How to make yogurt in microwave oven

question 1: how to make yogurt with microwave oven: 5 ml of pure milk and 125 ml of plain yogurt

tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated in other ways, but microwave oven is not only fast, but also easy to control the heating temperature)

Practice:

1. Put the porcelain cup (with lid) and the microwave oven.

2. Take out the cup, pour in the milk (7 minutes is full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection), put the milk in the microwave oven, and it is advisable to touch the wall of the cup without burning your hands.

3. Add yogurt to warm milk, stir well with a spoon, and cover it.

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

after 5, 8-1 hours, the low-sugar yogurt will be ready. If it is cooked at night, you can drink delicious yogurt the next morning.

Precautions:

1. You can't use the yogurt with fruit added, let alone the yogurt with fruit flavor.

2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in yogurt and cause fermentation failure; if the temperature is too low, it will cause slow fermentation, so it is necessary to feel that it is not hot.

3. Do not use the heat preservation gear of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use porcelain cups with lids for fermentation containers, and hard plastic cups are also acceptable. However, if the quality of the cups is not up to standard, they will be easily deformed during heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant for container disinfection, because if it is not washed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. Both anti-milk (containing antibiotics) and reduced milk (milk reduced from milk powder) are not suitable as raw materials for making yogurt.

7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitated, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not put sugar before fermentation.

8. The shelf life of homemade yogurt is 2-3 days.

question 2: how to make yogurt from the milk produced by our own cows? There is no yogurt machine or microwave oven. There are induction cookers and rice cookers, so you should buy yourself a cup of yogurt as a starter, and one cup can be used as a starter for a catty. Try it yourself. Now the temperature is high, and the yogurt machine just keeps the temperature at a certain temperature for a long time, which is almost reasonable. You can try it less than the whole hour in proportion. Don't waste 1 catty at once and try making a cup first. However, according to a friend, the yogurt machine is not too caked after a night, and it is caked after day and morning. Mix a cup from morning, seal it in a glass bottle, put it in the sun, and the sun goes down from morning to night. . . See if you can make it. If it doesn't take shape, try pouring warm water into the rice cooker and putting the bottle in it for a while. You don't have to turn on the heat. You try. I haven't tried that. I'm just saying this.

Question 3: How to use microwave oven to make yogurt raw materials: 5 ml of pure milk and 125 ml of plain yogurt

Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (you can also use other methods to heat milk, but microwave oven is not only fast, but also easy to control the heating temperature)

Practice:

1. Put porcelain cup (with lid) and microwave oven.

2. Take out the cup, pour in the milk (7 minutes is full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection), put the milk in the microwave oven, and it is advisable to touch the wall of the cup without burning your hands.

3. Add yogurt to warm milk, stir well with a spoon, and cover it.

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

after 5, 8-1 hours, the low-sugar yogurt will be ready. If it is cooked at night, you can drink delicious yogurt the next morning.

Precautions:

1. You can't use the yogurt with fruit added, let alone the yogurt with fruit flavor.

2. If the temperature of milk heating is too high, it will kill the lactic acid bacteria in yogurt and cause fermentation failure; if the temperature is too low, it will cause slow fermentation, so it is necessary to feel that it is not hot.

3. Do not use the heat preservation gear of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use porcelain cups with lids for fermentation containers, and hard plastic cups are also acceptable. However, if the quality of the cups is not up to standard, they will be easily deformed during heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant for container disinfection, because if it is not washed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. Both anti-milk (containing antibiotics) and reduced milk (milk reduced from milk powder) are not suitable as raw materials for making yogurt.

7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitated, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not put sugar before fermentation.

8. The shelf life of homemade yogurt is 2-3 days.

question 4: how to make yogurt at home? Make your own yogurt (it can't be simpler)

Preparation materials:

1. One cup/bag/box of yogurt of any brand (as an introduction for the first time)

2. Two tablespoons of white sugar (crystal sugar, honey, without sugar)

3. A large bag of milk (5g, it is said that milk containing antibiotics can't be made. Oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) are put into the container; 2, 2 spoonfuls of sugar are put into the container (those who like sweet food, want to lose weight, and are not afraid of acid);

3, add milk, and stir evenly

4, cover it. Eating at night and eating in the morning really means eating instead of drinking. At present, the consumption of milk in my family has doubled.)

5. Wait patiently for about 12 hours and open the lid (no peeking in the middle! ) ... solidified like bean curd, it was a success, and it should be described as a mirror.

6. Don't try so hard, first set aside 5 tablespoons of yogurt as the introduction.

Hehe, in fact, it is simply: 5 tablespoons of yogurt +2 tablespoons of sugar +1 bag of milk, stir evenly, and let it stand for about 12 hours.

It will taste better if you add the fruit that is suitable for the market and then ice it first. Look at the ingredients of yogurt, and the effect of containing three kinds of bacteria is better.)

1. Wash a high-temperature resistant container with a lid (preferably glass or stainless steel, or use a microwave lunch box if not), and cook it in boiling water for 1 minute. This is for sterilization. There should be no other bacteria in the container for making yogurt. Well, the spoon or chopsticks used for mixing should also be cooked together.)

2. Put the pure milk in a sterilized container, steam it slightly from the water or heat it in a microwave oven for 1 minute to 3-4 degrees-it will burn the lactic acid bacteria to death if it is too hot (you can pour it out and taste it, just don't feel hot or cold. )

3. Add yogurt into the heated pure milk and stir well.

4. If the weather is warmer than 2 degrees, just put it in a dark place. In this weather, it's best to put it in a warm place. If there is an insulation bag or an ice bag, you can put it directly. I think the rice cooker is a very good container. You can put a little warm water of 3-4 degrees in the rice cooker, then put the yogurt container in, wrap it with clothes or a small blanket and keep warm. )

After 5, 8-1 hours, the yogurt will be ready! If the weather is cold, it may take a little longer.

Note

1. Yogurt should be put in the refrigerator after it is made to prevent it from continuing to ferment. The prepared yogurt should be eaten within one week.

2. Homemade yogurt tastes sour, not as delicious as the outside. You should add some honey or sugar to taste it.

3. Sometimes, the made yogurt may precipitate light yellow water, which is a normal phenomenon. It doesn't matter, it's not broken.

question 6: how can I make yogurt without anything, without yogurt and microwave oven? It's even easier to make it without anything. Yogurt doesn't come out of thin air. Either use yogurt machine or milk+strains to create conditions for fermentation. I think the yogurt machine is the simplest, but the taste will be very different from the yogurt bought outside, because it is not added.

question 7: can the plastic cup for making yogurt be heated in the microwave oven? In principle, it is possible. Plastic, ceramics, glass and other nonmetals can be heated in microwave state. The temperature in the cavity of the microwave state is about 12 degrees Celsius, so you'd better see if the material of your plastic cup will produce other harmful substances when heated. In the light wave or barbecue state, the temperature can reach about 3 degrees. At this time, only metal and heat-resistant glass can be used. At this time, it must not be put. I hope it can help you!

question 8: how to make homemade yogurt. materials

pure milk, plain yogurt and sugar (the ratio of pure milk to yogurt is 5: 1, and the sugar can be more or less according to personal taste)

practice

1. first, prepare a container for the finished product, a fresh-keeping box or a sealed bottle, wash it and scald it with boiling water to dry it for later use. 2, milk and sugar into the pot, small and medium heat until slightly boiling, then leave the fire, constantly stirring during the period, so as not to paste the bottom. 3. When the pot wall is not hot, add the original yogurt and stir well. 4. Pour it into a container, wrap it in a towel, and let it ferment in a warm place until it is thick. 5, stored in the refrigerator freezer, take it with you, and use a clean spoon without oil and water when taking it.

Tips

1. Milk is heated to a slight boiling point for disinfection, so that the shelf life of the finished product is longer. If the amount is small, it can be heated to a temperature that is not hot, and yogurt can be added directly. 2. The reason why the temperature that is not hot is emphasized is because this temperature is most conducive to fermentation. If the temperature is too high, the bacteria will be scalded to death, and if the temperature is low, the fermentation time will be too long. 3, the amount of sugar is added according to personal preference, like sweet, put more sugar, like sour, put less sugar. 4. In the process of fermentation, it is best for inexperienced friends to watch the fermentation situation frequently to avoid over-fermentation. If you find a watery transparent liquid on the top layer of the finished product, it is over-fermentation, and the milk is clear. You must immediately move the yogurt into the refrigerator for refrigeration and mix well when eating. Many children's shoes ask about the fermentation time, and answer this question: the fermentation time varies with different temperatures. In the environment of more than 3 degrees in summer, the fermentation time is two or three hours, and the room temperature is about 2 degrees in winter, so it can be placed at room temperature for one night. 5. If the room temperature is too low, it is not conducive to fermentation. You can put yogurt in a slightly heated microwave oven, oven or rice cooker, or even on a steamer with a slight temperature, but be careful to control the temperature. Many children's shoes also ask questions about this. Here is a supplementary explanation: the microwave oven is on high fire for two or three minutes, and the temperature in the oven is tested by hand. If it doesn't feel hot, you can put the yogurt in for fermentation; Heat the water in the steamer, don't boil the water, turn off the heat when the temperature in the steamer is just not hot, and add yogurt for fermentation. Remember that it is the temperature in the steamer, not the water temperature; Similarly, both ovens and rice cookers can be heated to a temperature that is not too hot to ferment yogurt. If you have a kitchen thermometer, you can measure it. The temperature is about 3 degrees. If you use these auxiliary equipment for fermentation, you don't need to wrap a towel. 6. Don't finish the prepared yogurt, and leave some as an introduction next time you make yogurt.

materials

main ingredients: milk, 5g, plain yogurt, 5g, tools: 1 sealed fresh-keeping box, 1 spoon, 1 rice cooker, and auxiliary materials: boiled water and clear water

Practice

1. Wash the fresh-keeping box+lid and spoon, and scald it with boiling water. 2. Add clear water to the rice cooker and heat it to. Sit in the hot water of the rice cooker, cover the lid, and heat the milk until it is warm. 3. Take the fresh-keeping box containing milk out of the rice cooker, cover the lid again, and add 5g of yogurt to the milk. 4. Stir the milk and yogurt evenly with a spoon. 5. Cover the fresh-keeping box. 6. Put the fresh-keeping box in the rice cooker, cover the lid, turn off the power, and ferment for 12 hours (this is plain yogurt without sugar and other additives! If you like sweetness, then add a proper amount of honey and mix well, and it's ok.)

I hope I can help you?

question 9: how do families make yogurt simply? At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, even people who are lactose intolerant will not have abdominal distension, excessive gas or diarrhea when eating yogurt. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in human body, so calcium and phosphorus in yogurt are more easily absorbed by human body and become more suitable for human nutrition and health care products. Homemade yogurt is actually very simple, and you can make it yourself right away. The advantage is that you can make it at home, and you can achieve the best eating effect according to your own requirements in terms of materials (dairy products), water, utensils and sanitary conditions in the self-made process. I have collected some simple ways to make yogurt. Interested friends can try it themselves! Ingredients: 5ml of pure milk and 125ml of plain yogurt Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can also be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature) Practice: 1. Put the porcelain cup (together with the lid) and spoon in the rice cooker and boil with water for 1 minutes to disinfect. 2. Take out the cup and pour it into the milk (7 minutes full, if the milk is newly opened, it has been disinfected, so you don't need to boil it), and put the milk in the microwave oven to heat it, subject to touching the cup wall without burning your hands. 3. Add yogurt to warm milk, stir well with a spoon, and cover it. 4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and use the waste heat in the cooker.