Cranberry yogurt
By VicentaLakin
It's been a pleasure making cranberry yogurt, pouring cranberry on each bottle and pouring on milk mixed with bacterial powder. It's just like the fermentation of raw yogurt, but it's delicious. It's full of sour, sweet cranberry. No more sugar or honey, just sweet! I make two boxes of milk each time, which is the case for four bottles, and five vials for all of them (because I can't put five of them in this yogurt machine, all of them fermented with a bread.) Eat one or two vials a day (but sometimes when I'm not home, my husband eats only once, so basically I eat them all). This is fresh. Two boxes of milk, half a bag of fungus powder, or 0.5 grams, with the remaining half of the bag folded at the mouth and two layers of lacerations, continued to be kept in the freezer for the next time。
Recipe Recommendations
- pure milk 500ml
- the cranberry appropriate amount
- Yogurt mushroom powder 0.5 grams
- sweet and sour
- other
- several hours
- simple
Steps for Cranberry yogurt
1
Hotten the yogurt bottles and the mixed spoons with open water. Control the water。
2
Put the powder in one of the cups。
3
Put in a proper amount of milk。
4
It's even with a spoon。
5
Take an appropriate amount of cranberry particles and lay one layer at the bottom of each cup. (The last glass with milk, just put the cranberry in, there's no need to spill it on the bottom, it'll sink
6
Smuggled milk fluids into each cup。
7
And then they pour pure milk。
8
Cover it and put it in yogurt for 8-10 hours。
9
After the fermentation, it is taken out and placed in a freezer for a few hours。