Traditional Chinese Yogurt: Fermentation Process, Recipe & Home Production Guide

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In short: Traditional Chinese Yogurt. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1298 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Making yogurt by fermenting mushroomsShiitake mushrooms, Ganoderma lucidum and Cordyceps sinensis mushrooms are inoculated into coarse rice culture medium, which are heated, dried and made into powder before the culture medium produces fruiting bodies. Add the bacterial cell powder or bacterial cell mixture to milk, goat milk or soy milk, and leave it at room temperature for more than 8 hours. …

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