Homemade Corn Nut Yogurt
1.
Prepare milk and yogurt starter
2.
Pour all the milk into a milk pan that has been scalded with boiling water and cook on a low fire
3.
When the milk is warm (35 to 40 degrees), pour the yogurt starter and stir
4.
Stir well and pour it into a container that has been scalded with boiling water
5.
Cover with plastic wrap
6.
Put a little warm water in the rice cooker
7.
Put the milk in
8.
Close the lid, press the yogurt function, you can take it out after 9 hours, and put it in the refrigerator for more than 6 hours after taking it out
9.
Prepare melon seeds and corn kernels before eating
10.
After the yogurt is taken out, put corn kernels and melon seeds, and finally pour honey, you can enjoy the delicious yogurt!
Tips:
Be sure to use oil-free and water-free, boiled water sterilized container to fill the yogurt. If there is no yogurt starter, you can buy plain yogurt as a strain. The yogurt should be stored in the refrigerator for more than 6 hours, so that it will taste better. You can add your favorite fruits and nuts