1. Choose pure milk with fresh production date, pour it into the yogurt machine, add the bacterial powder and sugar, stir together, and then plug in the electricity;
2. Generally, it can be done in 8 hours. If you like it thick, you can extend the fermentation time, but it may be sour;
3. Then stir the finished product evenly and divide it into pudding bottles;
4. Put the pudding bottle in the refrigerator and chill for 4-6 hours. It tastes best when chilled for 16 hours.
Tips:1. Clean the utensils and there should be no bacterial residues;
2. The temperature cannot be higher than 45° during production, otherwise it will kill the bacteria and cause the fermentation to fail.
