1. Cook sweet corn in advance and let it cool for later use.

2. Then peel off the corn kernels and leave a handful of whole corn kernels for later use.

3. Weigh white sugar and prepare breakfast milk and yogurt starter.

4. Then put the corn kernels and a bag of breakfast in the cooking machine, tighten them clockwise and beat them into thick juice.

5. Sieve once to make the corn juice very smooth.

6. Then add the second bag of breakfast and mix well.

7. Stir and saccharify the sugar.

8. Add yogurt starter and stir for one minute until no starter powder can be seen.

9. Leave the whole corn and stir it a few times before pouring it in.

10. Put it in a yogurt machine and ferment for eight hours.

1 1. Then put it in the refrigerator for four hours, the taste is the best, and the grain corn yogurt is finished.

12. pour the cup, it is beautiful to decorate it with green leaves.

13. put a layer of original yogurt left on weekdays for making pictures. Isn't it a little more creative and beautiful to squeeze the remaining corn yogurt on the original yogurt?

Tips

Sweet corn is cooked in advance and peeled off. It is more delicate to make a thick slurry with a cooking machine and sieve once, leaving a little whole corn for use. Like fermented yogurt at ordinary times, it tastes best in cold storage after eight hours of yogurt solidification.