• About
  • Contact
  • Cookie
  • Disclaimer
  • Privacy Policy
  • Change the purpose of use

Tnhelearning.edu.vn - Various useful general information portal

  • Photo
  • Bio
  • How To
  • Tech

How to Make Yogurt

January 22, 2024 by admin Category: How To

You are viewing the article How to Make Yogurt  at Tnhelearning.edu.vn you can quickly access the necessary information in the table of contents of the article below.

X

This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.

The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.

This article has been viewed 9,892 times.

Sure, it’s easy to walk down the supermarket aisle and put in your cart a few boxes of yogurt, but have you ever wanted to make your own yogurt at home? Yogurt has beneficial bacteria properties, so it is very good for the digestive system, helps strengthen the immune system and reduce the risk of food allergies. Follow the steps below to learn how to make yogurt.

Table of Contents

  • Ingredient
  • Steps
    • Mix Milk and Yeast
    • Fermented Yeast
    • Complete
  • Advice
  • Warning
  • Things you need

Ingredient

  • 946 mL of raw milk (any type is fine, but if you are using “pasteurized” or “UHP” or “UHT” milk you can skip step one as the milk is already heated to the required temperature first. when packing)
  • 1/4 to 1/2 cup fat-free milk (optional)
  • 1 teaspoon of white sugar for bacteria
  • A pinch of salt (optional)
  • 2 tablespoons pre-fermented yogurt (or you can use frozen bacteria instead)

Steps

Mix Milk and Yeast

Image titled Make Yogurt Step 1

Image titled Make Yogurt Step 1

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/2/26/Make-Yogurt-Step-1-Version-2.jpg/v4-728px-Make-Yogurt-Step-1- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/2/26/Make-Yogurt-Step-1-Version-2.jpg/v4-728px-Make- Yogurt-Step-1-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Heat the milk to 185ºF (85ºC). Use two large pots, one to fit inside the other, to make a water bath. This will prevent the milk from burning, and should only be stirred occasionally. If you are unable to do so and must heat the milk immediately, be sure to monitor the milk regularly and stir continuously. Without a thermometer, 185ºF (85ºC) is the temperature at which milk begins to froth. It’s best to buy a thermometer that is between 37 – 100ºC, especially if you continue to want to make regular yogurt. [1] X Research Source

  • You can use any type of milk, including whole milk, 2% milk, 1% milk, skim milk, pasteurized milk, homogenized milk, organic milk, raw milk, condensed milk, powdered milk, milk cows, goats, soybeans, etc. UHP, or pasteurized milk, is processed at higher temperatures, which breaks down certain proteins that bacteria need to turn milk into yogurt. Some people reported having difficulty making yogurt from UHP milk.
Image titled Make Yogurt Step 2

Image titled Make Yogurt Step 2

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/a/ad/Make-Yogurt-Step-2-Version-2.jpg/v4-728px-Make-Yogurt-Step-2- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/a/ad/Make-Yogurt-Step-2-Version-2.jpg/v4-728px-Make- Yogurt-Step-2-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Cool the milk to 110ºF (43ºC). The best way to chill milk is with a basin of cold water. This will help reduce the temperature of the milk quickly and evenly, without much stirring. If cooled at room temperature or refrigerated, you will need to stir the milk more often. But remember not to stir until the milk is below 120ºF (49ºC), and don’t let the milk temperature drop below 90ºF (32ºC); The ideal temperature is 110ºF (43ºC).
Image titled Make Coffee Flavored Yogurt Step 1

Image titled Make Coffee Flavored Yogurt Step 1

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/3/32/Make-Coffee-Flavored-Yogurt-Step-1.jpg/v4-728px-Make-Coffee-Flavored-Yogurt- Step-1.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/3/32/Make-Coffee-Flavored-Yogurt-Step-1.jpg/v4-728px-Make- Coffee-Flavored-Yogurt-Step-1.jpg”,”smallWidth”:460,”smallHeight”:345,”bigWidth”:728,”bigHeight”:546,”licensing”:”<div class=”mw-parser -output”></div>”}
Heat the yeast. Female yeast is the type of bacteria that you add to your milk, which helps make more bacteria – the bacteria that are needed for the yogurt making process. Let the yogurt ferment at room temperature as you wait for the milk to cool. This will keep the milk from getting too cold when you add the yeast. [2] X Research Source

  • All yogurt needs “good” bacteria. The easiest way to add bacteria is to use pre-made yogurt. When making yogurt for the first time, use unsweetened yogurt bought from the supermarket. Make sure the milk has “live bacteria” by checking the label. Bacteria in yogurt will die over time, so look for the freshest yogurt that’s just sour, with no added flavor. Taste a variety of different white yogurts before you start. You will find different types of yogurt taste different. Take the type you like to make the female yeast. The different flavors are because in addition to the two main types of bacteria you need to make yogurt, other yogurts have other bacteria, each of which is different.
  • Also, instead of using ready-made yogurt, use frozen bacteria (available online or in specialty stores), which make the yeast more reliable.
  • You can use a little flavored yogurt, but the taste of the yogurt you make may not be the same as when using plain yogurt.
READ More:   How to Calculate the Area of an Ellipse
Image titled Make Greek Yoghurt Step 1

Image titled Make Greek Yoghurt Step 1

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/5/54/Make-Greek-Yoghurt-Step-1.jpg/v4-728px-Make-Greek-Yoghurt-Step-1. jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/5/54/Make-Greek-Yoghurt-Step-1.jpg/v4-728px-Make-Greek-Yoghurt-Step- 1.jpg”,”smallWidth”:460,”smallHeight”:345,”bigWidth”:728,”bigHeight”:546,”licensing”:”<div class=”mw-parser-output”></div> “}
If desired, skim, low-fat or dry milk can be added. At this time, adding about 1/4 to 1/2 cup of dry milk will help increase the nutritional content of yogurt. In addition, yogurt is also easier to thicken. If you use skim milk to make it, it’s even more effective.
Image titled Make Yogurt Step 5

Image titled Make Yogurt Step 5

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/d/d9/Make-Yogurt-Step-5-Version-2.jpg/v4-728px-Make-Yogurt-Step-5- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/d/d9/Make-Yogurt-Step-5-Version-2.jpg/v4-728px-Make- Yogurt-Step-5-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Add yeast to milk. Add 2 tablespoons of pre-existing yogurt, or add frozen bacteria. Stir with a whisk or use a blender to distribute the bacteria evenly into the milk. If you stir it unevenly, you could cause the milk to heat up too quickly or for too long. In that case, use a water bath, or at least stir frequently and check the temperature with a thermometer. If your home is in the highlands, you will often have this problem.

Fermented Yeast

Image titled Make Yogurt Step 6

Image titled Make Yogurt Step 6

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/d/d5/Make-Yogurt-Step-6-Version-2.jpg/v4-728px-Make-Yogurt-Step-6- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/d/d5/Make-Yogurt-Step-6-Version-2.jpg/v4-728px-Make- Yogurt-Step-6-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Pour the mixture into the container. Pour milk into clean containers such as bottles, boxes, large bowls. Cover each bottle, box tightly or use plastic film to cover the mouth. [3] X Research Sources

  • You can also use small vials if you like, but this is not necessary.
Image titled Make Yogurt Step 7

Image titled Make Yogurt Step 7

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/c/c9/Make-Yogurt-Step-7-Version-2.jpg/v4-728px-Make-Yogurt-Step-7- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/c/c9/Make-Yogurt-Step-7-Version-2.jpg/v4-728px-Make- Yogurt-Step-7-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Let the yogurt bacteria incubate. Keep yogurt warm to stimulate bacterial growth, trying to keep the temperature close to 100ºF (38ºC). The longer the mixture is incubated, the thicker the yogurt will be and the more fragrant it will be.

  • Let the yogurt stand while it is brewing. Gentle shaking will not damage the yogurt, but will prolong the incubation time.
  • After seven hours, you should have yogurt with a custard-like texture, a cheese-like smell, and possibly a few drops of a bluish liquid on top. This is exactly what you want. The longer you let the mixture sit (more than seven hours), the thicker and more aromatic the yogurt will become.
Image titled Make Yogurt Step 8

Image titled Make Yogurt Step 8

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/8/86/Make-Yogurt-Step-8-Version-2.jpg/v4-728px-Make-Yogurt-Step-8- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/8/86/Make-Yogurt-Step-8-Version-2.jpg/v4-728px-Make- Yogurt-Step-8-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Choose the right incubation method. There are many different ways to brew yogurt. Use a thermometer to make sure the temperature stays the same. Choose which brewing method is most convenient and suitable for you. The most common way is to use a yogurt maker. How to use the machine is detailed as follows. [4] X Research Sources

  • You can use the control light on the oven, or preheat the oven to the desired temperature, turn it off, and then turn on the oven light to maintain the temperature. Turn on the oven from time to time to keep the temperature in the oven stable. This way is a bit difficult; Make sure the oven is not overheated. Or you can also try an oven with a fireproof mode for bread.
  • Other methods include using a food dehydrator, a rice cooker reheat setting, a low heat heating belt, or a slow cooker on the lowest setting.
  • If you do not have the above items, you can leave the milk next to a sunny window or put it in the car outside. However, keep in mind that exposure to light can reduce the amount of nutrients in milk. It is best to keep the temperature below 120ºF (49ºC), but not below 90ºF (32ºC); Keeping the heat at 110ºF (43ºC) is ideal. [5] X Research Source Alternatively, you can place the yogurt container in a basin, large bowl or small cooler with warm water inside.
Image titled Make Yogurt Step 9

Image titled Make Yogurt Step 9

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/f/f9/Make-Yogurt-Step-9-Version-2.jpg/v4-728px-Make-Yogurt-Step-9- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/f/f9/Make-Yogurt-Step-9-Version-2.jpg/v4-728px-Make- Yogurt-Step-9-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Choose a yogurt maker. If you’re going to use a yogurt maker, there are a variety of machines on the retail market (you should do this). Yogurt making machine helps the yogurt fermentation process to be safest and most timely.

  • The type of yogurt maker without timer, heating by resistance is generally quite popular because of its low price. These machines seem to be less than good because they are not designed to control the temperature needed to ferment the yogurt bacteria in the milk you use. They are designed for average indoor temperatures, but higher or lower ambient temperatures can alter the time it takes to make yogurt as well as the quality of the yogurt produced. These machines usually come with smaller cups and need to be used repeatedly each week to provide a daily yogurt supply. For large families, they may not be practical because it takes longer to make yogurt in a certain amount.
  • Temperature-controlled yogurt makers are more expensive because they require more electronic components to maintain the set temperature. This machine has two models
  • Another model has a machine temperature setting (optimal) that maintains the temperature regardless of the weather. You cannot adjust the temperature setting on this model.
  • There are yogurt makers that combine the features of the two models above. For example, there are machines that have both a temperature control mode and a time display and shutdown function. This machine can produce good quality yogurt in just 2 hours because its temperature setting is superior to other popular home-brewed yogurts. It allows you to use larger containers, although the machine also comes with different sizes of containers. You can use 1-gallon (3.785 L) containers, or 4 1-quart (0.95 L) wide-mouth containers to make multiple yogurts at once. However, with taller bottles, you need to add a large lid or you can use a towel to block the space between the built-in lid and the bottom of the machine (where heat is controlled and supplied).
READ More:   How to Control Who Can Message You on Facebook
Image titled Make Yogurt Step 10

Image titled Make Yogurt Step 10

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/c/c9/Make-Yogurt-Step-10-Version-2.jpg/v4-728px-Make-Yogurt-Step-10- Version-2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/c/c9/Make-Yogurt-Step-10-Version-2.jpg/v4-728px-Make- Yogurt-Step-10-Version-2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser -output”></div>”}
Understand the benefits of a yogurt maker. Users can simply adjust the machine’s temperature settings to maintain the correct temperature for the type of bacteria used in the milk fermentation process. Once set, they will maintain that setting, regardless of the temperature in your kitchen.

  • Yogurt machines allow the user to set the time that the machine provides heat to the container. Although customizing the time is very convenient, you should not leave the machine alone when making yogurt, but still keep an eye on it. You should hang around nearby (preferably indoors), so if something goes wrong (like the machine won’t turn off) – even if it’s rare – you’ll be able to fix it in time.
Image titled Make Yogurt Step 11

Image titled Make Yogurt Step 11

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/7/7b/Make-Yogurt-Step-11.jpg/v4-728px-Make-Yogurt-Step-11.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/7/7b/Make-Yogurt-Step-11.jpg/v4-728px-Make-Yogurt-Step-11.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Place the container with the chilled milk and yeast in the yogurt maker. Make sure they are evenly distributed and upright (don’t let the milk spill or spill). [6] X Research Sources
Image titled Make Yogurt Step 12

Image titled Make Yogurt Step 12

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/3/39/Make-Yogurt-Step-12.jpg/v4-728px-Make-Yogurt-Step-12.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/3/39/Make-Yogurt-Step-12.jpg/v4-728px-Make-Yogurt-Step-12.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Prepare the lid to keep the heat. This will help keep the container at a temperature that allows the bacteria in the hot milk to grow and make yogurt.
Image titled Make Yogurt Step 13

Image titled Make Yogurt Step 13

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/3/38/Make-Yogurt-Step-13.jpg/v4-728px-Make-Yogurt-Step-13.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/3/38/Make-Yogurt-Step-13.jpg/v4-728px-Make-Yogurt-Step-13.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Check to see if the yogurt has thickened. When the time is right – depending on the type of bacteria you use, the temperature and the nutritional content of the milk, the milk will thicken, forming the consistency of yogurt. This process can take as little as two hours and hold for 12 hours or so. If the yogurt is made in less time, the milk may not be very sour; and if incubated for a long time will cause bacteria to develop completely. For those who are lactose intolerant, it is advisable to incubate for a longer time to make yogurt easier to digest.
Image titled Make Yogurt Step 14

Image titled Make Yogurt Step 14

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/4/4e/Make-Yogurt-Step-14.jpg/v4-728px-Make-Yogurt-Step-14.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/4/4e/Make-Yogurt-Step-14.jpg/v4-728px-Make-Yogurt-Step-14.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Take out the container. Once the yogurt has reached the desired incubation time and quality, remove the container from the yogurt maker and place it in the refrigerator to cool and store until ready to eat. Containers – which may come with a machine – can be small cups, and you can eat yogurt straight from these cups. Large containers with a capacity of 4 liters or more can also be put in the yogurt maker, for those who need larger amounts of yogurt on a regular basis.
Image titled Make Yogurt Step 15

Image titled Make Yogurt Step 15

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/7/7b/Make-Yogurt-Step-15.jpg/v4-728px-Make-Yogurt-Step-15.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/7/7b/Make-Yogurt-Step-15.jpg/v4-728px-Make-Yogurt-Step-15.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Make sure the yogurt is ready. Try shaking a cup of yogurt gently – if the milk doesn’t move, it’s done and you can take it out of the yogurt maker and into the fridge. Otherwise, you have to wait for the yogurt to add – it takes about 12 hours or more.

Complete

Image titled Make Yogurt Step 16

READ More:   How to Argue that God Doesn't Exist

Image titled Make Yogurt Step 16

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/1/18/Make-Yogurt-Step-16.jpg/v4-728px-Make-Yogurt-Step-16.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/1/18/Make-Yogurt-Step-16.jpg/v4-728px-Make-Yogurt-Step-16.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Strain the yoghurt through cheesecloth to thicken the milk even more. Place the cloth in the sieve, place the sieve in a large bowl to catch the milky liquid, which is a thin yellow liquid. Put the yogurt in the sieve, cover the plate on the sieve and put it all in the fridge. Strain for a few hours to produce Greek yogurt. Strain overnight if you want the yogurt to be super thick, almost like soft cream cheese.
Image titled Make Yogurt Step 17

Image titled Make Yogurt Step 17

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/2/2d/Make-Yogurt-Step-17.jpg/v4-728px-Make-Yogurt-Step-17.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/2/2d/Make-Yogurt-Step-17.jpg/v4-728px-Make-Yogurt-Step-17.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Refrigerate yogurt. Place the yogurt in the refrigerator for a few hours before using. Refrigerator helps preserve yogurt for 1-2 weeks. If you are going to use several cans of female yeast, use within 5-7 days, so that the bacteria continue to grow. They will form at the top. You can pour out or stir well before enjoying yogurt. [7] X Research Sources

  • Many commercially available yogurts use thickeners such as pectin, starch, gum or gelatin. Don’t be surprised or concerned if the yogurt you make looks thinner because it doesn’t have these substances. Put the yogurt in the freezer to cool and then put it in the refrigerator to make the yogurt smoother. You can also stir or shake the whole milk mass.
Image titled Make Yogurt Step 18

Image titled Make Yogurt Step 18

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/a/a4/Make-Yogurt-Step-18.jpg/v4-728px-Make-Yogurt-Step-18.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/a/a4/Make-Yogurt-Step-18.jpg/v4-728px-Make-Yogurt-Step-18.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Add flavoring to your liking. Keep experimenting until you find a flavor you like. Cake base, jam, maple syrup and creamy fondant are great flavorings. For better health, use fresh fruit, can add sugar and honey or not as you like.
Image titled Make Yogurt Step 19

Image titled Make Yogurt Step 19

{“smallUrl”:”https://www.wikihow.com/images_en/thumb/6/69/Make-Yogurt-Step-19.jpg/v4-728px-Make-Yogurt-Step-19.jpg”,” bigUrl”:”https://www.wikihow.com/images/thumb/6/69/Make-Yogurt-Step-19.jpg/v4-728px-Make-Yogurt-Step-19.jpg”,”smallWidth” :460,”smallHeight”:306,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
Use yogurt from this batch to make the yeast for the next batch of yogurt.
  • Image titled Make Yogurt Final

    Image titled Make Yogurt Final

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/0/01/Make-Yogurt-Final.jpg/v4-728px-Make-Yogurt-Final.jpg”,”bigUrl”:” https://www.wikihow.com/images/thumb/0/01/Make-Yogurt-Final.jpg/v4-728px-Make-Yogurt-Final.jpg”,”smallWidth”:460,”smallHeight”:306 ,”bigWidth”:728,”bigHeight”:485,”licensing”:”<div class=”mw-parser-output”></div>”}
    Completed!
  • Advice

    • Commercially available yogurts are usually very sweet. Making your own yogurt is a great way to avoid this extra sugar.
    • The longer the mixture is incubated, the thicker and more acidic your yogurt will be.
    • Put the yogurt in the freezer to cool and then put it in the refrigerator to make the yogurt smoother. You can also stir or shake the whole milk.
    • Nearly all yogurt makers require you to add water to the bottom of the machine so the heat can easily transfer to the container. Follow the instructions provided by the machine.
    • Using a water bath makes it easier to control the temperature.
    • Always use a thermometer. You can use a thermometer to check the temperature of the water (if using water to keep the yogurt hot during thickening) and help the yogurt thicken.

    Warning

    • If your yogurt smells, tastes weird, or looks weird, don’t eat it. “If in doubt, throw it out! ” Try another batch. Remember, homemade yogurt will be different from store-bought yogurt because it doesn’t have stabilizers, thickeners, etc. So it will look thinner than your usual yogurt and milkshakes. (thin, clear liquid) can separate. This is completely normal. But yogurt should have a pleasant smell, almost like cheese or freshly baked bread.

    Things you need

    • Pot
    • Metal spoon
    • Thermometer
    • Water bath (Optional)
    • Containers with lids
    • Griller
    • Fridge

    X

    This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.

    The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.

    This article has been viewed 9,892 times.

    Sure, it’s easy to walk down the supermarket aisle and put in your cart a few boxes of yogurt, but have you ever wanted to make your own yogurt at home? Yogurt has beneficial bacteria properties, so it is very good for the digestive system, helps strengthen the immune system and reduce the risk of food allergies. Follow the steps below to learn how to make yogurt.

    Thank you for reading this post How to Make Yogurt at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.

    Related Search:

    Related Posts

    How to Create Curved Text in Photoshop
    How to fall asleep faster
    How to Install FBReader to Read eBooks

    Category: How To

    Previous Post: « How to make spicy ginger steamed snails, everyone will love it
    Next Post: How to make sweet and sour fried straw mushrooms simple but super catchy »

    Copyright © 2025 · Tnhelearning.edu.vn - Useful Knowledge