Chinese Food
Self made yoghurt
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About 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chain and amino acid, etc.) by the fermentation process of yogurt. The fat content in milk is generally 3% - 5%. After fermentation, the fatty acids in milk can be increased twice as much as that in raw milk. These changes make yogurt easier to digest and absorb, and the utilization ratio of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc. 2 (the above comes from Baidu Encyclopedia...)
Cooking ingredients
Cooking Steps
Step1:Scald the inside of the toaster and pour the mil
Step2:Stir the mushroom powder evenl
Step3:It's OK to start the yoghurt progra
Step4:With homemade strawberry ja
Cooking tips:There are skills in making delicious dishes.
