@joanmoncada7: se ve exquisito replied to 0:24 on 3speak.tv
Yogurt de Frutos Amarillos | Receta Cremosa y Refrescante con Piña, Mango y Maracuyá by @dubisortiz on 3Speak
Prepara un delicioso yogurt de frutos amarillos con el sabor tropical de piña, mango y maracuyá. Una bebida cremosa, natural y perfecta para los días calurosos. En este video te muestro paso a paso...
Tags: #3speak #yougurt #frutos #mango #maracuya #recetas #casero #delicioso
Hello, well, welcome to my channel. In the day of today today, I'm a delicious yogurt of fruits amarillo. The ingredients that I'm going to use are 3 litre of leech, 500 grams of sugar, the fruit that are maracuzia, mango, and pina. You're The bacillows, the cultivos, like are vulgaricos and thermophilus. Also, there is to look at the Feche of Bencimient. If you don't have these cultivos, no no serve. The mark of any market, accompany to the dish at the stupha, the change the recipient for a recipient more gruesome. We have to expect that the leech is at point of ebullition, so that she wants to that is where we're going to pay. Also, the coli, for that no use any of socio, so it's a lea that's a little bit of suze. So, then we'll expect that the leech is in the period of ebullition. We have to be in the leechs, we're going to form the nata, and we have to be taking it, and it's and we're taking the nath. Now the leech is in the period of ebullition, when the leech is to be able to be around 80 to 90 degrees. So, then, below the temperature, we add a cup of sugar to alimentar, and then we'll down the temperature, let's add a Let us take us, and we get to do the choque thermic. Now, I'm going to try, take the respective, choque-thermic. The temperature, should be between 42 and 45 degrees, for that we'll So, to know if the temperature is at the temperature at Tetero, we have to get to a thermometer. But as we don't have many times in a thermometer, then we'll law the hand and with the dead, we're tantyando, if the, if the, when the, when the Teter, when we're getting the Degro, is, it's like when we're going to take the Teter a baby in that temperature, so motel. We need to be very pendent in that, because if it's very salient, we can't moor to add the yogurt. She is in temperature tethera. Let me put with the deo limpio, 1, 2, 3, 4, 5, 6, 7, 8, 8, 9. If there is tiby, in that process, I'm going to add the yoghurt. No, it's no matter the mark that is, and the and the revolvement. This quantity, we can't even for 5 liters. We'll get this vasito of yubour. And I'm going to add a little bit of sugar. Because as, as the fruit, then I want to give a little bit of sugar. The sugar that I've done, is to limit the bacteria, and so, to get it, and so I'll do more. Now, I'm going to tap and it, and I'm going to put it in a recipe of a so, so, so, I'm going to leave for four hours. The tap with a box, and then I'll cover with a trape, and then I'll put with a trape, and I'm going to put with a trape, and I'm As we are in climate calient, in climate calyid, it will be to morgue 4 hours. Well, I have already the mango piccad, here I have two mango piqued, the maracuzzias, and I have here the piña in a pedas. So, what do I do? The maracuia, I'll give a liquid, because as well, as you have a and I'm going to add a little of piñas. And here is a part in a small jugure, so, and also the mango, and the mango. The middle of the mango. So, I'm going to lique this with a little more of water, not much. We're going to add a little of water. So, not much. and we get to liqueur. It we're going to collar, and then we're going to collar to revolver it to lique, so that the See the semillas that are, then, it's good that these seeds are in the yogurt, for so there is filar them. This combination is a combination very good and very, very sabroza, what is the mango, the piña, and the maracuzas. Three fruit, amarillo, and delicious. That's a combination, that's a combination, excellent. You can get the fruits of your aground, you can add more, you can put more, you can put upaya, melocoton, or so amari, all that is all that is amarillo. And now, we'll back to liqueer, to liqueerla, and to liqueerla, yeah, better. Now, no is necessity to collar, because we have to collamos. Yeah, we're trying the juice to those fruits. We're going to add the rest of pangas, pardon, the rest of pina piqued, to do. To make the almebae. And the mango, also, because the grace is to find fruit, pieces of fruit, into the yogurt, that sepa, with a juice, that, that's, that, that's, that's, that's true, that's the extract of the fruit, but that also can't be in the fruit. Now, now, we're going to do the almibar. This is going to make an explosion of savors, delicious. I do you recommend. We're going to pass it to a is in this in this oil and we're going to add 250 grams of sugar. 250 grams of sugar. We'll get to the fog. We'll get to the oven or the stufas to do the almibar. Recur, remember that the maraculia is acid and the pine, also, then we'll see if it's a So let us. At the final, I will leave the quantity of the sugar that I used to do this yogurt. 3 litros of the lea and these fruits that I'm going to use. Let's revolve it to integrate well, Well, I'm going to go to get to the stupa. As well, yeah, the stufu, here, the almibar. Here, what we have to do to be, when, revolver, until that that's like, it gets like a mermelade. And so, so the almibar? Yeah, here, so is it. We're to pay it to let it reposar and that when we go to revolver with yogh, this is a great. This is a delisce. We're going to pay it. And then, after four hours, we're going to look how we'll get the yogurt. Let's go to look at it. how we got this rich yogurt. Well, yes, this recipe, yogurt. Now, this process, this is a process, is called, Partier the Cuajo. Now, we'll add the al-a-o-o -o-o-o- Here I have the almibar of fruits amalilions. We're adding to the almibar. One that we've done the almibar, we'll revolve us. I'm going to add to add a little bit of colorant, am I. This is optional, is to color. to do you know, you know, that the things enter for the eyes, then, the more beautiful, this is a mario-webo, or a, a color alimentisio, that they're selling, in the part where they're selling products for yogurice. Or, also, for One time that we put the color, we're revolving, for that we're doing to integrate in all the yogurt. Now, we're going to add the rest of the sugar that's fault. We're going to try and we're going to look that so sugar you're if they like very sweet or if they like 5. As the fruites, then, then, it's going to eat the sugar gradually, because a yogurt very sweet is a good yogurt very Now, I'm going to get to the nevera, for that coas and spece a little more.
@joanmoncada7: se ve exquisito replied to 0:24 on 3speak.tv