2. Pour the yogurt into the fried yogurt machine, add ingredients, turn it off, and wait 1-2 minutes.
3. Cut off the power supply, check whether the yogurt freezes, turn on the power supply, press the thaw button, separate the ice from the machine with a shovel, break the yogurt ice and put it in a container.
4. Turn off the machine, pour the auxiliary materials on the yogurt ice and start eating.
Yogurt is a kind of dairy product, which is fermented by lactic acid bacteria from animal milk. Yogurt products in the market are mostly fruit-flavored products made of various fruit juices and jams, which not only retain all the advantages of milk, but also foster strengths and avoid weaknesses in some aspects, which is more suitable for human nutrition and health care products. During yogurt fermentation, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). ), and the fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can also be improved. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as VB 1, VB2, VB6, VB 12, etc.