Home-made yogurt
By VicentaLakin
Recipe Recommendations
- pure milk 1 liter
- Beneficial fungi and fungus powder 1 small package
- sugar
- sweet and sour
- other
- a day
- simple
Steps for Home-made yogurt
1
Dry the containers, dry the containers, no water, and they're fermenting
2
Raw materials: 1 liter of imported pure milk, a small pack of fungi, sugar to its own taste, and I add about 60 80, the bottom floor of the glass
3
A small amount of milk is added to the sugar container, insulated by water or by microwave heat solution
4
You pour in the rest of the milk, and the bacterial powder is mixed to total dissolving
5
It's a small bottle, it's personal, it's easy to carry and use. I bought 250 milligrams of glass, but I put one liter of milk in six cups
6
Cover it up, put it in a yogurt machine or a product with fermentation
7
Nine hours later, yoghurt fermented to paste at temperatures of around 42 degrees, and was cooled and stored in freezers for more than six hours
8
It's usually done at night. In nine hours, in the morning, fermented yogurt will be stored in the freezer. You can eat it when you get home from work. It's not sour, it's soft and smooth, and it's all kinds of fruit and dried fruit, ready-to-eat grains, and it's all good for the family