Homemade yogurt

1. Pour the milk into a washed pot (without any oil), heat it to 38-40 degrees Celsius and turn off the heat, with a maximum of 42 degrees Celsius;

2. Blanch the yogurt cup with hot water, let it cool down, and blanch it. Firstly, disinfect the cup. Secondly, heating the cup can help shorten the fermentation time and improve the fermentation effect. Pour a small amount of warm milk into a cup to make yeast powder;

3. Pour the yeast powder that has been boiled into a milk pot and stir well before pouring it into a cup. Do not fill it to the brim, leave 1cm and cover it with a lid;

4. Cover the lid and put it into the yogurt maker;

5. Set the time to 14 hours and place it in a place with sunlight or if the indoor temperature is high, prepare it two to three hours in advance;

6. Original yogurt is ready and can be eaten anytime in the refrigerator;

Adding some honey will make it less sour, and you can also add fresh fruit shreds;

8. Two cups of homemade yogurt per day