Yellow peach yogurt

Overview

Nutritional value: 1. During the fermentation of milk into yogurt, about 20% of the sugar and protein in the milk are decomposed into small molecules. 2. The fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in it can increase twice as much as the raw materials. These changes can make yogurt easier to digest and absorb, and the utilization rate of various nutrients can also be improved. 3. In addition to retaining all the nutrients of fresh milk, yogurt can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc. 4. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will 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 of yogurt are more easily absorbed by the body. 5. During the process of making yogurt, certain lactic acid bacteria can synthesize vitamin C, which increases the vitamin C in the yogurt.

Tags

• dessert
• summer recipes
• yogurt
• bifidobacteria
• yellow peach
• milk

Ingredients

Steps

1. 1 bags of 240ml milk, half a bag of Bifidobacterium 0.5g

   

2. 2 Mix the milk and bifidobacteria and pour them into the bread machine, press the yogurt button and wait for 8 hours

   

3. 3 Not bad, you can drink it directly now

   

4. 4 Peel, core and dice the yellow peach

   

5. 5 Pour it into the yogurt and it’s yellow peach yogurt