Homemade no yogurt
By VicentaLakin
THE YOGHURT IS FERMENTED FROM PURE MILK AND, IN ADDITION TO RETAINING ALL THE NUTRIENTS OF FRESH MILK, LACTATED YOGURT IS PRODUCED DURING THE FERMENTATION PROCESS TO PRODUCE A VARIETY OF VITAMINS NECESSARY FOR HUMAN NUTRITION, SUCH AS VB1, VB2, VB6, VB12 ETC. WE TESTED STATIC YOGHURT BEFORE MAKING YOGURT WITH A POT OF GOOD FOOD, WHICH PROVED UNSUCCESSFUL. THE POT CAN KEEP THE MILK WARM AND FERMENTED TO SOUR MILK AT A CERTAIN TEMPERATURE. AS LONG AS YOU HAVE A POT, IT'S NO TROUBLE MAKING YOUR YOGURT. THE FERMENTATION IS AIDED BY A FERMENTATION AID IN THE BOWLS OF THE ROASTED DISHES DESIGNED BY THE WHEAT KITCHEN ALONE, WITH NO ADDED YOGURT – BETTER TASTE AFTER COOLING AND WITH HONEY AND FRUIT. - ICELAND IN THE WHEAT KITCHEN
Recipe Recommendations
- pure milk 800ml
- Lactobacillus powder 1 bag
Steps for Homemade no yogurt
1
Pour milk into the food pan, heating up to a maximum of 3-5 minutes to approximately 50°C, and don't let milk boil。2
Add lactate powder。3
Smash even。4
Spill out the yogurt bottle and cover it。5
To be used。6
THE POT STEAMER POURS INTO THE WATER, FLATTENS IT IN THE BOWL AND PUTS IT INTO MILK. COVERED, TEMPERATURE MOVED TO OFF AND WARM FOR 6-8 HOURS。7
Take it out, open the lid, the yogurt is not in a state of condensation。8
Blueberry dot。9
Done。