Homemade yogurt is not sour enough, add bifidobacteria and use a yogurt maker.

The method should be right, and the proportion is important.

Material. Pure milk, plain yogurt, sugar (the ratio of pure milk to yogurt is 5:1, and sugar can be more or less depending on personal taste).

Method 1: Prepare the container for the finished product first, a fresh-keeping box or a sealed bottle, and then blanch it with boiling water to dry it for later use.

2. Put the milk and sugar into the pot, heat it over medium-low heat until it boils slightly, and then remove from the heat, stirring constantly during the period to avoid sticking to the bottom.

3. When the wall of the pot is not hot, add the original yogurt and stir well.

4. Pour into a container, wrap in a towel, and let it ferment in a warm place until thick.

5. Store in the refrigerator and take it as you eat, and use a clean spoon without oil and water when taking it.

Tips: 1. Milk is heated to a slight boil, in order to sterilize, so that the shelf life of the finished product is longer, if the amount is relatively small, it can be heated to a temperature that is not hot, and it can be mixed directly with yogurt. me.

2. The reason why the temperature that is not hot is emphasized is because this temperature is the most conducive to fermentation, the temperature is too high and the bacteria will be scalded to death, and the low temperature will make the fermentation time too long.

3. The amount of sugar is added according to personal preference, like sweet, put more sugar, like sour, put less sugar.

4. In the fermentation process, inexperienced friends had better look at the fermentation situation diligently to avoid over-fermentation, if you find that the top layer of the finished product appears watery transparent liquid, it is over-fermented, and the milk is cleared, you must immediately move the yogurt into the refrigerator and mix well when eating.

5. If the room temperature is too low and not conducive to fermentation, you can put the yogurt in a slightly warmed microwave oven, oven or rice cooker, or even put it on the steamer drawer of a lukewarm steamer, but pay attention to the temperature to be well controlled.

I use Bifidobacterium Kawasaki, ** sold online. One sachet with 1000 ml of fresh milk.

At this time, fermentation only takes 8 hours, and if the time is too long, there will be a layer of yellowish water on it, which is a normal "off-water phenomenon", and it is not bad and deteriorating. This water contains whey protein and can be eaten with yogurt. If it is honeycomb, although it is not bad, it smells less fragrant, and the taste is worse, and if the color is orange or foaming or has a peculiar smell, it means that it is spoiled and cannot be eaten.

Yogurt made with kefirt is not as thick and delicate as it is made with mushroom powder.

The production process. Raw materials: boxed fresh milk, a package of strains.

1. Blanch the container and container lid with boiling water for more than 1 minute, and disinfect and sterilize them.

2. Pour in a little fresh milk, add the strains and stir evenly, add the remaining fresh milk, continue to stir well, then cover the lid, put it into the yogurt machine fermentation tank, cover the outer cover, turn on the power supply, and the fermentation time is generally set for 8 12 hours. (When the ambient temperature is low or when making with refrigerated milk, it needs to be extended appropriately.) The maximum time is not more than 14 hours.

The first yogurt I made was a solid one, not so delicate just after cooking, and it tasted best after it was put in the freezer compartment and passivated for 24 hours.

Add honey will be thin, it is best to add sugar, you can also add a variety of diced fruits, Nestle chocolate powder (Ovaltine is also OK) stir well, it becomes a chocolate flavor.

In summer, you can also mix fruits, ice cubes, and honey to make it taste mellow.

According to the different strains, yogurt can be divided into two categories, one is ordinary yogurt, which contains only two legal lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus); The second is probiotic yogurt, in addition to containing the above bacteria, it also contains other lactic acid bacteria, such as acidophilus lactobacillus and bifidobacteria, etc., the ** of this yogurt is often high.

Lactobacillus bulgaricus and Streptococcus thermophilus are "transient" health bacteria, that is, most of these bacteria do not enter the large intestine and cannot play a role in "adjusting the intestinal flora". The acidophilus Lactobacillus acidophilus, Bifidobacterium, and some strains of Lactobacillus casei, as well as some other strains such as Lactobacillus rhamnosus, etc., have been proved to have strong health effects after long-term screening and scientific research, such as Bifidobacterium can produce lactic acid and acetic acid after fermentation in the human intestine, which promotes the absorption of iron and vitamin D; Lactobacillus acidophilus assists in protein digestion and produces lactic acid, antibiotics, and B vitamins in the process. So, theoretically, this yogurt may help regulate the balance of the human gut microbiota.

However, it is not possible to evaluate how beneficial probiotic yogurt is for the body. And probiotics must reach a sufficient number of viable bacteria in order to play a sufficient health care role. Judging from the research report, the number of probiotics must reach 106 or even 108 or more in order to have sufficient health care activity.

Now, not all probiotic yogurts will be labeled with the number of probiotics in them, which consumers should pay special attention to when choosing.

It is important to note that although there are no special probiotics for regular yogurt, its nutritional value cannot be ignored either. If you only want to get protein, calcium and multivitamins to promote digestion and absorption, you can buy regular yogurt directly.

Otherwise, fermentation with Bibaifidobacterium will have a higher acidity than zhi, which is not suitable for the stomach.

DAO people who are more sensitive are prone to diarrhea.

Lactic acid bacteria are milder and only produce lactic acid, but yogurt made with general lactic acid bacteria is not as effective as yogurt made with bifidobacteria. Bifidobacterium is a probiotic that is better for the regulation of gastrointestinal function and also has a relieving effect on constipation. Therefore, people with good stomach should still use bifidobacteria.

It shouldn't be okay to make steamed bread without adding yogurt and lactic acid bacteria, just like making steamed bread without leaven, you can't make steamed bread.

If you don't add yogurt and lactic acid bacteria, you can only spoil yourself and become yogurt.

You can't make it without yogurt and lactic acid bacteria, you have to add it.

Ingredients: milk, 500g, plain yogurt, 50g, tools: 1 sealed crisper, 1 small spoon, 1 rice cooker, auxiliary materials: boiling water, appropriate amount of water.

Method 1Wash the crisper box + lid and small spoon, and blanch it with boiling waterAdd water to the rice cooker, heat until the wall of the pot is slightly hot, pour 500g of milk into the crisper box, sit in the hot water of the rice cooker, cover the pot, and heat the milk until warm.

3.Remove the milk container from the rice cooker, re-lid, and add 50g of yogurt to the milk

4.Stir the milk and yogurt well with a small spoon.

5.Close the lid of the crisper box.

6.Put the crisper in the rice cooker, cover the pot, turn off the power, and let it ferment for 12 hours.

A yogurt maker is actually a thermostat. The temperature is kept between 40-60 degrees, and it is easy to know this principle, and you can use a rice cooker instead. Maintain this temperature and then add fermentation bacteria or yogurt, and it will solidify in five or six hours.

Then stir in the sugar and refrigerate in the refrigerator.

"The distribution and number of bifidobacteria in the body, which are mainly distributed in the gastrointestinal tract of the human body, are scarce in the stomach, and the distribution in the gastrointestinal tract at different ages is also different, breastfed infants 1011

1012 g

Freshly weaned children 1010 g

Adult 109

g, 107 for older people

The decrease in the number of Bifidobacterium species in the elderly may be one of the main causes of human aging. Bifidobacteria have a regulatory effect on human functions, and their biological activity includes two aspects: on the one hand, it has a health care effect; On the other hand, there is the medicinal ** effect.

It has the following effects: biological barrier and biological antagonism, nutrition, immunity, hypolipidemic, anti-radiation, and anti-aging"

Reasons for the failure of homemade yogurt:

1. There are too many antibiotics in milk residues, which will inhibit the reproduction of beneficial bacteria;

2. The milk is not fresh or stored improperly after being bought, resulting in the breeding of miscellaneous bacteria and interference with the normal fermentation of yogurt;

3. The fermentation time is too short.

If it doesn't taste good, you can use juice, honey, etc. to flavor it. The reason why it doesn't taste good may be that the operation is not done correctly and the fermentation time has not been reached. In summer, you should put it in the refrigerator and refrigerate it, and the taste will be good. Let me introduce you to the specific steps of making yogurt in the yogurt maker for your reference:

Yogurt primer: Buy yogurt starter in the supermarket, **, Jingdong. Leftover yogurt can also be used.

Steps to make yogurt with a yogurt maker:

1. Take the frozen yogurt starter out of the refrigerator;

2. Use boiling water to sterilize and disinfect the container of the yogurt machine;

3. Pour a small amount of pure milk into the container, then pour the whole small packet of yogurt starter into the container, and stir well with a spoon or chopsticks;

4. Pour the remaining pure milk into the container and stir well again with a spoon or chopsticks;

5. Cover the container and put it into the yogurt maker;

6. When making it in winter, you can add warm water to the cup;

7. Cover the top lid of the yogurt maker;

8. Plug in the plug and the yogurt maker starts to work; The microcomputer yogurt maker needs to set the fermentation time (please refer to the instruction manual for details);

9. When pure yogurt is used as the fermentation source, the fermentation time is 6-8 hours; When using yogurt starter as the fermentation source, the fermentation time is 8-12 hours; The fermentation time is affected by the ambient temperature and the initial temperature of the raw materials, so it is necessary to extend the time appropriately when the ambient temperature is low or when using refrigerated milk. However, it should not exceed 14 hours (up to 10 hours when pure yogurt is used as a fermentation source);

10. The fermented yogurt is condensed into a "tofu flower" shape, and the temperature is about 40 and can be eaten immediately. In summer, when put in the refrigerator, the yogurt has a pure flavor and excellent taste;

11. Before eating, yogurt can be seasoned with fruit juice, fructose, honey, etc. according to your own taste requirements;

12. Unfinished yogurt needs to be refrigerated at 4 times.

It is best to use the yogurt you bought to make fermentation, add some sugar when pouring in the milk, and stir well, so that the fermented yogurt is more delicious.

Add sugar or jam when eating, otherwise it will be astringent, I hope it can help you.