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Germ is always kept for baking, but germ-based bread is only baked occasionally. Most of the time, the germ is eaten directly. This golden wheat germ is light yellow in color and has a crispy texture without being overcooked. In my mind, there seems to be a program saying that germ is best eaten with milk. I forget why, but I always like to stir a spoonful of germ into milk or yogurt. The fruit on the table is unsaleable, so I might as well get some fruit with germ yogurt, and cut a strip of Guiling paste in the refrigerator to add a darker color. Raisins and cranberries are also available, but I looked around but couldn’t find any cranberries. Homemade yogurt, sugar-free, with a little honey, adds a different kind of sweetness to the sweet and sour fruit. Sprinkle a spoonful of germ at the end. If you eat it before the germ is soaked, you can have a different taste. It's a pity that the germ is always pulled down quickly. What a rich cup. . . .
