Homemade yogurt
By VicentaLakin
There's been some disrespect for homemade yogurt, and I don't think it's good to drink anywhere. Everything is about moving and moving. In August, several attempts were made, with different strains and zero failures. Despite the fact that there is no fragrance or sweetness to be sold outside, it is simple, real and milky. Once you've eaten this, the temptation outside is a little disgusting, huh。
Recipe Recommendations
- milk 500ml
- yoghurt starter 0.5 grams
- condensed milk appropriate amount
- sweetening
- other
- several hours
- simple
Steps for Homemade yogurt
1
All the containers were boiled with open water. I didn't use them for yogurt. The glass bottle was for some yogurt
2
Use a milking container and pour a bag of milk with 0.5 grams of bacteria
3
Add about 30 grams of milk, mix it evenly, and then we'll use honey
4
They'll be in separate containers
5
Get another bag of milk
6
Fill it up and mix it up
7
I'll seal it with a membrane
8
Put it in the oven, pick the fermentation slot. Temperature to 30-40 degrees, two hours fermentation
9
In two hours, the milk becomes thick, the container tilts slowly, so that's all you can do. Refrigeration
10
It's seven or eight hours later. It's smooth as jelly
11
It looks like yogurt
12
It's between the condensation and the normal
13
If it's a little longer to freeze, it's more solid, the cup is tilted, and the yogurt inside is barely moving
14
The spoon is steady
15
Eat with a spoon. It's like an egg
16
You can add different fruits and fruits
17
It's fragrance
18
Peachy. Peachy room's warm for two days. The meat's red
19
Plum and pear