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Electric Yogurt Maker Multifunction full-Automatic Machine Fermenter 110V/220V

$ 15.83

Availability: 31 in stock
  • Brand: Unbranded
  • Voltage: 110V-220V
  • Number of Cups: 500mL
  • Model: BNK-02
  • Power: 8w
  • Rated frequency: 50-60(HZ)
  • Condition: New

    Description

    Electric Yogurt Maker Multifunction full-Automatic Machine Fermenter 110V/220V
    Feature:
    Simply pour the 500 ml of fresh milk you bought into your own liner, or put it directly into the boxed milk of ordinary milk 250ML (2 boxes), add less yogurt or yogurt powder, after 7-14 hours, delicious. Pure fresh yogurt has been made.
    Use voltage: 100-240V
    Power: 8w
    Liner capacity: 500 ml
    Product size: 12.5*10*12.5CM
    Product net weight: 420g
    Shell material: ABS
    PLUG: O
    rdinary plug or USB, By your choose.
    The production method is as follows:
    Yogurt:
    Put the 1000 liters of fresh milk bag bought directly into the yogurt machine, add less yogurt (or mushroom powder), adjust the temperature to 45 degrees, after 5-14 hours (corresponding to room temperature 25-zero 5 degrees) ), delicious and delicious fresh yogurt has been made.
    Natto:
    Soak the soybeans, add some water, 1 teaspoon of MSG, 1 teaspoon of white sugar (for the powder), cook in a pressure cooker for 45 minutes, dry the water, and the beans will rot.
    Pour the powder into the bowl from the capsule and use 2 teaspoons of cold white to open.
    Pour the powdered water into the soybeans and mix well.
    Disinfect the milk box with boiling water, pour the soybeans into the yogurt machine.
    Cover the outer surface of the yogurt machine with a slight leak; because natto is an aerobic bacterium
    The temperature was adjusted to 26 degrees, and the fermentation was carried out until the natto was used as a white film, and it took about 18 hours.
    Rice wine:
    1. First soak the glutinous rice with water for 5-7 hours, rinse it clean, then steam it, it must be steamed softly; 2. Clean the container and spoon, use a spoon to spread the glutinous rice and cool it to about 30 degrees. Disperse the koji evenly on the glutinous rice, roll the glutinous rice with a spoon to mix the koji, fill the container, smooth the surface, and press a dimple in the middle. 3. Put the lid on the machine cover, adjust the temperature to 30-35 degrees, and adjust the time to 24-36 hours. 4. The cooked rice wine is crisp, with juice, aromatic, and sweet taste. (Time is based on each taste, the longer the wine, the stronger the wine taste.) The specific fermentation time is based on the local temperature.
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