First, fermentation time, which is a little longer, will kick down a little in the middle of the solidified yogurt, and water may escape.

Second, in the process of adding bacterial powder and stirring, it must be fully stirred and foamed, so that it can be fully blended and fermented. In addition, after it is finished, it will be passivated in the refrigerator for 24 hours, and the taste will be more delicate.

I hope it can help you.

Now it only takes 8 hours to ferment at this time. If the time is too long, there will be a yellowish layer of water on it. This is a normal "water-leaving phenomenon" and it is not bad. This water contains whey protein and can be eaten with yogurt. If the honeycomb is formed, although it is not bad, it smells less fragrant and tastes worse. If the color is orange-red, bubbly or smells bad, it means it is bad and inedible.