Charcoal yogurt
By VicentaLakin
Now there is a high price for hot coal-cracked yogurt, and it's not gonna stop if you can't do it for yourself. The net looked at the square, and it didn't feel right for itself, it didn't use the square, it just built its own formula using the methodology. My formula uses ice cream, and my caramel cream is more expensive, and my sour grandmother smells more fragrance than the supermarket. My baby will eat all of it in one bottle and my son will drink it. Even my husband, who doesn't drink yogurt, likes it. I've been doing it almost two days。
Recipe Recommendations
- pure milk 1000g
- light cream 100g
- rock sugar 70g
- water 70g
- milk fragrance
- other
- several hours
- ordinary
Steps for Charcoal yogurt
1
Ice sugar, with a small fire, melts completely。
2
Keep cooking, until the sugar is brown and caramel. But be careful not to overdo it with light brown, which is the colour and taste of caramel and the sweetness of some of the sugar, and the sweetness of no more sour milk。
3
Get out of the fire and add the cream. Creaming is added to the cream because the sugar is hot and if it is not mixed, it burns。
4
Smuggled with a flat butter-caramel fluid。
5
Packagings and all appliances are to be disinfected with open water. It's got to be disinfected, including mixed chopsticks
6
Pure milk is poured into the disinfected pot and cream caramel is poured evenly。
7
Add yoghurt powder to be fully evenly mixed. Be careful not to exceed 40 degrees when adding the powder. I'm not hot because the milk I use is a box of cold milk。
8
After selecting the fermentation function, the oven adjusts the temperature to 40 degrees and sets the time at 7 hours and 40 minutes。
9
The fermented yogurt is put in the freezer when it's cooled to room temperature, and eats as it pleases. The freezer's gonna be fine for a week. Dig it out, it's thick. The key is milky. It smells like caramel。Charcoal yogurt Make Tips
My caramel is light, so there's no sugar, and there's more cream. You can use a little cream caramel, but that's another recipe. Take the time to share another square。