【Homemade Bifidobacterium Yoghurt】

Overview

Speaking of the four seasons of the year, spring is the best season for children to grow taller. Therefore, during this period, we mothers need to take more careful care of our children's diet than usual. Try to ensure a balanced intake of cereals, dairy, meat, eggs, vegetables and other foods every day. A cup of yogurt in the morning and evening or a cup of milk in the morning and a cup of yogurt in the evening are beneficial to the growth of children. Yogurt has higher calcium content and absorption than milk, which is beneficial to digestion. My father and two children like to drink yogurt, and I am no exception, so this is a food that is always in the refrigerator. The weather has been hot recently, and the sales have been even better. At least 1000ml is required each time. The making of yogurt is actually very simple in terms of steps, but if you want to make it successfully, you need to pay attention to some small details. In addition, when making yogurt, you can also use light cream to replace one-tenth of the milk. The taste and flavor of the yogurt will be better, and it can also reduce the possibility of whey. However, if you don’t want to consume too much fat, just use whole milk. As long as you control the fermentation temperature and time, it will be no problem. When making yogurt, I like to divide it into small bottles and use individual packaging. This way, the yogurt that is not stirred can be refrigerated for a week without the whey separating out. Eat as you go, very convenient.

Tags

• dessert
• drinks
• sober up
• hangover
• bifidobacterium yogurt powder
• white sugar
• whole milk

Ingredients

Steps

1. 1 Before making yogurt, clean the container containing the yogurt, boil and sterilize it, and then drain off the water.

   

2. 2 Pour one liter of whole milk into a small milk pot. (The small milk pot is also cooked in boiling water)

   

3. 3 Add sugar. I don’t like it to be too sweet, so I add 80 grams of sugar to 1L of milk. If you like it sweeter, you can add 100 grams.

   

4. 4 Place the pot on the fire and cook over low heat for about 2 to 3 minutes. Stir while cooking to melt the sugar. Remove from the heat immediately when the temperature of the milk reaches 42 to 45 degrees.

   

5. 5 Add yogurt bacteria powder (this time I used Bifidobacterium).

   

6. 6 Do not pour it all at once. Add it slowly with your left hand and stir with your right hand at the same time. This can make the bacterial powder more even and avoid clumping.

   

7. 7 Separately, pour the stirred milk into the yogurt bottles. Do not fill each bottle, but fill each bottle with two-thirds, and then fill each bottle to the top. This is to prevent the bacterial powder from settling at the bottom, causing the bacterial powder to be distributed unevenly in each bottle.

   

8. 8 Close the lid.

   

9. 9 If you don’t have a small yogurt bottle in Gary, you can also use a sealed box like this from Lock and Lock.

   

10. 10 Install and close the lid. I usually fill larger boxes like this with what I will eat for breakfast the next day and divide it up. If you can't finish it all at once, it is recommended to use a small yogurt bottle.

    

11. 11 Set the oven to fermentation and preheat.

    

12. 12 Add the packed milk to ferment for 5 to 6 hours. After solidification, put it in the refrigerator for ten hours or overnight for a better flavor.