1, do the old yogurt lure can choose to specialize in active lactic acid bacteria, although the success rate is very high but the taste is not good, so we recommend that the market yogurt to do the lure, there are several kinds of lactobacilli in the market yogurt, the taste is also to be good, containing lactobacilli fresh cheese is also a good choice to make old yogurt. It is not recommended to use fruit yogurt as a lead, it will affect the quality of the finished product.

2, in order to make yogurt can be better fermentation, fresh milk needs to be refrigerated and then heated, so that the refrigerated low temperature quickly rises to 40 degrees, for lactic acid bacteria fermentation to create favorable temperature conditions.

3, the container must be cleaned and scalded with boiling water on it, to ensure that there is no bacteria, otherwise it will contaminate the milk, will lead to fermentation failure.

4, fermentation tools in addition to the oven and yogurt machine can also be used quilt, as long as to reach a certain temperature so that lactic acid bacteria multiply can be.

5, successful yogurt is semi-solidified, the surface is white and smooth, no whey (yellowish transparent liquid) precipitation, smell of milk flavor. Good yogurt is solidified, but stirring will be crumbled, unlike the bought yogurt is still very thick, that is because the bought added thickener.

Old Yogurt Practice I

1, prepare plain milk and a cup of yogurt used for the lead.

2, pour both the milk and the cup of yogurt into the inner cup of the yogurt maker and stir well.

3, the yogurt machine poured into the appropriate amount of warm water, put into the milk into the inner cup, plug in the electricity, keep warm for 8 hours.

4, the original flavor of nutritious old yogurt made.

Tips:

1, the old yogurt is more acidic, you can add honey according to their own taste, can also be made into milkshake.

2, the strain of yogurt used can not be used to add fruit ingredients, not to mention fruit-flavored yogurt.

3, the success of the yogurt was semi-solidified, the surface is white and smooth, no whey (yellowish transparent liquid) precipitation, smell of milk flavor, such as not afraid of fat and like sweets, you can add sugar before eating. Can not put sugar before fermentation.

4, homemade yogurt at room temperature shelf life of 2 to 3 days. Put in the refrigerator for 10 days.

5, it is recommended to use 2 hours after meals, usually high acidity in the stomach, easy to make lactobacilli death, reducing the effect of gastrointestinal health.

Old yogurt practice two

1. We prepare a few do yogurt porcelain jar.

2. Prepare 1 liter of milk in a pot and boil it.

3. I have prepared some ice water here to help cool down the milk in order to shorten the preparation time.

4. When the temperature of the milk is as hot as your hand can touch, add 150 ml of plain yogurt and stir well.

5. Put the blended milk into a porcelain jar.

6. Seal with greaseproof paper, cover and ferment

Warm Tips:

1. Be careful when boiling the milk that the milk overflows in the instant the pot is opened.

2. Before adding the yogurt, the temperature of the milk down to sixty or seventy degrees, the hand feels warm on it.

3. Sealing with greaseproof paper can avoid water dripping on the surface of the yogurt, affecting the taste.

4. The temperature of the fermentation site is generally sixty degrees, the home can be covered with a quilt fermentation or put in the sunshine fermentation, winter will be, put on the heater, is also a good choice.

5. No matter how the fermentation, as long as the yogurt solidified, it means that the fermentation has been successful.