奶粉優格 做法

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發表者:陳茵綿
來源:布布優格社團討論連結

奶粉優格 做法

奶粉經濟實惠,價格比鮮奶便宜,沖泡成牛奶後 除了直接飲用,也可以用來發酵優格。

奶粉優格的製作重點
  1. 奶粉的沖泡比例,奶粉:水 = 14.5:100,這樣沖泡比例的蛋白質濃度約 3.4克/每100ml,這濃度很適合發酵優格。
  2. 如果要使用1包菌粉做1公升優格,建議130克奶粉+水900ml=約970ml。(weck瓶:116克奶粉+水800ml)
  3. 沖泡好的奶粉建議先放冷藏靜置隔夜,低溫長時間靜置能使溶解更均勻,做出來的優格比較不會有粉質口感。
  4. 請買純奶粉,不建議額外添加鐵、鈣、葡萄糖胺、葉黃素⋯等特殊功能配方奶粉。
奶粉做的優格 也很適合運用在甜點、烘焙上,奶粉優格的風味質地和鮮奶優格 差異不大,在物價一直上漲時代,可以減輕主婦媽媽們 打點一家人飲食預算的負擔。

照片中這幾款奶粉商品 都適合做優格,提供給社員參考。
(圖片摘自網路 各品牌出品公司)

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布布優格: 奶粉優格 做法
奶粉優格 做法
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