Homemade thick yogurt

1. Prepare the ingredients. Use whole milk or skim milk to make it thin, which is not suitable for this recipe. The cream was left over from framing two days ago, and it happened to be useful. You can buy light cream in small packaging to avoid waste.

2. Heat the yogurt container with boiling water to control the moisture.

3. Add 100ml of room temperature milk.

4. Add yogurt powder, light cream, and stir well together.

5. Pour in the remaining milk, and if you want it to be very thick, slightly adjust the ratio of milk and cream, with less milk and more cream (although higher in calories).

6. Put it into a yogurt container and add boiling water to reach the height of the yogurt.

7. Once it's covered, it's done. The whole process takes 3 minutes to complete. After being left for 12 hours, it can be consumed. Usually, I leave it for about 15 hours, and the longer it takes, the more sour it becomes.

8. This is the prepared state, and after being refrigerated in the refrigerator, it will become even more viscous.

9. Can hold 7 or 8 small glass bottles of this kind, refrigerate and store, and adjust the taste before each drink, of course, it can also be original.

10. The feeling of slowly flowing down after stirring is what makes yogurt. Those added with gel, pectin or agar can be called jelly or "milk jelly" in my opinion.