INGREDIENTS
1 litre of skim
med milk
2 pots of Yakult
3 tbsp brown sugar
3 tbsp water
You will also need:
1 thick glass container, sterile and dry
1 sterile and dry hopper
PREPARATION:
In a saucepan, place the milk and turn the heat. Turn off the heat as soon as you start seeing little smoke. Can't boil milk, so pay attention: heat the milk until it starts out a little smoke from inside the pan.
With the help of a sterilized funnel, place the heated milk into the bottle.
Let the milk cool until you can get your hands on the bottle for 10 seconds (that is, until he's close to 35° C). Before that, the milk will be too hot for the next ingredient, which is the Yakult, and kill all Lactobacilli present in it.
When the milk reaches 35° C, add the two Yakults with the help of the funnel. Cover the bottle, taking care not to lay hands on the nozzle, and shake.
Now let the bottle resting in a dry environment, covered by a blanket to maintain a suitable temperature, for 13 hours. During this period, the Lactobacilli will multiply and if merge to milk.
After 13 hours, open the lid of your bottle and smell the Yakult. If it is with smell of yogurt, it's good. If it is sour-smelling, he blew it. So it's super important to sterilize all containers (bottle and funnel) and avoid the contact of the hands with the nipple of the bottle.
If the Yakult is with smell of yogurt, it can be move to the second stage of preparation: stay in the fridge for about 5 hours or until freeze well.
Finally, make the syrup with brown sugar and water. Place the sugar and water in a saucepan and bring to the fire. Let the syrup cool slightly, place it inside the bottle of Yakult and stir to mix well.
Refrigerate and serve.
TIP:
Note carefully the rules of hygiene and sterilization of materials used not to run the risk of ruining your recipe. Remember: minimal contamination could ruin it.
Limit the consumption of homemade Yakult to 50 ml per day. Its excess can cause diarrhea.
med milk2 pots of Yakult
3 tbsp brown sugar
3 tbsp water
You will also need:
1 thick glass container, sterile and dry
1 sterile and dry hopper
PREPARATION:
In a saucepan, place the milk and turn the heat. Turn off the heat as soon as you start seeing little smoke. Can't boil milk, so pay attention: heat the milk until it starts out a little smoke from inside the pan.
With the help of a sterilized funnel, place the heated milk into the bottle.
Let the milk cool until you can get your hands on the bottle for 10 seconds (that is, until he's close to 35° C). Before that, the milk will be too hot for the next ingredient, which is the Yakult, and kill all Lactobacilli present in it.
When the milk reaches 35° C, add the two Yakults with the help of the funnel. Cover the bottle, taking care not to lay hands on the nozzle, and shake.
Now let the bottle resting in a dry environment, covered by a blanket to maintain a suitable temperature, for 13 hours. During this period, the Lactobacilli will multiply and if merge to milk.
After 13 hours, open the lid of your bottle and smell the Yakult. If it is with smell of yogurt, it's good. If it is sour-smelling, he blew it. So it's super important to sterilize all containers (bottle and funnel) and avoid the contact of the hands with the nipple of the bottle.
If the Yakult is with smell of yogurt, it can be move to the second stage of preparation: stay in the fridge for about 5 hours or until freeze well.
Finally, make the syrup with brown sugar and water. Place the sugar and water in a saucepan and bring to the fire. Let the syrup cool slightly, place it inside the bottle of Yakult and stir to mix well.
Refrigerate and serve.
TIP:
Note carefully the rules of hygiene and sterilization of materials used not to run the risk of ruining your recipe. Remember: minimal contamination could ruin it.
Limit the consumption of homemade Yakult to 50 ml per day. Its excess can cause diarrhea.
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