Is frozen yogurt high in calories?

Frozen yogurt is a new product that has become popular in recent years. It combines the common characteristics of ice cream and yogurt and belongs to the third generation of frozen desserts. Because it does not contain cream and butter, its calories are very low. It is also rich in probiotics and has the effect of beautifying and slimming. For people who like ice cream, you can drink frozen yogurt as a substitute for ice cream.

Preparation method

1. First, clean the yogurt machine. The inner tank, outer shell, and lid should all be cleaned three times with hot water. If they are not cleaned properly, the fermentation effect will be affected.

2. After washing, pour milk into the inner pot. Use full-fat milk. I failed with skim milk before. Add the leaven when pouring half of the milk, and put half of the leaven. After stirring evenly, pour the rest of the milk in, add the rest of the leaven, stir evenly, stir in one direction, otherwise there will be bubbles. Pour the milk along the wall so that there are no bubbles in the milk. After everything is done, cover the inner pot lid, pour boiling water into the outer shell, put the inner pot in, cover the outer lid, and be sure to screw it tightly. Wait for about ten hours in winter and about eight hours in summer. When the time is up, open the lid and you will see yogurt like jelly. If you shake it slightly and find that it is not solidified well, you can continue to solidify it until it is solidified.

3. Do not eat the solidified yogurt immediately. Put it in the refrigerator to passivate for three or four hours, and the taste will be the same as the yogurt bought outside. You can adjust the taste according to your personal taste. If you like sweet food, you can add some white sugar. If you like fruity flavor, you can add corresponding fruit juice.

4. There are many flavors of fermentation agents, including original flavor, strawberry flavor, yellow peach flavor, mango flavor, etc. Personally, I think the best flavors are strawberry flavor and yellow peach flavor. Read the instructions for the dosage of the fermentation agent and then add milk. Some fermentation agents can ferment 700 ml of milk. Insufficient fermentation agent will also cause fermentation failure.

5. The second method is to buy yogurt powder. The method is similar. After washing the inner pot, add 500 ml of water first, pour in half of the yogurt powder, stir evenly, then add water, pour in the remaining yogurt powder, stir evenly, cover the inner pot lid, put boiling water in the outer shell, soak the inner pot in it for eight to ten hours, and then put it in the refrigerator for passivation for three or four hours. If you want to continue to make other flavors, you can transfer the prepared yogurt to other containers.

6. After making the yogurt, pour out the boiling water in the outer shell. The transferred inner pot can also be cleaned at this time. It can be cleaned with cold water, and the areas at the bottom that cannot be cleaned can be soaked for a while.

Precautions

Let’s talk about the specific reasons for yogurt failure: the milk is not whole fat, the inner liner is not cleaned clean, the amount of leavening agent, and the length of time.

The yogurt doesn't taste good right after it's made, but it will taste great after being placed in the refrigerator for three or four hours.