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I recommend using m milk. The smell of milk is clear. The taste is very touching.

Warm the milk a little. Cure it for 10 hours. It tastes soft. It's not sour at all.

4/4 Edited to

การทำกรีกโยเกิร์ตที่บ้านไม่ยากอย่างที่คิด โดยเฉพาะอย่างยิ่งการเลือกนมที่มีคุณภาพดี เช่น นม M Milk ที่ช่วยให้กลิ่นหอมและรสชาตินุ่มนวลมากขึ้น การอุ่นนมก่อนบ่มก็เป็นอีกหนึ่งขั้นตอนสำคัญที่จะช่วยกระตุ้นจุลินทรีย์ที่ดีในโยเกิร์ตให้ทำงานได้เต็มที่ จากประสบการณ์ส่วนตัว เมื่อนำวิธีนี้ไปใช้ สามารถทำโยเกิร์ตที่เนื้อเนียนและไม่เปรี้ยวจนเกินไป เหมาะสำหรับคนที่ไม่ชอบรสชาติเปรี้ยวแรง และยังสามารถนำกรีกโยเกิร์ตที่ได้ไปใช้เป็นส่วนประกอบของเมนูสุขภาพต่างๆ เช่น สมูทตี้ หรือทานคู่กับผลไม้สดเพื่อเพิ่มวิตามินและความสดชื่น นอกจากนี้ การบ่มนมในอุณหภูมิที่เหมาะสมประมาณ 10 ชั่วโมง ช่วยให้จุลินทรีย์เติบโตดี ส่งผลให้รสชาติโดยรวมมีความกลมกล่อมและนุ่มกว่าโยเกิร์ตทั่วไปที่ซื้อตามร้าน สำหรับใครที่สนใจอยากลองทำนมโยเกิร์ตสูตรกรีกแบบโฮมเมด การเตรียมนมและการบ่มตามสูตรนี้จะช่วยให้ได้ผลลัพธ์ที่ดี และยังใช้วัตถุดิบง่ายๆ ที่หาได้ตามท้องตลาดทั่วไปอีกด้วย

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