酸奶含有豐富的蛋白質，是一個健康又營養的食品。自己在家，利用已有的保溫壼（燜燒鍋）等一般廚具，就可作酸奶。既可以控制酸奶的酸度，也可調製自己喜歡的口味，避開巿場上不知名，或無法控制的調味成份。酸奶的製作過程簡單易學，作法如下：
Yogurt is a healthy food, rich in protein. You can use existing kitchenware, such as insulation pot (warmer) to make your own yogurt at home. Both texture and acidity of yogurt can be made with your preference, avoiding those undesireable or uncontrollable ingredients that sold in the market. The process of making yogurt is simple and easy to follow:
材料：牛奶和含有活化益生菌的酸奶。大約是兩杯 （一杯約225 ml，兩杯即450ml）牛奶，和一茶匙（15ml）的酸奶比例，或以下用八杯牛奶， 四茶匙的酸奶（上次做成後尚未吃完) 的製作過程為例。用全脂牛奶做成的酸奶味道比較香。但酸奶的菌種則要避開有脂肪的，的這樣在形成固態型時，成功率比較高。
Material: Milk and Yogurt with active culture. Use TWO cups of milk (one cup is 225 ml, two cups is 450 ml) to ONE teaspoon (15 ml) of yogurt Ratio, or use 8 cups of milk, 4 teaspoons of yogurt (with active culture), as example following. Yogurt made with whole milk has better fragrantl smell. However, the yogurt culture must use non-fat type yogurt, for better solidifyication in process to Greek yogurt.
所需工具：量杯、茶匙、保溫鍋爐、温度計，如上圖。
步驟如下：
1) 將八杯牛奶加熱到華氏180度， 或攝氏82度殺菌消毒。
Tools required: measuring cups, teaspoons, insulation pot, thermometers, as shown above.
Proceed as follows:
1) Heat up eight cups of milk to 180 degrees Fahrenheit or 82 degrees Celsius to kill any harmful bacteria.
2）自然冷卻，或用外鍋冷水浴的方法，讓牛奶溫度降到華氏120度 (或攝氏49度時) , 加入四茶匙(或多一些也可）的含有活化益生菌的酸奶。然後用攪拌棒快速均勻混合到可看到牛奶泡沫為止（約二十到四十秒）。
2) Naturally cool, or use a cold water bath in the outside pot to drop milk temperature to 120 degrees Fahrenheit (or 49 degrees Celsius), adding four teaspoons (or a little bit more) of yogurt containing activated probiotics. Mix quickly and evenly with a stir bar until the milk foam is visible (approx. twenty to forty seconds).
K
3） 在保溫壺內, 外鍋可加入少許的華氏120度（或攝氏49度）的溫水，比較容易成功，凝固效果也可加速。沒有此步驟有時也可以的。此時將均勻攪拌，略帶泡沫的牛奶內鍋置於壼內，蓋上壼蓋 （ 外鍋溫水不要太多，避免溢到牛奶裏面），置於室溫約4～6 小時。此時牛奶已變成含少許水份的半凝固狀態。這時即可取出，倒於即將冷藏或食用的容器。此時酸奶就可食用，算是完成。
3) Inside Insulation pot add small amount of hot water at 120 degrees Fahrenheit to speed up the solidifying process. It can be done without this step too, but I found add warm water outside have a faster result. Place the mixed milk/yogurt inside the insulation pot, and close the lid (avoid too much warm water outside that overflow into milk when closing lid ) for about 4~6 hours in room temperature. The milk then become a semi-solidified state yogurt afterward. It can then be removed and poured into a container for eat or refrigerated. The making of yogurt is completed.
4）如果喜歡作較硬、水份較少的希臘式酸奶，可以買如下圖的過濾器。將保溫壺半凝固狀態酸奶倒入濾網。此時就可控制酸奶的軟硬度。我喜歡濾水6小時,(或過夜)後的酸奶的軟硬度口感，端看個人喜歡。這個過程控制在室温進行即可。
4) If you prefer a harder texture of Greek style yogurt, you can buy a yogurt strainer (from Amazon) as shown below. Pour the semi-solidified state yogurt into the sieve. The texture of the yogurt can be controlled at this point. I like the texture of yogurt after 6 hours, or even overnight, of water draining process. All this process can be done at room temperature.
附註：夏天到了，可以用酸奶, 和約一半的水, 做保加利亞的的涼湯。 配上適量(一或二條小黃瓜）的小塊切丁黃瓜，少許蒜泥、塩巴、均勻攪拌，最後放上一些核桃（我喜歡吃花生，有時用花生取代）和蒔蘿香菜(dill)，就告完成，開胃又健康。
Note: In summer, it is good to make some Bulgarian Tarator cold soup (yogurt water and cucumber). Use 100% yogurt, and about 50% volume mix ratio, plus one or two cucumbers as personal preference. Add small cup pieces of cucumber, some garlic, salt, and walnut (or my personal favor of peanut) to yorgurt/water and evenly stirred. Place few dill on top of soup, a healthy and tasty appetizer soup is finished.
留言列表
