It is best to use "lactic acid bacteria powder" as the fermentation strain, or the ready-made yogurt in the market as the strain, but attention should be paid to the label and freshness of the bacteria. In addition, the prepared yogurt can be used, and a small amount of it should be reserved as the strain for the next production before eating, but attention should be paid to the disinfection of the container and the prevention of pollution during cold storage.
How to tell if yogurt is ready?
Tilt the container slowly, and the surface is thick or condensed into bean curd, which means that the yogurt is ready.
How long can homemade yogurt be preserved? Why can some commercially available yoghurts be kept for more than half a year?
Self-made sour grandma can be stored in cold storage for about 10 days, but the yogurt in the first three days is the freshest, with the most viable bacteria and the best quality. It is recommended to drink it in one week. The commercially available yogurt that can be stored for more than half a year is completely sterilized and has no active lactic acid bacteria. This product can be stored at room temperature.
Can yogurt be heated for drinking?
Because the active lactic acid bacteria in yogurt will be killed at high temperature, if you don't want to drink yogurt that is too cold, it's best to put the yogurt at room temperature and warm it up, and then drink it within 30 minutes. You can also heat it by water-proof heating, but the temperature should not exceed 40 degrees to avoid killing the active bacteria.
Can homemade yogurt be drunk if it is "out of water"?
When the fermentation time is too long, the yogurt will become sour and transparent water will run out, which is a normal "water-leaving phenomenon", not bad. This water contains whey protein and can be eaten with yogurt.
Under what circumstances is it difficult to make homemade yogurt?
1, too many antibiotics remain in milk, which will inhibit the reproduction of beneficial bacteria.
2. Milk is not fresh or improperly stored after being bought, which leads to the breeding of miscellaneous bacteria and interferes with the normal fermentation of yogurt.
3. The fermentation time is too short.
Will yogurt go bad if it is fermented for too long?
Long fermentation time will cause whey to separate and even form a honeycomb. Although it is not bad, it smells less fragrant and tastes worse. If the color is orange-red, blistering or smelly, it means it is bad and inedible.