Rose Lassi (mei gui suan nai )

Rose Lassi

Introduction:

"Yogurt with a little rose flavor, just because of the rose cream. Rose cream is actually a thick rose syrup. Ever since the first yoghurt machine broke down, I have been used to room temperature in hot days and assisted fermentation with oven or electric stew cup in winter. This time I use a pickle machine, just because it has yogurt function. However, the machine is too big for yogurt. How many liters can it hold? Or more than ten liters of milk? Of course, I'm not stupid enough to make such a large vat of yogurt, or put milk directly into the VAT. Continue to use the usual broken yogurt machine's small round box

Production steps:

Step 1: prepare materials

Step 2: pour rose cream into a bowl, add appropriate amount of milk and stir well

Step 3: put the mushroom powder into the container, add a small amount of milk, and stir until it dissolves

Step 4: pour the milk with rose cream into the container

Step 5: pour in the remaining milk

Step 6: mix well

Step 7: put it into the container of the pickle machine

Step 8: cover the pickle machine container

Step 9: cover the pickle machine, start the yogurt function, and the time is displayed as 8 hours

Step 10: when the time is up, remove the lid of the pickle machine and take out the yogurt box

Step 11: the milk is completely set

Step 12: fill a small bowl and sprinkle with rose shreds

Materials required:

Rose Cream: 40g

Milk: 1 liter

Lactobacillus powder: 1 Pack

Note: Although rose cream is added, the yogurt is not very sweet. If you like sweet taste, you can increase the amount of rose cream. You can also add rose cream or rose sauce to the finished product for seasoning

Production difficulty: simple

Process: others

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mei Gui Suan Nai