Chinese Food
High temperature fighting soul. On making yoghourt without yoghourt machine and its scientificity
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Howl. Listen to the people say that China is afraid of the continuous high temperature recently. Then soldiers will block the water and cover the earth. The sun is thick to eat yogurt. I will explain the various methods of making yoghurt without yoghurt machine, as well as the problem prevention and disaster treatment. When I was in India, I watched people make yoghourt - boil it, cool it, stir it, cover it on the table; when my eyes were closed, open it, yoghourt became howling. At that time, there was no air conditioning in their home, only ceiling fans. When the lactic acid bacteria split happily, I rolled it around on the bed... = =The steps of making yoghurt are the same in every recipe. But there are different ways to keep milk warm according to different conditions. I will introduce them in detail. Spicy? Let me introduce the common points first
Cooking ingredients
Cooking Steps
Step1:Heat the milk until it is about to boil (there are small bubbles beside the pot). Turn off the heat and cool it.
Step2:It's better not to omit this step. No matter how clean the milk is, there are bacteria. Even pasteurized milk. Uncooked milk may produce pimples during fermentation.
Step3:The yogurt sold in the supermarket (it's better to use the old yogurt ) is a teaspoon (* less is better. Try to be fresh). Add a small amount of whey or milk, mix well and dilute. This step is to make yoghurt ferment (old yoghurt) easier to mix with milk. No small pimples. Once you make yogurt, you don't have to buy it again
Step4:The optimum temperature for yoghurt fermentation is about 37.8 ° C / 100 ° F. It's the temperature higher than the body temperature. It's like foot washing water.. The temperature of the milk is suitable. Add the yeast seeds. Stir. Cover.
Step5:That's the preparation. Then there are various methods of heat preservation: (1) outdoor high temperature - directly put the container outside overnight. This requires a temperature of more than 35 degrees at night.
Step6:Sleep in your arms - incubate under your stomach. Don't move all night. ③ Slow boiling pot / thick casserole - heat the pot in advance (at a relatively hot temperature). Pour in the milk and pull out the bolt. Wrap it with a large towel, bath towel or a cold quilt. Place it for about 6 hours.
Step7:③ slow cooking pot / thick casserole - heat the pot in advance (a little hot temperature). Pour in the milk and pull out the bolt. Wrap it with a large towel, bath towel or a cold quilt. Leave it for about 6 hours. ④ Oven with light - if your oven has a light, preheat the oven a little. Turn it off. Wrap the container like ③ and put it into the oven. Turn on the oven light. Leave the lamp on for about 6 hours. It is a suitable way for international students.
Step8:⑤ oven with fermentation function - put it directly into the container for fermentation. It's not recommended to use too much electricity = = * ⑤ is more expensive than ④. It's not allowed to use yoghurt machine to use more electricity than ④. *After I tried, ③ and ④ are more reliable. I tried electric rice cooker, too. It didn't work.
Step9:The yoghurt will be refrigerated after it is done. The flavor will be better after it is passivated for a period of time. If you want Greek style thick yogurt, just squeeze out most of the whey with a cloth. Of course, don't waste the whey. It can be used for cooking dessert.
Step10:If you continue to squeeze. The remaining curd is cheese like. This one is called Labneh. It can be mixed with spices and salt for bread. Yes. It's no
Step11:
Cooking tips:How long does yogurt last? It depends on the taste. Lactobacillus bulgaricus and Strepcoccus thermophilus (sometimes add other auxiliary bacteria) can decompose lactose in milk into lactic acid at proper temperature. And acid is the reason of milk solidification. As a matter of fact, it's not that the lower the pH, the stronger the milk will solidify. Most yoghurt is not so sour. It's only the special taste that makes people like after fermentation. So the word yoghurt is misleading in itself. Otherwise add vinegar to the milk. Add lemon. It's also called yogurt. ② What milk is reliable for brewing yoghurt? I don't compare the brands in the domestic market one by one. But there are more and more skimmed milk, low-fat milk, whole milk and so on
