Today, home-made yogurt has become a fashion at home. In this issue, I have put together the most common questions people have around making homemade yogurt and hopefully it will help everyone.
Which kind of fungus is used to grow seeds and commercial yoghurt? Both can be. When the powder is used, freeze-dried bacteria are added and they are able to "wake up" to function in a warm environment. When using commercial yoghurt, we must pay attention to buy the latest factory frozen yoghurt, because with the extension of storage time and storage temperature, the number of live bacteria will continue to decline, affecting the effect of making yogurt. It must be noted that those yogurts sold at room temperature should not be used for planting.
When buying fungus powder, the more bacteria the better? The basic requirement for yoghurt production is that there are enough Lactobacillus bulgaricus (L) and Streptococcus thermophilus (S), so buy the two basic bacteria powder. Other health care bacteria, such as Lactobacillus acidophilus (A), Bifidobacterium (B), and some strains of Lactobacillus casei (C), have been shown to be beneficial to health if they can be colonized in the human large intestine. However, living bifidobacteria are difficult to obtain in the yogurt production process of ordinary families. Therefore, it is not necessary to expect too much of the bacteria in the bacteria.
If you use a commercial yogurt to make yogurt, how much is it appropriate? In general, the amount of commercially available yoghurt added as a strain is about 10%. For example, to ferment 500 grams of milk, use 50 grams of it.
Do you own yoghurt that you can continue to use for the next batch of yoghurt? If you use your purchased strain to make your own yoghurt, you can use it for two or three more fermentations. If you use the yogurt on the market, you can use it once or twice. When using the last yoghurt as a strain, care must be taken that the yoghurt must be pure and fresh.
What should I do with milk before making yoghurt? Before making yoghurt, if it is not the milk that has just been poured out of the sterilized Tetra Pak, it is best to heat the raw milk and heat it to 60°C~80°C. Without boiling, it can kill most bacteria, and then it drops to 40 °C (hand touched slightly hot, but do not feel uncomfortable), and then inoculation. Make a box of yogurt and a spoon with bacteria, etc. Use boiling water, or put a spoonful of water in a cup or box of yogurt, turn it around in the microwave oven, kill the above microorganisms with hot steam, and try to minimize miscellaneous matters. Bacteria contamination opportunities.
Can I make low-fat yogurt at home? Low-fat yoghurt is very good to do, only need to use skim milk powder or low-fat milk as raw material, normally added strains fermented on it. Lactic acid bacteria are well adapted to low-fat life.
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