According to different production methods, not all yoghurts can be frozen, but they are all sticky; If it is particularly sticky, it is also the characteristic of yogurt, so you can safely eat it.

material

Pure milk, plain yogurt, sugar (the ratio of pure milk and yogurt is 5: 1, and sugar can be more or less according to personal taste).

working methods

1. Prepare containers, fresh-keeping boxes or sealed bottles of finished products, wash them, scald them with boiling water and dry them for later use.

2. Put the milk and sugar into the pot, heat it to a slight boiling point on a low heat, and then leave the fire, constantly stirring during the period to avoid pasting the bottom.

3. When the pot wall is not hot, add the original yogurt and stir well.

4. Pour it into a container, wrap it in a towel and put it in a warm place to ferment until it is sticky.

5. Keep it in the refrigerator and freezer, carry it with you, and use a clean and oil-free spoon when taking it.