Matcha Yogurt

Name: Matcha Yogurt
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800ml Whole milk; 40g Whole milk powder; 40g Sugar; 8g Matcha powder; 1g Yogurt powder

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The weather started to heat up, and I started to make my own yogurt. When I found out the yogurt maker, the power was not turned on after plugging it in. I was fiddled with it for a long time~Oh~It completely went out;
The electric stew pot I just entered has the function of yogurt, and it also has a small stew pot, a small stew pot of 400 ml, which is very convenient for 2 people to eat one at a time; you see~ the cooked yogurt is very thick after passivation"

Ingredients

Matcha Yogurt

1. Prepare materials

2. Put the milk in the milk pot and heat it on a low fire. When heating the milk, you can't leave the person. The milk is easy to splash

3. When the milk is heated to warm, add matcha powder, milk powder, and caster sugar, and stir while heating

4. When the milk is slightly boiling, turn off the heat and let cool

5. When it reaches hand temperature, add bacterial powder and stir evenly

6. At this time, the container and tools will be disinfected. It will take a few minutes to disinfect and scald with boiling water.

7. Control the water in the container, don’t dry it, filter the milk, matcha powder is more difficult to dissolve

8. Add clear water to the saucepan to the mark, and put a stand in it, cover the small saucepan, put it in the saucepan, and then cover the saucepan with the function of yogurt, the default time is 8 hours

9. The current weather can’t take 8 hours. I looked at it when it was less than 7 hours. It’s all solidified. Take it out and put it in the refrigerator for 4 hours or overnight. Passivation works best.