Homemade lemon yogurt
By VicentaLakin
The yeast was exposed to yeast in 2013, the first to drink finished yeast, and later found that hand-made yeast was particularly simple. The enzymes made in October 13, which have now been in place for two years, show no signs of aberration and remain clear. Over the past two years, many of the people who have been drinking have said that sour sweets are delicious, that they are very good and healthy homemade drinks, so you can do it yourself, you little people who don't want to drink white water, you don't want to drink tea, you want to taste it and you want to be healthy。
Recipe Recommendations
- fresh lemon appropriate amount
- white vinegar appropriate amount
- rock sugar appropriate amount
- glass container appropriate amount
- sweet and sour
- other
- several days
- simple
Steps for Homemade lemon yogurt
1
Buyed lemons and glass cans to dry clean and dry, be careful not to save water. It is recommended that salt be used to clean the surface of the lemon, and then brush it with a soft brush, and wash it clean, but it is not very thorough and completely sterile。
2
Lemon slice, as thin as possible。
3
Lemon and glucose are at 1:1 and a lemon layer is at 80% of the can, leaving room for fermentation
4
Don't be jealous of yeast. Try it. Ten pounds of cans of lemon ice cream and then a pound of vinegar, and the choice of pure food to make, the supermarket Rissin and the original mulch or Henze are good choices。
5
The enzymes were not finished after the bottling and required further maintenance. After one night, you'll find that the bottom lemon begins to clear up a little bit of water, and then you'll start to breathe every day, mix it with a clean mixer, so that the upper piece of lemon can be contaminated with immersed liquids, and when the ice cream melts in its entirety, you'll be able to do more. In a month's time, you'll be able to drink with thin waterHomemade lemon yogurt Make Tips
WHAT DO YOU NEED TO KNOW? THE WORD YEAST COMES FROM THE TAIWAN REGION, WHICH IS THE “ENZYMES” THAT WE LEARNED IN BIOLOGY CLASSES WHEN WE WERE KIDS, AND WHICH EXIST IN EVERYONE'S BODY, IS A CATALYST THAT DOMINATES MANY OF OUR CATALYTIC PROCESSES, SUCH AS METABOLISM, NUTRITION AND ENERGY CONVERSION, BUT AN ENZYME CAN GENERALLY ONLY CATALYZE ONE OR MORE FOODS, AND MOST OF THE PROPAGANDA SAYS YEASTS CAN BE WHITE, AND CAN BE POPULAR, AND PROMOTE METABOLISM, WEIGHT LOSS, CANCER RESISTANCE, ETC., BECAUSE WITHOUT DATA AND RESEARCH SUPPORT, I HAVE RESERVATIONS ABOUT EFFECTIVENESS, AND INDIVIDUALS FEEL THAT THEY DO NOT HAVE TO TRY TO ACHIEVE RESULTS, AND FEEL COMFORTABLE WITH IT. THE KEY IS TO INSIST THAT GOOD THINGS ALWAYS BENEFIT!3 AND ALL KINDS OF PROPAGANDA SAY THAT THE LONGER YEAST WORKS BETTER, BECAUSE IT DOESN'T WORK, IT JUST HAS TO BE USED AS A HAND-MADE DRINK, SO IT'S USUALLY FERMENTED FOR A MONTH FROM THE START, AND IT DOESN'T HAVE TO BE GIVEN MUCH MEANING. HOME-MADE YEASTS MUST ENSURE THAT CONTAINERS AND FOODS ARE CLEAN AND FREE OF OIL AND WATER, OTHERWISE THE HARD-WORKING YEASTS MAY DETECT CARTILAGE. THE LEMON IS RECOMMENDED FOR ENZYMES BECAUSE THE LEMON IS NATURAL PRESERVATIVE AND CONTAINS VITAMIN C, SUGAR, CALCIUM, PHOSPHORUS, IRON, VITAMIN B1, VITAMIN B2, FUMIGATED ACID, QUINYLIC ACID, LEMON ACID, APPLE ACID, ORANGE PEELS, EUPHEMISM, SOYBEANS, HIGH POTASSIUM ELEMENTS AND LOW SODIUM ELEMENTS, AMONG OTHERS, AND IS EASILY PRESERVED. LEMON OR WHITE HOLY MATTER FOR AMY'S GIRLS, AND LEMON IS ALSO A SENSORY SUBSTANCE, SO DON'T DRINK LEMONADE DURING THE DAY OR WHEN THE SUN IS TAN. JUICY FRUITS CAN BE USED TO MAKE YEAST, AND YEAST IS NOT ALWAYS THE SAME