What do you need to pay attention to in making homemade yogurt?
Bacteria powder and commercial yogurt, which one Good for planting? Both are available. When using bacteria powder, freeze-dried bacteria are added, and they can “wake up” to function in a warm environment. When using commercially available yogurt, you must pay attention to buying the latest refrigerated yogurt, because with the extension of storage time and the rise of storage temperature, the number of viable bacteria will continue to decline, which will affect the effect of making yogurt. It must be noted that those yogurt sold at room temperature should not be used for seeding.
When buying mushroom powder, is the more bacteria the better? The basic requirement for making yogurt is to have enough Lactobacillus bulgaricus (L) and Streptococcus thermophilus (S), so just buy two basic bacteria powders. Other health-care bacteria, such as Lactobacillus acidophilus (A), Bifidobacterium (B), some strains of Lactobacillus casei (C), etc., have been proven to have health benefits if they can colonize the human large intestine. However, it is difficult to obtain live bifidobacteria in the yogurt making process of ordinary households. Therefore, there is no need to expect too much of the health-care bacteria in the strain.
If you use commercially available yogurt to make yogurt, how much should you add? Generally speaking, it is more appropriate to add about 10% of commercially available yogurt as a strain. For example, to ferment 500 grams of milk, use 50 grams.
Can the yogurt you make yourself continue to be used to ferment the next batch of yogurt? If you use the purchased strain to make your own yogurt, you can use it for two or three times of fermentation. If you use the yogurt on the market, you can use it once or twice at most. When using the last yogurt as a strain, you need to pay attention. The taste of the yogurt must be pure and fresh enough.
How should milk be treated before making yogurt? Before making yogurt, if you don’t use the milk just poured out of the sterilized Tetra Pak bag, it’s best to heat the raw milk to 60℃~80℃. 40°C (slightly hot to the touch, but not uncomfortable), and then inoculate. The box for making yogurt and the spoon for adding bacteria should also be scalded with boiling water, or put a spoonful of water in the cup or box for making yogurt, turn it in the microwave, and use hot steam to kill the microorganisms on it to minimize impurities. chance of bacterial contamination.
Is it possible to make low-fat yogurt at home? Low-fat yogurt is easy to make, just use skim milk powder or low-fat milk as raw materials, and add bacteria to ferment normally. Lactic acid bacteria are very suitable for low-fat life.
