Caramel Apple yogurt(jiao tang ping guo suan nai )

Caramel Apple yogurt

Introduction:

"I've been making yoghurt recently, and like Da people learning the practice of caramel apple yoghurt, it tastes really good. Yogurt with a trace of sweet fruit, but also become more delicate and moist. It's good for your health to eat yogurt often. "

Production steps:

Step 1: after boiling the bottle in hot water for 5 minutes, take it out with a bottle holder and let it dry (it's better to control the dry water, if there is any remaining water). Later used to divide the milk bottle, hand pump, spoon, etc. also use boiling water to boil.

Step 2: peel and dice the apple. In order to avoid discoloration, put it in water.

Step 3: put the sugar and water into a thick pot to boil the caramel.

Step 4: color the sugar slowly. When this kind of burnt yellow appears, put in the diced apple which has been cut and drained.

Step 5: don't add more water. The apple itself contains water, which will precipitate out slowly. When the syrup thickens gradually, stop the fire.

Step 6: separate the caramel with a spoon into a dry bottle.

Step 7: add 30g sugar into milk and cream, stir while heating, turn off the heat when heating to 45 ℃. If you don't have a thermometer, you can hardly feel the heat when you drop the milk on the back of your hand.

Step 8: add bacteria powder and stir well.

Step 9: divide the milk into sub bottles and put it into the fermentation environment at 40 ℃. I put this in the oven. Tips will talk about the fermentation environment in detail. When about 4 hours, the yoghurt begins to set. Move the yoghurt bottle to the refrigerator for refrigeration. When 8 hours, the flavor is better.

Step 10: it's good to give away a little decoration.

Step 11: look at the mouth of the bottle. It's also very shiny. Compared with last week's original yoghurt, this yoghurt has a unique fruit flavor. I really like it.

Materials required:

Apple: peeled 300g

Caramel with granulated sugar: 90g

Water: 30g

Milk: 1000g

Cream: 100g

Sugar (milk): 30g

Mushroom powder: 1g

Note: 1. About the temperature of fermentation in oven. After I sent out the recipe, some friends around me continued to learn from me, but they were not very successful, which made me very depressed. Later, their fermentation temperature was measured with a thermometer, and the temperature was 71 degrees, which was an outrageous fermentation temperature. So it's not the oven that can make yoghurt if it has fermentation function. 2. If the oven temperature is a little higher, you can put a plate of water in the oven to separate the yoghurt bottle from the heating tube, and absorb part of the temperature at the same time. 3, if there is no oven, use bread machine, foam box, rice cooker can be as long as it can create a fermentation environment of about 40 degrees. Foam boxes and rice cookers can be heated with warm water. I'll test the foam box yogurt recipes again later.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: sweet

Chinese PinYin : Jiao Tang Ping Guo Suan Nai