Homemade yogurt
By VicentaLakin
The fungus is the only fungus of natural wild yogurt, made of venom, with only venom and fresh milk, with no heating, with 100 per cent lactated fungus, without any additions, such as thickenings, additives, sweeteners, preservatives, vermin, etc.
Recipe Recommendations
- Tibetan Linggu appropriate amount
- pure milk appropriate amount
- sweet and sour
- other
- several hours
- simple
Steps for Homemade yogurt
1
Get ready for the fungus。
2
Put the fungus and milk in the vessel, prepare for fermentation, better seal it with gauze
3
In the fermentation, give us a picture. Oh, about 6-10 hours. It's hot
4
IT'S A GREAT ACHIEVEMENT. OH, MY GOD
5
Good yogurt. Here we go. If you feel acid, you can add honey, jam, sugar, etc。Homemade yogurt Make Tips
Tibetan Linggu fungi are very afraid of things in metal utensils. Remember not to use metal utensils. Also, try not to cultivate them in closed compartments. If they are closed, they will have a spicy and alcoholic taste, which is very bad to drink, and is not good for the fungi.
If you go out or travel for a long time, you can put the bacteria in the refrigerator for half a month without worrying about it, and you can have fun. Come back and take it out and you can continue to use it.
Remember to choose milk that is "additive-free".
If you go out or travel for a long time, you can put the bacteria in the refrigerator for half a month without worrying about it, and you can have fun. Come back and take it out and you can continue to use it.
Remember to choose milk that is "additive-free".