Rose Yogurt

Name: Rose Yogurt
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 1L milk; 1 package Lactic acid bacteria powder; 40g Rose cream

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

5

The slightly rose-flavored yogurt is just because of the addition of rose cream. Rose cream is actually thick rose syrup. Ever since the first yogurt maker broke down, I have been accustomed to using room temperature in hot weather and using an oven or electric stew to assist fermentation in winter. This time I used a sauerkraut machine, just because it has a yogurt function. However, for making yogurt, this machine is a bit too big. How many liters can the machine equipped container hold? Or ten liters of milk? Of course, I am not so stupid to just make such a big tank of yogurt, or just put milk into this big tank. Continue to use the usual small round box of the broken yogurt maker.

Ingredients

Rose Yogurt

1. Ingredients: 1 liter of milk, 40 grams of rose cream, 1 pack of lactic acid bacteria powder

2. Pour an appropriate amount of milk into the rose cream and stir evenly; pour the bacterial powder into the container, add a small amount of milk, and stir until it dissolves. Pour the milk with rose cream into the container, then pour the remaining milk,

3. Stir well. Cover the lid of the round box, put it into the container of the pickle machine, and cover the inner lid and the outer lid in turn. Activate the yogurt function

4. After 8 hours, uncover, the milk coagulated and filled with tofu brain-shaped, put in a small bowl, sprinkle with rosettes to garnish

Tips:
Although the rose cream is added, the yogurt made is not very sweet. If you like sweetness, you can increase the amount of rose cream, or you can add rose cream or rose paste to the finished product for flavoring.