a lot of people around me and i have low success rates for yoghurt soybeans, if milk is to be picked with high-end baby milk, if only with a thick old yogurt, the success factor for sour beans is the decisive role played by the egg clean, whether the milk brand or imported baby is exclusive or popularized, and so is sour milk, which is not a big deal. i tried today to add to the yoghurt juice and thinned half of the already dense yoghurt milk with a very good sommelting effect, of course not more than 10 grams per egg, because water is soaked with nothing, and the gilling mouth is wasted, and the sour milk is increased, and the sweeter and reduced sour bean diet with flaming fruit is available at http://m.meichina.com/recipe/378105/#hmsr=appm&hmsc=andrc=hcccccc=xxc=xhc=37 =75
