Yogurt lollipop ice
By VicentaLakin
The family's young friends are prone to cold, rarely eat the ice, the heat of the past year, three volts a day, almost the whole summer, are forbidden to eat cold, are forbidden to eat cold, daily weather forecasts are calculated, and attention is paid to the temperature, so that they can eat the ice, and in order to untangle him, make a few lollipops, one of which is not too big and can decompress themselves。
Recipe Recommendations
- whole milk 1L
- sugar 45G
- yogurt bacteria 1 bag
Steps for Yogurt lollipop ice
1
six of the 200ml milk cups, a testosterone thermometer, a pair of chopsticks, are boiled with boiling water to disinfect and dry。
2
A milk pot of 45 grams of sugar per litre. Sugar called the milk pot。
3
Boiled into a small fire of milk, mixed to melt sugar. (I usually boil to about 40 degrees, sugar is fully melted) Milk temperatures 35-40 to yoghurt (or a can of homemade yogurt as a seed)。
4
More than 50 times to fully melt the yogurt。
5
SCAN IT IN THE GLASS AND COVER IT. 2L, 13 BOTTLES
6
The oven fermentation mode, 30-35 degrees upper and lower, usually 8 hours. 22:00 to 6:00 a.m. It's half-priced at Peak Valley
7
One hour into cold storage. Tastes good in a week。
8
Because the amount of sugar has decreased considerably and is relatively light, it is possible to add its own favorite fruit, milking, chocolate, this time with a proper amount of white sugar。
9
Some cranberry。
10
Mixed。
11
be careful with the spoon pouring into the mold. 200ml yogurt, made 12 lollipops。
12
Pack it and put it in the freezer. Taste it the next day。
13
Kind of popular with kids。
14
If you do it yourself, you can replace it directly with regular yogurt, which is partially leached in a gauze bag, which is very good, with little ice。