Ingredients原料1LFreshwholemilk1升鲜全脂牛奶1tbspBioplainyogurtasastarter1大勺天然原味酸奶Preparation制作步骤1.Placeasmallerpotinsidealargerone,andthenfillthelargeronewithboilingwaterabouthalfwayupthesideofthesmallerpot.Pourcarefullythemilkintothesmallerpotandattachthethermometertotherimofthesmallerpot.取一个小锅放入一个大锅内，然后往大锅里加入开水，水量到达小锅的一半高度即可。小心的将牛奶倒入小锅里，温度计靠在小锅内侧。2.Heatthemilkto85C,whichisthetemperatureatwhichmilkstartstofroth,stirringgently.Donotboil.Carefullyplacepotofmilkincoldwaterbathtocoolto43C.Stiroccasionally.Letthestarteryogurtsitatroomtemperaturewhileyouarewaitingforthemilktocool.Thiswillpreventitfrombeingtoocoldwhenyouadditin.将牛奶加热至85°C，不时轻轻的搅拌，注意不要让牛奶烧开。牛奶开始冒泡了就可以关火移开，置于一大锅凉水内冷却至43°C。不时搅拌一下让其散热均匀。牛奶晾凉时，取出原味酸奶，回至室温后才使用，这样加入牛奶里，才不会导致温度过低。3.Removepanfromcoldwaterandblenditwiththeyogurtstarterculture.Pouritintoonelargecleancontainerorseveralsmallerones.Covereachonetightlywithalidorplasticwrap.Wrapthecontainerwithdishtowelandplaceintoaninsulatedbagwithacoupleofjarsfilledwithhotwater.After7hoursyouwillhaveacustard-likeyogurt.Thelongeryouletitsitbeyondsevenhours,thethickerandtangieritwillbecome.Servewithraspberrycompote.移开凉水，将酸奶加入牛奶中拌匀。倒入一个干净的大容器或者若干个小的。放上盖子或是用保鲜膜包好。然后用毛巾将它们包好放入一个保温袋子内，袋子内再放上一瓶热水保持温度。静置7小时后酸奶就好了。静置时间越长，酸奶会更酸更稠。
