First of all, it needs to be explained that if the self-made nutritious and healthy yogurt solidifies too slowly, if the temperature is not enough, the strains are not put too little, and the milk is not too thin, then the quality of yogurt as a strain may be poor. Of course, another possible reason is that milk contains antibiotics, which inhibits the growth of lactic acid bacteria.

Self-made yogurt is easy to pollute a small amount of miscellaneous bacteria because of poor disinfection. Although it will not cause health problems, if it is used as a strain to make the next batch of yogurt, it will easily taste impure. Therefore, yogurt should use foreign strains as much as possible, and homemade yogurt should be used as a strain at most once. When you choose foreign yogurt as a strain, you should also buy products that have just left the factory as far as possible, because the longer the preservation time, the less viable lactic acid bacteria will be and the worse the effect will be. At present, there are commercially available freeze-dried mushrooms, which contain a variety of freeze-dried lactic acid bacteria. It is enough to make yogurt with a small bag at a time.

Homemade yogurt can be kept in the refrigerator for about a week. Although the taste of whey will be a little worse after precipitation, it will not affect the nutritional value. Acidification will not bring any potential safety hazard, but it just means that acid bacteria produce more lactic acid. However, if there is a smell of wine and the wearer has a musty smell, he can't eat it any more, which means that the bacteria are polluted.

Preparation method of nutritious and healthy yogurt;

Ingredients: 500g milk (2 bags of bagged milk), fresh yogurt100g (or appropriate amount in lactic acid bacteria powder).

Seasoning: appropriate amount of honey (or jam, raisins, honey beans, etc.).

Practice:

1, take out the plastic box in the yogurt machine, put in 1 spoonful of water, cover it, turn the heat in the microwave oven to 1 min, fully disinfect it, heat the milk in hot water at 60℃, take it out and cut a small opening, pour it into the yogurt box, and heat it in the microwave oven until it is slightly hot.

2. Scoop out two spoonfuls of yogurt with a clean spoon, add it to the box and stir it into a strain (or pour the bacterial powder in and stir it evenly), cover it and shake it gently.

3. Put it into the yogurt container, connect the power supply, keep the temperature for 5-8 hours until the yogurt is basically solidified, take it out immediately, put it in the refrigerator for a few hours, take it out, divide it into small portions, and add honey to taste.