Butter cream sour cream

IT'S COLD, IT NEEDS SOME ENERGY. COME ON, CHEESE IS POWER, WITH BUTTER AND BUTTER IN HOMEMADE YOGURT, SO IT'S NOT ONLY GOOD, IT'S ENERGY, IT'S NOT COLD. TODAY'S YOGURT IS MADE OUT OF AN ACA OVEN, USING THE OVEN'S FERMENTATION FUNCTION, WHICH CAN BE DONE MORE AT A TIME, FOR A FAMILY LIKE OURS. IF YOU HAVE A SMALL POPULATION, YOU CAN PUT MORE IN THE FREEZER AT ONCE AND HAVE YOUR OWN YOGURT IN A WEEK. MY GRANDSON WAS RECENTLY FASCINATED BY A BOX OF YOGURT, AND EVERY TIME I CALLED, I DIDN'T EAT THE YOGURT I MADE, BECAUSE THE YOGURT WAS SWEET, AND I MADE IT AT HOME WITHOUT SUGAR. THE LITTLE GUY IS GETTING PICKY, AND IN ORDER TO MAKE HIM EAT LESS OF AN ADDITIVE YOGURT, HE KEEPS THE BOX OF YOGURT THAT HE BOUGHT, AND USES IT TO MAKE SWEET YOGURT, THOUGH SOME SUGAR IS NOT AT LEAST ADDITIVE. THE GOOD YOGURT AND THE BUTTER CREAM. THE LITTLE GUY LIKES IT. I ASKED HIM IF HE'D EAT YOUR GRANDMOTHER'S YOGURT OR BUY IT? HE DIDN'T HESITATE TO SAY, "EAT GRANDMA'S CREAM." THAT'S A NICE THING TO SAY。

Recipe Recommendations

pure milk 1000g
Old rock sugar 15g
Yogurt mushroom powder 1 bag
avocado one
light cream 60g
white sugar 6G

milk fragrance
other
several hours
simple

Steps for Butter cream sour cream

The yogurt was made today with a box of pure milk and sweet with old ice cream。

First, pour two boxes of milk into the pot and add ice sugar to melt。

And then the rest of the milk was evenly mixed, and the boxes of milk were already sterile, and if they weren't made without ice sugar, I saved half of the constant temperature, so it could cooler faster。

When the temperature of milk cools to 44-45 degrees, about 100 ml of milk is produced first, mixed with yogurt powder, so it is noted that both the kit and the container are boiled with water for disinfection。

Some 200 ml of milk is added, which is fully homogenized, so that the pollen is more evenly distributed and fermented using later distribution。

Put the yogurt that melts into the milk of the pot。

It is important to be fully balanced。

Inverted into a disinfected bottle and box, put in the oven, turn on the fermentation function, 42 degrees, and fermentation in seven hours。

The fermented yogurt surface is flat, and the unexpired drying is put in the freezer at room temperature so that there is no condensed surface。

Cream cream with sugar to the point where it can be painted。

Cream-crushed, likes to sift in a delicate state。

In the butter mashed, the cream is distributed and evenly mixed, so that it can be fed into the bag。

Squeeze butter on yogurt, don't eat cream, can be decorated with butter slices and dates, and children will look like they like it。

Take a spoon and make your own yogurt with no thickening。