1, reason: temperature control of yogurt machine is not accurate.

Solution: The temperature control of the yogurt machine is not accurate, so it is necessary to find a professional to repair it at home and solve this problem as soon as possible, so that the milk can be fermented into yogurt at constant temperature.

2. Reason: The time setting is incorrect.

Solution: Improper coagulation time leads to the failure of yogurt fermentation. It can prolong the fermentation time and make the milk fully fermented into yogurt, which will be like tofu after solidification.

3. Reason: The fermentation dose is too small.

Solution: too few starters. Add more starter when making yogurt next time, but also grasp a certain degree. Usually, the starter is 10% of the total milk quantity, so it is not advisable to add too much, and the appropriate amount is the best.

Extended data:

The basic principle of homemade yogurt is to inoculate lactic acid bacteria into milk and let it reproduce at a suitable temperature (usually 40-42 degrees Celsius). Because of lactic acid, the acidity of milk fermentation broth gradually decreases. When the pH value reaches about 4.6, casein in milk will slowly precipitate and form delicate jelly.

Although other miscellaneous bacteria also exist in milk, compared with lactic acid bacteria, the number is too small to become a climate. Antibacterial substances such as lactic acid produced by lactic acid bacteria also make miscellaneous bacteria feel uncomfortable and unable to multiply in large quantities. This ensures the safety of yogurt.

Homemade yogurt is best made by yogurt machine, because it can provide a stable temperature and ensure that lactic acid bacteria, not other miscellaneous bacteria, will multiply in large quantities. The temperature of the yogurt machine is 40-42 degrees Celsius, which is just the best breeding temperature for Lactobacillus bulgaricus and Streptococcus thermophilus used to make yogurt.

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