Cause: yogurt is not sour enough is very likely to have something to do with the temperature. It may be that the machine does not reach a constant temperature of 40 to 45, and the most likely is the strain instruction problem. If you can reach the constant temperature, the bacteria and everything is not a problem 5 hours is already enough, the longer the fermentation time is the more acidic.

Strain must be selected from the original yogurt, the production date can not be too far away, because the longer the time, the higher the preservation temperature, the number of probiotics inside the yogurt will be less.

Expanded Information:

Homemade Yogurt

1, Finished Yogurt Fermenter and Two 500g bags of plain milk.

2, use boiling water to scald the yogurt bucket and lid disinfection, after the yogurt bucket to dry, pour into the milk.

3, according to the amount of milk, you need 1 gram of leavening agent, 1 sachet is 1 gram package.

4. Take a small packet of yogurt fermenter and add it to the plain milk.

5. Stir for half a minute, mix well and cover the bucket.

6, put the yogurt bucket into the yogurt machine, cover the lid, set the time to start fermentation. (Generally 8 to 10 hours, winter recommended 10 to 12 hours)

7, fermented yogurt, like tofu brain like it? Cool it down and put it in the refrigerator, and then eat it after it has been refrigerated for a better taste. Mixed with honey or sugar before eating, it is not so sour, and then with fresh fruit and nuts, the flavor is better.