Making yogurt in a stewing cup

The stewing cup can generally be used to make multi-grain porridge, of course, it can also be used to make yogurt, which is also quite convenient. First, prepare an appropriate amount of milk, an appropriate amount of yeast, and also an appropriate amount of white sugar. Using a vacuum flask to make yogurt can speed up the fermentation. If you add sugar in advance, the fermentation will be faster, but it will easily affect the taste. It is best to add sugar after the yogurt is made.

Making yogurt in a stewing cup

Ingredients:

500g milk, 10g fine sugar, 0.5g yogurt fermentation bacteria (half a bag), a stewing cup (I use a 500ml Tupperware stewing cup)

1. Prepare the raw materials. I use local milk, 250ml per box. 2 boxes are just the amount for one batch.

2. A Tupperware cup my mother gave me, with a capacity of 500 ml. Of course, any brand will do. In fact, I think a thermos cup with good heat preservation effect will also work. Why don't you try it, and remember to upload it if you succeed.

3. Pour the milk into a stainless steel bowl. If you are lazy, just put it on the gas stove and heat it on low heat for about half a minute. The goal is to have the milk warm, but not too hot. The fermentation temperature of yogurt fermentation bacteria is 35-45 degrees. This step is also to create a fermentation environment. Test it with your hand and make sure the milk is at hand temperature.

4. Boil a pot of water and make sure it is boiling. Pour about 100 ml into the vacuum flask to sterilize the cup. Cover the lid and shake it back and forth to allow the hot water to penetrate every corner. At the same time, heat the cup, pour out the hot water, and cool it to 35-45 degrees. You can measure it with a thermometer. After I became proficient in it, I measured it by hand.

5. Add 10 grams of fine sugar to the milk. In fact, this sugar can be added while the milk is heating. Stir with a hand whisk to dissolve the sugar. If you prefer unsweetened yogurt, you can skip this step.

6. Yogurt starter, I have always used this brand, the one with 8 bacteria. Other brands are also acceptable. One bag is one gram. Here, 500ml of yogurt uses about 0.5 grams. I estimate that half a bag will be enough.

7. Pour half a bag of fermented bacteria into the warm milk and continue stirring with a whisk until it is fully dissolved.

8. This is probably all that’s left.

9. When the temperature of the stirred milk reaches 40 degrees when measured by hand, you can pour the milk into the cup.

10. Pour everything out and make sure it is full.

11. Seal the stewing cup and place it lying down. This is also to allow the milk to fully ferment. 12.Okay, you can leave the cup overnight. Generally, 8 hours of fermentation is sufficient. I usually do it at night, so it takes about 10 hours until the next morning.

13. After the yogurt is fermented, pour the milk in the cup into a small yogurt cup. This cup can hold about 4-5 cups. When the yogurt is first poured out, it is warm and relatively thin. Seal it and refrigerate it. I leave it there all day and it’s just right when I get home from get off work in the evening. The yogurt made with this recipe will be stringy. It's not as thick as old-fashioned yogurt, but a little thicker than Mosilian. If you like, you can also add homemade jam. I added homemade passion fruit honey, and it tasted really good.

14. Passion fruit yogurt

15. Strawberry Yogurt

16. It’s delicious