Yogurt is something that many people like to eat in their daily life, mainly because it has a promoting effect on employees and also has the practical effect of strengthening the spleen and stomach. It is believed that many people know that the yogurt they usually take is based on some well prepared yogurt currently purchased on the market, and very few people will make yogurt themselves. So what should I do to make yogurt with pure milk? Now let's learn how to use creation to make excellent yogurt with perfect flavor according to the following article.
 1. Way I of making yogurt with pure milk
 Pour the milk into the pot, heat it gently to about 70 degrees, and then let it dry until it is hot and humid. Use hot water to scald all special tools, sterilize them, and then cool them. Pour the dried milk into a sealed jar or glass bottle. If the temperature is too high, let it cool down. If it is slightly damp or hot, pour it into yogurt. Stir milk and yogurt well. Cover and put it on the radiator (about 40 ℃, the most suitable temperature for lactic acid bacteria drinks is 42 ℃) for about 4-6 hours (uncertain due to temperature, milk quality, total number of bacteria, specificity, etc.). After condensation, it will be put into the cold room for overnight storage, and the taste will be the best. When eating, sugar, pure honey, fresh fruit, honey red beans, fried red fruits and apple jam can be added.
 2. Method 2 of making yogurt with pure milk
 1. Preparation. Prepare the vaccine for yoghurt (pure yoghurt sold on the market at present can be used as the vaccine), fresh milk in bags, containers for fermented yoghurt (volume 150-200g), white granulated sugar, insulation box (insulation box can use plastic foam box for cake), etc. for standby.
 2. Sterilization of utensils. Boil the cleaned large pot with water, put the container for fermented yogurt into the pot for sterilization and disinfection, and then take it down. Put the white granulated sugar into the pot while it is hot.
 3. Vaccination. Put the fresh milk in bags into the boiling water used in the sterilization container and soak it for about 5 minutes, so that the temperature is about 45 ℃. Pour the warmed bags of fresh milk into the containers for fermented yoghurt, and mix them so that the white granulated sugar can be fully dissolved in the milk. Vaccinate each vaccine into fresh milk, and then mix well.
 4. Proactive alcohol. Seal the seeded fresh milk with a fresh-keeping bag and put it into a self made insulation box. Put a small warm hand bag on it to keep the temperature between 35-4 degrees Celsius. Pre fermentation time: 7-8 hours in summer, 10-12 hours in winter. In the middle of winter, you need to change a warm handbag.
 5. Postmature alcohol. After the yoghurt is coagulated, it can be put into the cold room for further development. It can be taken after 12 hours of alcohol. The yogurt made in that way has a shelf life of about a week, and can also be used as the seed for the next yogurt production.