Homemade yogurt
Overview
Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, during the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indigestion, eating yogurt will not cause bloating, gas or diarrhea. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change. However, 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 body.
Tags
Ingredients
Steps
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First, sterilize the inner pot and sealing lid of the yogurt maker by scalding them in boiling water for one minute~
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Pour all 1000mL pure milk into the container
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Pour 1g Chuanxiu mushroom powder into milk and stir evenly
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Just wait 8-10 hours. After the power is turned off, put the yogurt in the refrigerator to refrigerate
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Sichuan Xiu yogurt is ready after 9 hours
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Finished product
