Home Yogurt Fermenter allows you to make delicious and flavorful yogurt at home easily and affordably, and more importantly, hygienically and freshly. You can also create all kinds of fancy yogurt according to your requirements. Enhance your life interest. For example; yogurt, sour soy milk, sugar-free yogurt, skimmed yogurt, bifidobacteria yogurt, lactobacillus acidophilus yogurt, various fruit juice yogurt yogurt and so on. Utilizing home yogurt fermenter can enable you to make yogurt at home easily. Enjoy the fruits of modern technology and taste pure yogurt.

Methods are as follows:

Take 250 ml to 1 liter of milk (about 1-4 bags of commercially available fresh milk), or you can make milk with powdered milk. Heat it and boil it, add sugar. (Sugar can also be left out). Cool to about 40 degrees. (Similar to body temperature, not hot is suitable). Pour into a suitable clean container or yogurt maker.

Remove 1 sachet of leavening from the fridge and leave at room temperature for 15 minutes to 1 hour to equilibrate with the room temperature. (Do this at the same time as boiling the milk to save time.) Tear open the sachet and pour the leavening into the milk and stir well. Note: Do not stir vigorously and do not stir out a lot of air bubbles. Leave to ferment for 4-6 hours at about 40 degrees Celsius. Do not shake, vibrate or stir during fermentation. Fermentation is complete when the milk has just curdled and a small amount of whey has appeared. If you like sour yogurt, you can extend the fermentation time.

Remove the fermented yogurt and place it in the refrigerator for several hours or overnight. This allows the lactobacilli to stop growing and continue to produce flavorful substances, making the yogurt mellower and more completely set.

Remove from the refrigerator and stir to serve. Sugar can be added to taste, as well as fruit juices and fruit ingredients before serving. Those who cannot eat sugar can add sweetener or leave it out. For those who are afraid of the cold, let the yogurt come to room temperature before serving.

Note: All utensils used for fermentation should be clean. And boiled or scalded with boiling water. Be sure to pay attention to hygiene in the operation.

Possible problems and solutions:

1. Milk does not curdle

a. Milk is too hot when adding the fermenter, which scalded the strains to death.

Solution: let the milk cool down next time.

b.Milk or milk powder contains antibacterial substances such as antimicrobials, which inhibit the strains.

Solution: Change the milk or milk powder.

c. The strain has been inactivated or expired due to improper storage.

Solution: Replace the fermenter

2. Incomplete coagulation of milk

a. Insufficient fermentation time.

Solution: extend the fermentation time.

b.Shock during fermentation.

Solution: put the fermentation in a quiet and stable place.

3. Too much water (whey) comes out of the milk after curdling

a. Milk is too thin.

Solution: add milk powder (2%).

b.Fermentation time is too long

Solution: Pay attention to the fermentation time.

Method 2:

1 Heat 750g of fresh milk to 45-50 degrees

2 Pour 125g of plain yogurt (yogurt sold in the market can be) into the fresh milk, and add the right amount of sugar according to your personal taste

Then, stir well

3 Leave it for 4 hours at room temperature, and then prevent it from being kept in the refrigerator to be drunk at any time. The longer the time, the stronger the flavor)