Abstract: Abstract: Probiotic Principle-Process-Technology: Introducing how to make probiotic yogurt, the raw materials and tools needed to make probiotic yogurt, the production steps, methods and the precautions for making probiotic yogurt. relevant knowledge. How to make probiotic yogurt
1. Go to the supermarket to choose a kind of yogurt. This is the most important thing.
It is recommended to choose Shanghai Danone pure white yogurt. (It contains three kinds of yogurt. Beneficial bacteria)
2. Prepare a container with a lid.
It is best to use sugar porcelain, which can be heated directly. Because there is no need to transfer the container after heating to avoid contamination. Do not use Aluminum containers, because they will react chemically with acidic substances
3. Some fresh milk.
I usually buy large 1-liter packages in boxes. I personally like it. Yili pure milk. If you are afraid of gaining weight, you can choose skim milk.
4. A towel.
Preparation steps:
1. Pour the fresh milk you bought. Put it in a container and heat it.
If you buy unprocessed fresh milk, boil it, and then cool it naturally to about 40 degrees;
If you buy it for drinking directly High-temperature sterilized fresh milk can only be heated to about 40 degrees.
The most direct way to judge the temperature is to put a clean finger into the milk. As long as it is not hot, it is warm. Heat.
2. Pour the purchased yogurt into the warm milk, stir evenly with clean chopsticks, cover the lid, and wrap the entire container with a towel.
The ratio of yogurt to fresh milk: Generally, 1 liter of fresh milk can be mixed with 125 grams of yogurt. (125 grams is a small box of usual small packaging)
3. Cover the milk wrapped in a towel 10-12 hours, one night is enough.
Up to now, your yogurt is ready. It is ready to eat. Put the prepared yogurt into the refrigerator and freezer, and you can keep it for one It’s a week. Eat as much as you want and keep the rest in the refrigerator.em27]
Friendly reminder: If you like sweet food, add some sugar to the bowl when eating. The taste will be better.
The prepared yogurt should be kept in the refrigerator at all times. Every time you scoop it with peony seeds, do not contaminate other parts.
After you make the yogurt, take out a part first and use it separately. Pack the container and put it in the refrigerator, ready to make milk next time, so you don’t have to go to the supermarket to buy it.
Ingredients: 500ml pure milk (milk powder can also be used, but like three Lu and other brands of full-fat sweet milk powder are not suitable for brewing. It is best to use Yili's sugar-free full-fat milk powder) 125ml of original yogurt (for bacterial culture, it must be original).
Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (you can also use other methods to heat milk, but using a microwave oven is not only faster, but also the heating temperature is easy to control).
Preparation method:
1. Place the porcelain cup (with lid) and spoon in a rice cooker, add water and boil for 10 minutes to sterilize (other methods are also available, the key is to use the cup disinfect).
2. Take out the cup and pour in the milk (70% full. If the milk is newly opened, it has been sterilized very well and does not need to be boiled for sterilization). Put the milk in the microwave to heat it with your hands. The mold cup wall should not be too hot to touch. If the milk is in plastic bags, it is best to boil it and let it dry until it is no longer hot to your hands before proceeding to the next step.
3. Add yogurt to warm milk, stir evenly with a spoon, and cover.
4. Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker lid, and cover it with a clean towel or other insulation items. , using the residual heat in the pot for fermentation.
After 8-10 hours, the low-sugar yogurt will be ready~~ If you make it at night, you can have delicious yogurt the next morning.
Successful yogurt is semi-solidified, with a white and smooth surface, no whey (light yellow transparent liquid) precipitated, and a milky smell. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not add sugar before fermentation.
Since homemade yogurt cannot be sealed, the storage time is shorter than that sold on the market. It can only be stored in the refrigerator for 2-3 days. It is better to make it and drink it anytime.
Notes:
1. The culture yogurt used cannot be used with fruit ingredients, let alone fruit-flavored yogurt.
2. If the temperature of heating the milk is too high, it will kill the lactic acid bacteria in the yogurt and cause the fermentation to fail. If the temperature is too low, it will cause the fermentation to be slow. The temperature should not be hot to the touch (microwave heating often causes If it causes uneven heating, you should stir it with a spoon and try the temperature again).
3. Do not use the heat preservation setting of the rice cooker for fermentation, because the heat preservation temperature is too high. During the heat preservation fermentation, the rice cooker must be powered off. If you are making yogurt in winter, you can put the porcelain cup on the heater to ferment.
4. It is best to use a porcelain cup with a lid for the fermentation container, and a hard plastic cup is also acceptable. However, if the quality of the quilt is not up to par, it will easily deform during heating and sterilization. The lid is very important. Lactic acid bacteria are anaerobic bacteria, and an anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectant for container disinfection, because if it is not rinsed cleanly, it will kill the lactic acid bacteria and cause the fermentation to fail. Heat sterilization is the safest method.
6. Anti-milk (containing antibiotics) is not suitable as a raw material for making yogurt.
7. The unstable quality of culture yogurt may occasionally cause fermentation failure.