1. First use boiled water to sterilize the inner pot of the yogurt maker and the stirring, soak for about 2 minutes, and then wipe dry.
2. Pour 500ml of milk first, then pour in Chuanxiu powder and mix well.
3. Pour in another 500ml of milk and continue to stir evenly.
4. After stirring, cover the lid and ferment for 6-8 hours in spring and summer, and 10-12 hours in autumn and winter. Do not open the lid in the middle. After fermentation, the surface is as smooth as bean curd. Put it in the refrigerator and chill for about two hours before eating.
5. Add appropriate amount of honey, blueberry sauce, and cranberries to the yogurt. It is best to eat it within three days.
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