Homemade yogurt

THE BASIC INTRODUCTION TO YOGURT IS BASED ON FRESH MILK, WHICH IS THEN ADDED TO THE MILK BY PAPINOSIS (FERMENTANTS) AND THEN COOLED INTO MILK AFTER FERMENTATION. AT PRESENT, SOUR MILK PRODUCTS ARE MOSTLY MARKETED IN THE FORM OF CONDENSED, BLENDED AND ADJOINING FRUITS SUCH AS JUICE AND JAM. IN COMPARISON TO FRESH MILK, YOGURT NOT ONLY HAS ALL THE BRANDED NUTRIENTS FOR FRESH MILK, BUT YOGURT MAKES IT EASIER TO DIGEST AND ABSORB THE CALCIUM YOGURT PRODUCED BY A COMBINATION OF PROTEINS, LACTATE AND CALCIUM. THE EFFICACY AND EFFECT OF YOGURT 1. THE PROMOTION OF DIGESTIVE YOGURT CONTAINS MULTIPLE ENZYMES AND PROMOTES DIGESTIVE ABSORPTION. 2. THE PROTECTION OF THE GASTROINTESTINAL TRACTS PRESERVES THE ECOLOGICAL BALANCE OF THE INTESTINAL FUNGUS AND FORMS A BIOLOGICAL BARRIER TO THE INVASION OF THE INTESTINAL TRACT BY HARMFUL BACTERIA. 3. NON-CANCER RESISTANCE ALSO INHIBITS CARCINOGENIC CAUSES OF FUNGI AND CERTAIN BACTERIA THROUGH INHIBITING THEIR GROWTH IN THE INTESTINAL TRACT FOR CANCER PREVENTION PURPOSES. 4. PREVENTION OF CONSTIPATION BY GENERATING LARGE QUANTITIES OF SHORT-CHAIN FATTY ACIDS THAT CONTRIBUTE TO INTESTINAL CREEPING AND THE CHANGE OF OSCILLATION PRESSURE BY INTENSIVE GROWTH OF BACTERIA. 5. THE BEAUTY OF YOGURT IS FERTILIZED, OBSCURANTIZED AND HEALTHY. ITS ORIGINAL PRISONER IS A RICH CALCIUM IN YOGURT, WHICH IS EASIER TO DIGEST AND IS HIGHLY USED. IMPROVED IMMUNO-LACTACID CAN PRODUCE A NUMBER OF ENHANCED IMMUNO-FUNCTIONAL SUBSTANCES THAT INCREASE HUMAN IMMUNITY AND PREVENT DISEASE. 1. DURING THE FERMENTATION OF MILK TO YOGURT, ABOUT 20 PER CENT OF THE SUGAR AND PROTEINS IN THE MILK ARE DISAGGREGATED INTO SMALL MOLECULES. 2. THE FAT CONTENT OF MILK IS TYPICALLY 3%-5% AND, AFTER FERMENTATION, THE FATTY ACID IS TWICE AS DURABLE AS THE RAW MATERIALS, AND THESE CHANGES MAKE YOGURT MORE DIGESTIVE AND ABSORBABLE AND THUS THE UTILIZATION OF VARIOUS NUTRIENTS HAS INCREASED. 3. IN ADDITION TO RETAINING ALL THE NUTRIENTS OF MILK, YOGURT CAN PRODUCE MULTIPLE VITAMINS NECESSARY FOR HUMANS DURING FERMENTATION, SUCH AS VITAMIN B1, VITAMIN B2, VITAMIN B6, VITAMIN B12, ETC. THE CALCIUM CONTENT OF FRESH MILK IS ABUNDANT AND, AFTER FERMENTATION, MINERALS SUCH AS CALCIUM WILL NOT CHANGE, BUT THE FERMENTATION RESULTS IN AN EFFECTIVE INCREASE IN CALCIUM AND PHOSPHORUS USAGE IN THE HUMAN BODY, SO THAT CALCIUM YOGURT IS MORE EASILY ABSORBED INTO THE HUMAN BODY. SO IT'S SAFE TO MAKE YOGURT ON ITS OWN, AND IT'S SAFE TO PUT IT IN FRUIT AND SO ON。