The reason why homemade yogurt is not too sour:
1. The reason for the yogurt machine:
The temperature of the yogurt machine is too high (higher than 47 degrees), and the bacterial strains are killed. Yogurt machine temperature is too low (below 35 degrees), yogurt can not ferment. Used to use yogurt as a lead to make yogurt, because yogurt has a lot of stray bacteria inside, the temperature is a little higher, a little lower has no effect, can be made into yogurt. The bacteria inside the powder is very pure, the temperature is too high, yogurt can not be made. It is estimated that the market temperature of more than 46 degrees of yogurt machine is not less than 3 million units. Therefore, for the first time with probiotic plus bacteria powder to make yogurt people, such as the phenomenon of not making yogurt, I hope to be able to first measure the temperature of the yogurt machine.
*How to deal with it: Test the temperature of the yogurt maker. Add tap water to the yogurt machine, and use a thermometer to measure the temperature after 8 hours of powering on the machine.
2. Milk causes:
1, too many stray bacteria in milk. Usually short shelf life of fresh milk, because of the process and other issues, there may be some type of problem. With fresh milk to do yogurt friends should first boil the milk sterilization, to be cooled to 42 degrees to add bacteria powder. It is recommended to use fully sterilized Yili brand aseptic brick type pure milk to make homemade yogurt, eliminating the need to boil the milk, which can save time and effort.
2, milk residual antibiotics more, will inhibit the growth of beneficial bacteria.
3, milk is not fresh or improperly stored after purchase, protein denaturation.
4, more non-milk substances, such as leather milk Protein essence (melamine)
3. Bacteria powder cause:
Because of improper storage, the bacteria powder has become inactive.