Konjac yogurt jelly

Konjac yogurt jelly

　　Konjac yogurt jelly

　　Ingredients: konjac flour, sweetened milk powder, fresh lemon juice, a tiny amount of sodium carbonate (use as little as possible).

　　Method: 1. Dissolve the konjac flour in 70°C water (the ratio of powder to water is roughly 1:80; use slightly less water since you’ll be adding lemon juice, and because konjac flour only coagulates under alkaline conditions, so add a bit of sodium carbonate)

　　2. Then dissolve the milk powder in the water, add the lemon juice, stir well, and let it cool.

　　If the milk powder isn’t sweet enough, just add a bit more sugar—the calorie count isn’t very high.