尖嘴量杯

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發表者:陳茵綿
來源: 布布優格社團討論連結

尖嘴量杯(附上蓋)

每一次和社員在約定時間見面取貨,都是我最直接提供服務和了解社員需求的時刻。雖然只是簡單的聊上幾句話,但常常就發現了一些問題,在聊天裡..以同樣是使用者的角色,提供更貼近個人需求的方法來做優格。

情境:
單身,住宿,只供應自己一個人的優格需求量,所以購買500ml內罐,但一包菌粉是做1公升,所以每次製作的時候都將菌粉倒半包。

分析:
菌粉盡可能一次使用完,分次會有雜菌汙染和菌數不足的問題(一半菌多,一半菌少),當菌數不足的時候會影響優格發酵時間和組織質地。

改善方式:
可以善用照片裡的"附蓋"尖嘴量杯,每次溶解一包菌粉在1公升鮮奶裡,倒出你需要的用量來做優格,剩下的鮮奶就保存在量杯裡,蓋好量杯上蓋,並冷藏保存,並盡可能在2-3天內使用完。

做優格的任何容器,請記得 一律洗乾淨後晾乾,容器絕對不能有水或潮濕情形。

這個量杯在烘焙材料行有賣,一個42元,-10~110度,供社員參考。

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布布優格: 尖嘴量杯
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