Cranberry yogurt
Overview
Recently, I like to make cranberry yogurt. I sprinkle a layer of cranberries on the bottom of each bottle, and then pour milk mixed with bacterial powder. It is no different from the fermentation of original yogurt, but it tastes extremely delicious. You can eat plump, sour and sweet cranberries in every bite. No need to add sugar or honey, the sweetness is just right! I make 2 cartons of milk every time, which is exactly 4 bottles. If I use all pudding bottles, it will be 5 small bottles (because my yogurt machine cannot hold 5 pudding bottles, and all pudding bottles have to be fermented in a bread machine.) I eat a large cup or two small bottles every day, (but sometimes I only eat one bottle when I am away from home. My husband only eats it occasionally, so I basically eat it all.) Make it after eating, so it is fresher. For two cartons of milk, use half a bag of mushroom powder, which is 0.5 grams. Fold the opening of the remaining half bag, wrap it twice with plastic wrap, and keep it in the refrigerator for storage next time.
Tags
Ingredients
Steps
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Use boiling water to scald the yogurt bottle and stirring spoon first to control the water and set aside.
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Pour the mushroom powder into one of the cups.
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Pour in appropriate amount of milk.
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Mix well with a spoon.
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Take an appropriate amount of cranberry granules and spread a layer on the bottom of each cup. (In the last cup with milk left, just put the cranberries directly into it. There is no need to sprinkle them on the bottom of the cup, they will sink to the bottom by themselves.)
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Pour some of the stirred milk liquid into each cup.
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Then fill them with pure milk.
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Cover the lid and put it into the yogurt machine to ferment for 8-10 hours.
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After fermentation, take it out and put it in the refrigerator for a few hours for better flavor.
