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Originally posted by 晴雪 at 2004-6-9 05:33 PM:( ~8 t* H+ Y6 N/ Z" G+ g (1)鲜牛奶加糖煮沸,置杯中待温度降至室温。...
Originally posted by 晴雪 at 2004-6-9 03:33 PM: ; N* m }1 i; {- v: a2 W( U* G (1)鲜牛奶加糖煮沸,置杯中待温度降至室温。) Y# v& K& P: r: f! T7 c8 i3 P (2)将作为菌种的优质酸奶取二汤勺,放入杯中,然后放置在温度20℃-30℃的地方,10-12小时即成。一般最好现做现吃。 / r2 y7 u1 P+ J; Y (3)牛奶要新鲜,器皿要煮沸消 ...
Originally posted by 晴雪 at 2005-9-16 09:03 PM: / q9 D5 m; y' G& U# v' W5 s/ b4 G3 |可以可以可以
Originally posted by 美丽心情 at 2004-6-19 18:24:% m2 T% Z0 [! u5 d8 t( O 我也这样做过的,味道不错,凝固的象豆腐脑,比卖的那些液体的酸奶好多了。 ; U$ R& k! D' ~1 @还可以加果仁,葡萄干,各种果酱,哈,味道好极了!+ S, b, V2 X+ r! R v3 |% W# K 千万别试不加糖, 咦!真的受不了!
Originally posted by 小田鳖 at 2005-11-17 19:28:! z! {% P O( H4 u 冬天.10-12小时20-30度,有好办法做到吗?能讲给偶听吗?
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