Yogurt is now one of the most common drinks in people's daily life.

Next is a brief introduction to yogurt.

Yogurt is a sweet and sour milk drink. It is a milk product that uses milk as raw material, pasteurizes, adds beneficial bacteria to the milk, ferments it, and then cools and fills it. Most yogurt products on the market are solidified, stirred, and fruity with various fruit juices and jams added.

Nowadays, people are no longer limited to drinking yogurt, and more people choose more options, such as yogurt-flavored ice cream. The next step is to introduce how to use milk to make yogurt ice cream.

Ingredients:

300 grams of milk

300 grams of light cream

and 250 grams of yogurt

Accessories:

4 egg yolks

80g of rock sugar

half a lemon

Steps:

1. Boil the milk.

2. Add lemon juice to the egg yolk, pour the boiled milk into the egg yolk liquid, and stir quickly from side to side.

3. After stirring evenly, cook on low heat until the egg-milk bubbles and remove from the heat. Stir constantly while cooking.

4. After the egg-milk is cooled, add yogurt, stir well and set aside.

5. Add sugar to whipped cream.

6. Whisk the egg beater at a low speed until it does not flow.

7. Pour the whipped cream into the egg-milk mixture and mix well.

8. After mixing evenly, put it in the refrigerator to freeze, take it out every hour and stir it thoroughly, stir 3-4 times, the ice cream will be very fine and free of ice balls.

In addition, people often can't tell the difference between yogurt and cheese. Next is to introduce the difference between the two.

The difference between cheese and yogurt is that the manufacturing process is different and the nutritional value is different. The raw material for the production of these two foods is milk, which has a high nutritional value.

1. Production process

a. Cheese is made from milk after fermenting and removing water. About 10 kg of milk can produce 1 kg of cheese. The production process is relatively complicated.

It has three forms: soft, semi-hard and hard, and there is no fluid state.

b. The raw material for making yogurt is fresh milk, which needs to be sterilized first, then fermented with beneficial bacteria, cooled, and presented in liquid form.

2. Nutritional value

a. Cheese is a purely natural food, containing protein, fat, calcium, vitamins, and other nutrients, it can be said to be the "gold" in dairy products.

b. Yogurt is milk that has not been concentrated, but the taste has changed. It contains roughly similar nutrients to cheese, but the amount it contains is much smaller.

3. Generally speaking, the nutritional value of cheese is several times that of yogurt, which is worthy of the reputation of "gold" in dairy products.

4. Eating cheese or yogurt has a good calcium supplement effect. Dairy products are rich in calcium content, especially cheese has a high absorption rate.