Yogurt is a type of dairy product that is made from fresh milk, after pasteurization, beneficial bacteria are added to milk, fermented, and then cooled and poured. Currently, most yogurt products on market are solidified, mixed, and contain various fruit juices and jams. Yogurt not only retains all benefits of milk, but also develops its strengths, and in some aspects bypasses its disadvantages through processing, becoming a food and health product more suitable for humans.Ingredients 250 ml milk 120 g yoghurt Method
Sterilize box with boiling water (if it is plastic, pay attention to temperature, otherwise it will be bad if it melts, if ceramic, do whatever, I used a plastic box, but it can be heated in microwave, so I soaked it in boiling water five minutes or so).
Place milk in a saucepan and boil it, but never boil it because it has been high temperature sterilized when it leaves factory. When you boil it, it really loses all nutritional value. When it boils, you add yogurt, yogurt. The bacteria inside will die and affect fermentation.
Pour milk into carton, pour yogurt into carton and close lid.
Add water to rice cooker and bring to a boil. After boiling, turn off power, put box in rice cooker with a small plate to avoid hot water, and finally cover rice cooker so that it can keep in a warm place for 2-3 hours (2 hours to see how the fermentation effect, if not, wait a little more, pay attention to yourself, think for yourself, take it out, if it has not thickened after 3 hours, it is still edible).
After 3 hours, work was finally completed.
Very tasty! The taste of milk is stronger if you make it yourself, and it should taste better when cold.