To make yogurt with yogurt source, the ratio of yogurt source to fresh milk should be1:10. As long as you keep some fresh yogurt in a dry container (in proportion) after you finish this time, you can seal it with plastic wrap and keep it fresh in the refrigerator, but in order to ensure the activity of yogurt source, you can't leave it for too long and use it within 3 days. In addition, the source of yogurt can't be recycled indefinitely for many times, and the activity and reproduction of probiotics in yogurt are limited. After repeated recycling, the regeneration ability of probiotics will continue to decline. It is suggested to use homemade yogurt as the source of bacteria for 2-3 times at most, or you can use yogurt as the source of bacteria, and then use semi-packaged Sichuan Xiu lactic acid bacteria (which is what I used) as the source of yogurt for 2-3 times, so as to save some money and ensure the quality and taste. It should be noted that probiotics should be stored in the freezer, otherwise the inactive fungi will fail and cannot be fermented to make yogurt. I always put 250ML of pure milk, and then half a pack of bacteria powder. You may buy the same 500ML machine as mine. giggle
Another suggestion: putting sugar before making yogurt can effectively shorten the fermentation time, and then adding some fruit pieces, such as bananas, grapes, raisins, peaches, mangoes, etc., and then fermenting, so that the taste is super good. You can also add chocolate powder after making yogurt, so that it can be chocolate-flavored yogurt, or it can be broken together with mangoes (or strawberries, pineapples and other fruits) and ice cubes in a cooking machine. ! !
In addition, I think that although the price doesn't seem to be particularly cheap, I think that the big-name yogurt in the supermarket is far worse than our own! The activity of lactic acid bacteria in yogurt is the best only in the first 3 days. After 3 days, the activity of probiotics gradually decreases (even if you keep it fresh in a refrigerator at 4 degrees), and after 7 days-10 days, all the probiotics in yogurt are dead, and the yogurt we bought in the supermarket is basically a week after the production date. Due to the influence of the production and sales methods of big-name yogurt manufacturers, it is unlikely that we will be able to do so. Excuse me, did you spend a lot of money to buy yogurt? Are those so-called yogurts still good for our health? I didn't know all this before, but I didn't know it until I got online to learn about it. I was shocked at first sight, so do you think it's wise and great for us to spend money on fresh milk and probiotic powder to go home and make fresh milk? !
Finally, I wish you can make delicious yogurt, healthy and beautiful forever!