Most of the yoghurts on the market now have various flavor-improving additions. There have also been some changes in the use of original yoghurt as strains.

Because the bacterial strains are changing, the delicious old Beijing yogurt tastes wrong, and I am often depressed about this.

Yoghurt plays an important role in my diet. A little secret is that I have been drinking yogurt since I was sensible.

Only the authentic indigenous people like to drink yogurt and go to milk shops to drink it.

Many children learned to drink yogurt because of my training. At that time, the original yogurt in a porcelain bottle only cost 1 yuan a bottle.

Later, I learned from the elders in my family and learned how to make authentic old Beijing yogurt.

Because of the yogurt, we can make a series of milk-based snacks such as milk cakes.

After many years of making homemade yogurt, it is extremely important to know good strains. Whether to use a yogurt maker or the like is a secondary issue.

Recently I discovered that Qinghai old yogurt is still the original strain, and the yogurt made with it still has the taste of the old Beijing old porcelain bottle.

Let’s talk about the raw materials and methods: produced in Beijing* *Special 10th generation bagged milk, a box of Qinghai old yogurt, and 40 grams of sugar.

Note: The protein content needs to be above 3. Making yogurt is a traditional way to test the quality of milk. Only good milk can make good yogurt and it will not solidify.

Method: 1. Pour all the milk into a clean pot (no oil and no water)

2. Cook over medium heat to 90 degrees, add sugar, mix well and let dry 37 degrees - 40 degrees

3. Add a box of Qinghai old yogurt, stir evenly, cover it, and leave it overnight at room temperature in Beijing's summer.

4. When you wake up in the morning, it’s delicious, homemade yogurt made from old Beijing porcelain bottles, just like tofu.

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