Creamy Yogurt
1.
Yogurt is a good source of calcium in food. From the perspective of calcium supplementation, it is more beneficial to drink more yogurt than milk.
2.
I started with a yogurt machine, which is very easy to use. 1 liter of 304 stainless steel liner, and 4 ceramic cups of 125 ml. The microcomputer is timed and it is very convenient without taking care of it. A small bag of natto powder was also delivered.
3.
Wash the yogurt maker with boiling water, then dry it with kitchen paper
4.
Make 4 cups. The stainless steel inner tank can be used as a bowl. Add fresh milk and yogurt starter and stir thoroughly. Stir for a while to ensure even mixing. 0.5g of starter is not easy to weigh, so I poured out 1g of starter and divided it into two parts. I took one part and poured it into it.
5.
Plug in the power and adjust to yogurt for 8 hours. (After testing, the acidity of the yogurt is appropriate at 8 hours, and the yogurt tastes more sour for ten hours, and there is whey on the surface. When you make it, you can decide the time according to your own circumstances.)
6.
The prepared yogurt is fresh and slippery, and the solidification is in place.
7.
Add some seasonal fruits to enrich the taste of yogurt.
Tips:
If there is no yogurt starter, pure yogurt can be used, and the ratio of pure yogurt: pure milk=1:20 is used. (After taking out the yogurt starter from the refrigerator, leave it at room temperature for 15 minutes before using)
