1g of yogurt fermentation bacteria can ferment 1L of milk, so 0.5g of yogurt fermentation bacteria is needed for 500ml of milk.

The principle of yogurt fermentation is to use the protein in milk to produce some bacteria in the protein, and these bacteria happen to be good for the intestines, which is what we call probiotics, but yogurt must Do it under low temperature conditions, otherwise it may cause the protein to deteriorate and even the milk to go bad. If you eat it at that time, it may damage your gastrointestinal tract and cause you to vomit and have diarrhea.

You should also control the amount of yogurt you make yourself within a certain amount. Maybe the bacteria you fermented are not suitable for your stomach.

Extended information:

Fermented yogurt process:

1. Heat and sterilize all required containers and tools with boiling water.

2. Put the milk into the pot, simmer over low heat and stir constantly, turn off the heat after it is completely boiled.

3. Add appropriate amount of white sugar, which can promote fermentation. You can skip it, but the taste will be sour.

4. To warm the milk, take a pot and put cold water or ice cubes in the milk to cool it quickly.

5. Add appropriate amount of refrigerated yogurt or baking powder and stir evenly.

6. Pour the yogurt into a container and place it in an environment of 35°-40° for 8-10 hours and it is ready.

It is best to eat the prepared yogurt within a week, otherwise it will go bad!