文档内容
Ingredients原料
1L Fresh whole milk1升鲜全脂牛奶
1 tbsp Bio plain yogurt as a starter1大勺天然原味酸奶
Preparation制作步骤
1.Place a smaller pot inside a larger one, and then fill the larger one with boiling water about half
way up the side of the smaller pot. Pour carefully the milk into the smaller pot and attach the
thermometer to the rim of the smaller pot.
取一个小锅放入一个大锅内，然后往大锅里加入开水，水量到达小锅的一半高度即可。小心
的将牛奶倒入小锅里，温度计靠在小锅内侧。
2.Heat the milk to 85C, which is the temperature at which milk starts to froth, stirring gently. Do
not boil. Carefully place pot of milk in cold water bath to cool to 43C. Stir occasionally. Let the
starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent
it from being too cold when you add it in.
将牛奶加热至85°C，不时轻轻的搅拌，注意不要让牛奶烧开。牛奶开始冒泡了就可以关火移
开，置于一大锅凉水内冷却至43°C。不时搅拌一下让其散热均匀。牛奶晾凉时，取出原味酸
奶，回至室温后才使用，这样加入牛奶里，才不会导致温度过低。
3.Remove pan from cold water and blend it with the yogurt starter culture.Pour it into one large
clean container or several smaller ones. Cover each one tightly with a lid or plastic wrap.Wrap the
container with dish towel and place into an insulated bag with a couple of jars filled with hot
water. After 7 hours you will have a custard-like yogurt. The longer you let it sit beyond seven
hours, the thicker and tangier it will become. Serve with raspberry compote.
移开凉水，将酸奶加入牛奶中拌匀。倒入一个干净的大容器或者若干个小的。放上盖子或是
用保鲜膜包好。然后用毛巾将它们包好放入一个保温袋子内，袋子内再放上一瓶热水保持温
度。静置7小时后酸奶就好了。静置时间越长，酸奶会更酸更稠。
