Summer desserts to make at home--old yogurt
Overview
It’s been a long time since I bought the yogurt mushrooms and I haven’t had time to make them. I’ve been so busy that I’ve really forgotten about them. It's embarrassing to say how could I forget it. When the young man got home, he took the time to help him with his homework, and then he was busy preparing for the children to attend interest classes. A week passed quickly, and I just kept putting it off without doing anything. I was looking through the refrigerator a few days ago and realized that it might have expired. I was always afraid that it would fail when I started making it. It seems that my worries are unnecessary. I used 4 pieces of preserved milk and a small pack of yogurt cultures and it was really easy to make. It’s very hygienic and you’re not afraid of failure at all. The only thing you have to pay attention to is the small details. Why do you say that? You need to scoop out the bubbles of milk in the bowl, otherwise it will affect the appearance of the finished yogurt. It doesn't matter if you don't mind.
Tags
Ingredients
Steps
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Ingredients: 4 packs of fresh milk, 1 pack of yogurt cultures, 40 grams of white sugar. Sterilize the container first.
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.Pour 3 packets of fresh milk into the milk pot and bring to a simmer.
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.Pour in the white sugar and stir to dissolve.
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. Remove the pot from the heat and pour in a pack of fresh milk to cool down. When the temperature reaches about 30 degrees, pour in the yogurt bacteria and mix well.
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.Pour into container.
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.Close the lid and close the lid if it has a vent.
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.Put it into the bread machine, turn on the yogurt function, close the lid and wait for the yogurt to come out of the oven.
