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ばあばの仕事
ばあばの仕事

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Just two ingredients! smooth yogurt made from milk

i drink a liter of milk

I'll turn it into yogurt

moreover

Done With yogurt

You can make it again

Drain the water and make it into a cheesecake

(How to make cheese in the previous video)

Can also be used in dressings and sauces

☝️ ratio: 200ml of milk

Yogurt tablecan be made with 1 spoon spoon

It tastes the same as yogurt (bacteria)

It will be

Yogurt hardens stably

I will introduce a simple recipe

■ Materials

Milk (unadjusted): 600 ml

Unsweetened yogurt... 3 tablespoons (about 50g)

■ How to make (using yogurt maker)

① Put milk in a clean container, add yogurt and mix well

② Set the yogurt maker at 40 to 43 ℃ for 6 to 8 hours and ferment

③ When it hardens, cool it in the refrigerator for 2 to 3 hours to complete

※ Refrigerator storage

I recommend eating it within a few days.

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■ No yogurt maker ・ Easy to keep warm

① Put milk in a heat-resistant container, warm it in a microwave oven to around 40 ℃, add yogurt and mix well

② Cover the container with a lid or wrap, wrap it with a towel, keep it warm in a rice cooker (power off / lid closed) or keep it around 40 ℃ for 6 to 10 hours in a hot water bottle or styrofoam box

③ When it hardens, cool it in the refrigerator for 2 to 3 hours to complete

※ Because the heat retention of the rice cooker becomes hot

I couldn't use it

Put hot water in the hot pot plate

I'm making it while keeping it warm

☝️ hard to fail

· Containers and spoons are sterilized with hot water or alcohol to prevent contamination of bacteria

・ If the fermentation temperature is low, it will not harden, and if it is too high, it will be easy to separate (40 to 43 ℃)

Above 50 degrees Celsius, the bacteria die.

The first type of yogurt should be fresh.

Consume yogurt within a week.

・ Do not shake. Do not shake or stir bottles or packs during fermentation.

☝️ What to do when the temperature drops

· It is OK if it returns to around 40 ℃ again and continues fermentation

・ If the fermentation is delayed, the total time should be extended by 1 to 3 hours.

・ If it is within 1 to 2 hours after preparation, mix well once on the way, the distribution of bacteria becomes uniform and recovery is quick.

Mix only once when there is a temperature problem. Basically, do not mix.

Other recipes.

👉🏻@ばあばの仕事

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Follow me

It will be very encouraging 🙇‍♀️

# milk # yogurt Intestinal Activity # lactobacillus This is a simple recipe.

3/1 Edited to

... Read moreヨーグルト作りにおいて発酵温度の管理は最も重要なポイントです。適切な温度は40〜43℃で、この範囲内をキープすることでしっかりと固まり、滑らかな食感に仕上がります。個人的には40℃を維持するのが理想的で、その温度を超えると乳酸菌がダメージを受けやすく、逆に低すぎると発酵が進まないので注意が必要です。 材料は牛乳600mlに対して無糖ヨーグルト大さじ3（約50g）を使うのが失敗しにくくおすすめです。ヨーグルトの大さじ1は約17gですが、種菌の量は多すぎても少なすぎても味や発酵に影響が出るため、適量を守ることで一定の品質を保てます。 ヨーグルトメーカーがなくても、耐熱容器に入れた牛乳を電子レンジで40℃前後に温めてからヨーグルトを混ぜ、タオルで包んで炊飯器の保温機能や湯たんぽ、発泡スチロール箱などを利用して温度を保ちながら6〜10時間発酵させる方法で十分においしいヨーグルトが作れました。 発酵中は容器を揺らさず、雑菌を避けるために容器やスプーンは熱湯消毒やアルコール消毒を徹底しましょう。特に種ヨーグルトは新鮮なものを使うことが成功の秘訣です。また、出来上がったヨーグルトは冷蔵庫で2〜3時間冷やしてからいただくと、滑らかでコクのある味わいになります。 さらに、作ったヨーグルトは次回の種としても使え、繰り返し手作りヨーグルトを楽しめるのもこのレシピの魅力。ヨーグルト作り初心者でも挑戦しやすい方法なので、腸活や自家製乳酸菌生活を始めたい方にぜひおすすめしたいです。

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