Why is the yogurt I made in my yogurt maker all water?

First, the temperature is not right, and second, the amount of bacteria is too much, and in the process of making yogurt, the fermented bacteria will produce acid and water, so there are too many bacteria, and there will be a lot of water, and it will be very sour, and the taste will be a little pungent.

In summer, room temperature above 30 is sufficient. It's just that the coagulation time is longer, and the higher the room temperature, the shorter the coagulation time. The method is to wash the coarse glass bottle or porcelain bottle (the canned bottle is too large to be polluted by miscellaneous bacteria and cannot be used), fill it with milk, cover the bottle mouth with a clean double-layer plastic film, and tie it with a rope, the rope should be loose, because a lot of steam will be generated in the bottle during the heating process, if the bundle is too tight, the film will bulge and break, and it is easy to be polluted.

Put the glass bottle with milk into the pot and boil for 30 minutes, it is advisable to soak the milk surface in water, do not cover the pot, and then take out and cool it until the back of the hand touches the hand and is not hot, you can pour 2%-4% of the fresh pure yogurt sold in the market, and tie the plastic film tightly immediately after adding the purchased yogurt to ensure the oxygen-free environment in the bottle. After 10 hours at room temperature, the fresh milk curds like tofu brain, and the yogurt is ready. Put the yogurt bottle in the refrigerator of 0-5 for 2-4 hours, you can eat, sugar can be added when sterilized, you can also add it when eating, the amount depends on personal taste, or you can not add it.

You can make a small bottle separately when making, if the emulsion curdle is very good, it can be kept as a strain, but it can not be used many times, because the aseptic operation cannot be guaranteed at home, the strain can be put in the refrigerator. If the bottle mouth film is bulging, and there is gas generated in it, it means that it has entered the gas-producing bacteria, which can only be eaten and can no longer be kept as a strain.

You didn't put yogurt yeast in it, or put a cup of plain yogurt in it.

When preparing the work, whether the pure milk and bacterial powder are mixed evenly, and whether you often open the lid to see during the production process, these will all be affected.

One is the fermentation time, which is a little longer, and the yogurt that has already solidified and formed will fall down a little bit, and there may be water running out.

Second, in the process of adding bacteria powder and stirring, it must be fully stirred and foamed, so that it can be fully integrated and fermented more fully. In addition, after cooking, put it in the refrigerator and passivate for 24 hours, and the taste will be more delicate.

Hope it helps.

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.

Because the time control time of the yogurt made by yourself is not accurate enough, and the milk is not uniform, because some are low-fat milk, some are pure milk, some are high-calcium milk, or too many or too few probiotics are put in, resulting in a lot of water out of the yogurt made by the yogurt machine.

This must have been caused by too long, right?

For whey precipitation caused by excessive milk fermentation, users can put lactic acid bacteria in proportion.

Since the active lactic acid bacteria in the yogurt will be killed at high temperatures, if you don't want to drink yogurt that is too cold, it is best to put the yogurt at room temperature to warm up, and then drink it within 30 minutes, or you can use water insulation to heat it, but the temperature should not exceed 40 degrees to avoid the active bacteria being killed.

When the fermentation time is too long, the yogurt will become sour and clear water will come out, which is a normal phenomenon of water separation, not spoilage. This water contains whey protein and can be eaten with yogurt.

The upper layer of water is the precipitation of whey caused by excessive fermentation of milk, which is not something that can be left out for a while, but the main thing is to control the fermentation time.

Generally, the milk ferments for 6 to 8 hours and can be taken out and put into the refrigerator to stop fermentation, but this time is also different, you can observe the characteristics of the milk during the fermentation process The method is to tilt the yogurt cup to see the fluidity of the milk, if it is difficult to pour it out, it means that the fermentation is complete, and you can take it out. If it is still relatively thin, you can continue to ferment for a while.

It is also normal to have a slight precipitation of whey.

If you are talking about the condensation on the lid falling into the yogurt, it is recommended that you buy a yogurt maker with an anti-overflow groove, or remove the lid and dry it at intervals, and act quickly to avoid the entry of external bacteria, if you think that the yogurt itself has more water, you can put lactic acid bacteria in proportion, the longer the fermentation time, the thicker the yogurt, the general time is 8-12 hours.

I always make yogurt with fresh milk from dairy farmers. In summer, milk has a high water content, so yogurt has more water, and in winter there is less water. I don't think homemade yogurt can avoid the phenomenon of separation from water, and the amount of water depends on the concentration of raw milk.

But I've heard that the water is just as nutritious.

This is normal and can be avoided with a shorter fermentation time.

Summary. You don't need to put water in your kiss.

You can go to the supermarket and buy a yogurt and put it in the milk, and seal it so that the air inside can come out and the air outside can't get in.

The normal process of producing yogurt goes like this. Raw milk harvested from pastures is simply filtered, homogenized and sterilized, and then lactic acid bacteria for fermentation are introduced in a near-sterile state.

After a period of fermentation, the yogurt is cooled down and left for a while to form a solidified yogurt, and of course other ingredients such as pulp can also be added after fermentation is complete. If it is heated and sterilized again after fermentation, it is room temperature yogurt (all lactic acid bacteria are killed).

Yogurt is a typical fermented food, and due to the presence of the dominant flora (lactic acid bacteria), it is difficult for other microorganisms to grow and reproduce, so it is quite safe. However, if the lactic acid bacteria have not yet gained a firm foothold in the early stage of fermentation, it may lead to the failure of yogurt fermentation and even cause food safety problems.

Yogurt is usually made at home with pasteurized milk or ambient milk, which are sterilized. Even if you use milk powder to make fermented yogurt, you can pay attention to the cleanliness of the container.

The real problem is often that you are reluctant to spend money on strains and use leftover yogurt as a "medicine primer". This practice is in the laboratory.

When making yogurt, do you use water in the yogurt maker?

If you don't need to put water, you can go to the supermarket and buy a yogurt and put it in the milk, and seal it well, so that the air inside can come out and the air outside can't get in. The normal process of producing yogurt goes like this. Raw milk harvested from pastures is simply filtered, homogenized and sterilized, and then lactic acid bacteria for fermentation are introduced in a near-sterile state.

After a period of fermentation, the yogurt is cooled down and left for a while to form a solidified yogurt, and of course other ingredients such as pulp can also be added after fermentation is complete. If it is heated and sterilized again after fermentation, it is room temperature yogurt (all lactic acid bacteria are killed). Yogurt is a typical fermented food, and due to the presence of the dominant flora (lactic acid bacteria), it is difficult for other microorganisms to grow and reproduce, so it is quite safe.

However, if the lactic acid bacteria have not yet gained a firm foothold in the early stage of fermentation, it may lead to the failure of yogurt fermentation and even cause food safety problems. Yogurt is usually made at home with pasteurized milk or ambient milk, which are sterilized. Even if you use milk powder to make fermented yogurt, you can pay attention to the cleanliness of the container.

The real problem is often that you are reluctant to spend money on strains and use leftover yogurt as a "medicine primer". This practice is in the laboratory.

It's called "inoculation" or "passaging", but because the home is not a sterile environment, this process is susceptible to contamination by miscellaneous bacteria. In addition, there are not many live lactic acid bacteria in leftover yogurt, which brings opportunities for miscellaneous bacteria to multiply. In addition, lactic acid bacteria may mutate during the passage process, resulting in changes in flavor and taste, and even reduced fermentation performance, so it is good to buy ready-made starter cultures.

Hope it helps<>

1. Do not add water to the yogurt maker. The steps to make yogurt are as follows:

2. Prepare pure milk and bacteria. Five packets of 200ml pure milk, one small packet of bacteria is enough, and the cost is generally about two yuan.

3. Blanch the container with boiling water for about 1 minute, mainly for sterilization.

4. Pour the pure milk into the container. , then pour in the yogurt (as an introduction) and stir well with a spoon.

5. Put the covered container into the Tongliyuan local yogurt machine and change the lid. Plug it in, and after 8-12 hours, the yogurt will be ready.

6. Freshly fermented yogurt can be eaten immediately, but after being refrigerated in the refrigerator and purified for 24 hours, the taste is better and the fragrance is pure and rotten. When you open it, the yogurt solidifies like tofu brain, and it's a success.