How to make fried yogurt?

A small cup of plain yogurt (175ml) was used as the strain. I have also used other kinds of yogurt as a strain, and the yogurt has its own flavor. 2、

2L milk, it is recommended to choose fresh milk (HOMO) with the fat content of Diaryland of 3.25%. 3、

Clear water 500ml. 4、

A bowl full of sugar (the size of an ordinary rice bowl). In addition, it is necessary to equip a braised pot with a capacity of more than 4L, depending on the amount of yogurt. Exercise: 1

Clean all containers to avoid oil pollution. 2

After the milk is heated to boiling, control the heat and continue to cook for 10 minutes, so as to sterilize and facilitate storage. three

After the water is boiled, add sugar and continue to cook for 5 minutes. 4. When the milk and sugar water drop to about 40-45 degrees respectively, remove a layer of milk skin on the surface of the milk, pour the milk and sugar water into the stainless steel inner pot of the braised pot, then add yogurt (strain) and stir it evenly, then put it into the braised pot, let the lactic acid bacteria fully ferment in the heat preservation environment, and let it stand for 10 hour. 5、

Put the prepared yogurt in the refrigerator. 6、

Before eating, leave some yogurt (about 175ml) in a sealed box as a strain to continue making yogurt next time. But after several uses, if the quality of lactic acid bacteria drops and the quality of yogurt is not so good, you need to buy a fresh box of yogurt again. 7、

If you like it when you eat it, you can add some jam or fresh fruit, and it's not bad to eat it directly. How to make yogurt at home? pass by

Fish with Chinese sauerkraut,

Mengren

May

2

12: 15

2005

[Chinese and Western Cuisine]

( www.ywpw.com )

Preparation materials:

1, one cup/bag/box of yogurt of any brand (as the first introduction)

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add, but I put it first, mainly because I can't bear to "spoil" yogurt.

3. Add milk and mix well.

4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius needs 12 hours, when my home 18 degrees Celsius, it is really "eating" rather than "drinking", and the milk consumption in my home has doubled at present)

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

It would be better to add the fruits in the market and chill them, but you must leave the "white" yogurt as a guide first.

The nutritional value of yogurt far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. People with stomach problems can drink it to promote gastric acid secretion. It is not flatulence and diarrhea after eating, but ventilation to promote digestion.