STEP 1/11
The ingredients to prepare are very simple.
Prepare 100% regular milk crude oil and purchase a product marked as post-fermented for yogurt.
If you are new to low-fat milk or high-calcium milk, you may fail, so it is better to use regular milk.
STEP 2/11
You must use fermented milk after you eat yogurt.
It doesn't matter which product it is, but make sure to choose the one marked as fermented after-paste.
STEP 3/11
Take milk and yogurt out of the refrigerator in advance, remove some cold air, pour it into a rice cooker, and mix it well.
STEP 4/11
Leave to warm for 1 hour.
After an hour, turn off the power switch completely and leave it at 10 to 12.
STEP 5/11
If it hardens like soft tofu after an average of 12 hours, it's done well. The time difference between 3 and 4 hours doesn't matter much.
You can keep it refrigerated and eat it as a homemade yogurt.
STEP 6/11
The loose cotton cloth will come off, so use a dense cotton cloth to filter it out. Pour it into a cloth and tie it tightly.
STEP 7/11
If you have a suitable tool, press as heavy as possible to store it in the refrigerator and remove the whey.
Please take it off for about 24 hours.
STEP 8/11
It becomes thick after about a day!
STEP 9/11
If you put it in a clean sterilized container and refrigerate it, it will be fine for about a week.
STEP 10/11
Don't throw away whey, but use it to make ricotta cheese after putting on face packs or collecting them.
STEP 11/11
It's really delicious if you mix it with fruits and add a little honey. If you mix some nuts and berries with fruit, one meal is enough.