Caramel apple yogurt

1

Five minutes after the bottle is boiled with hot water, the bottle is taken out and dryed (preferably dry water, with any remaining water). The bottles, hand pumps and spoons used in the back are also boiled with water。

2

Apples go to Pichettin to get ready, so they don't change color. They can be in the water。

3

Put sugar and water in thicker pots for caramel。

4

Slow sugar colored. When this corrosive yellow appears, it is placed in appledeen that has dried up water。

5

No more water. The apple itself contains moisture, and it's slowly coming out. When the juice gets thicker, the ceasefire is enough。

6

The caramel is distributed with a spoon into a dry water control bottle。

7

In milk and light cream, 30 grams of fine sugar are mixed with heat and the fire is closed at 45 degrees. If there is no thermometer, drop the milk on the back of the hand and hardly feel the heat。

8

Add bacterial powder evenly。

9

THE MILK IS PLACED IN A FERMENTATION ENVIRONMENT WITH A TEMPERATURE OF 40 DEGREES IN A SEPARATE BOTTLE. I PUT THIS IN THE OVEN. THE TIPS WILL ELABORATE ON THIS FERMENTING ENVIRONMENT. IN ABOUT FOUR HOURS, YOGURT BEGAN TO CONDENSATE, AND THE YOGURT BOTTLE WAS TRANSFERRED TO THE FREEZER, WITH A BETTER TASTE IN EIGHT HOURS。

10

A little decorative. It's nice to give。

11

Look at the bottle, too. This yogurt tastes uniquely like fruit and sweet, compared to the original yogurt from last week。

1. Regarding the fermentation temperature when using an oven. Since I posted the recipe, friends around me have been trying to learn from me, but they haven't been very successful, which made me quite frustrated. Later, I used a thermometer to measure their fermentation temperatures, and they were as high as 71°C, a ridiculously high fermentation temperature. So, just because an oven has a fermentation function doesn't mean you can definitely make yogurt. 2. If the oven temperature is slightly on the high side, you can place a pan of water in the oven to separate the yogurt bottles from the heating tube, while absorbing some of the heat. 3. If you don't have an oven, you can use a bread maker, a foam box, or a rice cooker, as long as you can create a fermentation environment of around 40°C. You can add warm water to the foam box and rice cooker. I will test making yogurt in a foam box later and share the recipe.