酸奶作为一种由鲜牛奶发酵而来的饮品，由于富含蛋白质，钙和维生素，对于补虚开胃，润肠通便，及抗癌等都有一定的作用，但是市面上的酸奶品牌太多，总让人在选择的时候有种无从下手的感觉，所以今天就来分享一篇自制酸奶的 *** 。
主料：鲜牛奶2斤、乳酸菌（1g/1包）一包、开水
器皿：酸奶机、奶锅
TIPS
1、建议直接做原味酸奶，后续加工中可以加入白砂糖、蜂蜜、葡萄干、各种鲜水果或者是用于 *** 炒酸奶、酸奶类蛋糕均可。
2、发酵最合适温度是40-45度。如果对温度把控不到位的，建议采用烧开后的鲜牛奶冷却后加入酸奶机中进行温度调试几十分钟后加入酸奶菌粉。
3、鲜牛奶烧开后会有奶皮，可去可不去，看个人喜好。
4、虽然自制酸奶的保质期可达10天及以上，但是为了酸奶的新鲜，建议3天内消耗完。
4、时间充裕，又担心口感不好的人，在天气比较热的时候在酸奶机启动后6小时即可观察酸奶发酵程度。适时关闭电源。
5、自制类酸奶细菌较多，建议用自制的酸奶做下一次酸奶的引子时只做一次。且奶粉做的酸奶不适合做酸奶引子。
6、乳酸菌做引子的酸奶在酸奶机中发酵时间一般为8-12个小时。
7、乳酸菌可用酸奶代替做引子，发酵时间6-8小时。牛奶与酸奶比例为10:1。
8、保温桶、泡沫箱、电饭煲等相比酸奶机和烤箱来说较麻烦，不建议采用这些办法。
之一步
用开水将酸奶机内胆洗净并晾干。
第二步
用开水洗净后的奶锅将牛奶烧开后冷却至40度（手感为微微热）
第三步
将入一包乳酸菌后搅匀，倒入酸奶机内插电，8小时后关闭酸奶机。
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近期，新京报记者来到简爱品牌方朴诚乳业华北生产基地的丰宁工厂与简爱父爱牧场，从源头探索简爱在一杯“安心好奶”背后的付出与坚守。
新京报首席记者 郭铁
视频 王思扬
编辑 祝凤岚
校对 柳宝庆
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