I compared and experimented with three brands yesterday: Kawasu, Kernel Ringer, and Yummy Plus. Kawasu's was the worst. It has fewer active bacteria, the fermentation is sparse like a half-finished product, poor coagulation, and poor taste. I really don't know how such a big market share was fooled. (I didn't test Ka Ka Lok, but intuitively I guess it should be similar to Kawasu) Kernel Renge's is sloppy. The fermentation maturity is satisfactory, and the coagulation is fine. The taste is a little sour and the smoothness is a little less. 6-bacteria is overdone. 2-bacteria is a little worse. Probiotics Plus is the most reliable. It's basically close to the imported strains we use. --We are a yogurt bar. Fermenting yogurt is a technical job. In addition to the strain, the milk source, temperature and time are all critical. Home yogurt machine may be a bit of a design flaw, if the inner liner is thick ceramic (old society is the fermentation of yogurt in clay pots, right), water bath for fermentation temperature, will ensure that the fermentation process temperature stabilization, the most obvious improvement in the quality of the finished milk. Another tip is to never put the hot yogurt in the refrigerator after fermentation. Let it cool down naturally and then into the refrigerator is better.