1. Boil the milk and let it cool to between 30-40 degrees Celsius, then add the bacteria powder and mix well
2. Pour it into a boiled bottle and cover
3. Put the milk bottle into the heat preservation pot. My home is the fermentation function of the heat preservation 35 modified by the rice cooker. You can also use the yogurt machine. Now there is a heater at home, which can be placed directly next to the heater, and it can also be well fermented. of. Incubate and ferment for 7-8 hours.
4. Fermented yogurt, homemade yogurt, very thick without thickening agent
5. Put it in a bowl, add blueberry jam
6. Blueberry jam yogurt is ready, sweet and sour taste
7. The jam is also very thick. I like to stir it a little bit, so that the jam will not be fully mixed, and the jam will have a stronger flavor when you eat it. Stir it a bit, the color is pretty, right?
