雀巢全脂牛奶

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發表者:陳茵綿
來源:布布優格社團討論連結

雀巢全脂牛奶

布布菌+雀巢全脂鮮奶

這款牛奶的蛋白質3.5公克,脂肪3.5公克,優格質地屬於「絲稠奶霜」型口感。

照片中的優格質地條件
  1. 牛奶中有加入50克 異麥芽寡糖
  2. 發酵溫度41-42度
  3. 發酵時間:約7-7.5小時(睡前溶解好菌粉,冷藏存放,隔天才拿出來放進優格機發酵)
  4. 冷藏低溫熟成了72小時
質地和風味描述
  1. 優格凝結面如鏡面般透亮,看起來感覺很紮實,但 湯匙挖開的瞬間 有一種心碎的感覺,是啊!質地稀軟!
  2. 攪拌後呈現滑稠奶霜質地,攪拌的時候感覺微微拉牽絲,湯匙舀起後牽絲會斷開,吃起來算俐落、順口。
  3. 入口後的奶香味很順,乳酸風味也很迷人,舒服的乳酸尾韻讓人很開心。
建議冰箱裡隨時備著2瓶優格:
一瓶是已低溫熟成的優格,隨時可吃。
一瓶是剛做好的優格,等低溫熟成後再吃。

布布菌粉屬於低酸商品
隨著低溫熟成天數的增加,乳酸尾韻會微微增加,但那個乳酸是舒服的、溫和的、可接受的、令人期待。
  1. 喜歡低酸風味:凝固後儘快收成。
  2. 喜歡略酸風味:凝固後繼續發酵,依個人喜好延長發酵時間。

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 雀巢全脂牛奶
雀巢全脂牛奶
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