What is it that makes yogurt on its own without a yogurt maker?

That's the strain, which is used to ferment milk, and the common strains are Lactobacillus bulgaricus and Streptococcus thermophilus. The answer that the landlord wants should be this, if you want to know more about the characteristics of the strain, you can also ask me.

Possible causes:1There is less yeast.

2.The time is short.

Yogurt maker to make yogurt steps:

1 Remove the frozen yogurt starter from the refrigerator;

2. Sterilize and disinfect the container of the yogurt maker with boiling water;

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

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

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

6 When making in winter, you can add warm water to the body;

7 Cover the top lid of the yogurt maker;

8 Plug in the plug and the yogurt maker starts working; 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 does not exceed 14 hours. (When using plain yogurt as a fermentation source, it should not exceed 10 hours).

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 filled with fruit juice, fructose, honey, etc. according to your own taste requirements and then seasoned before eating;

12 Unfinished yogurt needs to be refrigerated at 4 times.

And it is made into yogurt and is still yogurt, with too much water content and insufficient fermentation.

Hello, I have seen your question and am sorting out the answer, please wait for a while Reasons why the yogurt machine does not make yogurt: 1. The temperature control is not accurate The yogurt machine makes the yogurt not coagulated, which may be that the yogurt machine cannot reach the temperature of the reproduction of lactic acid bacteria, or the temperature is low, or the temperature is high, in this case, it is recommended to check whether the yogurt machine is running normally. 2. The fermentation dose is too small The principle of yogurt coagulation is that the lactic acid bacteria multiply in large quantities and change the composition of milk, so the yogurt machine does not coagulate and may have too little dosage of the starter culture, and the ratio of yogurt source and fresh milk should be 1:

10。Questions. How can the yogurt made by the yogurt machine I bought this morning not form milk, and the time has been 10 hours to make the yogurt source.

It is recommended to see if it is the above two cases.

Tips for making yogurt in yogurt machine 1. Try to choose grazing raw pure milk, do not choose skim or low-fat milk and milk powder; 2. Before making the yogurt machine, it must be sterilized with boiling water, including the stirring spoon and the lid of the yogurt maker, which plays a role in sterilization; 3. The milk should not be too cold, if it is very cold, the fermentation time should be extended; 4. Bacterial powder must be frozen; 5. You can pour in half of the milk first, then slowly pour in the fungus powder, and keep stirring to ensure that after stirring evenly, after pouring the remaining milk, keep stirring again; 6. It is best not to open the lid and ferment for about 10 hours during the cooking period; 7. Refrigerate for 8 hours after fermentation to taste better.

Summary. Dear, the reason why it is generally not fermented has nothing to do with sugar, unless you add ordinary white sugar or white sugar.

There are only three reasons why yogurt doesn't leaven:

First, the problem of the yogurt maker, whether the temperature is normal.

Second, whether the bacterial powder has become ineffective due to a long period of time or improper storage.

Third. It's the milk itself, such as too many bacteria.

The yogurt maker makes yogurt without fermentation.

Dear, the reason why the general air hail does not ferment has nothing to do with sugar, unless you add ordinary white sugar or white sugar. There are only three reasons why the yogurt does not ferment violently: first, the problem with the yogurt machine, and whether the temperature is normal.

Second, whether the bacterial powder has become invalid due to the long time of Douzhifan or improper storage. Third. It's the milk itself, such as too many bacteria.

Dear, remember to give me a thumbs up if I'm satisfied with you.

Thank you pro [eat whale] [eat whale] [eat whale].

How to make homemade yogurt.

Material. 1000ml whole milk, 120ml bottled plain yogurt, 2 tablespoons (30g) sugar.

Method. 1. Brush the inner liner of the rice cooker to ensure that it is clean and oil-free, otherwise the yogurt will be very easy to deteriorate.

2. Then pour the whole milk into the inner bowl of the rice cooker, add white sugar, mix it slightly, and then press the rice button to heat the milk.

3. Heat the milk to about 38 degrees (can be measured with a food thermometer), lift the cooking button, and keep the milk warm.

4. Pour the bottled plain yogurt into the warm milk and stir well, close the lid so that the rice cooker is still in a warm state, and let it stand for 6 hours.

It should be noted that if yogurt wants to ferment successfully, it must be kept at a relatively warm temperature, and do not plug it in tightly, in that case you will not be able to make yogurt!

The method introduced here is relatively simple, and you can use a ready-made rice cooker at home. In fact, the yogurt machine is also very common now, and it is very cheap, if you like to eat yogurt, you might as well buy a yogurt machine.

Tips. 1. After the yogurt is ready, I don't have any sweetness, only a very uncomfortable taste, so the later seasoning is also very important. You can add sugar, honey or fruit, you can do it.

2. The prepared yogurt can be put into a sealed box, and then put it in the refrigerator for refrigeration.

3. Tips: Bottled yogurt will generally be thicker than bagged yogurt, and with such yogurt as an introduction, the homemade yogurt will be more fragrant and delicious.

Summary. 1. Some people will ignore the disinfection of yogurt machines and containers, which will affect the effect of yogurt, in fact, the use of boiling water disinfection can achieve the purpose of removing germs, which will not affect fermentation, but is more conducive to the manufacture of yogurt. 2. The selection of strains is also very critical, if the wrong strain is selected, it will affect the fermentation effect, such as choosing the yogurt used last time as the fermentation source, and the new yogurt fermented contains more hybrid bacteria.

3. The control of fermentation time is related to the success and failure of yogurt fermentation, generally using yogurt as the fermentation source, it takes 6-8 hours, and using the starter culture as the fermentation source, it takes 8-12 hours. 4. Refrigerate the yogurt, the refrigeration time is 24 hours, and you can add ingredients according to your own taste, such as juice, sugar, etc., which are quite good.

What should I do if I put the yogurt I made at night in the fermenter and forget to ferment it.

Kiss. Show you.

Dissatisfied. Dear, if you store it in the environment of killing Wang bacteria for 24 hours, the yogurt bacteria will continue to multiply in a room temperature environment, and you can continue to ferment, corresponding to shortening the fermentation time, but according to experience, the general situation of the cultivation of eggplants will fail to ferment.

It's okay to leave it overnight, and it's okay to ferment the next day.

Kiss. According to my experience, if you leave it until the next day, it will generally fail, because you can't grasp the fermentation time <>

The machinery is all automatic fermentation automation.

But you've been sitting it all night, but you're sure to make delicious yogurt with your skills.

Do you need me to push you a few precautions for making yogurt? Kiss.

Well. 1. For the disinfection of yogurt machines and containers, some people will ignore this point, resulting in the effect of touching the silver yogurt, in fact, the use of boiling water disinfection can achieve the purpose of removing germs, which will not affect fermentation, but is more conducive to the manufacture of yogurt. 2. The selection of strains is also very critical, if the wrong strain is selected, it will affect the fermentation effect, such as choosing the yogurt used last time as the fermentation source, and the new yogurt fermented contains more hybrid bacteria.

3. The control of the fermentation time of Fahong wild fermentation is related to the success and failure of yogurt fermentation, generally using yogurt as the fermentation source, it takes 6-8 hours, and using the starter culture as the fermentation source, it takes 8-12 hours. 4. Refrigerate the yogurt, the refrigeration time is 24 hours, and the ingredients can be added according to your own taste, such as juice, sugar, etc., which are quite good.

Summary. Hello dear. Reasons and solutions for the failure of yogurt fermentation in yogurt machine:

1. If it is not coagulated completely, the reason is likely to be the inactivation of the strain, resulting in the failure of lactic acid bacteria to multiply, and it is necessary to replace the new strain and try again, it is recommended to test in small batches. 2. The reason why the milk is not coagulated at all may also be that the milk source is of poor quality, which needs to be investigated and tested with fresh pure milk. If milk is brewed with powdered milk, it needs to be boiled before making yogurt.

3. If the milk source contains more antibiotics, it will also cause lactic acid bacteria to be unable to multiply. It is recommended to try again after changing the milk source.

Hello dear. Reasons and solutions for the failure of yogurt machine fermentation yogurt bridge crude eggplant: 1. If it is not coagulated at all, the reason is likely to be the inactivation of the bacteria, resulting in the failure of lactic acid bacteria to reproduce, and it is necessary to replace the new strains and try again.

2. The reason for the complete non-coagulation of milk may also be the poor quality of the milk source, which needs to be sensitized and tested with fresh pure milk. If milk is brewed with powdered milk, it needs to be boiled before making yogurt. 3. If the milk source of the stool hand fruit contains more antibiotics, it will also cause lactic acid bacteria to be unable to multiply.

It is recommended to try again after changing the milk source.

Reasons and solutions for poor coagulation effect of yogurt: 1. The reason is that the vitality of the strain is low, and it is necessary to replace the new strain and try; It may also be that the amount of strains added is too small, and the amount of strains added needs to be increased. 2. If the fermentation time or fermentation temperature is incorrect, it is necessary to extend the fermentation time and adjust the temperature, and then compare the fermentation effect to find a solution.

3. Before fermentation, too much sugar is added, resulting in milk fermentation failure, generally, the amount of sugar added is about 6% of the total amount of milk.

Summary. Hello dear ! We'll be happy to answer for you.

There are several reasons why homemade yogurt does not ferment again: The temperature is not right: if the temperature is too low, the fermentation of yogurt will slow down or even stop.

It is recommended to keep the yogurt in a warm place with good ventilation, and the temperature should be between 38-43 degrees Celsius. Not long enough: Yogurt fermentation takes time, usually 6-12 hours.

If the time is too short, the yogurt may not have fully risen. Poor yogurt bacteria: If the yogurt bacteria are not good enough, they will not be able to promote the fermentation of yogurt.

It is recommended to choose high-quality yogurt to start fermentation, or add some high-quality yogurt bacteria when fermenting. Stirring too often: Stirring too often can thicken the fermented yogurt and affect its taste.

It is recommended to control the number of stirrings to 1-2 times.

Hello dear ! We'll be happy to answer for you. There are several reasons why homemade yogurt does not ferment at the first touch:

The temperature is not right: If the temperature is too low, the fermentation of yogurt will slow down or even stop. It is recommended to keep the yogurt in a warm place with good ventilation, and the temperature should be between 38-43 degrees Celsius.

Not long enough: Yogurt fermentation takes time, usually 6-12 hours. If the time is too short, the yogurt may not have fully risen.

The quality of yogurt bacteria is not good: if the yogurt bacteria are not good enough, it will not be able to promote the fermentation of yogurt. It is recommended to choose high-quality yogurt to start fermentation, or add some high-quality yogurt bacteria when fermenting.

Stirring too often: Stirring too often can thicken the fermented yogurt and affect its taste. It is recommended to control the number of stirrings to 1-2 times.

Hello dear ! In short, to make homemade yogurt fully fermented, you need to pay attention to factors such as temperature, time, and bacterial quality. If all of the above factors are fine, check again to see if there are any other factors that cause the yogurt to not ferment.

There could be a few reasons why homemade yogurt is no longer fermented:1It's too long:

Yogurt takes a certain amount of time to ferment, but if it takes too long, the limbs will be empty, causing the lactic acid bacteria to deplete all the yeast and sugar, causing it to stop fermenting. 2.The temperature is too low:

The temperature of the fermentation environment should be between 37-43. If the temperature is too low, lactic acid bacteria will grow slowly, resulting in yogurt not being able to ferment. 3.

Poor yogurt fermentation ability: If the yogurt bacteria used have poor fermentation ability, the yogurt will not have a good taste and texture, and it will be difficult to ferment again. 4.

Milk with antibiotics: If milk containing antibiotics is used for fermentation, the antibiotics may inhibit the growth of lactic acid bacteria, which can affect the fermentation of yogurt. If you need further assistance, more details and instructions can be provided, which can provide you with more accurate advice and solutions.