Homemade Dragon Fruit Yogurt

Name: Homemade Dragon Fruit Yogurt
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000ml Pure milk; 1g Lactobacillus; 50g Red Pitaya

by Love promise

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Yogurt is said to have a history of at least 4,500 years. The earliest yogurt appeared in nomads, relying on the natural fermentation of bacteria in sheepskin bags to become cheese. Yogurt was widely liked at the beginning of the 20th century, Russian scientist Imenchnikov discovered that Bulgarians live longer, and found that these long-lived people love to drink yogurt. He also isolated the yeast that found yogurt and named it It is "Lactobacillus bulgaricus". The earliest yogurt was sold in pharmacies as a "longevity drink" with medicinal effects, but it was unknown. Later, it entered cafes and cold drink shops. From then on, yogurt quickly became popular in the world.
Homemade yogurt has no preservatives and is easy to eat and cook. The taste is the taste of pure old yogurt. It is not only healthy, but also helps to lose weight after the holiday!

Ingredients

Homemade Dragon Fruit Yogurt

1. Prepare frozen Chuanxiu lactic acid bacteria, pure milk

2. Pour a small amount of pure milk into the container, add yogurt lactic acid bacteria

3. Pour the remaining pure milk into the container and mix well

4. Put it in the bread bucket and activate the yogurt button

5. Time is about 6~7 hours

6. Cut the dragon fruit into small pieces

7. You can enjoy it with the prepared yogurt

Tips:
1. It takes a little longer to make yogurt, and it can be made the night before
2. You can mix any fruit you like
3. In addition to being eaten directly, yogurt can also be used instead of salad dressing, and it can also be used to make yogurt bread, yogurt cake, etc.
4. There are no preservatives in homemade yogurt, and the prepared yogurt needs to be eaten as soon as possible
5. There is no yogurt maker or bread maker, it can also be fermented on the heating
6. The lid of the container is very important. Lactic acid bacteria are anaerobic bacteria, which are more conducive to fermentation in an anaerobic environment.