1. Sweet corn is cooked in advance and cooled for later use.

2. Then peel off the corn kernels and leave a handful of intact corn kernels for later use.

3. Weigh white sugar and prepare breakfast milk and yogurt starter.

4. Then put the corn kernels and a bag of breakfast in the cooking machine, tighten them clockwise and beat them into thick juice.

5. Sieve once to make the corn juice very smooth.

6. Then add the second bag of breakfast and mix well.

7. Stir and saccharify the sugar.

8. Add yogurt starter and stir for one minute until the starter powder is not visible.

9. Leave the whole corn and stir it a few times before pouring it in.

10. Put it in a yogurt machine for fermentation for eight hours.

1 1. Then put it in the refrigerator for four hours, the taste is the best, and the whole grain corn yogurt is finished.

12. Pour a cup and decorate it with green leaves. It's beautiful.

13. Put a layer of plain yogurt that is reserved for drawing on weekdays. Isn't it more creative and beautiful to squeeze the remaining corn yogurt on the original yogurt?

skill

Sweet corn is cooked in advance and peeled. Beat it into thick pulp with a cooking machine, sieve it once, and leave a little whole corn for use, which is more delicate. Like fermented yogurt at ordinary times, yogurt tastes best when frozen for eight hours.