The optimal temperature for yogurt fermentation is 40-42°C. This temperature is the optimal reproduction temperature for Lactobacillus bulgaricus and Streptococcus thermophilus used in making yogurt.

When using a mixed starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus, the temperature should be maintained between 41°C and 42°C, the culture time should be 2.5 to 4 hours, and the fermentation should be terminated when the solidification state is reached. The fermented solidified yogurt needs to be immediately moved to a refrigerator at 0°C to 4°C. Under such temperature conditions, the reproduction rate of fungi can be inhibited. :

If you want to make thick yogurt, you need to choose better quality milk. Because when the protein content of milk is high and the molecular weight is large, the resulting yogurt will be "firm" and thicker; conversely, if the protein content of milk is too low or the molecular weight is small, the frozen state will be fragile or even impossible to freeze. .

The molecular weight of milk protein is originally very large. If the molecular weight becomes smaller, it is usually because there are too many microorganisms in the raw milk. Then the microorganisms secrete too many proteases. The proteases are like scissors, cutting the proteins into pieces. of large molecules. If the milk contains too many antibiotics and it is difficult for lactic acid bacteria to multiply quickly, the yogurt will freeze slowly or even be difficult to freeze. Therefore, in a sense, if a kind of milk (regardless of adding thickeners) can be made into yogurt quickly and with good consistency, it means that its quality is satisfactory.

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