Normal yogurt (a milk beverage fermented by Streptococcus thermophilus and Lactobacillus bulgaricus after using milk and possibly adding some milk powder, but not sour) is semi-solid after fermentation, similar to tofu brain. It's called frozen yogurt. After fermentation, after mechanical stirring, solidified yogurt will be diluted, and there will be thinner stirred yogurt. Add a variety of pulp or fruit flavors, that is, flavored yogurt.
Of course, by using food additives, thicker yogurt can also be obtained, and thinner yogurt can also be produced by reducing the dry matter content of milk. Take a closer look at the product ingredient list and you will often know what it is like.
Generally, the thicker the yogurt, the higher the nutritional value (except adding thickener), and the thinner it will be if the fermentation time is not enough and the temperature is not enough (40~42℃ is the most suitable). Besides, I'll tell you a trick. Adding a certain amount of milk powder before fermentation can thicken it, which is much better than adding thickener.
If it is made by yogurt machine, it may be because the temperature of the machine is too high after hot weather, which leads to the decrease of the activity of bacterial powder. When making, you can put several layers of paper under the liner to reduce the fermentation time appropriately.
The suitable storage temperature of fermented yogurt is 2-6℃. After stirring, the viscosity of yogurt will decrease, that is, the intuitive yogurt will become thinner. Please ensure that yogurt is stored correctly within the shelf life. It is normal to dilute or precipitate whey for a long time after stirring, so you can safely eat it. It may also have something to do with milk. Pay attention to whether the milk is approaching the shelf life, and try to switch to full-fat milk fermentation in the next production.