Yogurt is a very popular drink. Some people may have enjoyed yogurt since childhood. I’m one of them. Firstly, it does not have the fishy smell of milk, secondly, it tastes very thick, and last is most important, delicious. When I was in high school, the school is far away from the city. I had to enter the city every weekend for buying yogurt. It might sound time-consuming, but for me, it was worth it. A daily cup of yogurt has gradually become a habit for me.
Homemade Yogurt
If it is too late and I don’t have time to enjoy my yogurt in the morning. Then I will eat it at noon, sometimes I even go to bed with a large glass of yogurt with a lot of honey. But I don’t recommend this, because I often have diarrhea due to eat much yogurt at bedtime. After I start to work, I found that the original yogurt can be made by myself. I was so excited and started trying to make homemade yogurt.
At first, the yogurt was bought as a seed, and it was fermented in a large pot. It took a long time but the taste was not as good as I expect. But I still thought it was amazing at that time. After a few tries, I found it quite difficult to control the quality and taste of yogurt made in this way. So I continued to try other ways until I found what I thought was the simplest way to make yogurt.
Bread Machine Yogurt
Finally, in a bread machine yogurt recipe, there were such light-weight lactic acid bacteria. It is convenient to use one at a time. It is a very simple way but the yogurt that comes out is surprisingly delicious. Today, I would like to share the method that uses bread machines with lactic acid bacteria to make bread machine yogurt. You can also use it to match some our coconut cream buns to have a nice day.
Yogurt
Can You Make Yogurt In A Bread Machine
Of course, we can use a bread machine to make yogurt. The bread machine provides a constant temperature to ensure that the yogurt ferments successfully. Besides, yogurt made in a bread machine may be more steady, with no need for manual mixing. Some bread machines even have a special yogurt function, so we can follow the specific description in the bread machine’s instruction manual.
However, if you want to try making hand-made yogurt, a bread machine may not be the best choice.
Which Bread Maker Can Make Yogurt?
Bread Maker
How To Choose Lactic Acid Bacteria?
Different lactic acid bacteria have different effects on fermenting yogurt. Both Lactobacillus acidophilus and Lactobacillus bulgaricus are common yogurt fermenters that produce the right amount of lactic acid to give yogurt its sour taste and texture. When choosing lactic acid bacteria, you need to select lactic acid bacteria with highly reactive properties to ensure the effectiveness of yogurt fermentation.
What Milk Is Best For Making Yogurt?
The most suitable milk for making yogurt is low-fat, anti-lactose, and additive-free milk. These kinds of milk usually contain high levels of active lactic acid bacteria that can help ferment. It is best to choose organic or unsweetened milk to maximize the success of fermentation. Again, it is best to choose fresh milk to ensure it contains enough active lactic acid bacteria.
Milk
How To Make Bread Machine Yogurt
Step1
I’m lazy, so I chose to use the milk from the Tetra Pak that didn’t need to be cooked because it was already pasteurized, and all I have to do now is just pour it into the bread machine.
The Milk in Tetra Pak
Step2
Then add a packet of lactic acid bacteria with probiotics. I chose this randomly in the supermarket because I saw that it contains probiotics. I can always see probiotics in articles or various advertisements saying that they can promote the peristaltic movement of the intestines and improve digestive function.
A Packet Of Lactic Acid Bacteria
Step3
Then mix the milk and the lactic acid bacteria well with a clean spoon scalded in boiling water. Due to the fermentation reaction of lactic acid bacteria, a large amount of foam is produced during mixing. Proper foam is beneficial as it ensures an even distribution of the whey in the yogurt, resulting in a more homogeneous and stable yogurt.
If too much foam is produced during the processing, it is sometimes necessary to remove the foam in order to control the texture and taste of the yogurt. The excessive foam will make it more difficult for the yogurt to flow during mixing, thus affecting the texture and taste of the yogurt.
Mix Milk And The Lactic Acid Bacteria Well
Step4
After mixing, put it in the bread maker. Be careful, don’t let the milk spill out! Prevent the inside of the bread machine from not staying dry.
Put it in the bread maker
Step5
Cover it with tin foil. The purpose of tin foil is not only to maintain the humidity inside the bread machine so that the yogurt can ferment more easily but also to insulate it from oxygen, thus reducing the oxidation of the yogurt. Make sure the inside of the bread maker is dry to prevent the tin foil from getting wet.
Covered with tin foil
Step6
Set the bread maker to yogurt-making mode. It’s been very cold in Shanghai lately, plus I’m too lazy to heat the milk. So I set it twice. Then just set it aside and wait for the bread maker to finish the process. When finished, remove the yogurt into an airtight container and store it in the refrigerator. See, this is the whole process of making yogurt in a bread maker, isn’t it easy to do? Come and give it a try!
Set Yogurt Making Mode
Bread Machine Yogurt Recipe
Equipment(affiliate link)
- 1 bread maker
Ingredients(affiliate link)
- 800 ml milk (it depends on the type lactic acid bacteria with probiotics)
- 1 packet lactic acid bacteria with probiotics (lactobacillus)
Instructions
- I’m lazy, so I chose to use the milk from the Tetra Pak that didn’t need to be cooked because it was already pasteurized, and all I have to do now is just pour it into the bread machine.
- Then add a packet of lactic acid bacteria with probiotics. I chose this randomly in the supermarket because I saw that it contains probiotics. I can always see probiotics in articles or various advertisements saying that they can promote the peristaltic movement of the intestines and improve digestive function.
- Then mix the milk and the lactic acid bacteria well with a clean spoon scalded in boiling water. Due to the fermentation reaction of lactic acid bacteria, a large amount of foam is produced during mixing. Proper foam is beneficial as it ensures an even distribution of the whey in the yogurt, resulting in a more homogeneous and stable yogurt.
- After mixing, put it in the bread maker. Be careful, don’t let the milk spill out! Prevent the inside of the bread machine from not staying dry.
- Cover it with tin foil. The purpose of tin foil is not only to maintain the humidity inside the bread machine so that the yogurt can ferment more easily but also to insulate it from oxygen, thus reducing the oxidation of the yogurt. Make sure the inside of the bread maker is dry to prevent the tin foil from getting wet.
- Set the bread maker to yogurt-making mode. It’s been very cold in Shanghai lately, plus I’m too lazy to heat the milk. So I set it twice. Then just set it aside and wait for the bread maker to finish the process. When finished, remove the yogurt into an airtight container and store it in the refrigerator.
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