Chinese Food
Yoghurt soymilk
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Cooking ingredients
Cooking Steps
Step1:Select full soybeans and soak for 8 hours. Then pour out the water, cover the soybean with wet gauze, and germinate at room temperature for 2 hour
Step2:Put soybeans and 1000ml clear water into Jiuyang Q1 soymilk machine. Select pure beans function, and grind out fine, smooth and fragrant soymilk
Step3:After soymilk is finished, it is cooled to about 40 ℃. Pour in the mushroom powder and stir evenly. Then pour into the yoghurt machine. Keep warm for 810 hours
Step4:The soymilk yoghurt is refrigerated for more than 2 hours after it is finished. It tastes better. Honey, jam, fruit or nuts can be added according to personal taste. The flavor is bette
Step5:Finished product
Step6:Finished product
Step7:Finished product.
Cooking tips:1. It is not recommended to use commercially available soymilk in bags. If the soymilk concentration is not enough, it will affect the solidification of soymilk and yoghurt; if the soymilk is milled out by Q1, it will be soft and smooth without filtering. 2. Compared with the traditional yoghurt made from milk, the content of fat and cholesterol is lower; meanwhile, the plant protein in the yoghurt is decomposed by probiotics, and the nutritional absorption rate is higher. 3. After scientific research, the soybeans are soaked and germinated for 2 hours. When the soybeans grow about 1 cm of germ, the content of free amino acids and Lactobacillus in the soymilk yoghurt is significantly increased, and the nutritional value is higher. This formula can produce 1000ml soymilk yoghurt at a time. It can be stored for about 6 days in the refrigerator. There are skills in making delicious dishes.
