Vacuum yogurt
By VicentaLakin
- sweet and sour
- other
- ten minutes
- ordinary
Steps for Vacuum yogurt
1
Little hot pot, heat milk up to 82 degrees Celsius. When heating takes place, a shovel is mixed along the bottom of the pot to ensure that milk does not stick to the pot and does not worry about overheating, and that some overheating does not affect the taste。
2
The hot milk is pumped out of the pot and placed in a bowl filled with ice or cooled to about 43 degrees Celsius under room temperature。
3
Put the yogurt in the bowl or in the can, put the milk in the yogurt, mix it up until it's fully integrated, then add the rest of the milk into it and mix it up to full integration
4
Carefully pour mixed yogurt into a large can capacity of 1 litre or into some small cans. Note: If you're doing a vacuum caramel pudding, you have to tighten the lid to avoid water。
5
Put the bottle in the preheated water. At least five hours. If you're busy, you can put it longer than you want。
6
Put yogurt in the fridge and put it on hold for the night。
7
Add cereal and fruit. It's better to add a proper amount of yogurt and mango mud。