How to make yogurt from plain milk

May 13, 2023
Plain milk is a nutritional supplement available to many families, but this milk often drink also want to change the taste, want to drink a little yogurt, and plain milk is a good raw material for making yogurt, then this plain milk how to do yogurt?

Container cleaning

Pure milk is the perfect medium for bacteria, and we only need lactic acid bacteria to make yogurt, so the containers used to make yogurt need to be sterilized first. Boil these containers with boiling water for half an hour to remove the bacteria and grease components to avoid contamination by other bacteria during the yogurt making process.

Yogurt making at room temperature

Lactic acid bacteria are active at room temperature, therefore, use plain yogurt to provide lactic acid bacteria, mix plain milk and plain yogurt with 1:5 ratio, don't fill the plain milk too full, then seal the treatment and ferment out in dark and dry for 1~3 days to open for consumption.

Rice cooker for yogurt

Electric rice cooker has heat preservation effect, which can make the temperature in the rice cooker higher and more stable. Therefore, after mixing the plain yogurt and plain milk, put them into the rice cooker, adjust the function to cooking porridge, and choose heat preservation on the button lift, and cut off the power after one hour, do not open the lid, and continue to keep warm for 3~4 hours, then take them out, and the yogurt will become thick and ready to eat.

How to store homemade yogurt

Since homemade yogurt can't be sealed, it needs to be consumed as soon as possible after opening, so the preservation time is much longer than the boxed, bagged and bottled yogurt in the market, therefore, the yogurt should be put into the refrigerator as soon as possible and can be preserved for 2~3 days.

Precautions for homemade yogurt

1. The strain yogurt used should not be made with fruit ingredients, not to mention the fruit-flavored yogurt. 2. If the temperature of milk is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure. 3. Yogurt that provides lactic acid bacteria must be plain yogurt, therefore, high temperature treated yogurt should not be used to ensure the activity of lactic acid bacteria.
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