Cooking Steps

1. 

   Step1:Heat the pure milk to 7080 ℃ in a fire or induction cooker. Add some sugar. Stir well.

2. 

   Step2:Prepare the sealed box or bowl (it feels OK. But I haven't tried the bowl yet). After cleaning, scald it with boiling water. Disinfect and sterilize it.

3. 

   Step3:Pour the hot pure milk into the sealed box. Cool it to 4050 ℃ at room temperature (feel slightly hot with your hands).

4. 

   Step4:Add the bacterial powder (the quantity can be matched according to the instructions on the packaging of the bacterial powder).

5. 

   Step5:Seal the sealing box. Put it into the tank of the electric pressure cooker. Pour in hot water. Don't diffuse it into the box. Cover the lid of the cooker.

6. 

   Step6:If the electric pressure cooker supports the heat preservation temperature, it can be set at 4050 ℃; if not, the heat preservation temperature may be slightly higher. It can also be set without plug-in. However, it needs to change the hot water occasionally to ensure the fermentation effect. It can be kept for 48 hours. It can be prolonged or shortened according to the room temperature. It can also be opened to smell whether there is the flavor of yoghurt.

7. 

   Step7:After fermentation, you can drink it. If you want a thicker taste, you can refrigerate it in the refrigerator for a while.