogurt starter every time.

3. The safe fermentation time is 10 hour.

In the process of fermentation, in order to prevent harmful bacteria from invading and participating in fermentation, it should not be allowed to ferment indefinitely, and the suitable time is 10 hour. From the beginning of fermentation, it should be quickly cooled and sealed in the cold storage, so that even a small amount of harmful bacteria can not reproduce.

4. Shelf life

Homemade yogurt is more nutritious and contains no preservatives, so the shelf life of homemade yogurt is only 3 days under sealed refrigeration conditions, and it is best to eat it within 2 days.

I can drink it all at once ~~:D