How to make Xinjiang yogurt lumps

Yogurt lumps are a special dessert made with yogurt. Not only does it taste good, but it also has high nutritional value. It can improve the body's disease resistance. If the elderly eat a moderate amount, it can also reduce the incidence of cardiovascular diseases. Xinjiang yogurt lumps are quite famous. The production method is relatively simple, it is less oily, and it can play a good role in promoting digestion and the excretion of body waste.

Xinjiang Yogurt Lumps

Ingredients:

Fresh milk (or goat milk), yogurt

practice:

1. Pour fresh milk (or goat milk) into a stainless steel container, boil it, let it cool, then add yogurt and ferment it in a yogurt maker!

2. When the yogurt is fermented into a very thick one, pour it into a gauze bag and hit the gauze bag with a wooden stick (or rolling pin) to separate the water and oil in the yogurt! Skim off the oil!

3. Pour the remaining yogurt into a pot and boil to evaporate the water. Wait until it becomes a paste, then pour it into a gauze bag, drain the excess water, and dry it to make yogurt lumps!

Nutritional value of Xinjiang yogurt lumps

In Xinjiang, in addition to making milk tea and drinking fresh milk, animal milk is also made into various dairy products, such as cream, milk tofu, milk lumps, etc. Preservation is healthy and beneficial to the preservation of food. Yogurt lumps are a type of milk lumps. Pour the yogurt in the leather bag into the sweet milk, heat it and cook it, then pour it back into the leather bag, squeeze out the yellow water with gauze, and dry it in the sun until it turns white. These are called yogurt lumps. The yogurt lumps without cream extraction are yellow and oily in color, and taste the best.

Long-term consumption of yogurt lumps can supplement the calcium, magnesium, zinc and other elements needed by the body, enhance the body's immunity and prevent cancer. Especially for women, its beauty-enhancing effect is a recently discovered important effect. Some experts believe that the nutritional value of yogurt is ten times that of milk. Without adding any additives, it can be stored for a long time and has a great supplementary effect on the lack of protein in women.

Yogurt lumps are made by pouring the yogurt in a leather bag into sweet milk, heating it, then pouring it back into the leather bag, squeezing out the yellow water with gauze, and drying it in the sun to turn it white. These are called yogurt lumps. The yogurt lumps without cream extraction are yellow and oily in color, and taste the best. On the contrary, yogurt lumps are white and less oily.