生活口語：新東方名師教你酸奶DIY！

　　昨天做的酸奶今天正式誕生啦!早上看到原來那么多牛奶一下變成那么多白白嫩嫩的寶貝，我忍不住先吃了一大口! 有一點(diǎn)點(diǎn)甜，可能是由于作為starter(引子)的酸奶有點(diǎn)甜的緣故。再放一點(diǎn)honey，感覺特別的滑~~第一次DIY酸奶成功!YAY!!像昨天說的，放上制作的視頻，請(qǐng)忽略我偶爾流露出來的饑餓鬼的表情...另外，為了幫助大家學(xué)習(xí)，我還在下面貼上了script，和制作過程一樣，不難，但是有些用詞要掌握哦。或許有一天，你也可以用英文教Kaitlin做一款小點(diǎn)心呢。

　　Do you like yogurt? Do you know plain yogurt is one of the healthiest foods in the world? Usually the yogurt we buy at supermarkets are unreliable. You know what I mean And homemade yogurt is definitely safer, healthier, and to the point, a lot cheaper So next time you hit the supermarket for yogurt, give it a second thought. What makes homemade yogurt worth the effort is tasting the immediate result of your labor. Now lets get the camera rolling.

　　What you need is milk, as much as you want; yogurt, which will be your starter; a pot, and a big container for the final product.

　　First off, you heat up the milk with the pot. The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 60 degrees, but not have it boil. So you may wanna pay attention to the pot and have a thermometer at hand. Once youve hit the target temperature, remove from heat and then wait for the milk to cool.

　　When the milk is cooled to the proper temperature, mix in with the yogurt. You need to blend the mixture to the fullest.

　　When its done, give the whole thing an air-free environment, which means to close the container and not open it until the magic happens

　　昨天做的酸奶今天正式誕生啦!早上看到原來那么多牛奶一下變成那么多白白嫩嫩的寶貝，我忍不住先吃了一大口! 有一點(diǎn)點(diǎn)甜，可能是由于作為starter(引子)的酸奶有點(diǎn)甜的緣故。再放一點(diǎn)honey，感覺特別的滑~~第一次DIY酸奶成功!YAY!!像昨天說的，放上制作的視頻，請(qǐng)忽略我偶爾流露出來的饑餓鬼的表情...另外，為了幫助大家學(xué)習(xí)，我還在下面貼上了script，和制作過程一樣，不難，但是有些用詞要掌握哦。或許有一天，你也可以用英文教Kaitlin做一款小點(diǎn)心呢。

　　Do you like yogurt? Do you know plain yogurt is one of the healthiest foods in the world? Usually the yogurt we buy at supermarkets are unreliable. You know what I mean And homemade yogurt is definitely safer, healthier, and to the point, a lot cheaper So next time you hit the supermarket for yogurt, give it a second thought. What makes homemade yogurt worth the effort is tasting the immediate result of your labor. Now lets get the camera rolling.

　　What you need is milk, as much as you want; yogurt, which will be your starter; a pot, and a big container for the final product.

　　First off, you heat up the milk with the pot. The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 60 degrees, but not have it boil. So you may wanna pay attention to the pot and have a thermometer at hand. Once youve hit the target temperature, remove from heat and then wait for the milk to cool.

　　When the milk is cooled to the proper temperature, mix in with the yogurt. You need to blend the mixture to the fullest.

　　When its done, give the whole thing an air-free environment, which means to close the container and not open it until the magic happens