yogurt recipes
VicentaLakin
WHEN WE MAKE YOGURT, WE USE MILK, SUGAR AND FUNGUS, AND WE MAKE THE YOGURT TASTES, SWEET AND THICK, BUT NOT SWIRLING. WHY? HAHA: ACTUALLY, A MYSTERIOUS WEAPON OF “BLACK CREAM” IS MISSING; YES, YOU SEE IT RIGHT, AND IT'S THE “BLACK CREAM” THAT WE NORMALLY USE WHEN WE MAKE BIRTHDAY CAKES (PS: WE HAVE TO CHOOSE HEALTHY “ANIMAL LIGHT CREAM” INSTEAD OF “VEGETATIVE CREAM” YO, REMEMBER!) BECAUSE THE “FAT” CONTENT IN “BLACK CREAM” IS HIGHER, USUALLY AT “30% ~ 36%”, MAKING IT HARD TO GET THE SOUR MILK READY, WITH MORE REFINED PRODUCTS, MORE AROMA, AND MORE SMOOTHER. AND WHEN YOU OPEN EVERY BOTTLE OF YOGURT, YOU CAN SEE A LAYER OF LIGHT YELLOW CREAM ON IT; DON'T BELIEVE IT: A KISS CAN TRY IT
VicentaLakin
NUTRITIONAL VALUE: 1. DURING THE FERMENTATION OF MILK TO YOGHURT, ABOUT 20 PER CENT OF SUGAR AND PROTEINS IN MILK ARE DECOMPOSED INTO SMALL MOLECULES. 2. THE FAT CONTENT OF MILK IS TYPICALLY 3%-5% AND, AFTER FERMENTATION, THE FATTY ACID IS TWICE AS DURABLE AS THE RAW MATERIALS, AND THESE CHANGES MAKE YOGURT MORE DIGESTIVE AND ABSORBABLE AND THUS THE UTILIZATION OF VARIOUS NUTRIENTS HAS INCREASED. 3. IN ADDITION TO RETAINING ALL THE NUTRIENTS OF MILK, YOGURT CAN PRODUCE MULTIPLE VITAMINS NECESSARY FOR HUMANS DURING FERMENTATION, SUCH AS VITAMIN B1, VITAMIN B2, VITAMIN B6, VITAMIN B12, ETC. THE CALCIUM CONTENT OF FRESH MILK IS ABUNDANT AND, AFTER FERMENTATION, MINERALS SUCH AS CALCIUM WILL NOT CHANGE, BUT THE FERMENTATION RESULTS IN AN EFFECTIVE INCREASE IN CALCIUM AND PHOSPHORUS USAGE IN THE HUMAN BODY, SO THAT CALCIUM YOGURT IS MORE EASILY ABSORBED INTO THE HUMAN BODY. 5. IN THE PRODUCTION OF YOGURT, SOME YOGHURTS ARE ABLE TO SYNTHESIZE VITAMIN C, INCREASING VITAMIN C IN YOGURT。
