Homemade yogurt has red spots, can you still drink it?

Homemade yogurt has red spots, it should not be done, there is mold in it, red mold, can not be eaten. To make this fermented thing, you must pay attention to hygiene and sealing. The yogurt maker is a low-power warm pan that keeps the milk at a temperature suitable for lactic acid bacteria.

and the reproduction of yeast, but the sealing work and the disinfection of the pre-utensils must be done well.

The fermentation process was contaminated with other bacteria... Don't eat it.

Landlord you. Yoghurt.

It's definitely good to have just made it.

After putting it in the refrigerator, it is contaminated with other bacteria, so it is recommended that you strengthen the sealing measures. Cover with plastic wrap and the like.

Also make sure that the container for the yogurt is clean (preferably scalded with hot water).

Hope it helps. Step on.

It must not be drinkable, the yogurt is to have lactic acid bacteria, and the red spots may be a mold, which is harmful to the body.

Don't drink it, it's better not to make your own homemade stuff, there is no safety guarantee, and it is easy to produce bacteria.

Then it's better not to drink it, right? Because after all, it is homemade yogurt, and you have some sterilization skills that are not in place, so don't drink it again if you have red spots.

I think if there are red dots on the surface of the homemade yogurt, don't eat it anymore because there may be a problem with fermentation.

It is best not to drink it, so as not to be poisoned or diarrhea, maybe the program you made was leaked, do it again.

I make yogurt a lot, this has never been the case, it may have gone bad, don't drink it.

This may be moldy, don't drink it, it's easy to get poisoned.

The red dots in the square milk are removed, and the yogurt that can be used to make cakes can be made, and it is also very fragrant.

The red dots in the OK rest of the talk to make cakes are very useful you can.

The red dots are moldy and inedible.

If you don't feel that it has deteriorated, it should be on the top of the lid, and I see that this lid is also red, probably overheated, plasticized.

The red substance is the reproduction manifestation of the rest of the aerobic miscellaneous bacteria, which must be stored in a closed manner, and the time should not be too long, generally 1-2 days.

There was a mixture of other bacteria. Because individuals do it, there are generally no special disinfection instruments and special strain purification equipment.

The part that was taken out should have been in contact with bacteria in the air, and the yogurt should be eaten as soon as possible after taking it out, and the part in the refrigerator should be edible if it has not changed its flavor and there is no mold.

The fermentation time of yogurt depends on the temperature at which you ferment and how well it is sealed. In summer, the temperature is generally above 20 degrees Celsius, and it takes about 10 hours to ferment when the seal is complete. In winter, the temperature is generally around 10 degrees Celsius, and it takes about 18 hours to ferment when the seal is complete.

There was a mixture of other bacteria.

There are many reasons for the quality problems of yogurt (not coagulated or not tightly curd, fragile, whey separation, thin soup), and there are several main factors that affect the quality of yogurt

1. Raw milk is mixed with water, and the dry matter is insufficient. When the water is 15%, the yogurt curd floats in the whey.

2. The coagulation ability of raw milk is reduced, and the yogurt curd is fragile or thin soup.

3. The production of yogurt from the milk of cows that have been injected with antibiotics will cause the yogurt to not coagulate and the emulsion to be sweet.

4. The workshop environment and equipment are polluted by bacteriophages, which makes the fermentation process slow or even terminated; Residual cleaning solutions and disinfectants can also stop fermentation, leaving the curd fragile and the emulsion sweet.

5. The flavor and aroma of yogurt are insufficient due to improper selection of strains or single strains, unsuitable fermentation temperature, insufficient fermentation time, etc.

6. The strain is impure or the production equipment pipeline is contaminated by air bacteria, resulting in bubbles in yogurt, spicy taste, and a curescens smell if it is contaminated by yeast.

I don't know how you saved it after opening it and drinking it. Yogurt, with or without the lid open, must be kept at a temperature of around 0-7 degrees, preferably in the refrigerator. According to what you said, it was good when you drank it for the first time, but after 2 days, there were red spots, which was caused by your improper storage.

It was supposed to be mold, but I didn't see it and couldn't be sure. It would be better if you could describe it exactly.

Go buy another box of fresh ones and see if there's any.

Refrigerated? ......It may also be broken during the shelf life, and LZ said that it should be moldy.

100% broken, spoiled.

Refrigerated? ......It may also be broken during the shelf life, and LZ said that it should be moldy.