Homemade Mellow Yogurt
by Lao Fang Xiaoyu
Favorite
Difficulty
Normal
Time
2h
Serving
2
We usually only use milk, sugar and bacterial powder when making yogurt. The taste of the prepared yogurt: sweet and sour and thick, but the taste is not mellow and silky. What is why? Haha: In fact, a mysterious weapon "light cream" is missing; yes: you read that right, it is the "light cream" we usually use when we make birthday cakes (PS: you should choose healthy "animal light cream" "Cream" instead of "vegetable cream", remember!!!)
Because the "fat" content in "light cream" is relatively high, usually "30%~36%", the prepared yogurt is not easy to be too sour, the finished product is more delicate, the taste is more mellow, and the taste will naturally be more silky. . And when you open each bottle of yogurt, you can see a thin layer of light yellow cream condensed on it; if you don’t believe it: you can try it too~~~"
Because the "fat" content in "light cream" is relatively high, usually "30%~36%", the prepared yogurt is not easy to be too sour, the finished product is more delicate, the taste is more mellow, and the taste will naturally be more silky. . And when you open each bottle of yogurt, you can see a thin layer of light yellow cream condensed on it; if you don’t believe it: you can try it too~~~"
