Question 1: Can you drink too much homemade yogurt powder? Bacterial powder only plays the role of yogurt fermentation, has no effect on human body, and can be eaten normally. Take "homemade yogurt" as an example, the method is as follows:

Ingredients: pure milk 1 000g, lactic acid bacteria1g.

Exercise:

1. Finished yogurt starter and two bags of 500g pure milk.

2. Sterilize the yogurt bucket and lid with boiling water. After the yogurt bucket is dried, pour in pure milk.

3. According to the consumption of pure milk, 1 g starter is needed, and 1 package is 1 g package.

4. Take a package of yogurt starter and add it to pure milk.

5. Stir for half a minute, mix well and cover the barrel.

6. Put the yogurt bucket into the yogurt machine, cover it, and set the time to start fermentation. (Generally 8 to 10 hours, winter suggestion 10 to 12 hours)

7. Is fermented yogurt like tofu brain? Let it cool and put it in the refrigerator. It tastes better after refrigeration. Mix some honey or sugar before eating, it will be less sour, and it will taste better with fresh fruits and nuts.

Question 2: How much bacterial powder can be used to make yogurt? 1000ml pure milk can use 1g bacterial powder.

Question 3: When making yogurt, what is the ratio of bacteria powder to milk? I hope I can help you.

Using yogurt source to make yogurt, the ratio of yogurt source to fresh milk should be 1: 10. As long as you finish this time, keep some fresh yogurt in a dry container (in proportion), seal it with plastic wrap and put it in the refrigerator for preservation. However, in order to ensure the activity of yogurt source, it should not be left for too long and used up within 3 days. In addition, the source of yogurt can't be circulated indefinitely for many times, and the activity and reproduction of probiotics in yogurt are limited. After repeated recycling, the regenerative capacity of probiotics will continue to decline. It is suggested to use homemade yogurt as the source of bacteria for 2-3 times at most, or you can use yogurt as the source of bacteria, and then use semi-packaged Chuanxiu lactic acid bacteria (this is what I use) as the source of bacteria for 2-3 times, so as to save some money and ensure the quality and taste. It should be noted that probiotics should be stored in the freezer, otherwise inactive fungi will fail and cannot be fermented to make yogurt. I always put 250ML pure milk, and then half a bag of bacteria powder. You can buy the same 500 ml machine as me. joke

Another suggestion: putting sugar before making yogurt can effectively shorten the fermentation time, and then add some fruit pieces, such as bananas, grapes, raisins, peaches, mangoes and so on. And then fermented, so the taste is super good. You can also add chocolate powder after making yogurt, so it can be chocolate-flavored yogurt, or it can be broken in a cooking machine with mango (or strawberry, pineapple and other fruits) and ice cubes. ! !

In addition, I think although the price doesn't look particularly cheap, I think the big-name yogurt in the supermarket is far worse than our own! The activity of lactic acid bacteria in yogurt is the best only in the first three days after production. After three days, the activity of probiotics gradually decreases (even if you keep it fresh in a refrigerator at 4 degrees). After 7 days to 10, all the probiotics in the yogurt died, and the yogurt we bought in the supermarket was basically one week after the production date. Due to the influence of the production and sales methods of big-name yogurt manufacturers, we are unlikely to buy it that day. Excuse me, did you spend a lot of money on yogurt? Are those so-called yogurts still good for our health? I didn't know all this before, until I got to know it online. I was shocked at first sight, so do you think it is wise and great for us to spend money on fresh milk and probiotic powder to go home and make fresh milk? !

Finally, I wish you can make delicious yogurt, healthy and beautiful forever!

Question 4: How to make yogurt with mushroom powder? I also like making yogurt at home. The following is the process of making yogurt with mushroom powder:

1, rinse the yogurt machine container and container cover with boiling water.

2. Pour 1000 ml of pure milk into the container, and then sprinkle 1 Ksennell starter into the milk and stir thoroughly.

3. Put the mixed milk into the fermenter of yogurt machine, turn on the power supply and ferment for 8- 12 hours, and the milk will solidify.

4. Put the prepared yogurt in the refrigerator for better eating effect, or add sugar or fruit particles according to personal taste.

Tips:

1, cold storage of fresh milk will prolong the fermentation time and affect the fermentation effect, so it is recommended to use normal temperature milk.

2. Low ambient temperature and yogurt machine temperature will prolong the fermentation time, so it is suggested to add appropriate warm water to the fermentation tank.

I hope my answer can help you.

Question 5: How to make yogurt with yogurt machine? What is the ratio of milk to baking powder? 1L milk with a small bag of sour milk powder is one gram of sour milk powder. I make my own yogurt every day.

Question 6: What is the reason why the yogurt made by yourself is half thin and half thick? Is there too much bacterial powder? Maybe the fermentation time is not enough.

I don't know how long you have been fermenting.

First, extend the fermentation time by 8- 12 hours.

Second, test whether the temperature of the yogurt machine is in a long range: 35-45 degrees.

Third, whether the bacterial powder is invalid due to improper preservation.

Fourth, the milk has not expired or there are too many mixed bacteria.

Fifth, whether the bacterial powder+milk is stirred evenly.

Question 7: Can I eat a liter of milk if I accidentally put 10g of bacterial powder in it? Generally speaking, one liter of milk only needs to put 1g of bacterial powder. Too much bacterial powder will affect the taste and coagulation degree, and will not affect the hygiene and safety.

Question 8: What should I do if I put too much bacterial powder in yogurt? Nothing will happen, but there are too many lactic acid bacteria, which will be sour. If you accidentally put too much, you can reduce the fermentation time, and there is no problem.

Question 9: How long can the bacterial powder for yogurt be kept? Can it still be used after expiration? Must be frozen, usually 540 days. If it expires, the strain will be inactivated, unable to ferment and unable to make yogurt. Homemade yogurt, the first choice is beneficial bacteria.