Yogurt can be used as a starter to ferment yogurt, so the content of bacteria is gradually reduced, and the activity of bacteria will also decrease if it is recycled. Just like we use yeast to ferment steamed bread, the steamed bread fermented by yeast tastes more and more sour every time, and it is more and more difficult to swallow. It is best not to use the yogurt sold in the supermarket as a starter to ferment yogurt, because it contains additives and stabilizers, and those yogurts with different tastes are all added with monosodium glutamate. Fermenting yogurt with yogurt reduces the cost, but the nutrition is also discounted.

I have been making yogurt for more than 2 years, and several brands of yogurt strains have been used in the market. Personally, I feel that Bifidobacterium Chuanxiu has a good fermentation effect. Fermented yogurt is like jelly, and the taste of adding some high-quality jam is really beautiful! Or imported from Denmark, you can try it.

Yogurt fermented by Keda bacterial powder has poor coagulation effect and slightly sour taste. Unfortunately, the fermentation success rate of Jiajiale bacterial powder is low, which wastes a lot of milk.