酸奶不敗版 -- 家有ｂｏｉｌｅｒ的請近

由於我不喜好冷食，在自己做酸奶之前是不吃從冰箱裏拿出來的酸奶的。可自從自己做了以後，咱也隔三差五地吃上了。

其實還是從這裏學的，但沒想到這麽好做，這麽讓我立於不敗之地！我的秘密是我們家的boiler　ａｒｅａ.

1. 1 litre semi-skimmed milk
2. bring to boil
3. leave it to cool down to 40 degrees
這第三步是取決酸奶實稀還是厚的關鍵
if you like soft yogort, leave it below 40, around 36-37. If you like it thick, then cool it down to around 40.
4. add a dash of vinalla (or other flavour if you like), and a big spooｎ of plain yogort from shops (we normally buy a pot and use it quite a few times)

5. Stir well and then pour it into a container, cover it and leave it in my boiler area (which has a door, where I normally dry the clothes.

6. Depending on the temporature of the milk, the cooler the milk is, the longer it takes. FOr me, it is normally ready overnight. sometimes, as I forgot about it and left the milk to cool down too much then it took longer -up to 24 hours.

Hope this helps those who have a boiler. I don\'t know yet what it is like in summer, when the boiler does not come on so much.