It's not what the one upstairs said. I have a friend who used to sell this kind of yogurt, so he knows how to make it. Let me teach you something. First of all, it is best to use bottled yogurt, then remove the tin foil cover before freezing, then pour out the milk about two fingers deep, and then freeze it in the refrigerator, but not at one time. You have to stir with a spoon for a while and repeat it several times until it is solidified. The temperature of the refrigerator should not be too low, otherwise it will be too hard and tasteless if it is frozen too fast. Besides,

This is detailed enough, isn't it? Thank you, landlord Give me that.