[homemade yogurt](zi zhi suan nai )

[homemade yogurt]

Introduction:

"Yogurt: rich in calcium, after fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily absorbed by the human body."

Production steps:

Step 1: take out the inner liner of the yoghurt machine, rinse it with boiling water for disinfection and sterilization, so that there is no water residue in the inner liner

Step 2: add 1 gram of lactic acid bacteria into the inner liner of the yoghurt machine

Step 3: pour in 1L pure milk and mix well

Step 4: put the inner liner into the yogurt host, cover it, turn on the power, and ferment for about 10 hours

Step 5: when the yogurt is set, add 3 spoonfuls of sugar and stir well

Step 6: rinse the pudding bottle with boiling water in advance, remove the moisture, put the yogurt into the pudding bottle, refrigerate and add fruit for consumption

Materials required:

1 pack of lactic acid bacteria: (1 g)

Milk: 1L

Sugar: 3 teaspoons

Kiwifruit: 1

Note: A: don't drink yoghurt on an empty stomach, because the stomach is too sour on an empty stomach, eating yoghurt will kill lactic acid bacteria and weaken the health care effect. B: the container of yoghurt should be washed, disinfected and sterilized in advance, and the sealed container should be selected, so the yoghurt won't be easy to deteriorate. C: don't put sugar when the yoghurt is ready, and then add sugar when it's ready to eat, and then refrigerate for a while, This will not affect the taste

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Zi Zhi Suan Nai