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材料：
原味乳酪/優格 50g-60g (包裝上會寫含活性菌 live culture)(第一次製作才需要購買, 之前每次用做好的乳酪/優格當作活性菌下次製作即可)
任何牛奶(盡量買高質素的牛奶) 1000ml
做法：
1.牛奶盡量買最好品質的，因為只有2種材料，牛奶質素會直接影響味道和口感。
2. 用中火把牛奶加熱至83度，途中不斷攪拌防止痴鍋。如沒有溫度計，鍋邊的牛奶開始冒出細泡和有煙就差不多可以關火。
3. 把煮好的牛奶倒進一個乾淨的容器以防痴鍋，包好防止表面形成奶皮，靜待冷卻。
4. 把量好份量的乳酪/優格倒入量杯中，盡量把全部乳酪/優格刮乾淨去杯裏面。
5. 等到牛奶冷卻到40-45度(如沒有溫度計,用手覺得微暖就差不多)。
6. 把少許牛奶倒入量杯與乳酪/優格攪拌至順滑，直到看不見乳酪。
7. 加入剩餘的牛奶攪拌均勻，倒進可密封的樽，放在室溫24-48小時(大概25-30度)，中途盡量不要攪拌他。
8. 放室溫越長時間口感越綿密(也會更酸)，直到自己想要的口感，放進雪櫃冷凍4個小時即可食用。
9. 如果想更綿密一點，倒乳酪倒在布或者濾紙上，放進雪櫃裏面過濾。
10. 如想不斷自製乳酪/優格，緊記留下50g-60g乳酪用作活性菌下次製作乳酪/優格。
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Ingredients:
Yogurt with live active culture 50g-60g
Milk(best quality milk possible) 1000ml
Preparation:
1. Only 2 ingredients in this recipe, most of the taste come from the milk, so buy the best quality milk possible.
2. Heat the milk in a pot until it reaches around 83c, keep on medium heat and keep stirring to prevent sticking. If you don’t have a thermometer, It reach 83c when the milk starts bubbling on the edge and start to smoke.
3. Pour the milk on a clean bowl, cover well to prevent forming a skin and set aside to cool down.
4. Meanwhile, pour the yogurt culture into a measuring cup, don’t waste any drop of the culture.
5. When the milk has cooled down to around 40-45c, pour a little into the cup to mix with the yogurt until completely smooth and no lumps of yogurt.
6. Add the remaining milk into the cup and mix well, pour the mixture into a jar, cover and let it sit at room temperature for at least 24 hours, don’t disturb jar.
7. The longer it sit the thicker and sour it gets, so it’s up to you to decide. Refrigerate for at least 4 hours and enjoy!
8. If you prefer a very thick texture like Greek yogurt, strain It with a cloth or coffee Filter in the fridge.
9. Remember to reserve 50g-60g of yogurt for your next batch.
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#發酵乳酪
#健康
#POV