Cereal Fruit Yogurt

Name: Cereal Fruit Yogurt
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 880ml milk; 2g oatmeal; 5 tablespoons honey; 3 tablespoons Apricot jam; 2 pcs Apricot

by Qiuyue0815

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today I will make a cereal and fruit yogurt.
For cereals, choose the most convenient instant oatmeal. For the fruit, I use apricots. I just finished making apricot jam. It just happens that everything is ready, and the taste of this combination is really comparable to the cereal yogurt sold in the supermarket.

Ingredients

880ml Milk
2g Oatmeal
5 tablespoons Honey
3 tablespoons Apricot Jam
2 pcs Apricot

Cereal Fruit Yogurt

1. Prepare the ingredients

2. Pour the milk into the cleaned and sterilized steel tank

3. Then put in the bacteria powder

4. Stir the milk and bacteria powder thoroughly

5. Put the steel bladder into the main body (if the ambient temperature is low, you can add a small amount of water that covers the bottom of the main body and the temperature is not higher than 43℃ to help the yogurt fermentation)

6. Put on the inner lid

7. Put on the transparent upper cover, plug in the power source, and the indicator light is on

8. The yogurt is ready in about 6-12 hours (the steel tank is slowly tilted, and the surface is thick or condensed into a bean curd shape, indicating that the yogurt is ready)

9. This is freshly made yogurt. After cooling, put it in the refrigerator.

10. Yogurt tastes and quality better after refrigeration

11. Cook the spare oatmeal in water or microwave; dice the apricots.

12. Pour the oats into the cup with yogurt and stir well.

13. Add apricot jam and stir well

14. Add apricot diced and honey

15. Stir well

Tips:
After the yogurt is made, water will precipitate after a few mouthfuls. This is when the yogurt is formed, the water in the milk is wrapped by protein molecules, forming a relatively stable state. After scooping out a few spoons, the stable state of milk is destroyed, and water will be precipitated. This is whey precipitation. Stir again.