整整一个月没有update我的blog了。
这是因为最近一直在忙课业。
每次只能够准备好一餐，拍照，吃，继续做功课。
心里牵挂着我的小小天空，但却‘无能为力’。
今天，完成了我要完成的部分。
终于能够抽出少少的时间继续来给我的天空画上几朵白云了~
登场的有我月头做的《自制无糖优格》。
继上次的自制优格，这次又用了不同的牛奶和优格做了另一份优格。
上一次的成品虽然没像市场上卖得优格那么浓稠，但是闻起来和吃起来的味道跟市场上卖的一样。
经过上一次的实验，这次我决定用新鲜，没有经过UHT杀菌科技的鲜奶。
至于市售优格，我选用了Nestle牌子的优格。
果然，做出来的优格真的如市售的那样浓稠。
由于没有放白糖的缘故，味道带少许酸味。
如果配着水果吃，基本上是没什么影响。
只不过，个人是比较喜欢第一次做的，带少许甜味的口味和香气。
下次决定继续用Fresh milk和DutchLady牌的优格。
这次的实验算成功！
牛奶- 1 litre
市售优格-140g（确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种）
做法：
1. 市售优格取出放室温约30分钟。
2. 将牛奶以中小火加热至牛奶的边缘开始出现小气泡，熄火。
3. 让牛奶降温至约40-43C。（如果没有温度计，可用手指沾牛奶，温度比体温稍微高一些即可。）
4. 将市售优格倒入牛奶中，用干净的汤匙搅拌均匀。
5. 用焖烧锅让其保温。
5. 让牛奶静置8-12个小时，才可以掀开盖子看成品。
6. 如果牛奶已经变浓稠或如豆腐花状，并带有优格的清香，就代表牛奶发酵成功！
7. 将自制优格倒入事前已消毒过并晾干的瓶子里，放入冰箱冷藏。
备注：
1. 当自制优格发酵好时，优格的表面会出现一层透明的乳清。这乳清很有营养，千万不要倒掉。
2. 瓶子可以用沸水烫过，再用吹风筒吹干或放入烤箱烤片刻作消毒作用。
3. 购买市售优格时，确保里头含有上述所说的菌种，并且不要过期，不然优格会做不成。
4. 只要确保牛奶的温度不过高，并可以保持在40-43C，那牛奶发酵的成功机率就会很高了。
5. 如果家中没有焖烧锅，可以用较大的保温瓶做但分量自行斟酌，并用毛巾将保温瓶包起来，帮助保温。
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浓稠的consistency
Thick consistency
|
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如豆腐花般
Like bean curd
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Fresh milk- 1 litre
Store-bought natural yoghurt- 140g (with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus)
Sugar--2 tbsps
Method:
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.
2. Bring the milk to simmer. Turn off the heat.
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)
4. Pour the yoghurt into the milk and stir gently with a clean spoon.
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.
7. Pour the homemade yoghurt into a pre-sterilized bottle and refrigerate.
Note:
1. Once fermentation has completed, there is a layer of clear liquid which is known as whey. It is nutritious, so do not discard it.
2. The bottle can be sterilized by pouring boiling water in it and blow dry with hair dryer or heat it in an oven for a while.
3. Make sure that the store-bought yoghurt contains the above-mentioned bacteria strains and do not buy expired yoghurt, else it will result in failure.
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.
2. Bring the milk to simmer. Turn off the heat.
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)
4. Pour the yoghurt into the milk and stir gently with a clean spoon.
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.
7. Pour the homemade yoghurt into a pre-sterilized bottle and refrigerate.
Note:
1. Once fermentation has completed, there is a layer of clear liquid which is known as whey. It is nutritious, so do not discard it.
2. The bottle can be sterilized by pouring boiling water in it and blow dry with hair dryer or heat it in an oven for a while.
3. Make sure that the store-bought yoghurt contains the above-mentioned bacteria strains and do not buy expired yoghurt, else it will result in failure.
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.
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