If you don’t like what you buy, make it yourself: homemade yogurt strategy

I talked to you before about how to buy yogurt, and many people complained:

There is no sugar-free yogurt in the supermarket!

The yogurt bought is so sweet, will it gain weight?

Kneel down and ask for recommendation of an original yogurt without sugar…

Most yogurts on the market have high sugar content, which is indeed a problem.

So, if you don’t like what you bought, do it yourself?

The homemade yogurt method we recommend is delicious, healthy and safe, and there will be no shortage of one.

Safety Tips for Homemade Yogurt

    Use a clean container and boil boiling water to boil the yoghurt machine for sterilization. The fermentation temperature is guaranteed. If yoghurt is used as the strain, choose fresh refrigerated yoghurt. If fungus powder is used as the strain, remember to freeze seal and keep it and eat it within 3 days as far as possible.

Equipment: Recommended Yogurt Machine

Homemade yogurt is actually inoculated with lactic acid bacteria in milk. It reproduces in large quantities at a suitable temperature (40 ~ 42 ℃), decomposes lactose in milk into lactic acid, and makes milk slowly freeze, thus becoming our favorite yogurt.

Therefore, the appropriate temperature and the cleanliness and bacteria-free of containers and utensils have become the key to the successful production of yogurt.

Dr. clove recommends that you use yogurt machine (not soft and wide here), which can provide continuous and stable temperature (40 ~ 42 ℃) and is very suitable for lactic acid bacteria reproduction.

The favorite temperature of most pathogenic bacteria is about 20 ~ 37 ℃. If you use electric rice cookers and the like casually, if the temperature is not well controlled, it may cause miscellaneous bacteria to multiply. First, yogurt may not be successful and second, it is not safe to drink it.

Raw materials: milk, strains, or sour milk powder

1. Milk

(1) Pure milk: Pasteurized milk in the freezer and normal temperature milk on the shelf can be used. Pay attention to the shelf life.

If it is fresh milk from pastures that has not been sterilized, or pasteurized milk or normal temperature milk that has been opened for a period of time, it is recommended to heat it to 80 ℃ first to kill most bacteria, and then cool it to about 40 ℃ at normal temperature (slightly hot to the touch) before using it.

(2) Add water to milk powder: As long as the protein content in the blended milk is guaranteed to be 3% (similar to that of ordinary milk), the milk powder can be successfully produced. The ratio of milk powder to water is about:

    Sugar-free pure milk powder: 1: 7 sweet milk powder: 1: 4-5

If you want to drink low-fat yogurt, just choose low-fat or skim milk as the raw material, but the “milk flavor” of the yogurt will be lighter.

2. Strain

(1) Refrigerated yogurt sold in supermarkets: Generally, 10% is more appropriate.

For example, ferment 500 grams of milk and add 50 grams of yogurt.

Buy fresh yogurt from the factory and sold in the freezer, and the living bacteria are more active, so it is certainly easier to make it successfully.

However, normal temperature yogurt, such as Moselian and Amusi, has been inactivated by most bacteria before leaving the factory and is not suitable for self-made yogurt.

(2) Mushroom powder: Pay attention to freezing and storage, and use it up as much as possible after opening.

If it is not used up, it is better to seal and preserve it to avoid contamination by miscellaneous bacteria.

(3) Last homemade yogurt: not recommended.

Homemade yogurt inevitably has the risk of contamination by miscellaneous bacteria. It is not recommended to use it as a strain. Food safety is no small matter, it is better to use new strains every time.

3. Sour milk powder

Yogurt powder is actually milk powder + fungus powder. In order to attract consumers, there are often different tastes (such as strawberry powder and coconut powder).

If the picture is fresh, you can buy it and try it. However, the price is not cheap. In fact, if you cut some fresh fruits and add them, the taste is similar.

Step: Disinfection of utensils is the most important

1. Prepare yogurt machine and materials, containers, covers and stirring spoons, boil and disinfect them with boiling water, and reuse them after cooling;

2. Mix yogurt and milk and stir evenly;

    If you like rich milk fragrance, you can also add light cream (no more than 10%), but the fat content of light cream is 35%, so people who lose weight should use it with caution. Lactic acid bacteria only use lactose in milk, so there is no need to add sugar to the raw materials at all, and it is good to add it according to personal taste after fermentation.

3. Cover the lid, put it into the yogurt machine, and switch on the power supply;

4. Set the time (about 6-8 hours in summer and about 10-12 hours in winter, you can also refer to the instructions of yogurt machine);

  • It is best not to ferment for more than 12 hours, otherwise the taste will be very sour.

5. Fermentation is complete!

Next… Eat!

After yogurt is ready, it must be refrigerated in the refrigerator, preferably within 3 days.

Use a clean spoon before eating each time, and put the rest back into the refrigerator for further refrigeration.

There is pale yellow water on the surface of yogurt. Is it broken and can it be eaten?

This is whey, a part of milk. The famous [whey protein] is extracted from it. Just mix it evenly and drink it together. Don’t worry.

However, if the homemade yogurt has obvious wine or musty taste, it indicates that there are already miscellaneous bacteria contamination, so don’t eat it.

If you think the yogurt made in this way has no sweet taste, you can add some (less) sugar, jam and honey to flavor it, or you can eat it with fresh fruits, dried fruits and minced nuts.

Yogurt, you can still eat it like this.

Do you think eating yogurt alone is a bit boring? Let me introduce you to some ways to eat beauty (bi) and (ge) ~

Conscience tip: The calories are higher than the original yogurt. Don’t be capricious when eating, and don’t wronged yogurt when eating fat.

1. Potted Yogurt


    One cup of homemade yogurt (about 200g) chocolate biscuit (recommended Oreo) 2 mint leaves and one


  1. Scrape off the biscuit sandwich (if any) with a knife, put the biscuits in a fresh-keeping bag, and grind them into pieces with a rolling pin.

  2. Add homemade yogurt into the cup, sprinkle crushed biscuits on top, and decorate with a mint leaf. Finish!

2. Homemade fried yogurt


    One cup of homemade yogurt (about 200g), one piece of dark chocolate and 2 tablespoons of ready-to-eat oatmeal.


    Cut dark chocolate into small pieces, or directly use chocolate beans instead of laying yogurt flat on a flat container (such as a baking tray), evenly sprinkle chocolate and oatmeal on the surface, put it into a refrigerator to freeze for about one hour, and randomly divide the frozen yogurt into irregular small pieces with a small spoon, and put it into a bowl to enjoy.

3. Yogurt Follow-up Cup


    1 cup of homemade yogurt (about 200g) of any fruit (strawberry, mango, cherry, blueberry, kiwi fruit, etc.) in an appropriate amount of breakfast cornflakes in an appropriate amount.


  • Choose a transparent glass you like and code yogurt, cut fruits and cornflakes layer by layer in the glass to present beautiful layers.