Household yogurt starter can easily make delicious yogurt at home, and it is economical, and more importantly, it is hygienic and fresh. You can also create various fancy yoghurts according to your own requirements. Improve your life interest. For example; Yogurt, sour soy milk, sugar-free yogurt, skim yogurt, Bifidobacterium yogurt, Lactobacillus acidophilus yogurt, all kinds of juice yogurt, etc. You can easily make yogurt at home by using home yogurt starter. Enjoy modern scientific and technological achievements and pure yogurt.
The method is as follows:
Take 250 ml to 1 liter of milk (about 1-4 bags of fresh milk in the market), or make milk with milk powder. Bring to a boil and add sugar. (You can do it without sugar). Cool to about 40 degrees. Similar to body temperature, it is advisable not to burn your hands. Pour it into a suitable clean container or yogurt maker.
Take out 1 bag of starter from the refrigerator, and leave it at room temperature for 15 minutes to 1 hour, so that it can be balanced with room temperature. (Boiling milk can save time at the same time) Tear open the pouch and pour the starter into the milk and stir well. Note: Don't stir violently, and don't stir up many bubbles. Ferment at 40℃ for 4-6 hours. Do not shake, shake or stir during fermentation. When the milk has just solidified and a small amount of whey appears, the fermentation is completed. Those who like to eat yogurt can appropriately extend the fermentation time.
Take out the fermented yogurt and put it in the refrigerator for several hours or overnight. Stop the growth of lactic acid bacteria and continue to produce flavor substances, so that yogurt is more mellow and solidified more thoroughly.
Take it out of the refrigerator and stir it. Before eating, you can add sugar according to your personal taste, or you can add juice and fruit material. People who can't eat sugar can add sweeteners or not. People who are afraid of cold can eat yogurt at room temperature.
Note: All utensils used for fermentation should be clean. Boil or burn with boiling water. Pay attention to hygiene during the operation.
Possible problems and solutions:
1. Milk will not solidify.
A when adding starter, the milk is too hot, and the strains are scalded to death.
Solution: Let the milk cool next time.
B. Milk or milk powder contains antibacterial substances such as antibiotics to inhibit strains.
Solution: Replace milk or powdered milk.
C. due to improper storage, the strain has been inactivated or expired.
Solution: Replace the starter.
2. Milk is not completely coagulated
A. the fermentation time is not enough.
Solution: prolong the fermentation time.
B.it is shaken during fermentation.
Solution: Put it in a quiet and stable place for fermentation.
3. Too much water (whey) will come out after milk is solidified.
A.the milk is too thin.
Solution: Add milk powder (2%).
B. The fermentation time is too long
Solution: Pay attention to the fermentation time.
Method 2:
1 Heat 750g of fresh milk to 45-50 degrees.
2 Pour 125g pure yogurt (yogurt sold in the market is enough) into fresh milk, and add appropriate amount of sugar according to personal taste.
Then, stir well.
Leave it at room temperature for 4 hours, and then put it in the refrigerator to drink at any time (the longer the time, the stronger the taste)