Low-carbon, green rose yogurt

Finally decided to work faster, make yogurt, make rose sauce, make rose yogurt. There's a lot of equipment to make yogurt. Specialized, yogurt machines; compatible, bakers, ovens — they're one of the ones that they're lazy to use — instead of staring at the electric rice that's always on the table. This guy doesn't have yogurt, but it doesn't prevent him from turning moving milk into condensed yogurt. because of the thick inside and the closed covers. It's completely unheated. It's absolutely energy-efficient. Just a little water. With a flat plate, the open water is closed to the base of the urchin, preventing the burning of the fungi and maintaining sufficient temperature. Find a box of rags to prevent the urchin from being worn, and keep the temperature from passing too quickly. A bottle of milk added to the fungi is released to the plate, and the rest is just to wait for one night and then harvest the condensed yogurt the next morning. At this early summer, yogurt can already be solid. Once the species are added, the petals in the rose sauce can be placed in the milk and a general yogurt can be turned into rose yogurt. Although a rose petal alone does not bring enough sweetness to yogurt, it can spread a dim rose。