Apr. 1 Wed. Sun
四月一日 星期三 晴
SM brought me the lactobacillus(Yogourmet) for making yogurt.
希明給我帶來乳酸菌做優酪乳.
Visitor’s delicacy—-Home made yogurt
Milk
Lactobacillus(Yogourmet)
Method
Warm the milk to 110F
Pour 1/3 cup of the warm milk into a glass
Add 1/4 ts Yogourmet in the glass and mix well
Pour the mixture into the warm milk and mix well
Keep it warm, such as in a yogurt maker, over night will do
Or leave it in the nature air, takes longer, 1-2 days to shape up
Good with fruits and jams
貴賓佳餚—-自製優酪乳
牛乳
乳酸菌粉(Yogourmet)
方法
溫牛乳至華氏110度
倒1/3杯溫牛乳在玻璃杯
加1/4茶匙乳酸菌粉,攪散
將乳酸菌溶乳加入溫牛乳,調勻
持續保溫,可放入優酪乳製造器, 隔夜即成.
置放天然空氣, 1-2日成形
與水果果醬拌食佳
Cover with the clear plastic wrap
透明紙包
Cover with the cotton cloth
棉布覆蓋
Shaping up
成形中
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*Buy Yogourmet in the health food store.
*There are much more lactobacilli in the home made yogurt than that from the market.
*健康食品店購買乳酸菌.
*自製優酪乳較市售富含乳酸菌.
I would like to make the yogour. but I have difficultis with the following:
please advise what kind of milk(i.e. whole milk , low fat milk etc.) and how much milk(i.e. one gallon or quart etc.) to use.
thank you
Any kind of milk works fine making the yogurt. With whole milk, it will be thicker. None fat milk, it’ll be thinner and 2% fat milk in between.
For the first time, my suggestion is to start from quart. Once you have the confidence in making yogurt, then add to half gallon to gallon.
Good luck!