How to make yogurt with yogurt machine? How long does it take to ferment yogurt? The water content of fresh milk will have a certain impact on the quality of yogurt. The purer the content of milk in fresh milk, the better the taste of yogurt.
Preparation before use:
A、 Preparation of yogurt machine: clean the yogurt machine, put the sealed reaction cylinder on the table, and then put two hands on the sealed reaction cylinder head, two hands are close to the front half of the sealed reaction cylinder, the outer edge of both hands presses down on the edge of the sealed reaction cylinder, move the front edge upward with fingers, then open the reaction cylinder head, and clean the machine with soft wet cloth. If there are stains, you can use mild cleaning Washing agent cleaning attention: do not soak the main body of yogurt machine in any liquid.
B. Preparation of raw materials: go to the market and supermarket to buy yogurt, fresh milk and juice, drinks, chocolate, sugar and other accessories that you want to add. Note: you must buy pure flavor yogurt with live bacteria stored at low temperature, not acidic milk beverage at normal temperature, and purchase qualified raw and auxiliary materials that have not expired and deteriorated.
Detailed steps of self yogurt:
1. Take the frozen yoghurt starter out of the refrigerator;
2. Sterilize the container of yoghurt machine with boiling water;
(remember to follow steps 3 and 4)
3. Pour a small amount of pure milk (about 43 & deg; c) into the container, then pour the whole package of yoghurt starter into the container, and stir it well with a spoon or chopsticks;
4. Pour the remaining pure milk into the container and stir it again with a spoon or chopsticks;
5. Cover the container and put it into the yoghurt machine;
6. Add warm water to the body;
7. Cover the yogurt machine;
8. Plug in the plug, and the yogurt machine starts to work; the micro-computer yogurt machine needs to set the fermentation time (please refer to the user manual for details);
9. When pure yogurt is used as fermentation source, the fermentation time is 6-8 hours; when yogurt starter is used as fermentation source, the fermentation time is 8-12 hours; the fermentation time is affected by the environmental temperature and the initial temperature of raw materials, so it is necessary to extend the fermentation time when the ambient temperature is low or when using refrigerated milk. But not more than 14 hours. (no more than 10 hours when pure yogurt is used as fermentation source)
10. The fermented yoghurt is coagulated into "tofu flower" shape, and can be eaten immediately when the temperature is about 40 ℃. In summer, put it into the refrigerator to refrigerate, the yogurt flavor is pure and the taste is excellent;
11. Before eating, yogurt can be seasoned with juice, fructose and honey according to their own taste requirements;
12. Yoghurt that has not been finished needs to be refrigerated at 4 ℃.
Note:
1. (when making yoghurt, ask the buyer to do it according to the time. If there is a little difference, the impact is not big.)
2. (in summer, you don't have to heat the fresh milk to boiling. You can soak the original package of fresh milk in hot water for a few minutes, just like hot wine. In case of milk powder, it is necessary to cool it to warm after blanching
3. (when using fermentation agent, it must be made according to the proportion of mushroom powder and milk source. A package of fermented mushroom powder should be matched with one kilogram of milk source, but remember that one liter of milk is not equal to one kilogram of milk, and one kilogram of water is equal to one liter of water. The density of milk is slightly higher than that of water, please grasp it.)