Fruit yogurt

1

Pure milk, yogurt。

2

The container is sterilised。

3

First, a box of pure milk is poured in, then the frozen Caspian yogurt is powdered, evenly mixed, then the other three boxes of pure milk are poured in, evened。

4

In the fermenter, one 500 ml and two just 1 l。

5

Cover it up, it's cold, and it pours a temperature of 40-60 degrees inside the yogurt machine, so the yogurt is even and thin。

6

Plug in, select yogurt, automatically show 10 hours and start making。

7

Ten hours to the end. Take out yogurt, freeze the fridge for five hours or more, and I put it all night。

8

One success, good。

9

Add banana slices, flamingo and butter. It's not very sweet, it's not very sour, it's just that I don't like too sour, it's just fruit. The sweet ones can be given a proper amount of honey, and the delicious, healthy homemade fruit yogurt is done。

10

The finished product。

THE METHOD OF MAKING YOGHURT: 1. COURAGE STERILISATION (COURAGE TO BOIL WITH OPEN WATER, PLASTIC LIDS NOT TO BURN, DEFORMATION) ENSURES THAT 2 LITRES OF PURE MILK + 1 MICROBACTERIUM POWDER POURING INTO THE INSIDE OF THE INSIDE URCHINS (THE FUNG POWDER FREEZES FOR AT LEAST 5 HOURS BEFORE USE, ACTIVATES THE ACTIVITY OF THE POWDER) IS EVEN. 3. PLACING THE INSIDE CHOLESTEROL INTO THE YOGURT MACHINE (SUGGESTED 9 HOURS) AFTER THE FERMENTATION HAS BEEN SUCCESSFUL, CAN BE EATEN IN THE FREEZER FOR ABOUT 5 HOURS OR MORE WITH SUGAR OR HONEY (ATEATING WHILE EATING, OTHERWISE AFFECTING THE FERMENTATION) WITH DELICIOUS YOGURT! WITH REGARD TO WATER: WHEN THE TEMPERATURE OF THE ENVIRONMENT IS LOW IN WINTER OR IS MADE FROM PURE MILK IN COLD STORAGE, AND IN ORDER TO PROVIDE AN EVEN TEMPERATURE FOR SHORTER FERMENTATION TIMES, WARM WATER OF 40 °C-60 °C CAN BE ADDED TO THE BODY AND THE YOGHURT PRODUCED IS MORE EVENLY AND DELICATELY。