I. Home-made yogurt practice
Materials: 1000ml of pure milk, 1g of yogurt starter.
Method:
1. Prepare pure milk and yogurt starter; if there is no yogurt starter, you can use commercially available yogurt as a primer; however, the amount of yogurt should be increased to 50g; After washing the yogurt container, scald it with boiling water.
2. After the container is automatically dried, put in the yogurt starter; pour in a small amount of milk and stir well; pour in the remaining milk and stir well; cover the container and put it in the yogurt maker .
3. Cover the lid and turn on the electricity; after 8 hours, the healthy yogurt is ready.
2. Homemade healthy old yogurt
Materials: 500 grams of whole milk, 0.5 grams of yogurt starter, appropriate amount of honey, appropriate amount of fruit.
Practice:
1. Wash the yogurt maker with boiling water, then dry it with kitchen paper.
2. Prepare whole milk and yogurt starter. If you don’t have yogurt starter, you can use plain yogurt. Make it according to the ratio of pure yogurt: pure milk = 1:20. (The yogurt starter is taken out of the refrigerator and put it at room temperature for 15 minutes before use)
3. Pour the pure milk into the yogurt maker.
4. Add yogurt starter and stir well, and stir for a while to ensure even stirring.
5. Plug in the power and adjust to 10 hours.
6. Prepared yogurt. When eating, add an appropriate amount of honey or white sugar, and add fruit to taste better.
3. Fresh oat jam yogurt
Materials: high-fat alcohol milk 900CC, whipped cream 100CC, sugar 30g (optional), yeast powder 1 Pack, appropriate amount of oatmeal, appropriate amount of walnut kernels, appropriate amount of jam, appropriate amount of fresh fruit.
Method:
1. Store the frozen yeast powder at room temperature for about 1 hour before use.
2. Prepare a container that can be sterilized at high temperature, sterilize it with boiling water, dry it for later use, and sterilize and dry it with a stirring rod for later use.
3. Put the container into the oven, dry it at 150°C for about 3 to 5 minutes, and then take it out for use.
3. Pour fresh milk and whipped cream into the pot, then add sugar, and mix the liquid with a sterilized stirring rod.
4. Sprinkle the mushroom powder into practice 3 and continue to stir gently.
5. Put the yogurt liquid (can be divided into small bottles) into the oven, use the fermentation function to 45 degrees C, and ferment for ten hours (the oven needs to be set a total of 3 times, four hours + four hours + two hours ).
6. Take out the finished yogurt, use a clean, water-free and oil-free spoon to scoop into a small bowl container, add jam, roasted oatmeal + nuts and other ingredients to complete.
7. Store unfinished yogurt in the refrigerator and consume it within 5-7 days.
