There are all kinds of yogurt machines on the market, and the principle is very simple: keep the milk at a temperature suitable for lactobacillus fermentation, and let the lactobacillus grow freely in the milk, so that you can.

We can also make a very good yogurt at home. Add pulp, honey, sugar... it's delicious even without drinking it!

But, in the process of making yogurt on your own, there is often a problem, that is, yogurt is still thick and white after just fermenting, the temperature in your hand is just warm, and once it cools down, there will be yellowish water coming out, and what exactly is this? It looks disgusting, pour it out!

Stop it!

In fact, this is produced by the frozen contraction of yogurt after over-fermentation. In the process of decreasing temperature after fermentation, the yogurt continues to contract and the yellow water seeps out. This yellow water is the whey precipitated from the yogurt. The whey powder that professional athletes use to build muscle comes from this. Whey powder is also very common in gyms, where there are easily absorbed proteins and calcium, which are very nutritious. So don't pour it away.

Homemade yogurt is usually made in large quantities at a time and is often undrinkable, and needs to be kept at low temperatures to avoid over-acidification as the lactic acid bacteria continue to ferment.

If you can't drink it all at once, you should portion it out in advance and serve it in clean utensils to avoid contaminating the yogurt itself with other bacteria. Also, home-brewed yogurt doesn't go through a strict sterilization process, and the packaging is different from commercially available yogurt in terms of strict hygiene.

So the preservation time can't reach 21 days like ordinary yogurt, not to mention the shelf life compared to room temperature yogurt. It is recommended that you consume your own brewed yogurt within 3 days after fermentation is complete. If it takes longer, the fermentation will be too much and the whey will separate out making the yogurt more acidic and affecting the taste.

Did you like today's health knowledge? Suggestions of partners in the comments below and follow us, we will be the first time for you to publish the latest health information.

Search

Steps to make yogurt from camel's milk powder

315 Exposure Yogurt List

Homemade yogurt has a lot of yellow water

Hazards of homemade yogurt from yogurt maker

What is the reason for water oozing out of the yogurt made

Disadvantages of unplugged yogurt maker