Simple, simple, old yogurt
By VicentaLakin
The amount of yoghurt indicated on the packaging is not consistent with the quantity of live fungs consumed, due to the part of the loss due to the aging of the fungi during the transport, sale, etc. of yogurt. Only living microbacteria, in sufficient quantities and having a beneficial impact on the host, can be called progeny. Not all yogurt improves gastrointestinal health, and only clinical studies prove its effectiveness. In other words, the consumption of yogurt is not entirely equivalent to the supplementation of the fungi, which can only be said to be supplemented by the success of the yogurt species that reach and are embedded in the intestines and have a good effect on the host。
Recipe Recommendations
- milk 400ML
- Lactobacillus powder 3g
Steps for Simple, simple, old yogurt
1
Sterilize the urchins, spoons and fermenters in the yogurt machine, because they've done it many times2
the chosen milk is pure milk, the chosen yogurt is simple, the tasting cat buys, the yoghurt buys more, the simple fermentation pack is 3g and the yogurt is more condensed3
Milk and fermentation powder are evenly mixed, poured into a sterile fermentation cup, fermented 8-12 hours by yoghurt (breadmaker or cooker) and then fermented with yogurt, fermented according to their tastes, or honey or fruitSimple, simple, old yogurt Make Tips
Honey, there are now many kinds of milk on the market, but not all milk is suitable for yogurt. High calcium milk, for example, where calcium ion is deposited with lactate, affects the acidity of milk and makes it difficult to form yogurt. There are also concepts of milk, such as truncated milk, low-fat milk and so forth, which have proven to be difficult to form. There are also imported milk and local milk, such as German Express, Fai Shan, and the like, and the national and international milk tests are different. The local cow grandmothers are unstable and below the national testing standards. In order to make yoghurt better, we recommend that you use a large brand of pure milk, such as that of Elie and Mow, which is usually fermented without problems。