Cooking Steps

1. 

   Step1:Take a proper amount of skimmed milk powder and wash it with warm boiled water to 1000ml of milk.

2. 

   Step2:Stir the milk repeatedly with a blender. Mix the milk well with water. Cool the milk to below 37 degrees. Only when the yoghurt is cooled can the fermenting bacteria be added. In this way, the fermentation can be better. Otherwise, the activity of fermenting bacteria may be destroyed.

3. 

   Step3:Clean the container in the yoghurt machine and wash it with boiling water for more than one minute for full disinfection.

4. 

   Step4:Add a bag (1g) of yoghurt bacteria to the cooled yoghurt. Stir the yoghurt bacteria and milk thoroughly. After mixing evenly, put the container into the yoghurt machine. Plug in the power supply. Set it for 812 hours according to your own needs. The longer the fermentation time, the more sour the yogurt.

5. 

   Step5:It's recommended to do it in the evening, so that you can drink it in the morning. The next morning, after fermentation, the yoghurt is solidified. After a long time of fermentation, there will be a light yellow liquid on the surface of the yoghurt. This is a normal phenomenon. And this liquid has high nutrition. The liquid can be drunk directly or mixed evenly before eating.

6. 

   Step6:The newly made yoghurt can be drunk directly. However, it is recommended to put it in the refrigerator for 24 hours after cooling. The taste is better. Yoghurt should be kept in the refrigerator for no more than 10 days, and the best effect is to drink it in three days.