Other ingredients: fresh milk and honey.

2 practice steps 1. Put the yacon in a clean glass bottle.

2. Pour in fresh milk, cover with yacon, cover with kraft paper or towel and gauze, and let it breathe without sealing.

3. Let it stand at room temperature for fermentation, and the temperature shall not exceed 40℃, otherwise the strain will die of heat. The fermentation time varies according to the temperature, and it can be half a day to a day in summer, as long as the milk is solidified.

4. Stir gently with non-metallic chopsticks, and filter the yacon with a strainer.

5. Add honey or jam, fruit and other seasonings to eat.

Efficacy: Supplementing calcium, promoting digestion, relieving flatulence and regulating gastrointestinal tract.

4 achievement map