condiments

Pure milk

1000 ml

plain yoghurt

100 ml

condiments

powdered sugar

100g

step

1. Prepare materials according to the formula.

2. Prepare mold measuring tools.

3. All the contact parts of the mold tools are strictly disinfected with acid, and scalded with boiling water for three to five minutes to kill the mixed bacteria.

4. Mix fresh milk and yogurt with active bacteria, add sugar powder, stir evenly, sieve with 60 mesh powder twice, and then put the cup into the mold according to the weight.

5. Take a deep-mouth baking tray, add a proper amount of warm water of 60 degrees Celsius, and put the filled mold into it.

6. Preheat the oven 150℃ for five minutes for disinfection, then adjust it to fermentation level or 38-40℃, cover the bottle with tin foil paper, set a baking net at the next level, and adjust it to normal level at regular intervals. Continuous fermentation for 7-8 hours, when the surface of milk solidifies into jelly, it can be taken out of the furnace, covered and refrigerated.

7. Tip: Try to fill the baking tray with water until it doesn't overflow, which is conducive to constant temperature. Try not to open the door half-way, in case the temperature drops and bacteria enter.