准备材料:
1、任意品牌酸奶一杯/袋/盒(第一次作“引子”)
2、白砂糖两大勺(冰糖、蜂蜜、不加糖都可以)
3、牛奶一大袋(500g,据说含抗生素的牛奶作不出酸奶,不知真伪)
4、另备干净容器一个(饭盒啦,无油、无水、密封,透明漂亮者为上选)
制作过程:
1、5勺酸奶(引子)放入容器
2、2勺糖放入容器(爱吃甜的多放,想减肥、不怕酸的不放),后加也可以,不过我是先放,主要是舍不得酸奶“破相”
3、到入牛奶,搅拌均匀
4、加盖,放到温度高一点的地方(原参考值:摄氏30度需12小时,我家18度时,早上做晚上吃,晚上做早上吃,真的是“吃”而不是“喝”,目前我家牛奶消耗量成倍增长)
5、耐心地等上12个小时左右,打开盖子(中间不许偷看!)…凝固得象豆腐脑似的,就成功了,应该用平湖如镜来形容
6、先别着急品尝,先留出5大勺酸奶做引子
呵呵,其实简单地说就是:5勺酸奶+2勺糖+1袋牛奶搅拌均匀,静置12小时左右即可
加上应市的水果再冰镇一下味道会更好,不过一定要先留下“白”酸奶做引子
复杂版本:
原料:
纯牛奶500ml(经多次实验,完达山纸盒纯牛奶最好)原味酸奶125ml(作菌种用,实验证明万家宝原味酸奶最好)
工具:
电饭锅、带盖瓷杯、勺子、微波炉(也可以用其他方法加热牛奶,但用微波炉不仅速度快,而且加热温度好掌握)
制作方法:
1.将瓷杯(连同盖子)、勺子放在电饭锅中加水煮开10分钟消毒
2.将杯子取出倒入牛奶(7分满,牛奶如果是新开封的,本身已消毒得很好,可以不用煮开消毒),将牛奶放入微波炉加热,以手模杯壁不烫手为度。
如果是塑料袋装的牛奶,最好煮开后晾至不烫手,再做下一步。
3.在温牛奶中加入酸奶,用勺子搅拌均匀,盖盖。
4.将电饭锅断电,锅中的热水倒掉,将瓷杯放入电饭锅,盖好电饭锅盖,上面用干净的毛巾或其他保温物品覆盖,利用锅中余热进行发酵。
8-10小时后,低糖酸奶就做好了~~如果是晚上做的,第二天早晨就能喝到美味的酸奶了~~
成功的酸奶呈半凝固状,表面洁白光滑,没有乳清(淡黄色透明液体)析出,闻之有奶香味,如不怕胖又喜欢甜食,可在吃前加砂糖。不可在发酵前放糖。
自制酸奶由于不能密封,所以储存时间也要比市场上卖的时间短,放在冰箱里只可以储存2-3天,随做随喝更好啊~~
注意事项:
1.所用菌种酸奶不可以用加入果料的,更不可用果味酸奶。
2.牛奶加热的温度如过高,会杀死酸奶中的乳酸菌造成发酵失败,如温度过低又会造成发酵缓慢,以摸着不烫手为度(微波炉加热常常会造成受热不均,应该用勺子搅拌一下再试温度)。
3.不可用电饭锅的保温档进行发酵,因为保温的温度过高,保温发酵时,电饭锅必须断电。如果在冬天制酸奶,可以把瓷杯放在暖气上发酵。
4.发酵容器用带盖瓷杯最好,硬塑料杯子也可,但如被子质量不过关的话,加热消毒时容易变形。盖子很重要,乳酸菌是厌氧菌,无氧环境更有利于发酵。
5.容器消毒最好不用消毒液,因为如果冲洗不干净,会杀死乳酸菌,使发酵失败。加热消毒是最安全的方法。
6.有抗奶(含有抗生素)或还原奶(用奶粉还原成的牛奶)都不适合作制作酸奶的原料。
7.菌种酸奶因为质量不稳定偶尔也会造成发酵失败。
总之,多摸索,多实践,很快你就能成为自制酸奶的高手了~~~~
介绍酸奶的做法作文100字
“雯雯,快点!太阳晒屁股喽!再不起床,你那实验还怎么向老师交代呀?”妈妈大声吼道.“知道了!在穿衣服呢!”我迷迷糊糊地对妈妈说道.今天,我要亲自来做一做酸奶.我先去超市买牛奶,哇!牛奶还真够多的!“这么多品种该选哪一种呢?”“芦荟奶有股味可不能买,对,原味奶不错!是个好选择!”于是,我就买了一盒.还顺手从超市带回来一盒成品酸奶、一斤白糖和一个保温杯,它们可是做酸奶必不可少的材料哦!一切准备就绪,我就开始动手了.我先把纯牛奶倒入一些在碗里,接着再放入一两勺白糖,可不能放太多,不然做出来就不是酸奶了,是甜奶了!这时就要均匀搅拌了,搅拌完后,在锅里煮几分钟.等待时,我心想:“马上做出来的酸奶会是什么味道呢?”时间一到,我立马把“酸奶”倒入碗中.待它冷却到35度左右时,再加入少许的成品酸奶,最后倒入保温杯中开始保温.保温可不是一时半会就行,得等上5——6个小时,我不断地上楼下楼.我想打开保温杯看看,但一想到老师说的 “如果打开就会漏气”时我就只能作罢.我想看电视来消磨时间,但此时,再精彩的电视也吸引不了我的眼球,因为我的心中只有“酸奶”.妈妈看着我不断地上上下下,说:“你就安稳一些吧,我的头都被你跑晕了.”6个小时终于过了.时间一到,我就飞速下楼,迫不及待地打开了保温杯,倒出了里面的酸奶.白白的、稠稠的,看着就让人喜欢.闻一闻,酸酸的.尝上一口,酸中带甜,似乎比超市里的成品酸奶更好喝.我赶紧叫妈妈来品尝,得意地对她说:“你女儿的手艺不错吧!”妈妈尝了一口,笑笑说:“还行.”我赶紧又问:“是不是比超市的要好喝?”这回妈妈不客气地笑着说:“你呀,黄婆卖瓜,自卖自夸!”听了妈妈的揶揄,我不好意思地笑了.
求关于酸奶制作的论文快一点啊。
1500字左右,拜托了
展开全部 我喜欢喝酸奶,尤其是新鲜的酸奶,因为酸奶里的乳酸菌三天内活性最高,口味最好,营养也最高。
所以,我让妈妈买了一台酸奶机。
星期六做完作业后,我决定自己动手做酸奶。
我一边看说明书,一边嘴里念叨:“第一步,将鲜奶和酸奶按10:1的比倒入反应缸内进行混合,调和均匀并盖好内盖,……”哎,简单。
于是,我按说明书要求,按比例将牛奶和酸奶在密封桶内进行混合。
我心里想:早知道制作酸奶这么简单,自己动手既能享用美味又能收获成功,多好啊!今天我一定做出世界最好喝的酸奶,对,做妈妈最喜欢喝的蓝莓味的。
接下来,我把密封桶放入酸奶机内,调整好时间,启动机器,静等享受美味的幸福时刻到来。
时间一分一秒的过去了,走的真慢呀!我第一次真正体会到什么叫时间真难“熬”。
我左等右盼,机器终于停止了运转,我迫不及待地把酸奶取出来,白白的,散发出诱人的奶香,令人馋涎欲滴。
挖出一小勺,闭上眼睛,轻轻放进嘴里,咦?味道怎么不对?不是蓝莓味,也不甜。
哎!原来忘记放蓝莓酱和蜂蜜了,我粗心的毛病又犯了。
等我把调入莓酱和蜂蜜的酸奶放入口中时,感到这是世界上最好喝的酸奶。
妈妈今天肯定会夸她的宝贝女儿长大了,真能干! 通过这次自己动手制作酸奶,我体会到了做事要认真细心,不能马虎,否则就有可能达不到预想的效果。
...
酸牛奶是怎么制作的呢?
6.冷却、搅拌和后熟:搅拌型酸奶冷却的目的是快速抑制微生物的生长和酶的活性,主要是防止发酵过程产酸过度及搅拌时脱水。
变性淀粉由于原料来源较多,变性程度不同,不同的变性淀粉应用于酸奶制作中的效果也不相同。
因此可以根据对酸奶品质的不同需求提供相应的变性淀粉。
有关如何制作酸奶的英语作文
Generations of people have been making yogurt in their kitchens long before industries packaged it into convenient little containers for us (along with all the added sweeteners and thickeners).And just like anything else you make at home,it does taste better.More fresh,and not so sharp.1.Heat 1 quart of milk on the stove to 180 degrees F.(A thermometer helps to ensure food safety.)2.Let the milk cool to 110 degrees.3.Add 2 tablespoons of plain yogurt to a quart jar.Make sure the yogurt has live,active cultures.It can be store-bought plain yogurt or the last spoonfuls of your most recent homemade batch.4.Add a bit of the cooled milk to the yogurt in the jar and swirl it around.Then pour the rest of the milk into the jar.5.The jar needs to stay warm for about 8 hours while the cultures do the work.Options:Put the jar inside the oven with the oven light on.Put the jar inside a cooler,and fill the cooler with hot water.Buy a yogurt maker which will keep the jars warm.6.After the yogurt has thickened,cool the yogurt in the fridge and enjoy!7.The yogurt is more thin than store-bought,but it's ideal for smoothies.If you like thicker yogurt,pour it into a colander lined with cheese cloth,coffee filters,or paper towels,and let the excess liquid drip into a bowl below.
一盒酸奶引发的思考作文
酸奶是一种现代人常喝的饮料,它不仅有着自己独树一帜的风味,还富有较高的营养,甚至对势不可挡的癌症也有一定的预防作用,常吃酸奶也可以抵抗衰老。
但你们知道吗?普通家庭也可以自己动手,自制酸奶。
今天,我偶然通过互联网得知了自制酸奶的方法,我欣喜若狂,一时心血来潮,奔向厨房,热火朝天地进行着制作酸奶之前的准备。
首先,需要一个密不透风的容器。
我翻箱倒柜,掘地三尺,终于找出了大小不一的三个食品保鲜盒。
我心里暗暗盘算着:“大盒子装得多,小盒子装得少,而酸奶却是多多益善,反正吃得完,自然是用大盒子啦!”接着我拿出了四瓶开了封的伊利牌的纯牛奶,奶香扑鼻!我深深地吸了一口气。
我似乎已经看到了满满一盒酸奶在向我招手了,“快来吃我!快来吃我!”我晃了晃脑袋,眼前的幻象消失了:“唉,我还真是只彻头彻尾的小馋猫啊!”我小心翼翼地把牛奶放入蒸架上。
待牛奶被加热至40摄氏度左右后,我把它们都拿了出来,又把最大的那个食品保鲜盒给放进了锅子里的热水中。
烫过的食品保鲜盒变得一尘不染,而用沸水烫它的目地是消毒杀菌。
为了不让杂菌有机可乘,乘人不留意偷偷钻进盒子里,导致发酵失败。
我以最快的速度把一瓶瓶热乎乎的牛奶倒进了盒子里,可刚倒完第三瓶,我就发现大盒子的肚子已经快装满了。
为了不浪费粮食,我急中生智,想出了一个“好主意”,我以排山倒海之势,在十秒钟之内就把一整瓶牛奶喝光了,这速度,都可以创吉尼斯世界纪录了!接下来我往盒子里倒了小半袋酸奶作引子,当然剩下的大半袋酸奶也听话地被我喝了进去。
最后我把盒子盖上,放在阳台上静置8个小时。
我盼星星,盼月亮终于盼完了这难熬的8个小时。
这些时间我可算是掐着秒度过的,现在丰收的时刻终于到了。
我推开阳台的窗户,端起盒子,我突然记起网上说:酸奶经过8小时的日光浴之后,还得在冷藏室里待2个小时呢!我吃酸奶的时间可又要推迟了。
更加难熬的2小时,或者说7200秒,终于度过了。
我像一头饿极了的小狮子,冲到冰箱旁,打开冰箱门,端出保鲜盒,打开盖子,狼吞虎咽地吃了起来,也不顾制作的成功与失败。
刚咽下酸奶,我的味蕾就体会到了一股强烈的酸味。
难怪这么酸,我还没加糖呢。
我估计着放了几勺白糖进去,尝一尝,味道好极了!好东西要大家一起分享,我端着保鲜盒来到家人跟前,家人对我做的酸奶自然是赞不绝口,我的心里像吃了蜜一样甜。
做酸奶让我体会到了食物的来之不易,父母烧菜的辛苦。
也让我懂得了有付出就会有回报!
我做酸奶雪糕作文
夏天好热啊!太阳像个大火球,烤的人们浑身火辣辣的。
你看,狗狗趴在树下吐着小舌头,路上的行人急匆匆的往家赶,树上的知了也热得不停地叫。
放学了,还没走到家,我的后背就湿透了。
在这炎炎的夏日,能够吃一根雪糕,那是多么幸福的事情啊!但妈妈从来不给我买,只让我喝酸奶。
咦,我可以用酸奶来做雪糕啊。
于是我就把酸奶放在冰箱的冷冻室里。
第二天,我拿出一包酸奶打开一看,真的变成雪糕了。
吃在嘴里,冰冰的,凉凉的,比真的雪糕还好吃呢!这个夏天就吃自制的酸奶雪糕了。
妈妈夸我真聪明。
酸奶的制作过程,用英语写一篇短文.
下面这篇文章足够精细,你不妨精简一下.How to Make Homemade YogurtHere is a step-by-step guide to making homemade yogurt. Esoteric Teaching walks you through the steps and gives you tips that can be used during the process. There are several different ways to make yogurt at home and this is just one of the ways to make your own yogurt.Ingredients1 quart milk (skim, 1%, 2%, or whole)1/3 cup nonfat dry milk (optional; will result in a thicker yogurt with a higher protein content)2 to 3 tablespoons plain yogurt with active culturesYou can use store-bought yogurt as a starter for your first batch; once you have produced your own yogurt, you can use a portion of your stock to culture subsequent batchesSweeteners and flavorings, if desiredSee the flavorings section for ideasEquipmentDouble boilerMetal spoon (which you can sterilize)Candy thermometer1 quart-size container or 4 or 5 cup-size containers to hold finished yogurt, with lidsPlastic wrap if container(s) do not have lidsDish towelOne of the following: slow cooker; oven; heating pad and cutting board; or coolerRefrigeratorStep 1: Sterilize Your EquipmentMake sure everything you're going to use to make your yogurt is extremely clean!The easiest way to ensure that your equipment (saucepan, bowls, heatproof yogurt containers, utensils, etc.) is scrupulously clean is to run it through a dishwasher with a heated drying cycle.Alternatively, wash your containers and tools well in warm water with dish detergent and let the dishes air-dry.3Then fill containers with boiling water and let them stand until you are ready to fill them with yogurt.Step 2: Heat Your MilkEven if you use pasteurized milk, it will require sterilization due to the bacteria it contains.Fill the bottom of a double boiler with water and bring to simmer over medium heat.Pour milk into top of double boiler.Add nonfat powdered dry milk if using.Heat milk slowly, stirring continuously with a metal spoon, until small bubbles gather around the perimeter and steam rises from the surface.The temperature of the milk should be between 180 degrees F and 200 degrees F.Do not allow milk to boil.Keep milk at this temperature for approximately 10 minutes, stirring frequently with a metal spoon.Be sure to stir up from the bottom of the pot so the milk at the bottom doesn't scorch.Step 3: Add the CultureOnce it has been sterilized, you must bring the temperature of the milk down so that the heat doesn't kill off the beneficial bacteria in the warmed starter culture.Bring your starter out of the refrigerator so it can reach room temperature.Remove the top pan of the double boiler and place in the refrigerator.Alternatively, place it in a pan of very cold water, making sure that no water rises over the side and mixes with the milk.Keep checking the temperature of the milk every few minutes.You don't want to add the starter until the milk has dropped to below 120 degrees F, but do not let the milk fall below 100 degrees F.The ideal temperature at which to add the starter is approximately 110 to 112 degrees F.When the milk reaches 115 degrees F, remove from refrigerator or water bath and stir.Remove about a cup of the milk.Stir 3 tablespoons plain yogurt with live active cultures into the cup of milk.Stir this back into the pot of sterilized milk.Your milk has now been cultured, or pitched.4Cover the cultured milk.Step 4: Incubate the BacteriaIncubating the beneficial bacteria in your yogurt is the trickiest part of the whole procedure. If the temperature of the milk mixture is too low, the bacteria won't grow enough to produce yogurt. If the temperature is too high, however, it will kill the bacteria. There are a few methods you can use to regulate the temperature of your milk mixture as it turns to yogurt. Whichever method you choose, be sure to keep an eye on the temperature (use your thermometer!) to make sure it stays within the necessary parameters. Also, for the best results, your developing yogurt should be kept as still and undisturbed as possible.Oven MethodTurn oven to 170 degrees F.When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.Do not let the oven temperature drop below 100 degrees F.Let incubate for 5 to 7 hours.Slow-Cooker MethodPreheat the empty slow cooker] (with the crockery insert in place) on the warm or low setting for 10 minutes.Place covered containers of yogurt in the slow cooker insert.Turn off the slow cooker and cover with a folded bath towel to insulate.Turn the ...
转载请注明出处作文大全网 » 酸奶的制作过程? 要详细的