Homemade Bifidobacterium Yogurt

2024-08-29 14:59:20 732

In terms of the four seasons, spring is the best season for children to grow taller, so during this period, as mothers, we need to take more careful care of our children's diet than usual. Try to ensure a balanced intake of grains, dairy products, meat, poultry, eggs, vegetables, and other foods every day< br>

Details of ingredients

Whole milk1000ml
White sugar80 grams
Bifidobacterium yogurt powder1 small package

Technique

difficultybeginner
workmanshipskill
tasteSweetness
timeThree hours

Steps to make Homemade Bifidobacterium Yogurt

Before making yogurt, clean the container containing the yogurt and boil it for disinfection, then drain the water.
2. Pour one liter of whole milk into a small milk pot. (The small milk pot has also been boiled in boiling water, haha)
3. Add white sugar. I don't like it too sweet, so add 80 grams of sugar to 1 liter of milk. If you like it sweeter, you can also add 100 grams.
4. Place the pot on high heat and simmer on low heat for about 2 to 3 minutes, stirring while cooking to melt the sugar. When the temperature of the milk reaches 42 to 45 degrees, immediately turn off the heat.
5. Add yogurt powder (this time using bifidobacteria).
6. Do not pour it all at once. Slowly add it with your left hand and mix it with your right hand at the same time. This can make the mushroom powder more even and avoid clumping.
7. Divide and pour the mixed milk into yogurt bottles. Do not fill each bottle completely, but fill two-thirds of each bottle and then fill each bottle to prevent bacterial powder from settling at the bottom, resulting in uneven distribution of bacterial powder in each bottle.
8. Cover the lid.
If Gary doesn't have a small yogurt bottle, he can also use a sealed box like LeKou's.
10. Install and cover the lid. I usually pack larger boxes like this for breakfast the next day, so I divide them up. If you can't finish it all at once, it is recommended to use a small sour milk bottle.
11. Set the oven to the fermentation mode and preheat it.
12. Put the packaged milk in and ferment for 5 to 6 hours. After solidification, refrigerate for 10 hours or overnight for better flavor.