Superb brushed Caspian yogurt
Overview
You must have tasted Guangming Mosliyan, but... I suddenly realized that it was all a lie [crying] because the Mosliyan yogurt fermented with Caspian bacteria is stringy and silky-tasting. Wake up, dairy lovers, the most reliable thing is to make it yourself!
Tags
Ingredients
Steps
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Fresh whole milk and Caspian mushrooms are poured into the container
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Stir until the powder dissolves in the milk
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Cover the fermentation cup, place it in a room temperature environment of 20 to 25 degrees, and ferment until the whole thing solidifies, that is, Caspian yogurt is completed
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First, take the yogurt in the middle of the cup as the inoculum for the next fermentation. Add 100g of inoculum to 1000ml of milk, and so on.
