Homemade yoghurt is safe and gelatin free

Homemade yoghurt is safe and gelatin free

Introduction:

"Tibetan spirit mushroom is the only natural wild yoghurt strain. The yoghurt made from Tibetan spirit mushroom only contains Tibetan spirit mushroom and fresh milk without heating. It contains 100 /% live lactic acid bacteria without any additives, such as thickener, additive, sweetener, preservative, seasoning and so on."

Production steps:

Step 1: prepare the Tibetan spirit mushroom, clean the mushroom and get ready.

Step 2: pour the fungus and milk into the utensil, prepare to ferment, and seal it with gauze

Step 3: fermentation, give you a picture, drool! Hehe, about 6-10 hours. It's hot

Step 4: filter out the Tibetan spirit mushroom, the following is the yogurt, a great sense of achievement. O(∩_ ∩)O~

Step 5: ready yogurt, you can drink it, roar! If you feel sour, you can add honey, jam, or sugar to adjust the taste.

Materials required:

Tibetan spirit mushroom: appropriate amount

Pure milk: right amount

Note: Tibetan spirit mushroom is very afraid of metal utensils, remember not to use metal utensils, and try not to close the culture, closed words will have spicy and alcohol taste, very bad to drink, not good for bacteria. If you go out or travel for a long time, you can put the fungus in the refrigerator for half a month without caring about it. You can enjoy it. It can be used again. Remember to choose milk without additives.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour