Yogurt starter has many forms, compared with liquid and frozen, and they have different characteristics, so their application ways are different.
Yogurt starter can be divided into three types according to different physical forms: liquid yogurt starter, frozen yogurt starter and direct-throwing yogurt starter. If you choose, proceed according to the following situations.
1, the age of yogurt powder is young, the amount of bacteria is appropriate, and the amount of live bacteria in the finished yogurt is high.
2. There are many passages, and most of the finished yogurt is young bacteria with high vitality.
3, fermentation is more complete, lactose degradation is complete, nutrition absorption is complete, and abdominal discomfort will not be caused.
4, more flavor substances are produced, and the taste is better.
5, absolutely original pure yogurt, does not contain essence preservatives, and will not introduce some thickeners, flavors and other substances like commercially available yogurt.
Second, how to choose yogurt starter
1, look at the starter
The two most basic fermentation bacteria for yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. These two kinds of bacteria are not resistant to gastric acid, so yogurt made of only these two kinds of bacteria has no conditioning effect. But with these two kinds of bacteria, you can make the most basic yogurt.
2. Look at the packaging
Some fermenting bacteria (such as Bifidobacterium) are anaerobic, so nitrogen should be filled in the package to protect the fermenting bacteria.
3, look at the dosage
Generally speaking, the ratio of yogurt fermentation bacteria to milk is between 1:500~ 1000, that is, 1g yogurt fermentation bacteria can ferment about 500g~ 1000g milk.