我喜欢把它添加在谷类食品、燕麦片或者前面提到的希腊酸奶中。
I like to add it to cereal, oatmeal, or the aforementioned Greek Yogurt.
在未加糖的酸奶中也有轻微的起泡迹象。
There is also a slight hint of effervescence in the unsweetened yogurt.
关键是酸奶中的活性细菌，特别是保加利亚乳杆菌和嗜热链球菌。
The keys are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.
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