酸奶 Thick Yogurt
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- Опубліковано 22 бер 2017
- 酸奶的制作看似容易，但是其中有很多敲门。酸奶大家都会做，可是能做出浓稠，嫩滑的酸奶就有许多窍门 了。Thick Yogurt Making is an art, temperature, time are most important in making yogurt.
In this video, I show you the tips to make thick creamy yogurt.
酸奶制作材料：
全脂牛奶 1.3升
糖1 大勺
原味酸奶 2大勺
86°F / 30°C 放置 12-15小时
how to make yogurt ingredients:
whole milk 1.3L
sugar 1 tablespoon
plain yogurt 2 tablespoons
86°F / 30°C ferment for 12-15 hours - Навчання та стиль
Hi where do u keep the yogurt while it's fermenting?
My room temperature is 70 F. I have a cabinet right above the heat vent. Inside cabinet it is 86 F which I measured myself. Some people use oven while the oven light is on. I measured temperature in the oven after turn on the light for about 4 hours. That is 104 F. So oven temperature is too high for this recipe. It really depends where you are located, some people's room temperature is about 86 F.
Phoebe
Place them on top of the refrigerator near its condenser coils.
送上我遲來的感謝 這是我試過的自製優格中 最好吃的 !
慢火的等待 值得 (这炎夏 只需室温 10個鐘頭就行) 秋涼前 絕難割捨
冰涼過後 柔滑濃郁 就像您影片最後所呈現的 ~ 欲罢不能
How much milk is needed for this recipe?
小高姐 我太佩服你了什麼料理都會 你的視頻很棒 我看上癮了
Finally found a recipe that results in creamier yogurt!!! I followed your instructions with ease and used a yogurt maker for incubation and keeping the temp constant for 14 hrs. The yogurt turned out amazing! Thanks for the recipe!
成功了。味道，让我想起80年代上中学的时候。那样怀旧的时光。味道非常非常好。谢谢您。
我有有酸奶机，放酸奶和牛奶一晚上就好。
然后倒到布的漏斗里放冰箱晾一天的水，再加入蜂蜜和奶油用搅拌机打匀就好了。喜欢的话还可以在盛到杯子后加香蕉，草莓这些水果在上面。 😄😄
You are awesome all the recipes are mind blowing. Thanks a lot. I have tried it came out nice.
By the way i must say that i really LOVE your recipes ♡♡♡♡
You are awesome!!!!!
我太喜欢老北京酸奶啦！更欣赏的做人做事的风度！成功精明的大小姐！谢谢分享！🌹😊
我也尝试了，真的一次就成功了，味道很好。真心谢谢分享
小高姐 I have been making it the wrong way! No wonder mine has too much whey. But I still love honey instead of raw sugar. I am going to try your tips in my next batch. Thank you for the recipe.
太棒了！感谢您的分享！
我用超过半小时的时间挥发牛奶水分煮剩一半，放了11.5个小时味道好香，也凝固了，忍不住拿来吃。很意外，优格勺起来时竟然有拉丝的状态，甜、酸、香、滑，比之前几次都成功!
之前试过其它方式，包布放在开灯的炉子，或用面包机做，但气温太高了，制作出很多whey的优格。
谢谢你的分享！
Pessoal japonês que comida boa de fazer adorei seus videos são muito legal parabéns sou do Ceará no Brasil muito obrigada
也太棒了👏👏👏
genial. me encanta ver tus videos. Gracias y feliciones
小高姐，在什么时候把yogurt 加入牛奶中最合适？要等待牛奶的合适温度吗？
期待小高姐多出一些低脂食谱
喜欢小高姐的节目：1是详细而且没有隐藏,2是不在节目中卖商品.3是小高姐长得很漂亮!
WOLVERINE FANS 十
Agree
而且聲音好聽
好…明天来做…太谢谢您了。
用奶粉可以吗？谢谢您。
小高姐謝謝你。我嘗試用豆奶跟著做，一樣可以，不錯。
Amy L 请问豆奶怎么做啊 把酸奶放在豆奶里吗 口感一样吗
me encanta gracias por tu receta
i got mine today (everybody in thr house love it) thank you!
就服小高姐做饭。隐居加拿大的名厨：)如果不是家传，那悟性实在太高了！
Best yogurt recipe I've seen so far!
没看之前先点个赞，
\(^o^)/~
Great video but what is the purpose of heating up the milk? Have you tried doing it without using heat?
请问小高姐为什么我用同样的步骤在instantpot里面做出来质地没有这么均匀？会出现一块一块的。唯一区别是我只发酵了6小时
Will the milk be boiling after simmering for 30mn?
之前我都自己做酸奶，用的美国这卖的那种很酸很稠的greek yogurt做引子。后来这有卖北京酸奶后，就懒得自己做了。
小高姐是在直接挖着吃吗？坏坏！
要把优格挖到碗里(也可以加蜂蜜再调个味)，挂瓶壁的(当做引子)加鲜奶用专用小刷，刷一刷与鲜奶拌均继续营造它喜欢的温度，这样就会永永远远有美美的口福啦！😘
😄
Hi! May I ask you if I am making 南瓜饼 which type of pumpkin I should use? Thank you.
The music is amazing
小高姐，如果没有酸奶机，现在又是冬天了，家里的暖气也就23度左右，这样放室温可以吗？
Thanks for yr yogurt recipe and video, I'll make it tomorrow, but btw can't I don't add sugar if I make it?
Hi, could you tell me how much milk you used from that pouch?Thanks very much
也就是说还是需要买酸奶和加热后的牛奶搅拌？怎么感觉是利用酸奶发酵牛奶，和用老面发新面一样啊。
视频拍的简单完美，关键是最后一步的86F放置12-15小时这步，这个温度是怎么把握的？既不是室温，也不是冰箱的低温，不知道小高姐把酸奶放哪保持这个温度？
唔該晒你
小高姐，说一声谢谢，我从你的视频里学了好多！想问一下，如果不想把牛奶煮上30分钟的话，加一点奶粉会有同样效果吗？就如你最近的姜撞奶一样。。。
Thanks...great Demonstration
小高姐 習慣了有您親切解説的許多視頻，這輯突然没您聲音加持，還真有㸃擔做不出濃稠滑順的優格(在臺灣這麼稱呼它)，小火煮掉全脂鮮乳一半水份，以及粗糖一大勺的作用也是濃稠成品的關鍵嗎？我有可控温的日本納豆/酸奶機，春秋冬季派得上用場，夏天的臺灣，白天隨處三十度以上，夜間稍降。
小高姐，請問發酵溫度需穩定不變的恆温嗎？
您若在視頻中説話，按您先前許多視頻的習慣，許多tip 都會隨口而出，一少了這些，咱觀眾就少了自信啦！
上周照着小高姐的视频做了一锅酸奶 我女儿一口气吃了三碗
谢谢小高姐分享。 你所提到的发酵温度/时间 （86°F / 30°C ferment for 12-15 hours）刚好适合我在下午的时候做， 隔天早上就有酸奶吃。我在新加坡，30度是这里的常温，我随时都可以做酸奶了！
握手🤗
Probiotic capsule 也能當酸奶酵母喔
I tried this recipe and result is superb. Thank you for this great recipe.
這真的是我吃過最好吃的優格了！但好多年前做過幾次就懶了，要把牛奶煮蒸發到一半每次都罰站煮好久⋯⋯但真的真的好好吃喔喔喔喔喔喔⋯⋯美國好像買不到小高姐影片裡的玻璃瓶裝老北京優格（又開始在複習小高姐的舊影片了）
Hi Ms Gao, do you have video for making Kefir? Thank you
My first attempt and i got thick yogurt. Thank you for this recipe
😀
Where did you put your yogurt to keep it warm.?
@@bobbyc.1111 I live in tropical country. So I just put it near my window on the sunny day.
用了lactose free的牛奶 一样成功了！全家都爱小高姐！哈哈哈😄哥哥在家每天不要看paw patrol，一定要看小高姐！
Exelente. Gracias
想问下 这样做酸奶 那为什么不直接吃老北京或者买酸奶粉做呢 不懂 这样做的好处是什么呢 请教下 谢谢
Thank you!
Sou do Brasil! Adorei a receita
the containers of the store bought yogurt are just awesome...seems like your using same for the home made ones..i guess you keep them!!
Speville Marie Christine you’re such a clever dick!
Can I dismiss the sugar or are there any sugar free substitute?
好小高姐，超市买来的果味酸奶甜，我吃了胃酸过多，想学习自己做酸奶，那么用果味酸奶做引子的话，会不会也变成果味的？ 你用的老北京哪个超市买的？
用2%有机奶行吗？
加热至simmer 是有必要的吗？或可加热至30-40度让糖溶解即可？
有一层奶皮要拿掉吗？
so helpful video, I love it👍👍👍👍
哎呀，看晚了，我这在持续2周30度高温后才下的雨。以后一遇热浪，就可以做酸奶。🤭😁
I am going to try this next time. But will it still be thick if I don't add the sugar?
小高姐，糖1tbsp能不能用枫糖浆代替？做好的酸奶能留种继续做新的酸奶吗？
How long can we store this is the fridge
Hi, can you show us the method using probiotics
Tq
I suggest you should remake this video since it was back at 2017 and I want to see 2021 version
小高姐，謝謝你的分享！請問我這裏只買到老廣州酸奶，但這些酸奶不稠。請問應該下多少酸奶做？
请问可以用菌粉代替那两勺的酸奶做诱发吗？ 如果使用这个方法?
想請問你用什麼工具發酵的，謝謝？
請問小高姐這是不是跟希臘優格同類似的質地呢？
哈哈哈。小高姐喜欢稠的酸奶，我喜欢稀的酸奶。正好相反。
你从哪里买稀酸奶？
thank you my friend.تشکر دوست عزیز من
Can you just use any store bought yogurt for the fermentation? Idk if Greek yogurt would be suitable in this case. Please shred some light
Yes, you can use any plain flavour yogurt as starter
Does the milk have to bring to boil first?
昨天按照配方做了三杯（老北京的杯子） 味道好极啦！！
太棒了。
还用酸奶机发酵么
Thank you
看到塑料袋装牛奶就想起了在多伦多生活那半年
这个时候还是小高姐的默片时代啊～^_^
喜欢小高姐小高姐😍
its like Magic !
小高姐 美国超市哪里买到你用的牛奶 ？没看到保质期半个月的
Hi, can i get some for a yogurt starter for another batch?
Thanks for the reply!
Amazing yogurt preparation.
小高姐，可以用杏仁奶代替吗，需要注意些什么？
how long the yogurt can be store in the refrigerator ?
今天晚上試試
小高姐您好～请问一定要是老酸奶吗？还是什么酸奶都可以呀？谢谢～😁
Is the sugar necessary? Will it work without sugar
Hi, can we add fruit pulp for flavor?
谢谢！
小高姐妳好，請问酸奶可以拿来做發酵面包吗？（是拿来帶替酵母）謝谢
Hi. It seems really easy I'll definitely try. Thanks a lot
HI, can without sugar in the process. Thanks
让我想起做老北京宫廷奶酪，会比做酸奶容易成功。
請問焗烤用的乳酪絲買多了、剩下的可以冷凍保存嗎？謝謝
小高姐,这酸奶的保质期是多久??
Hi, Can I make it without any sugar? Thanks!
Wonderful yogurt
hi thats a great video. thank you very much. i have some questions ;
1 how many liters of milk did you use? also if we cant reach to vaporise the half of the milk will it work too?
2 in 1:45 did you flitered the boiled milk into the thinned plain yogurt ?
3 at the end of the video 2:54 is the plastic wraping makes air tight or a little loose to breathe while its fermenting?
Thanks for the video again and your answer too
1:
whole milk 1.3L
sugar 1 tablespoon
plain yogurt 2 tablespoons
86°F / 30°C ferment for 12-15 hours
2.
yes, I did filter the boiled milk
3.
I don't think I did it very tight. but air tight is better.
@@MagicIngredients thank you sonra much for fast answer i will try:)
@@MagicIngredients 9
小高姐：您好！我又来烦您了。我想问你，豆浆能做酸奶吗？因为孩子有牛奶过敏。
心灵手巧
几个月前起就反反复复地把这酸奶视频看了好几遍！同喜欢浓稠~
但还得请教小高姐，如果想做果味的话，是应该在发酵前加入果酱/果汁再装瓶吗？以及，求bgm!!!谢谢~
有一种说法是：在发酵之前加入比较多的糖分的话，会引发其他的发酵。可以加的，但是这个量，你不要加的太多。其实酸奶做好，果酱放到上面分开吃也是不错的。
謝謝