A homemade bottle of yogurt

By VicentaLakin

A homemade bottle of yogurt
THE STORY BEHIND THE GOURMET: YOGURT IS BASICALLY INTRODUCED AS FRESH MILK, THEN FERMENTED WITH A GOOD FUNGUS (FERMENTANT) 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. I MADE A BOX OF YOGURT THE OTHER DAY, AND I LEFT A DROP. FOR MY FAMILY, THE AMOUNT OF YOGURT PER DAY IS NOT ENOUGH, IT'S CLEAN, IT'S SANITARY, IT'S EASY TO DRINK AND IT'S VERY NICE TO ENTERTAIN FRIENDS, AND IT'S VERY SIMPLE, IT'S A TOASTER, IT'S A OVEN。

Recipe Recommendations

  • milk
  • Homemade yogurt starter 260 grams

Steps for A homemade bottle of yogurt

  • Make A homemade bottle of yogurt step 0
    1
    Eight bottles and lids, 200 ml, after washing, burning them with water, drying them up
  • Make A homemade bottle of yogurt step 1
    2
    Get the milk and lead
  • Make A homemade bottle of yogurt step 2
    3
    With a bag of milk (240 ml), a small number of times added to the yogurt drop, full and even
  • Make A homemade bottle of yogurt step 3
    4
    Four bags of milk and yogurt are evenly mixed
  • Make A homemade bottle of yogurt step 4
    5
    We'll have eight of them ready. We'll have seven cents each. We'll have the fruit and honey you like
  • Make A homemade bottle of yogurt step 5
    6
    Finally, 40 degrees and 2 hours in the middle of the oven
  • Make A homemade bottle of yogurt step 6
    7
    The delicious yogurt is ready. Special attention is drawn to the fact that sometimes yogurt is given six to eight hours because of a number of reasons, such as the temperature of the container, each of which has its own suitable temperature, so look at step 4 of my sweet tip and you can learn how to ferment the yogurt. The temperature is high, it's long, it's long, it's tiered, it's drinkable, but it affects the taste, and you can see for yourself, and you can learn when you're good。

    • A homemade bottle of yogurt Make Tips

    a silk towel is a sweet reminder: 1. you can buy solid yogurt at a supermarket for the first time if you don't have an yogurt. 2. i do not like sugar because i drink more honey and fruit. 3. the milk does not have to be heated because the milk is already at high temperatures and there is no need to do useless work. i do so for four seasons a year, and i do it very well for two hours at a time. don't shake the yogurt, look at the drops on the lid, but the drops are not fermented yet; the drops are so dense and small that they happen; the drops are too long, there are layers that need to be adjusted. this is the experience that you've learned. box of yogurt links: http://home.meishichina.com/recipe-252609.html

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