I. Can yogurt fungus powder ferment flour?
Yogurt fungus powder cannot ferment flour, yeast is needed for dough. Raising is a process in which yeast fully reproduces and produces gas to expand flour under certain temperature and humidity conditions. Most of the food in life needs to be fermented with yeast, and the fermented noodles are most commonly used to make steamed buns and steamed buns.
Yogurt powder is a kind of food starter. It is mainly used in the preparation of yogurt with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as the main ingredients. When making yogurt at home, bacteria are often used for fermentation. At this time, you can choose to use fermentation bacteria powder, such as yogurt bacteria powder. Homemade yogurt, under the premise of the correct method and the use of high-quality bacteria powder, can even make yogurt comparable to the yogurt sold on the market.
Second, how to make homemade yogurt with yogurt starter
1. The liner and stirring spoon of the yogurt machine are first scalded with boiling water for sterilization.
2. Drain the water, prepare 1000ml of milk, take out a small bag of yogurt starter from the refrigerator, first pour a small amount of milk into the container, stir in the bacteria powder, and then pour all the milk into the container Stir.
3. Then put it in a yogurt machine and ferment it at a constant temperature of 42-45 degrees for 6-8 hours (or set the fermentation time according to the instructions of your yogurt machine), and then set it.
4. Put it in the refrigerator for a period of time, and then add your favorite jam and fruit to taste, the taste is better.
Note: In special cases, if there is no yogurt maker, it can also be placed on a constant temperature source (such as a rice cooker, electric blanket). The nutritional value and taste of yogurt are the best within three days after the yogurt is made, please try to consume it during this period.
3. yogurt starter reasons for the failure of homemade yogurt
1. The selected bacteria powder fails: after the bacteria powder fails , lost its activity and affected the overall fermentation success rate.
2. The utensils were not sterilized: the inner tank of the yogurt machine and the stirring spoon were not sterilized with boiling water, which would affect the fermentation effect.
3. The fermentation time is too short: the fermentation time is generally about 6-8 hours. During the fermentation process of the yogurt, try not to open the lid frequently to avoid the entry of bacteria and affect the fermentation time.
4. I didn’t pay attention to the selection of milk: It is recommended to choose milk with relatively pure milk quality, such as pasteurized, high calcium, Telunsu and other milk, because there are many processing procedures, sometimes it will affect the milk. The effect of fermentation, the fermentation may be relatively thin, and the success rate is slightly lower. If it is fresh milk, it is recommended to boil it for sterilization, then put it at room temperature and then add bacteria powder to make it; ice milk that has just been taken out of the refrigerator is recommended to be left at room temperature for about 2 hours before making; pure milk bought in other supermarkets can be made directly.
5. The fermentation temperature is not suitable: the fermentation is generally carried out at a constant temperature of 42-45 degrees in the yogurt machine. If the temperature is too low, it will affect the success of the fermentation.
