How to ferment yogurt with pure milk

Nowadays, many young women prefer to study some novel foods, such as how to make cakes, how to bake egg tarts, and how to make yogurt with pure milk. Because in their opinion, all the food sold outside is not as hygienic and safe as what they make themselves, and it can also cultivate themselves to master a skill. How to ferment yogurt with pure milk? Here are two methods of making yogurt, let’s learn.

1. Steps to make homemade yogurt:

1. Scald the yogurt machine inner pot and stirring spoon with boiling water to sterilize them.

2. Shake off the water, prepare 1000ml of milk, take out a small bag of Sichuan Xiu yogurt starter from the refrigerator, first pour a small amount of milk into the container, add the bacterial powder and stir, then pour in all the milk and stir thoroughly.

3. Then put it into a yogurt maker and ferment it at a constant temperature of 42-45 degrees for 6-8 hours (or set the fermentation time according to the instructions of your yogurt maker) until it solidifies.

4. Put it in the refrigerator for a while, and then add your favorite jam and fruit seasoning to make it taste better.

Note: In special circumstances, if there is no yogurt maker, you can also place it on a constant temperature source (such as an electric rice cooker or electric blanket). The nutritional value and taste of yogurt are best within three days after it is made, so please try to eat it during this period. If you don’t have a yogurt maker, you can try using Chuanxiu to make yogurt starter at room temperature and make your own yogurt without a yogurt maker.

2. Reasons for failure of homemade yogurt:

1. The selected bacterial powder is invalid: After the bacterial powder expires, it loses its activity, affecting the overall fermentation success rate.

2. The equipment was not sterilized: The yogurt machine inner tank and the stirring spoon were not sterilized with boiling water, which affected the fermentation effect.

3. Fermentation time is too short: The fermentation time is generally about 6-8 hours. During the fermentation process of yogurt, try not to open the lid frequently to prevent bacteria from entering and affecting the fermentation time.

4. Not paying attention to the selection of milk: It is recommended to choose milk with purer milk quality, such as pasteurized, high-calcium, and Deluxe milk. Because there are more processing procedures, it may sometimes affect the fermentation effect, and the fermentation may be thinner, and the success rate may be slightly lower. If it is fresh milk, it is recommended to boil it to sterilize it, then leave it at room temperature and then add the bacterial powder; it is recommended to leave the ice milk just taken out of the refrigerator at room temperature for about 2 hours before making it; other pure milk bought from supermarkets can be made directly.

5. The fermentation temperature is not suitable: Yogurt machines generally ferment at a constant temperature of 42-45 degrees. If the temperature is too low, it will affect the success of fermentation.