Low-carbon and Environmentally Friendly Rose Yogurt
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
I finally decided to be more diligent, make my own yogurt, and use rose jam to make rose yogurt.
There are many equipments that can make yogurt. Special, yogurt maker; compatible, bread maker, oven~ but I didn't bother to use one of them, but focused on the rice cooker that was always on the countertop. This guy has no yogurt function, but it does not prevent it from turning flowing milk into curdled yogurt. Because of the thick liner and the airtight lid.
There is no need to energize heating at all, absolutely energy saving and fire saving. Just a little bit of boiling water. Use a flat plate to seal the bottom of the inner tank with boiling water, which can prevent the bacteria from being scalded and maintain a sufficient temperature. Get a piece of cloth to wrap the plate to prevent abrasion of the inner tank, and also prevent the temperature from passing too fast. Put a bottle of milk with the added strain on the plate, and the rest is just to wait overnight, and then harvest the curdled yogurt in the morning of the next day. In this early summer season, yogurt can already set very well. . . .
After adding the bacteria, put the petals in the rose sauce into the milk to turn a cup of ordinary yogurt into rose yogurt. Although the pure rose petals can't bring enough sweetness to the yogurt, it can make it emit a faint rose fragrance. . . . . "
There are many equipments that can make yogurt. Special, yogurt maker; compatible, bread maker, oven~ but I didn't bother to use one of them, but focused on the rice cooker that was always on the countertop. This guy has no yogurt function, but it does not prevent it from turning flowing milk into curdled yogurt. Because of the thick liner and the airtight lid.
There is no need to energize heating at all, absolutely energy saving and fire saving. Just a little bit of boiling water. Use a flat plate to seal the bottom of the inner tank with boiling water, which can prevent the bacteria from being scalded and maintain a sufficient temperature. Get a piece of cloth to wrap the plate to prevent abrasion of the inner tank, and also prevent the temperature from passing too fast. Put a bottle of milk with the added strain on the plate, and the rest is just to wait overnight, and then harvest the curdled yogurt in the morning of the next day. In this early summer season, yogurt can already set very well. . . .
After adding the bacteria, put the petals in the rose sauce into the milk to turn a cup of ordinary yogurt into rose yogurt. Although the pure rose petals can't bring enough sweetness to the yogurt, it can make it emit a faint rose fragrance. . . . . "
