Homemade yogurt needs to be sealed to avoid microbial contamination in the air and to ensure that the temperature of the product is constant.

The main purpose of the sealed container is to keep the heat in and the temperature constant. Be careful to keep the temperature constant for more than six hours.

Expanded Information:

Homemade Yogurt Notes:

1, Yogurt is mainly milk through the strain of bacteria fermented, this process requires microbial Participation, but our daily life is filled with a variety of bacteria, milk containers, milk and so on may contain stray bacteria, so in the fermentation of milk before the first good sterilization step, remove unwanted stray bacteria, and then add the beneficial flora for fermentation.

2, home-made yogurt need to maintain the temperature at 42 ℃ to 45 ℃, this temperature is thermophilic Streptococcus and Lactobacillus bulgaricus is the most suitable fermentation temperature, and it is difficult to do accurate home temperature, it is likely to lead to uneven heating of the yogurt, which may lead to the local fermentation of the lack of some of the fermentation is excessive.

3, previously mentioned in the fermentation of yogurt before the container to be sterilized, and disinfection of a variety of ways, here is the recommended high-temperature disinfection, because if you use a disinfectant, may be in the container of residual, so with high-temperature disinfection is better, and if the use of high-temperature disinfection, for the fermentation of some of the requirements of the container, porcelain or high-temperature resistant plastic products. It is better to use high-temperature sterilization.

4, the fermentation of yogurt is completed through the strain, and one of the strains is lactobacillus, and lactobacillus for the fermentation of environmental requirements, lactobacillus is anaerobic, anaerobic environment is more conducive to the fermentation of lactobacillus, so in the fermentation of containers to pay attention to the closure of the containers, preferably with a sealing lid of the container.

5, home-made yogurt should pay attention to the amount of production, it is best not to do too much at a time, because homemade yogurt if put for a long time, it will become more and more acidic affecting the taste, once between 500ml-1000ml suitable.

6, in the production of yogurt, do not put sugar, jam and other substances to increase the flavor, which may affect the fermentation of yogurt, you can be ready to eat according to the taste of honey, sugar, you can also put a variety of fruits, according to their own preferences to add.

Baidu Encyclopedia - Homemade Yogurt