Blueberry Yogurt
1.
Put all the ceramic yogurt cups and cup lids into a large clean basin, scald them with hot water for 1 minute, then take them out, and drain the water
2.
Fresh milk and yogurt fungus are ready. Yogurt bacteria should be stored in the freezer compartment of the refrigerator, so as to maintain its activity
3.
Pour the fresh milk into a clean basin
4.
Pour the yogurt bacteria into the milk
5.
Use a clean long-handled spoon to stir to make the yogurt bacteria melt into the milk
6.
Pour the mixed milk into 8 ceramic cups
7.
Put the lid on the yogurt cup, put it in the fermentation tank, and then pour part of the hot water from the hot cup into the fermentation cup. The hot water can be poured according to the season.
8.
Power on, timed for 8 hours
9.
The yogurt after being refrigerated for several hours is smooth and smooth
10.
Topped with homemade blueberry sauce
11.
The yogurt is tender and smooth, the blueberry sauce is sweet and fruity
Tips:
The yogurt bacteria must be kept in the refrigerator when not in use; the yogurt container must be oil-free and water-free, and blanched with hot water before use.
