Homemade Yogurt and Yogurt Fruit Platter

Homemade Yogurt and Yogurt Fruit Platter

1. Raw material map

2. Pour a small amount of milk into the milk pan, add sugar and boil it on low heat. The milk does not need to be boiled completely, it is about 60 degrees;

3. After the boiled milk cools, add lactic acid bacteria and stir until dissolved;

4. Pour in the remaining milk and mix well;

5. Pour the milk into the sterilized steel pan of yogurt;

6. Cover the inner lid of the steel plate

7. Close the outer cover again;

8. Turn on the power, press the timer button, the time is set to 8-12 hours, I set 8 hours;

9. After 8 hours, the milk will ferment and solidify into yogurt, which can be eaten directly or refrigerated.

10. Homemade yogurt is delicious

11. The raw materials of the yogurt fruit platter (1 navel orange, 1 apple, appropriate amount of yogurt)

12. The apples are peeled and cut into pieces, and placed in light salt water (cold water and some salt will melt into light salt water) to prevent the surface from being oxidized and blackened;

13. Peel the orange and remove the pulp;

14. Take out the apples to filter out the water and arrange them with the oranges

15. Drizzle with yogurt, serve yogurt and fruit salad, and enjoy it.

Tips:

1. The steel pan in the yogurt maker should be cleaned the first time it is used. It should be scalded and disinfected with boiling water and dried before making yogurt. All containers for making yogurt should not be stained with water and oil, otherwise the yogurt will be damaged. Drop.

2. If there is no lactic acid bacteria, you can use commercially available yogurt as a starter.

3. When making yogurt, you can add sugar or no sugar as you like. I personally think that yogurt made without sugar is more sour. Although you can add sugar and honey when you eat it, it tastes good without adding sugar.

4. Do not drink yogurt on an empty stomach. Drinking yogurt on an empty stomach will cause lactic acid bacteria to be easily killed and weaken the health care effect.

5. When drinking, it is best not to heat, because the beneficial bacteria in the yogurt will die after heating, the nutritional value will be reduced, and the taste will also change.

6. Do not make too much yogurt at one time. It is appropriate to drink it for two days, about 500ml. If you make too much yogurt and leave it for too long, the yogurt will become too sour and not good to drink.