盈盈小築
我享受烹調出記憶中的家鄉菜，歡欣能做出不同文化背景親人記憶中的滋味，更享受以文字的方式紓解羈旅異鄉的愁懷，拾掇文化與精神的饗宴
俊寶很愛吃優格/酸奶，每次給他買水果口味的優格他一次就可以吃四隻squeezer。我平時做菜優格也用得很多, 寶寶出生後一直都買的是有機優格，價格比較貴。後來我買了個帶有優格製作功能的蒸籠，就開始在家裏自製優格，後來一直都沒有再買過市售的優格。
優格製作方法很簡單也不費時，隻要器具幹淨，菌種新鮮，幾乎從來不會失敗。大家可以試試看哦！
My son A is a yogurt lover, when I used to buy store-bought organic yogurt, he can downed 4 squeezers in no time. I also used a lot of yogurt in cooking and as condiments in Indian foods. I started feeling it when I have to bring 2-3 boxes of yogurt every trip to grocery stores, it could add up to quite a bit especially we only consume organic ones.
It is also very hard to find full cream/whole yogurt, most store-bought yogurt, even the organic ones are mostly low fat, which we have been trying to avoid for a long time now.
I started making yogurt at home few months back since I have a steamer that comes with yogurt function. Making yogurt at home is pretty easy, you don't really have to invest in a yogurt maker or steamer, there are many incubators you can try on, such as a thermos, crockpot, covered container, a microwave, heating pad.
It also takes literally only 5 minutes to make the yogurt as long as your tools are sanitized and cleaned beforehand, I normally make mine before going to bed and let it incubate overnight.
Try making it at home if you are not already did, it is worth the while and tasting so much better!
材料：
1 公升 有機全脂牛奶
1/4 杯 酸奶菌種 (你可以用市售的原味酸奶做菌種，也可以用之前自製的酸奶做菌種。)
1 隻寬口帶蓋的幹淨璃瓶
蒸籠/保溫箱
Ingredients：
1 litre of milk
1/4 cup yogurt starter(you can use a small cup of store-bought organic yogurt, or you can use the same amount from your previous batch.)
1 sanitized glass jar
Steamer/cooler as incubator
1. 把玻璃瓶洗淨高溫消毒，風幹。
2. 把牛奶倒入玻璃瓶後入微波爐高火轉4-5分鍾，至牛奶變熱。
3. 讓牛奶自然降溫至110華氏度 (50-55攝氏度), 就是摸起來比體溫更高即可。
4. 把菌種加牛奶後攪拌均勻。加蓋別旋緊，把玻璃瓶擺到蒸籠裏，開啟優格/酸奶模式。
加熱1加侖的水至110華氏度(50-55攝氏度)把溫水倒入保溫箱裏，把玻璃瓶放到保溫箱裏，加蓋把保溫箱放到溫暖處保溫7-9個小時至優格變濃稠。
5. 這個時候取1/4杯剛做好的優格/酸奶，裝到一個小瓶子裏，放到冷凍室冷凍起來作為下一批優格/酸奶的菌種。
注：下次要做新一批優格的時候，取出菌種室溫解凍即可。在每一批新做好的酸奶裏馬上取出菌種冷凍的做法可以保存最活躍的菌種，隻要菌種保存好，幾乎就可以無限次地使用自己在家製作的酸奶做菌種。
2. Add milk in the jar and microwave for 4-5 minutes until the milk becomes hot.
3. Let the milk cool to around 110 degrees fahrenheit (50-55 degrees celsius), warm to touch and higher than body temperature it is.
4. Stir in yogurt starter, stir well to make sure the starter is thoroughly incorporated into the milk.
5. Loosely cover the jar with lid and place it into the steamer, start yogurt making function.
Heat one gallon of water to 110 degrees F(50-55 degrees C) and pour into a cooler. Shut the cooler lid and leave in a warm place for 7-9 hours until thickened.
Note: Thaw at room temperature before using it to make your new batch of yogurt. Freezing the starter from the freshly made yogurt will ensure the most active cultures are being saved. In other word, will almost certainly ensure a workable starter as long as needed.
