Homemade yogurt sometimes seems simple, but it is also necessary to make carefully, many people have the experience of making a failure, here to see it!

Can you still drink homemade yogurt failure

Yes, the so-called yogurt that is propagating lactic acid bacteria in milk, did not succeed that lactic acid bacteria colonies are not formed, the milk is still normal milk, you can drink.

Can you remedy the failure of homemade yogurt

The reason why the milk is not solidified and the solution:

1, such as the complete lack of solidification indicates that the growth and reproduction of lactobacilli is affected, resulting in low acid production, cow's milk proteins can not be solidified. The most likely reason is that the strain is inactivated and cannot reproduce. It is recommended to replace the strain and then try a smaller batch.

2. The second possible reason is the poor quality of the milk source, please exclude whether the expiration date or sterilization is not complete. If the milk is powdered milk, please heat it to a slight boil and keep it for more than 10 minutes.

3. Third, if the milk source contains more antibiotics, it can also cause lactobacilli to fail to multiply. It is recommended to change the milk source and try again.

4. In addition, please reconfirm whether the temperature reaches about 40℃ during the culture and fermentation process.

Reason analysis and solution for poor coagulation effect

1. The most probable reason is the low vitality of strains or the insufficient amount of strains added. It is recommended to increase the amount of strain added appropriately.

2, the fermentation time is not enough, appropriate extension of the fermentation time.

3, the fermentation temperature is not enough, resulting in slower reproduction of acid-producing bacteria, affecting such as protein coagulation.

4, before the fermentation culture, do not add too much sugar, too much white sugar will also affect the fermentation effect of yogurt, generally add about 6%, preferably not more than 10%.

5, fermentation culture process, must be sealed, do not contaminate the stray bacteria.

Too sour, not enough acidity or odor analysis

1, too sour is mainly due to excessive fermentation, reduce the fermentation time, control the amount of strains added. Strain is not the more you add the better, yogurt production is not the faster the better, generally control the fermentation time in 4-6 hours is more appropriate.

2, the main reason for the lack of acidity is the low lactic acid content of yogurt, which is caused by the lack of vitality of the acid-producing bacteria or the lack of fermentation time.

3, yogurt has a bad smell is caused by the contamination of other microorganisms in the cultivation process, mainly spoilage bacteria. Before the lactic acid bacteria multiply a lot by bacteria and other spoilage bacteria contamination is easy to produce a bad smell. Please seal it after sterilization, add the strain quickly, and try to avoid contact between milk and air.

1. Do not use lactose-free milk: the principle of yogurt production is that lactobacilli fermentation at the right temperature to break down lactose into lactic acid and the formation of yogurt, with lactose-free milk is equivalent to the absence of raw materials to make yogurt, such as the hot classic milk, Tremendous, Schwarzenegger's milk belongs to the category of can not be made of yogurt.

2. No antibiotics, additives too much milk, antibiotics will kill your lactobacilli together, additives are generally not conducive to the fermentation and growth of lactobacilli.