How to make yogurt lumps

Yogurt lumps are also called milk tofu. They are made from yogurt with cream extracted from it. The lumps are boiled in a pot to evaporate the water so that the milk will gradually solidify. They are then shaped using molds and dried in a cool place. Yogurt lumps have a relatively high nutritional value and can strengthen the stomach and aid digestion. They also have a very good calming effect. They have a relatively high nutritional value and are relatively simple to prepare.

Simple method of making yogurt lumps

1. Freeze the chocolate in the refrigerator for 20 hours, take it out and scrape it for later use.

2. Mix chocolate chips, blueberry slices and almond slices together and place on a plate.

3. Pour the yogurt into a plate and stir evenly to make the chocolate chips evenly distributed in the yogurt.

4. Wash the yogurt lump mold and put it in the oil paper

5. Put the stirred yogurt into the mold and spread it evenly on the surface with a plastic tool spatula.

6. Sprinkle a layer of chocolate chips on the surface and put it in the refrigerator for 3 hours.

Yogurt lumps are rich in nutrients and can supplement the body with multiple vitamins

1. The fermentation process of yogurt causes about 20% of the sugar and protein in the milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in the milk is generally 3%-5%. After fermentation, the fatty acids in milk can increase by 2 times compared to raw milk. These changes make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients.

2. Yogurt is made by fermenting pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc.

Sour milk dumplings are divided into two categories: dry and wet. Traditional milk dumplings are salty and sour, and dry milk dumplings are generally of this flavor. Wet milk dumplings have two flavors, in addition to salty and sour, sweet and sour have been added.

Yogurt lumps are called kuleti in Kazakh. The preparation method is to boil cow and goat milk, pour the cool temperature into "Shaban", add yogurt to ferment, and beat it with a wooden mallet every day to make it ferment into a very sour yogurt, which is called "Ailekaiti" in Kazakh.

This kind of yogurt is very sour and has the function of quenching thirst and clearing heat. Continue to beat the Shaban repeatedly with a wooden mallet, the oil and water in the yogurt will separate, and the ghee will float to the top of the Shaban. Ghee is the first product for making yogurt lumps. After all the ghee is taken out, pour the "Ailekaiti" in the Shaban into a large pot and boil to evaporate the water. When it becomes a paste, put the yogurt into a short woolen bag. The water will flow out from the seams of the bag and the yogurt in the bag will become soft lumps. Break it into pieces and dry them to form yogurt lumps.