Pumpkin Yogurt Salad

Pumpkin Yogurt Salad

1. First serve the yogurt, cook the fresh milk and let it cool to 30-40 degrees, add the yogurt bacteria powder

2. Put it into a sterilized container, keep warm at about 40 degrees, and ferment for 7-8 hours

3. Get thick homemade yogurt without additives

4. Pumpkin steamed in the basket

5. Cut into pieces,

6. Dry clean the grapes. The large-grained rose raisins I use are rich in meat and delicious

7. Put the yogurt and pumpkin into the wall-breaker cup, add the sweet and sweet Kewpie salad dressing

8. Turn on the fruit and vegetable function

9.

10. I forgot to put the raisins. I stopped the machine and put the raisins. They should be put together with the pumpkin.

11. The function of a fruit and vegetable is over, and the fragrant and smooth pumpkin yogurt is completed

12. Very thick, put a few extra-large raisins, the surface is not moving. Strictly speaking, it is salad puree

Tips:

I made it very thick, if you like thinner, you can put less pumpkin.