嗨。。我也祝贺你天天快乐，年年有余。

酵素的学问不是一朝一夕说得明，我也是半桶水。DIY酵素有更多要注意，因为我们没帮法测量糖度，没法控制菌类。
我没做过水果以外的酵素，原因是清洗晾干蔬菜很麻烦，酵素要避水。药材需要其他的液体来取之精华，例如糖浆或蜜糖。我也认为水果多汁好喝，酵素也多。所以目前我还没考虑水果以外的材料来做酵素。
如果制造全程避水避油，所有瓶罐，用具都彻底消毒过，发霉问题不会出现。
很多人认为越久开关越好，对于DIY来说，存在风险。我们没法知道菌类的演变，所以10到14天，糖融化了，酵素也应该取得。如果还不能确定，把渣也吃了吧！：p
如果你有兴趣蔬菜酵素，可以到小宪先生那看一看。。http://blog.yam.com/Enzyme/article/12845409

Oh yes, this strawberry yogurt is delicious, my daughter like it very much. I make frequently.
Frankly,I dont have any recipe for yogurt making as I do not measure at all. However, this is what I usually do..Sterilize (by boiling water for at least few minutes) containers ( I use glass type) and spoon, shift. Take a dry pot, pour some milk (any type of milk..can be fresh milk, strawberry milk)..add icing sugar (ur preference..if you prefer sweet, add more)and boil using small fire to around 90c ( I estimate only...when u start to see little bubble at the fringe), stop fire and soak the pot into cool water (water plus ais cube) until 50c. Add in plain yogurt (I use previously made, if this is your first time, buy one little cup will do,amount to add in..just add in few big spoons for the bottle size in photo)..mix and shift to the container, close lid and wait for 6 -8 hours to set. Then keep in the fridge. It can last for about 10 days if your way is proper without pollution. :p

我的方法是。。用慢锅煲了一夜，像煲黑米汤一样，只是比较浓稠，隔天把一些要用来做面包的黑米捞起来，剩余的加水加糖再滚过，加椰浆。。当黑米糖水喝。那黑米不会硬硬。。软度很适当。