Why is homemade yogurt not sour, and why homemade yogurt is too sour

Before making yogurt, be sure to sterilize all utensils with boiling water. Yogurt, with a little bacteria, is easy to fail. The strains must be original, and the production date should not be too long. Because the longer the time, the higher the storage temperature, the probiotics inside.

The smaller the number.

The yogurt is not sour enough, and it is likely to have something to do with the temperature. It may be that the machine does not reach a constant temperature of 40 to 45, and the most likely thing is the quality of the strain. If you can reach a constant temperature, there is no problem with the culture, 5 hours is enough, and the longer the fermentation, the more acidic it will be.

Homemade yogurt is rarely not sour, and if it is, it is usually when the amount of yogurt and yogurt starter is not enough at the time of preparation. In addition, when making yogurt, not enough time will also cause the yogurt to be unsour. When making yogurt in winter, you must remember to maintain the temperature, which will help lactic acid bacteria.

For growth, warm water can be added appropriately, but if it is boiling water, then it is definitely not acidic.

The milk used contains antibiotics, the fermentation temperature and time are not enough, and the activity of the starter culture is not high, which will cause the yogurt to be unsour, so it is necessary to choose fresh milk without antibiotics.

2 reasons. One is that the fermentation time is too short, and it is recommended to extend the fermentation time.

Another reason is that lactic acid bacteria have low activity and are unable to break down lactose into lactic acid.

There will be many reasons for this.,If you use a machine, the raw materials are not put enough.,Is there enough time.。。。

If you use yogurt primer, it is a secondary yogurt, if you want to eat more sour yogurt, you can put more yogurt primer; Or buy yogurt baking powder would be better!

It is recommended to buy a small box of fermented sour milk in the supermarket to make an introduction, and then pay attention to the fermentation time and temperature.

Be sure to sterilize all utensils with boiling water before cooking, yogurt is very squeamish, and it is easy to fail to operate with a little bacteria. The pure milk you choose is still no problem, and I usually use Mengniu, and there has been basically no problem. You must choose plain yogurt, and the production date should not be too long, because the longer the time and the higher the storage temperature, the fewer the number of probiotics in the yogurt.

Think about how many links you have to go through from the producer to the seller, and if you don't store it properly, the number of probiotics in yogurt is very limited. So I recommend buying dry powder (commercially available bagged strains, which are sold in general pharmacies) to make yogurt by yourself, and you can make more at a time and refrigerate it in the refrigerator for introduction.

The yogurt is not sour enough, it may be that the machine has not reached a constant temperature of 40 to 45, and the most likely is the problem of the strain instruction. If you can reach a constant temperature, there is no problem with the strain or anything, 5 hours is enough, and the longer the fermentation time, the more acidic it becomes.

There are two main reasons why homemade yogurt is too sour: 1. The temperature of fermented yogurt is too high, which leads to the acceleration of the reproduction of bacteria in yogurt; 2. If the fermentation time is too long, the fermentation time will also make the yogurt too sour. The easiest way to do this is to shorten the fermentation time and take it out at regular intervals to taste it.

Yogurt is a milk drink with sweet and sour taste, which is a milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria (starter culture) to milk, and then cools and fills after fermentation. Most of the yogurt products on the market are coagulated, stirred, and fruity with various fruit juices, jams and other accessories. In addition to the ready-made yogurt sold in the market, you can also choose homemade yogurt.

When it comes to making homemade yogurt, you can choose to use a yogurt maker or not.

The practice of a yogurt machine is to pour 500ml of aseptic brick-type pure milk with good sterilization into the yogurt machine, then pour in the yogurt starter culture, stir it well with a glass rod or chopsticks, and electrify the upper lid for 8 to 12 hours, which can be made into yogurt. It should be noted that if you don't want yogurt to be too sour, the main thing is to control the fermentation time, and the more lactic acid you produce, the more acidic it is. If you really can't control the time, put some honey or sugar.

The proportions are wrong. If only the ratio of raw materials to make yogurt is not right, it is likely to cause yogurt to be made not sour, the yogurt bought in the supermarket is thinner, the first time you make homemade yogurt, the ratio of milk and yogurt in the raw materials is 5:1 is more appropriate, if you use the normal ratio of bacterial powder baking powder and milk is 1:

1000 relationships.

How about making your own yogurt that is not sour.

The temperature is not enough. The yogurt made by yourself may not be sour because the fermentation temperature is not enough, at low temperature, the fermentation bacteria do not produce acid, and the production of extracellular polysaccharides, the optimal fermentation temperature of yogurt bacteria is a constant temperature of about 35-45 degrees, it is recommended to use a yogurt machine to make yogurt.

How about making your own yogurt that is not sour.

The fermented bacteria powder is not stirred evenly.

The yogurt is not sour, and it may be that the stirring is not uniform enough when adding the bacterial powder, and when stirring, the milk can not be seen by visual inspection of the bacterial particles.

How about making your own yogurt that is not sour.

There is not enough time for fermentation.

Insufficient fermentation time may also cause the yogurt to be unsour, in which case it is recommended to extend the fermentation time and then refrigerate for 3-4 hours. The fermentation time in summer is generally 6 8 hours, and in winter it is necessary to extend the fermentation time accordingly, generally 8 12 hours.

1. The temperature is not enough. The fermentation of homemade yogurt should be kept at a temperature of about 45 degrees, too low or too high a temperature will affect the fermentation of the fungus in the yogurt, resulting in the yogurt is not sour.

2. The fermentation time is not enough. The original yogurt should be used for yogurt fermentation, and the production time should not be too long, the constant temperature should reach more than 5 hours, and the longer the fermentation time, the more sour the yogurt.

There are two reasons why yogurt is not sour: one is that according to the proportion of yogurt baking powder, usually a small packet of yogurt powder can ferment 1000 ml of milk, and the less milk, the better the fermentation. Secondly, the shorter the fermentation time, the yogurt is usually not sour, such as fermentation for 8 to 10 hours, the acidity of the yogurt is not enough, it is best to ferment for 12 hours, so that the acidity of the yogurt is very high, and there will be a lot of probiotics, but it is not easy to increase the time.

Ingredients: Pure milk 4 boxes*250ml sugar 7 teaspoons of bacterial powder A small packet of yogurt maker How to make yogurt that is not sour at allStep 1space Pour a box of 250ml of milk into the basin configured with the yogurt maker, add 7 spoons of sugarStep 2space is a small spoon for seasoning, full of 7 spoons Step 3 In order to make the sugar melt quickly, you can prepare a pot, heat water in it and boil it over low heat, put the basin into the water to melt through the water. (The milk only needs to be heated, not boiled) Step 4After the sugar is melted, add another carton of milk to reduce the heat of the milk, then add bacterial powder, stir evenlyStep 5Pour in the remaining two packets of milk, stir evenlyStep 6space Pour some warm boiled water into the yogurt maker, the heat preservation effect is better Step 7space Put the basin with milk in it, cover it, and keep it warm for 8 hours.

I hope mine can help you and have a great day.

If your yogurt isn't sour, then there's something wrong with your raw materials.

This should be your yogurt material put less, or it may be that the temperature is not enough, the first time it is not sour, it is normal, and the next time you will have experience.

The reasons for <> are as follows: 1. The reason for the yogurt machine: The temperature of the yogurt machine is too high, higher than 47 degrees, and the bacteria are killed. or the temperature of the yogurt machine is too low, below 35 degrees, and the yogurt cannot be fermented;

2. Milk causes: too many bacteria in milk;Milk has a lot of antibiotics, which can inhibit the growth of beneficial bacteria;Milk is not fresh or improperly stored after being bought, and the protein is denatured;There are many non-milk substances, such as leather milk and protein

3. Cause of bacterial powder: due to improper storage, bacterial powder has lost its activity.

Homemade yogurt precautions:

1. Choose aseptic milk: Yogurt made of aseptic milk has a better tight taste because its whey protein has been fully denatured

2. Selection of starter culture: original yogurt with more probiotics can be selected, and the ratio to milk is 1:4. If the starter culture is used, it is not advisable to choose a large bag, which is easy to be mixed with other bacteria, and it is best to pack it in a small bag independently

3. The container should be sterilized: the container may also contain other bacteria that affect the quality of yogurt, so it is necessary to do a good job of disinfection and sterilization, and use high temperature and hot scalding

4. Refrigeration to adjust the taste: yogurt can generally be solidified, fermented and matured after 5 hours, but it is not recommended to use it at this time, stir it well and refrigerate it for 12 hours before eating the best taste.

Homemade yogurt is rarely not sour, and if there is such a situation, it is generally not enough yogurt and yogurt starter to be added when making yogurt, and if the yogurt is not made for a long time, it will also cause yogurt not to be counted. If you make yogurt in winter, you must remember to maintain the temperature, which will help the growth of lactic acid bacteria, and you can add warm water appropriately, but if it is boiling water, then it must not be sour, so you must pay attention to it.

1. Reason: The lack of sour yogurt may be related to temperature. It may be that the machine has not reached a constant temperature of 40 to 45, and the most likely thing is that Hanling is a problem with the strain instruction.

If it can reach a constant temperature, the strain does not ask the slippery digging question for 5 hours is enough, and the longer the fermentation time of the old nucleus, the more acidic it will be.

2. The strain must be made of original yogurt, and the production date should not be too long, because the longer the time and the higher the storage temperature, the fewer the number of probiotics in the yogurt.

3. Boil the small pot and glass bottle to sterilize and dry. Mix whole milk and yogurt, stir with milk powder and whipping cream, and pour in the remaining milk. The mixed liquid is sifted and fermented in a yogurt maker for about 8 hours. Then let it cool and eat it directly.