How to ferment milk into yoghurt? A friend asked me if milk can be fermented into yogurt? Is it good to ferment milk into yogurt? In fact, fermenting milk into yogurt is like fermenting flour into steamed bread, which can promote further digestion. How to ferment yogurt at home.
The steamed bread made from flour is easy to digest and absorb. The same effect can be found in yoghurt fermented from milk. About 2O% of sugar and protein in milk are decomposed into small molecules, such as galactose and lactic acid, small peptide chains and amino acids.
The fat content of milk is generally 3% - 5%. After fermentation, the fatty acids in milk can be increased by 2 times than that of raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients is also improved.
Especially for people with lactose dyspepsia, eating yogurt will not cause abdominal distension, gas or diarrhea.
Fresh milk is rich in calcium. After fermentation, calcium and other minerals do not change. However, lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in human body, so calcium and phosphorus in yogurt are more easily absorbed by human body. Time for yoghurt fermentation
Raw materials: pure milk 500ml, plain yogurt 125ml
Tools:
Electric rice cooker, porcelain cup with cover, spoon, microwave oven (you can also use other methods to heat milk, but the microwave oven is not only fast, but also easy to control the heating temperature)
Methods:
1. Put the porcelain cup (together with the cover) and spoon in the electric cooker and boil it with water for 10 minutes for disinfection.
2. Take out the cup and pour in the milk (7 minutes full. If the milk is newly opened, it has been disinfected well, so it is not necessary to boil and disinfect). Heat the milk in the microwave oven until the wall of the cup is not hot.
3. Add yogurt to warm milk, stir well with a spoon and cover.
4. Power off the electric rice cooker, pour out the hot water in the pot, put the porcelain cup into the electric rice cooker, cover the electric rice pot cover with clean towel or other thermal insulation materials, and ferment with the waste heat in the pot.
After 5.8-10 hours, the low sugar yogurt is ready. If it's made in the evening, you'll be able to drink delicious yogurt the next morning. What should fermented yoghurt pay attention to?
matters needing attention:
1. The strain yoghurt can not be added with fruit, let alone fruit yogurt.
2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in the yoghurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not hot to touch.
3. It is not allowed to ferment with the heat preservation file of the electric rice cooker, because the temperature of the heat preservation is too high, the electric rice cooker must be cut off when fermenting. If you make yogurt in winter, you can ferment the porcelain cup on the heat.
4. It is best to use porcelain cup with cover for fermentation container, and hard plastic cup is also acceptable. However, if the quality of the cup is not up to standard, it is easy to deform when heated and disinfected. The lid is very important, lactic acid bacteria are anaerobic bacteria, anaerobic environment is more conducive to fermentation.
5. It is better not to use disinfectant for container disinfection, because if the washing is not clean, lactic acid bacteria will be killed and fermentation will fail. Heat disinfection is the safest method.
6. Anti milk (containing antibiotics) or reducing milk (milk reduced with milk powder) are not suitable for making yoghurt.
7. The successful yoghurt is semi solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, smell it has milk flavor, if you are not afraid of fat and like sweet food, you can add sugar before eating. Do not put sugar before fermentation.
For our homemade yoghurt, please share it for 3 days.