Днешният въпрос е за киселото ни мляко, което всички българи си мислят , че е прочуто сред чужденците. Това, което наистина ще ви изненада, е че имаше слаба активност, да не кажа никаква около въпроса, който зададох на чужденците! Получих само 1 отговор, който беше наистина изчерпателен. Вижте за какво става дума в самата статия.
Въпросът - Bulgarian yoghourt ?
Описание: ( What do you thinks about it ? Do you eat it ? Do you like it ? )
Отговор : ya i tasted it..it tastes good..
Bulgarian yogurt is a deliciously smooth, creamy and rich tasting yogurt. This culture may be made with whole, skim or non fat milk. You may reculture this yogurt over and over. For a thicker yogurt you may add 1/4cup of dry milk powder, prior to adding your culture. For an even thicker alternative use some canned evaporated milk.(contains live cultures, streptococcus thermophilus, lactobacillus bulgaricus)
Try this..
8 cups milk (I prefer whole milk)
¼ cup yogurt from a previous batch
or 4 tsp. of Natren yogurt starter as directed on the bottle
Bring the milk to at least 180°F, or until a ring of bubbles forms around the edge of the pan, but don't allow to boil. Let cool until you can keep your finger in the milk while you count to 10. Divide yogurt starter or old yogurt between two wide-mouthed quart glass canning jars. Pour in about 1/4 cup milk and stir to incorporate the starter. Fill the jars with the the rest of the milk and screw on the lids.
Wrap the jars in a warm blanket and let sit overnight in a warm place or for at least eight hours. Unwrap and place in the refrigerator. I know you will enjoy this creamy, healthy yogurt.
hope u liked it tooo
Enjoyyyyyyyyyyyyy
Ако има правописни грешки в някои от текстовете на английски по-горе се извинявам. Копирал съм дословно, без да променям нищо информацията от източника - Yahoo Answers!
