Chinese Food
Brushed yoghurt - the indelible mark of Lijiang
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I don't have a story. My story only has those simple good years. ——I knew that I could make yoghurt by myself many years ago from lilyfield's Micro words. But when I heard that the raw material of yoghurt was milk, I immediately gave up. Because I was naive, I thought that yoghurt can be made with some special raw materials. It's like making wine with wine cake and rice. If I have milk, why not drink it directly and make yoghurt? So for a long time, if I want to drink yogurt, I will go to the supermarket to pick it up directly. Until the year before last, I went to Lijiang. I first ate the yogurt which is very thick and can be drawn. It was really amazing. After I came back, I have been looking for information to study how to make the yogurt drawn. But I haven't got the result. Until last year's whim, I finally understood that yogurt only needs two kinds of raw materials - milk and mushroom powder. So I bought yogurt machine and mushroom powder
Cooking ingredients
Cooking Steps
Step1:The inner tank of the yoghurt machine and the spoon used for stirring are first sterilized with boiled wate
Step2:Pour in part of the milk, then pour in the Lactobacillus powder and stir evenly
Step3:Pour in white granulated sugar and stir evenly
Step4:Pour in the remaining milk and continue to stir evenly
Step5:The volume of milk after pouring
Step6:Take care to put it into the yoghurt stand. Plug in the power. Cut off the power after 8 hours. Refrigerate it after cooling. When drinking it, add honey, honey or jam as you like to have a richer taste.
Step7:Finished product display
Step8:Finished product display
Step9:Finished product display
Step10:Finished product display
Step11:Finished product display
Step12:Finished product display
Cooking tips:1. The principle of making yoghourt is nothing more than heating fermentation. If there is no yoghourt machine and using electric rice cooker, it can also be realized. In addition, the time required for fermentation is different in winter and summer. When the temperature is low, you can add some hot water in the base. The power-off time does not need to be so precise. Generally, it is 6-8 hours. The longer the fermentation time, the more acid point; 2. There are several kinds of bacterial powder. In addition to Lactobacillus, I also used Bifidobacterium. Later There are many kinds of bacteria, but they can't be distinguished according to the taste; 3. It's easier to stir a small part of milk first; 4. The amount of sugar can be added or reduced according to personal taste. I've also tried not to add sugar. It's good to drink with jam or honey; 5. The yoghurt must be refrigerated and passivated before it thickens; 6. About the milk source. Ordinary domestic or imported liquid milk can But milk powder must not be used. There are skills in making delicious dishes.
