milk
1 liter
kiwi fruit or Chinese gooseberry
1
condiments
lactobacillus
1 g
Lanxiangzi
1?o'clock
step
1. Pay special attention to cleaning yogurt machines, containers and mixers. There must be no oil and water on it, and it must not be washed with detergent. After scalding with boiling water, dry it with a napkin and let it cool.
2. Prepare a small bag of lactic acid bacteria. If there is no lactic acid bacteria, you can add a cup of yogurt bought in the supermarket as the base, but the taste is not as good as lactic acid bacteria.
3. Pour in 1L milk and 1g lactic acid bacteria and stir until completely uniform.
4. Put the container into the yogurt machine. If it is cold or refrigerated milk, you can pour some warm water into the machine, be careful not to pass through the container, then plug in the power supply and wait for eight hours to harvest. The prepared yogurt should be kept in cold storage, and it should be dug out with a clean, oil-free and water-free spoon every time, otherwise it will be easy to get moldy. If you find a layer of red on the yogurt, it is moldy and can't be eaten.
Boil some orchid seeds with pure water, and a little orchid seeds will give off a lot.
6. The yogurt made is like cheese, which is super beautiful. Dig some into a bowl, decorate one side with kiwi slices, and then pour in orchid seeds. Delicious, you're done.
skill
1. There are many kinds of yogurt starters. Different varieties of yogurt have different flavors. If you are afraid of acid, you can add some sugar to the milk.
Yogurt starter must be kept in the freezer of refrigerator.
3. Pay special attention to cleaning before making containers and mixers. There must be no oil and water on it, and it must not be washed with detergent. After scalding with boiling water, dry it with a napkin and let it cool.
4. Milk uses ordinary whole milk.
5. The prepared yogurt should be kept in cold storage, and it should be dug out with a clean, oil-free and water-free spoon every time, otherwise it will be easy to get moldy. If you find a layer of red on the yogurt, it is moldy and can't be eaten.
.
.