The Chinese Dietetic Association’s “Dietary Guidelines for Chinese Residents 2007” clearly recommends that each person drink 300 grams of milk or equivalent milk products per day. Calculating with the most common liquid milk, 300 grams is roughly 300 milliliters, and the most common liquid milk packaging on the market is 250 grams per bag, which means that each person is guaranteed to drink one bag (250 grams) of milk every day. On the basis, other dairy products, such as yogurt, cheese, fruit-flavored milk, etc., are used to diversify dairy products.

　　 Yogurt is a milk product made from milk as a raw material and fermented by lactic acid bacteria. Yogurt can be made by a family yogurt machine. There are various types of yogurt machines on the market. The basic principle is very simple. It is to maintain a suitable constant temperature (about 40°C, 6~10 hours) to ferment the milk. As long as it is used correctly according to the instructions of the yogurt machine, the taste and hygienic status of the produced yogurt is not inferior to that of commercially available yogurt, and the nutritional quality is more reliable.

　　Like fermented buns, "old noodle" fermentation and yeast fermentation are the same. Yogurt can also be fermented in two ways: one is to use commercially available yogurt as "introduction" fermentation, the advantages of this method are: More convenient, the disadvantage is that the strain is not stable enough, and the taste may be slightly worse; the second is to use special yogurt fermentation bacteria (there are multiple varieties, usually Streptococcus thermophilus and Lactobacillus bulgaricus, etc., which can be purchased from the store that sells the yogurt machine ), yoghurt made with yoghurt fermentation bacteria has a good taste and nutritional quality is not bad.

　　Because homemade yogurt is mainly fermented by lactic acid bacteria, the fermentation effect directly determines the taste of yogurt. If the fermentation is insufficient, the acidity is not enough and the flavor is not good; if it is over-fermented, it will have a "bad taste". The effect of fermentation is obviously affected by time, temperature, sugar and moisture. Generally, it takes several trial and error to make the best quality yogurt. Overall it is a bit troublesome, not as easy as the soymilk machine.

In addition to using liquid milk as raw material, milk powder can also be mixed with water as raw material, boiled, sterilized and fermented to make yogurt. Because the home-made yogurt has a long constant temperature and the temperature is suitable for bacterial propagation, the yogurt machine must be kept clean, it can be automatically disinfected, and the sealing effect is good to avoid pollution.

　　Yogurt can be consumed directly after it is ready, or it can be refrigerated for a while for better taste. Homemade yogurt does not need to be heated again before drinking, otherwise it will not only destroy its nutrition and lactic acid bacteria activity, but also deteriorate its taste. In addition, before the yoghurt has finished fermentation and drinking, it can be mixed with various flavors such as fruit juice, vegetable juice, chocolate, high lego, honey, sugar, etc. according to personal preferences to enrich the taste of homemade yogurt.

The benefits of 　　 yogurt:

　　 Compared with ordinary liquid milk, the nutritional value of yogurt is higher. This is because the fermentation not only makes the original proteins and minerals in the milk easier to absorb, but also synthesizes a small amount of B vitamins during the fermentation of lactic acid bacteria. Especially suitable for indigestion, the elderly, children. In addition, the lactic acid bacteria in yoghurt are alive. After ingesting the human body, it can promote the growth of the normal flora of the large intestine, which plays an important role in maintaining the balance of the flora, improving immunity, and improving constipation. It is important that some adults are unable to digest the lactose naturally present in ordinary milk due to the lack of lactase in the intestine to digest lactose, which causes symptoms such as bloating, discomfort, abdominal pain or diarrhea after drinking milk. This phenomenon is called "lactose intolerance". Those who are lactose intolerant should drink yogurt. During the fermentation of lactose, lactose is decomposed into lactic acid. Therefore, yogurt does not contain lactose (or its content is very low), and the problem of intolerance will not occur.