2. Pour in pure milk for preservation. If you don't have a refrigerator, you can find an empty glass bottle, pour pure milk twice the height of yacon, add twice the height of water, and finally cover it with a vent. It is no problem to put it in the sky for 20 days, so it should be placed in a cool and dry place, not in direct sunlight and exposure. But bacteria will give off an unpleasant smell. When drinking again, wash the yacon first, then put some milk, and don't drink it on the first day. If the odor on the bacteria is heavy, repeat the method of the first day every day until there is no odor on the bacteria before drinking. Generally speaking, you can drink it on the third or fourth day.
3. Glass and ceramic products must be used. Containers such as iron and metal should not be used, because yacon milk is acidic and corrosive after being fermented into yogurt, and will react chemically with active metals. Glass, ceramics and other products can be used, but it is best to choose containers with good quality and high strength.
4. Don't store it with other raw meat and leftovers. If yacon is put together with raw meat and leftovers, it is easy to breed bacteria and has a cross taste. The anti-pollution ability of yacon is weak, and a little carelessness will affect the normal growth of agaric.
If you are on business or away from home for a long time, you'd better find someone familiar with yacon to take care of you. Because yacon grows faster and ferments faster at the temperature of 30-40 degrees, it is better to give them a bath and change their milk frequently, once a day. If you don't insist on daily cleaning and soaking in fresh milk, yacon will gradually reduce its efficacy until it dies.