溫優格飲

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發表者:陳茵綿
來源:布布優格社團討論連結

適合秋冬季節飲用的⋯溫優格飲

我們都知道優格需要低溫保存,吃冰優格能最直接的吃進乳酸菌。但入秋了,天氣已經開始轉涼,需要吃一些溫熱飲來讓身體保暖,只要學會「溫優格飲」的製作技巧,冬天也可以享受吃優格的健康和美味。

溫優格飲喝起來像奶昔,溫潤的口感讓人很放鬆很舒服,溫優格飲相當容易製作,關鍵在於溫度的掌控,大家只要熟悉以下2種溫度觸覺感受即可輕鬆製作溫優格飲,製作方法如下:
  1. 取100ml鮮奶微波加熱到約50度(摸起來像冬天洗熱水澡的溫度)
  2. 加入100克冰優格,攪拌混合均勻後即完成(摸起來像是發高燒的溫度)
秋冬吃優格還可以有以下幾種選擇:
  1. 放置常溫退冰30-60分,退冰後的優格綿密度會下降,常溫放置愈久酸度也會略高一些。
  2. 隔水加熱,在湯麵碗中裝入5分滿的熱水,將優格杯放入隔水浸泡3-5分鐘。
  3. 微波加熱,取150-200克的優格,微波10秒,取出攪拌,再微波10秒,再取出攪拌⋯到摸起來像是發燒的體溫感。
附註:
  1. 優格加熱後的溫度需控制在40-45度之間,只要不超過45度就不會影響乳酸菌活性。
  2. 吃剛收成的優格⋯是吃溫優格,沒有綿密感。
  3. 喝調製的溫優格飲⋯是調和綿密的冰優格,有綿密感,口感溫潤像奶昔。

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