No sour yogurt

THE YOGURT THAT USED TO BE HOMEMADE WAS SOUR, THAT IT WAS RARELY HOMEMADE, BUT A YOGURT FORMULA RECENTLY REPORTED BY A FRIEND ATTRACTED ME BY ADDING CREAM TO HOMEMADE YOGURT AND MAKING YOGURT IS DIFFICULT TO MAKE. IT'S TOO TEMPTING TO ADD CREAM TO YOGURT, AND IT'S TOO GOOD TO BE SOUR. ONE L'S CREAM IS OFTEN TURNED ON AND THROWN AWAY, AND IT'S GOOD TO HAVE IT. THE BENEFITS OF YOGURT ARE NOT TO BE SAID HERE, AND WE ALL KNOW THAT IT IS WORTH SAYING THAT THE CHOICE OF YOGURT MUST BE MADE WITH GOOD MILK, THAT THE FIRST IS SAFE, THAT THE SECOND IS SMOOTH AND THE SECOND IS DIFFERENT; THAT HOMEMADE YOGURT IS BEST MADE WITH FUNGUS POWDER, OR THAT SENTENCE IS SAFE; THAT 10 PER CENT OF HOMEMADE YOGURT CAN BE USED AS A REFERENCE IF THERE IS ALREADY A HOMEMADE YOGURT; AND THAT, WITH REGARD TO SUGAR, MY TASTE IS SWEET IN TERMS OF POPULATION. ONE OF THE GREATEST BENEFITS OF ADDING CREAM-MADE YOGURT IS THAT IT'S STILL TOO FERMENTED TO BE TOO SOUR, BUT IT'S ONLY EIGHT HOURS LONG TO ADD FUNGUS-MADE YOGURT, TWO HOURS LONGER TO ADD CREAM, BEARING IN MIND THAT IT MUST BE EXTENDED. THE YOGURT THAT COMES OUT IS VERY THICK AND TASTES VERY GOOD WITH JAM OR FRUIT。