Can homemade yogurt be fermented with condensed milk with water and bacterial powder? If so, what ra

You don't need to add baking powder, tell you how to operate it, please give praise if it is helpful to you

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 seasoned with fruit juice, fructose, honey, etc. according to your own taste requirements.

12 Unfinished yogurt needs to be refrigerated at 4 times.

Condensed milk is not allowed. But you can go to the milk that is freshly expressed.

Friends who love yogurt can try to make their own yogurt, and the strains of homemade yogurt can choose yogurt or fungus powder sold on the market, so what kind of bacteria is yogurt fermented? What kind of mushroom powder is better for homemade yogurt? Let's take a look.

It is understood that the basic requirements for homemade yogurt are:Lactobacillus bulgaricus(It can ferment sugar to obtain energy and produce a large amount of lactic acid) andStreptococcus thermophilus(can produce lactase to help lactose intolerant people digest lactose) these two strains, and there are many bacterial powder brands on the market at present, so I will introduce you to a few popular yogurt fermented bacterial powders.

Baishengyou (10 bacterial type) yogurt fermented bacterial powderThis fermented fungus powder is added with Kefir strains imported from abroad, containing calcium, protein, VB2, VB6, VB12 and other essential nutrients for the human body, and its ingredient list also adds Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium infantis and other ingredients that help yogurt fermentation.

Chuanxiu (upgraded imported bifid 40 bacteria) yogurt fermented bacteria powder: This fermented fungus powder is specially added with Fuxibacterium lactis BB-12, which can improve human intestinal function, and its ingredient list also adds maltodextrin, YF-811, and other ingredients.

Shangchuan Yixiang 10 bacteria yogurt fermented fungus powder: This fermented bacteria powder contains 1 type of Streptococcus thermophilus + 2 types of Lactobacillus + 2 kinds of bifidobacteria + Kefir bacteria (including 5 kinds of bacteria) and other 10 kinds of probiotics, which helps the stability of yogurt fermentation.

Chuanxiu (classic old yogurt 30 bacteria) yogurt fermented bacterial powder: This fermented fungus powder contains a variety of beneficial bacteria without any additives, and its ingredients are added with maltodextrin, YF-CN, G025A, FM lactis BB-12, and Lactobacillus acidophilus HN001.

Angel yeast yogurt fermentation bacteria 10 bacteria: This fermented mushroom powder contains maltodextrin, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium juvenile, Bifidobacterium bifidum, Bifidobacterium infantis, Lactobacillus acidophilus, Lactobacillus reuteri.

The above is what I introduced about homemade yogurt cultures, just for your reference. Due to the different characteristics and operation methods of each yogurt baking powder, it is recommended that you choose the bacteria powder suitable for making yogurt according to your own needs and tastes, and operate according to the ratio and method on the purchase manual, after all, mastering the correct operation method is the key to making yogurt.

You can make yogurt without yogurt powder. Use supermarket-bought refrigerated yogurt instead of bacterial powder as an introduction to yogurt. Here's how:

Blanch the yogurt maker in hot water for 5 to 10 minutes, then drain naturally.

Pour the yogurt into a container and stir well.

Add granulated sugar. Depending on your taste, choose whether to add more or add less. If you want something sweeter, add as much as you can. Usually 800 ml of milk with 8 spoons of sugar. The spoon is not big, it is this small spoon in **.

Pour in the milk and stir well. Stir for as long as possible until the granulated sugar melts completely.

Close the lid, plug it in, and set to yogurt mode. Because it is a yogurt maker, you don't need to make the time yourself, and it is directly displayed as 8 hours, which is the right time to ferment yogurt.

If you buy a yogurt maker and want to make your own yogurt, what kind of milk is better to use when making yogurt? What bacteria are used to ferment yogurt?

What is the best milk to make with yogurt.

1. Homemade yogurt with pasteurized pure milk, it is best to use big brands, quality assurance, and milk containing antivitamins cannot be used. Yogurt retains all the nutritional value of milk, and also provides a variety of vitamins needed by the body.

2. The milk used to make yogurt is usually pasteurized milk, that is, pure milk, which needs to be refrigerated in the refrigerator at 4 °C and 10 °C.

What bacteria are used to ferment yogurt.

When making yogurt, Lactobacillus bulgaricus and Streptococcus thermophilus are generally used for fermentation, and the fermentation ratio is a mixture of 1 1 or 1 2, and the two strains have a certain complementarity in fermentation characteristics. If fermenting yogurt, the optimal fermentation ratio for this mixture is 1 2, the fermentation temperature is 41 degrees Celsius, and the inoculation amount is 3-5%.

Can you eat the yogurt right away when it's ready?

The yogurt is ready and can be eaten immediately. No problem. However, it tastes better when you put it in the refrigerator to cool it before eating. You can also add some sugar or honey, strawberries or some other fruits for a better flavor.

Why is yogurt thin when it is done.

1.The yogurt with good coagulation has liquid precipitation in the upper part, because the fermentation time is long and whey precipitation is carried out, and it can be stirred evenly when eating;

2.The taste is too sour, because the fermentation time is too long or the post-ripening process is long, and sugar, jam and other flavors can be added;

3.Yogurt does not coagulate, probably because the fermentation temperature is not constant (a problem with the yogurt machine), and the milk contains preservatives and antibiotics to inhibit the fermentation of the culture;

4.Uneven coagulation, which may be caused by uneven stirring of the starter culture, can prolong the fermentation time to solidify.

1. It is good to ferment with ant back bacteria powder, and yogurt fermentation yogurt belongs to the passage and has no activity.

2. Even ordinary bacterial powder can only ferment yogurt, and cannot supplement probiotics.

3. If you want to ferment yogurt and supplement probiotics, you must choose bacteria that are resistant to gastric acid.

4. Pour fresh milk into the inner tank of the yogurt maker. Wait until the temperature is suitable, add yogurt starter, white sugar or honey, and add or subtract according to your taste. Stir.

Add an appropriate amount of warm water. Close the lid. The yogurt maker is powered on, adjusted to the yogurt setting, and the time is adjusted to 8 hours.

The yogurt is ready. High object tour.

It is all done and then added, and the sugar will affect the fermentation.

1. Prepare materials: In addition to mixing tools and containers, you also need to prepare the following three materials: 2-3 500ml pure milk, any brand can be, but it must be pure milk, do not use any high-calcium milk or low-fat milk, the taste is not as fragrant as pure milk, of course, you can also use milk powder instead; 3-4 spoons of white sugar, based on the standard spoon capacity of ordinary milk powder, if you like sour spots, you can put 3 spoons of sugar, if you like desserts, you can put 4 spoons of sugar, if you like sweet and sour, you can put three and a half spoons, usually you have to try several times to find your favorite flavor; 1 sachet of baking powder, usually 1 sachet of baking powder has 1g, which can mix 1000ml of milk, I usually use 500ml of milk for yogurt, so it is just right to use half a sachet of baking powder.

2. Stir the above three main ingredients evenly, pour them into a large bowl or small cup configured in the yogurt machine, and then turn on the power and start the switch.

3. If you use a yogurt machine with automatic refrigeration function, the process of making yogurt has ended, because after the yogurt is done, it will automatically turn to the refrigerated state, and you can drink it when you want to. If you are a yogurt maker without refrigeration, it should be noted that the yogurt fermentation process takes 8 hours, after which you have to remember to put the yogurt maker in the refrigerator to keep it fresh. At that time, I thought that if I went out, or I was careless and forgot that I was still making yogurt, it would be worse, and if I forgot to refrigerate the yogurt after the yogurt was ready, it would affect the taste and nutrition of the yogurt, so if I was lazy and careless like me, it was better to buy a yogurt maker with refrigeration.

1. Clean the utensils, and there can be no bacterial residue;

2. Be sure to stir well;

3. The temperature should not be higher than 45 ° when making Lu Zi, so that Brother Xi will not attack and kill the fungus, resulting in no fermentation.

4. The best taste of the prepared yogurt is sealed and refrigerated for 16 hours.