Yogurt powder can't ferment flour, but yeast is needed for dough making. Flour making is a process in which yeast fully propagates and produces gas to make flour swell under certain temperature and humidity conditions. Most foods in life need to be fermented by yeast, and the most common fermented noodles are used to make steamed buns and steamed buns.
Yogurt powder is a kind of food starter, which is mainly made of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaria, and is mostly used in the preparation of yogurt. When making yogurt at home, strains are often used for fermentation. At this time, you can choose to use fermented bacterial powder, such as yogurt bacterial powder. Self-made yogurt, on the premise of correct method, plus the use of high-quality bacterial powder, can even rival the yogurt sold in the market.
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How to make yogurt with yogurt starter
1, the inner container and stirring spoon of yogurt machine were scalded with boiling water and sterilized.
2. Drain the water, prepare 1000ml milk, take out a small bag of yogurt starter from the refrigerator, first pour a small amount of milk into the container, add bacteria powder and stir, then pour all the milk and stir thoroughly.
3. Then put it in a yogurt machine and ferment at a constant temperature of 42-45 degrees for 6-8 hours (or set the fermentation time according to the instructions of your yogurt machine), and then solidify.
4, put it in the refrigerator for a period of time, and then add your favorite jam and fruit to taste better.
Note: under special circumstances, if there is no yogurt machine, it can be put on a constant temperature source (such as rice cooker and electric blanket). The nutritional value and taste of yogurt are the best within three days after it is cooked. Please try to finish it during this period.
Reasons for the failure of yogurt starter to make yogurt.
1, the selected bacterial powder failed: after the bacterial powder failed, it lost its activity, which affected the overall fermentation success rate.
2. The utensils were not disinfected: the inner container and stirring spoon of yogurt machine were not scalded and sterilized with boiling water, which affected the fermentation effect.
3, the fermentation time is too short: the fermentation time is generally about 6-8 hours. Try not to open the lid frequently during the fermentation of yogurt to avoid the entry of miscellaneous bacteria and affect the fermentation time.
4. Didn't pay attention to the selection of milk: It is suggested to choose milk with pure milk quality as much as possible, such as pasteurized milk, high calcium milk, Telunsu milk, etc. Because there are many processing procedures, sometimes the fermentation effect will be affected, and the fermentation may be dilute, and the success rate is slightly lower. If it is fresh milk, it is suggested that it should be boiled and sterilized, and then placed at room temperature and then added with bacterial powder; It is suggested that the iced milk just taken out of the refrigerator should be kept at room temperature for about 2 hours before making; Pure milk bought in other supermarkets can be made directly.
5. Inappropriate fermentation temperature: Generally, the yogurt machine ferments at a constant temperature of 42-45 degrees. If the temperature is too low, it will affect the success of fermentation.