yogurt

1

1. Blanch the small bottle with boiling water for 3 minutes and disinfect it for later use. Prepare a chopstick and blanch it with boiling water for 3 minutes to disinfect it.

2

2. Spare milk and light cream (domestic milk can't hurt, can't hurt ~~~~~~~~)

3

3. Add 70g of milk to a small bottle.

4

4. Add 23g of whipped cream and 5 g of sugar, and stir well with disinfected chopsticks.

5

5. Add mushroom powder, and divide half of the bag of mushroom powder evenly into 4 bottles. The method is to cut the mushroom powder bag open, tilt one hand and gently tap the mushroom powder bag with the other hand, so that the mushroom powder will slowly be shaken onto the yogurt paste. Because the yogurt paste is very thick, the mushroom powder poured over will not sink. Therefore, after observing whether the amount of mushroom powder in each bottle is the same, stir it evenly again with disinfected chopsticks.

6

6. Put the lid on the small bottle. The inner box of the yogurt maker is not needed. Sit directly in the base. Fill the base with water. Turn on the yogurt maker.

7

7. Cover the yogurt maker and small milk bottles with a layer of plastic wrap to avoid excessive loss of calories. After 8 hours of production a night, the yogurt is initially completed.

8

8. Take it out and see if it is very thick and thick. If you refrigerate it in the refrigerator for more than 2 hours, you can enjoy it ~~

This formula is the amount of a small bottle. If you are not using a small bottle, it is very simple. Milk: Cream =3:1. You can use it in various ways according to this ratio ~~

1. All utensils used to contact and contain yogurt paste must be disinfected with boiling water to avoid contamination with miscellaneous bacteria.
2. When putting bacterial powder, do not stir immediately after putting a bottle. Wait until all the bottles are finished before stirring, so that you can observe whether the amount of bacterial powder in each bottle is almost equal. Don't put in a lot of antibacterial powder at once. Tap the mushroom powder bag and put down one milk bottle once. Let go of all the milk bottles once and then put in the second round. This can better average the amount of bacterial powder. Stir well after putting the mushroom powder.
3. If you eat the yogurt directly after it is finished, the taste will not be as good as that after being refrigerated for a period of time. Yogurt can be stored in the refrigerator for about 3 days, not too long. Homemade yogurt without preservatives contains a lot of nutrients and can easily go bad.

Yogurt cheese is very thick and needs to be eaten with caution. It is best not to eat it for babies under 2 years old...