Why can t the yogurt I make come into lumps

It is made with milk powder, which is related to the concentration of the milk to be brewed. Now you don't need to heat boiling water in a yogurt maker at this time, you only need to add it when the ambient temperature is too low in the cold winter.

If you want to make good yogurt, it is best to use fresh milk, the raw materials must be fresh and pollution-free, choose good strains, and then master the fermentation time.

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 bacteria and stir evenly (stir up foam), 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 to 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).

After finishing, put the yogurt in the refrigerator and passivate for 24 hours, and the taste is the most delicate. The taste needs to be adjusted by yourself, add some sugar, and you can also add various fruits, such as papaya, strawberry, and pineapple. Add sugar and Nestlé chocolate powder (Ovaltine also works) and stir well to make a chocolate flavor.

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

The yogurt I made the first time was a solid kind with a layer of yellowish water on top. This is because the fermentation time is too long, and this is a normal "dehydration phenomenon" and is not spoiled. This water contains whey protein and can be eaten with yogurt.

If the fermentation time is too long, it will cause the whey to separate, and even form a honeycomb shape, although it is not bad, but it smells less fragrant, and the taste is also worse, if the color appears orange or has a bubble phenomenon or a peculiar smell, it means that it is spoiled and cannot be eaten.

Try my method and you'll be sure to make good yogurt.

It is recommended that you use lactic acid bacteria powder first, it is easy to be very viscous with fresh milk and lactic acid bacteria... These two materials of yours are the most difficult to master.

First of all, the yogurt you add is not pure, most of the yogurt on the market is added with sucrose, thickeners and other ingredients, I make yogurt directly into the milk to add yogurt baking powder, ** on sale, and yogurt has very high requirements for the milk itself, Mengniu pure milk is made of thick lumps, Yili is thin. The length of time a yogurt maker has been in use can also have an impact. I usually heat for 11-13 hours in winter and 8 hours in summer.

Generally, those that are like that are added with thickeners, which are harmful to health and not beneficial.

Is there less fungus powder?

Didn't you buy a bear yogurt maker?

You may not be very skilled at the beginning, but you can do it 2 times.

It is recommended to put milk and fungus powder!! It is highly recommended that the yogurt made is similar to the one sold outside, and it is very thick.

Hee-hee......

<>1. When fermenting, the strains are stirred unevenly, and some places in Shouchang are dense, and there will be lumps, and some places are loose, and whey will appear.

Moreover, the surface of yogurt is not smooth, and the whey and curd are seriously separated, so it will look at the silver to let the curd.

2. If the milk is placed for a long time, or if it is preserved under unsuitable storage conditions, the fermentation of the bacteria will be affected, and curds are likely to appear.

Just figure out the two basic facts.

1. The nature of milk. Milk is chemically a protein colloid. Most of these proteins are casein.

When casein encounters hydrogen ions (pH), its outer double electric membrane will be destroyed, and the protein molecules will agglomerate, and appear as coagulation on a macroscopic scale.

Second, the fermentation principle of sour which mu of travel milk. The lactose in milk is first broken down into 2 molecules of monosaccharides by the action of lactose-decomposing enzymes produced by microorganisms.

in lactic acid bacteria. Lactic acid is formed under further action, and when lactic acid reaches a certain concentration, the milk is coagulated. C12H22O11 (lactose) + H2O———2C6H12O6 (glucose.

Galactose), C6H12O6 - C3H6O3 (lactic acid).

3. The tissue state of yogurt when fermented to the end point is similar to that of inner fat tofu (coagulated yogurt), and after stirring by professional equipment in the factory (gentle stirring, it can not only destroy the curd, but also maintain its stable state, and it is intolerant to become soupy. ), making it a semi-fluid sticky plum stool thick (stirred yogurt).

There are a lot of thickeners in it, such as carrageenan and so on.

Specific steps:

Ingredients: 500ml of pure milk

Excipients: appropriate amount of sugar, 1g of lactic acid bacteria

1. Pour 500ml of pure milk into a bowl and heat it later.

3. Add lactic acid and stir slightly.

4. Put it in the oven, defrost mode, medium setting, and let it stand for 5 to 6 hours. A5. It tastes better when you put it in the refrigerator after making it.

To make yogurt like tofu, first add yogurt probiotics, and then the fermentation time should be 8-10 hours

Preparation materials: 1000ml of pure milk, 1 bag of yogurt probiotic powder Production steps:

1. Clean the inner tank of the yogurt maker with dish soap, there can be no oil, boil a pot of boiling water, put a small spoon in the inner tank (used to stir milk), and pour boiling water into it.

2. Cover and simmer for 10 minutes to disinfect.

3. After that, pour out the water and put the spoon on the lid of the inner tank, beware of not contaminating.

4. Pour 1000ml of pure milk into the inner tank.

5. Pour in a small sachet of yogurt powder.

6. Use a sterilized spoon to stir the fungus powder and milk well, stir for about three minutes, be sure to stir it well.

7. Cover the inner lid, put it in the yogurt maker, and then close the outer lid. (Don't put the spoon in) 8. Turn on the power, select the yogurt function, and time it for 10 hours.

The yogurt made after an hour is very thick, like old yogurt, but this time is not the best time, it is best to put it in the refrigerator and purify it for 24 hours before drinking, the taste is better, smoother, and the sour flavor is stronger.

10. The purified yogurt is very thick and smooth after stirring.

It depends on whether you have a constant temperature or not. Let the beneficial bacteria in it give full play, and it will become a piece by piece, and I have a good seat, and the whole process is carried out in a completely disinfected state.

Commercial yogurt is basically thickened.

If the yogurt has a slight lump, it can be eaten if it has not passed the expiration date, and it can be eaten if it has not spoiled, but it cannot be eaten if it has exceeded the expiration date and has deteriorated. Yogurt spoilage Because the fermentation of yogurt itself requires lactic acid bacteria, etc., the bacteria in yogurt may grow and multiply due to improper storage or too long time, resulting in yogurt spoilage, and some stratification and agglomeration phenomena appear. The main components of sour milk that lead to clumping due to product precipitation are water and raw milk, plus some food additives, and some sedimentation may occur when stored for a long time.

If the yogurt has a slight lump, it can be eaten if it has not passed the expiration date, and it can be eaten if it has not spoiled, but it cannot be eaten if it has exceeded the expiration date and there is a spoiled stove servant.

Yogurt lump causes:

1. Yogurt spoilage: Because the fermentation of yogurt itself requires lactic acid bacteria, the bacteria in the yogurt may grow and multiply due to improper storage or too long time, resulting in yogurt spoilage, and some stratification and agglomeration phenomenon.

2. Product precipitation: The main ingredients that cause clumping of sour milk are water and raw milk, plus some food additives, and some precipitation may occur when stored for a long time.

3. Excessive use of additives: many sour milk is produced with low consistency, and unscrupulous manufacturers will choose to add thickeners (the state prohibits the use of thickeners in milk) to make the taste of hidden and noisy sour milk thicker. Improper use will cause some delamination and agglomeration.

Clumping of kefir, which can be caused by spoilage, can also beIt can be that the yogurt is stored for a long time and refrigerated and clumped, and it may also be caused by the addition of starch and excessive gum. The former is not drinkable, and the latter two are known to be drinkable.

Kefir's clumping is not normal, so try not to drink it if the cause of clumping cannot be identified. Yogurt clumping may be related to storage time, temperature, and the addition of special thickeners, which will not affect health, and if it is clumpy due to spoilage, it cannot be consumed.

When yogurt is frozen, the lactic acid bacteria are dormant and no longer ferment, but their nutrients are not lost. After thawing, lactic acid bacteria are rejuvenated and continue to exert their health effects, so it is drinkable. It's just that the yogurt that has been opened after thawing is best drunk immediately, if you put it in and freeze it again, it may deteriorate due to contamination, and it is easy to have diarrhea next time you drink it.

Summary. This question is up to me, it takes a little time to type, so please be patient.

This question is up to me, it takes a little time to type, so please be patient.

Hello, this is the production step of the yogurt cube of the socks: 1. Peel and wash the fruit, remove the core and cut it into pieces for later use. 2. Pour thick yogurt into the ice tray mold, and the large bend vertical mold is about 7 minutes full.

3. Fruit pieces, nuts, and preserved fruits are stacked on the yogurt, how beautiful it is! 4. Cover with a burying lid and put it in the refrigerator to freeze overnight. (Or freeze for 5 hours and freeze hard) 5. Take out the demoulding and put it on a plate to eat!