What bacteria are needed to make yogurt

What are the types of yogurt cultures? Lactic acid bacteria (probiotic type): Ingredients Lactobacillus bulgaricus, Streptococcus thermophilus, live bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum.

Usage: After sterilization, add 65-70 sugar, the proportion is 6%, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours. Features:

Improves the intestines. Lactobacillus (coagulation-II): Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivido, Lactobacillus acidophilus.

Usage: After sterilization, add 65-70 sugar, 6% ratio, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours.

Lactic acid bacteria (coagulated -vii flavor): Ingredients: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivi, Lactobacillus acidophilus.

Usage: After sterilization, add 65-70 sugar, 6% ratio, 43 directly add the strain, stir evenly for 5 minutes, and ferment for 6-7 hours.

Lactobacillus (stir-ix): Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium vivi, Lactobacillus acidophilus.

In general, bacteria that can break down lactose to produce lactic acid are commonly known as lactic acid bacteria. There are many types of lactic acid bacteria, such as Lactobacillus, Streptococcus, Pearl Strings, Bifidobacteria and Pediococcus, among which each genus is divided into several species, and each bacterium has its own name. It may sound dizzy for non-specialists, but it doesn't matter, you don't need to remember any of this, you just need to remember a few important bacteria.

To make yogurt, two bacteria are essential. These are "Streptococcus thermophilus" (English code S) and "Lactobacillus bulgaricus" (English code L). Streptococcus thermophilus is a type of Streptococcus genus, whereas Lactobacillus bulgaricus is a type of Lactobacillus genus.

These two types of lactic acid bacteria have a "symbiotic effect", they help each other to promote the rate of acid production, so that the yogurt can set normally, and it can produce a better flavor. The two bacteria are mixed and cultured to make a starter culture, which is then added to milk and kept at a temperature of 40-42 degrees for several hours to make liquid milk into coagulated yogurt.

Suffice it to say, almost all commercially available yogurts contain these two bacteria. These two types of lactic acid bacteria are also good for the human body, but the effect is relatively weak, and they themselves cannot colonize the large intestine, but "transient" health bacteria, that is, these bacteria only play a role in passing through the gastrointestinal tract at the time, but can not play a role in "adjusting the intestinal flora". Moreover, they are so common that they can be found in any yogurt, so they are not so "worthy" to make a fuss.

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Lactic acid bacteria have a very good role in promoting our health, in fact, lactic acid bacteria can not only be used to make yogurt, but also can be used to make yogurt cakes, which is very good for our health. So how can you make yogurt with lactic acid bacteria?

Ingredients: fresh milk, lactic acid bacteria.

Method: 1. The utensils used are disinfected with boiling water.

2. Wash your hands thoroughly.

3. Iron or enamel utensils cannot be used for ceramic or glass containers.

4. Pour in the fresh milk, then throw the bacteria in, seal it and put it at room temperature 15 -20.

After hours, the yogurt is ready. The fermentation time should not exceed 48 hours.

6. Strain the bacteria out of the yogurt, and the milk can be drunk (it's no problem to eat the bacteria, if you don't want to drink the yogurt made by yourself in the future).

7. Rinse the filtered bacteria with cool boiled water, then put them back into a clean container (must be ceramic or glass products), then fill fresh milk, cover the container lid (there should be a number of ventilation holes) and put it at room temperature (about 16 degrees, reference temperature), but not in the refrigerator.

8. If you can't drink the yogurt at one time, you can put it in the refrigerator and have an expiration date.

for 5 days (to be at 2-6 degrees Celsius.)

Preservation, otherwise the beneficial lactic acid bacteria in the yogurt will die, and the milk will become unnutritious, and the yogurt should not be drunk on an empty stomach, which is also to prevent stomach acid.

will kill these bacteria and lose their nutritional value).

9. Healthy bacteria double in size every 10-17 days and can be used separately. Do not expose the bacteria to the sun, do not touch metals, and wash and soak them with fresh milk every day when they do not drink it, so as to moisturize it as usual to prevent it from being weakened or dying.

10. Finally, you must rinse your mouth after drinking yogurt, otherwise it will erode your teeth.

What is the function of lactic acid bacteria tablets?

Lactic acid bacteria tablets are a kind of nutritional health products with lactic acid bacteria as the main raw material, lactic acid bacteria tablets are also called lactic acid bacteria tablets, and its main ingredients are lactic acid bacteria, and the excipients are starch, sodium cyclolaate, cocoa powder, and magnesium stearate.

talcum powder and so on. The effect of lactic acid bacteria tablets is mainly used for abnormal fermentation in the intestine and indigestion.

Enteritis and diarrhea in children, so most of them are eaten by small children and people with bad stomach. When is the most effective time to take lactobacillus tablets? This is a topic that has to be said, lactic acid bacteria tablets generally do not have strict time requirements, but they are used for gastrointestinal health, so it is recommended to take them about ten minutes before meals.

Drinking yogurt often is very beneficial to the human body, and I won't say much about the specific benefits, everyone knows it! However, the quality of yogurt on the market is very worrying, not only additives, thickeners, etc., but even leather shoes have popped up, which is too scary. Let's make your own yogurt, healthy and delicious, delicious and assured!

Ready-made yogurt is often used as an introduction, milk is added, and it is fermented in a yogurt machine. Later, I heard that the quality of yogurt on the market could not be guaranteed, and I didn't dare to use it as an introduction, so I bought a lactic acid bacteria starter (also called yogurt starter) on the Internet, and the yogurt produced in this way is of better quality and more nutritious! Whether yogurt is good or not depends on how many active bacteria there are, and whether the bacterial powder is good depends on how many bacteria there are.

You must read carefully when buying lactic acid bacteria starter culture, and the purchased starter culture must be stored in the refrigerator freezer!

Food. Timber breakdown.

Lactic acid bacteria, milk.

1.Prepare the materials.

2.Disinfect the inner liner of the yogurt maker with boiling water and wipe it dry. (Brew with boiling water for more than 5 minutes) 3Stir together a small packet of lactic acid bacteria starter with 50g of milk.

4.Pour in the rest of the milk. (I shared four bags of 4*240ml=960ml) 5Close the lid.

6.Place in a yogurt maker and plug it in.

hours are enough. 8.The prepared yogurt can be stirred with sugar according to your taste, and then put it in the refrigerator for 10 hours before drinking it for the best taste.

Lactic acid bacteria homemade yogurt home-cooked method.

Ingredients: 1000 grams of fresh milk, 50 grams of plain yogurt (lactic acid bacteria).

First, disinfect the glass container and lid in the yogurt maker and the spoon that you can use with freshly boiled hot water to ensure that the yeast can fully ferment under the condition of sterility, and then wipe the sterilized container and spoon with a paper towel.

Then pour 1000 grams of fresh milk into the glass container, then put in 50 grams of plain yogurt, stir well with a spoon in one direction, then put the glass container into the yogurt maker, cover the lid and ferment for 10 hours, and take out the yogurt container when the time is up.

When you open it, you can see that the yogurt has solidified, which means that the yogurt has fermented successfully, and it tastes better when you put it in the refrigerator for two hours. After refrigeration, take out a spoon and spoon a little into the cup, then put some honey and stir well, then add the chopped cherry tomatoes and mangoes, and instantly turn into fruit yogurt. It tastes better with fruit.

Yogurt is made by fermenting fresh milk and is rich in protein, calcium, and vitamins.

Yogurt nutritional value:

1.In the process of fermenting milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.

2.The fat content of milk is generally 3% to 5%, and after fermentation, the fatty acid content in it can be increased by two times compared with the raw material, and these changes can make yogurt easier to digest and absorb, and thus improve the utilization rate of various nutrients.

3.In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc.

I have to drink yogurt every day, but I buy too much white sugar, so I like to make my own yogurt. Today I would like to share with you the easiest way to make yogurt, no need to brush bottles and cans, no need to cook and sterilize, no need for an oven, yogurt maker, bread machine or any machine, just need a warm radiator in your home!

Ingredients: milk, fungus powder.

Steps: Step 1, you need to prepare raw materials: 1 pure milk (full-time, skimmed, low-fat, sugary, sugar-free, or milk made of milk powder can be!)

2 bacterial packs (you can go to the supermarket to buy any kind of yogurt, ordinary yogurt, old yogurt, Ambrosi, Muslian, Chunzhen, Kefir!) ）

Step 2, how to make it, just this step, just add the fungus pack directly to the milk. Tighten the lid and shake well.

Step 3, fermentation, yogurt bacteria need to ferment in an environment that lasts at 40 to 60 degrees, so our radiator is just right. To keep warm, I put a small towel on top of it, so I put a small down vest on it, just the right size [snickering]. It ferments like this for about 8 hours.

If your radiator doesn't have such a high temperature, it may take longer to ferment well, such as 10 hours, and of course the yogurt maker will take 8 to 10 hours.

Step 4: After the fermentation is completed, pour out the thick yogurt. It looks very good, but it's weird to take a bite, because it's completely yogurt fungus, haha! Debugging required.

Step 5: Debug according to your taste. I know that many moms like me are very concerned about sugar, so I recommend using honey, and honey can also make yogurt silkier and smoother. In addition, I also added strawberry jam, you can also add blueberry jam, chocolate, walnuts, raisins, dried cranberries, cereal, as long as you and your baby like.

Step 6: Add the jam.

Step 7: Add honey.

Step 8: Stir well.

Step 9、This is the charcoal yogurt that is now more popular。 To be honest, it's just charred sugar, so the nutrient content is not as high as ordinary yogurt, but it is relatively high in calories.

How to make yogurt with probiotics.

Ingredients: 500ml fresh milk Accessories: appropriate amount of probiotics, appropriate amount of white sugar.

Steps. 1.First prepare the raw materials, fresh milk and probiotics;

2.First, pour the fresh milk into the milk pot;

3.Bring to a boil and sterilize;

4.Add some sugar to the heat and stir to cool the milk;

5.When it is about 40 degrees cold, add probiotics, so that a small bag can make 1000 ml of milk, and the amount of fresh milk I use is just half a bag of probiotics;

6.Stir the probiotics well, then cover and place in the warmest place indoors;

7.After about eight hours, the yogurt is already sticky, if you want to eat something more viscous, you can wait another hour or two.

Lactic acid bacteria are aerobic resistant anaerobic bacteria, fermentation does not require oxygen, but when there is aerobic, it can also be fermented, will not die, oxygen is useless to them, but it is also harmless, so it is called aerobic resistant anaerobic bacteria.

1. Yogurt does not solidify and is related to many factors, such as inaccurate temperature control of yogurt machine, incorrect time setting, too little fermentation dose, and the fermentation agent has lost its effect.

Solution: 1. If the temperature control of the yogurt machine is not accurate, you should find a professional to repair it and solve this problem as soon as possible, so that the milk can be fermented into yogurt at a constant temperature.

2. If the setting time is not appropriate, resulting in the failure of yogurt fermentation, the fermentation time can be extended, so that the milk can fully ferment into yogurt, which is solidified, like tofu.

3. If the starter is too little, add more starter culture when making yogurt next time, but also grasp a degree, usually the starter culture is 10% of the total amount of milk, not too much, the right amount is the best.

4. If the starter culture has lost its effect, buy a new starter culture instead, or you can also switch to yogurt, which can also play a role in fermentation. Formula: 1g of bacterial powder, 1000ml of pure milk, 40g of white sugar.

Second, the practice of bacterial powder yogurt:

1. Disinfect and dry the container first, and boil it with boiling water, which is to avoid mixing miscellaneous bacteria in the yogurt making process. Prepare the yogurt bacteria. Remove from the freezer to warm up slightly.

2. Pour in 500ml of pure milk, pour in the yogurt bacteria, and stir well with waterless and oil-free chopsticks.

3. Pour in the remaining milk until 500ml and continue to stir well.

4. Put the container into the yogurt maker and set the yogurt program. The time depends on the temperature. In winter, you can set it for a little longer, 9-10 hours, and in summer, it can be set for a shorter time, 7-8 hours.

After hours the yogurt is ready, and the yogurt is finished. The surface is smooth and smooth.

6. The finished product is very beautiful, solidified very well and very delicate. Scoop out the yogurt with a clean, water-free and oil-free spoon. The most live bacteria are in 3 days, so eat them as soon as possible. It tastes better when refrigerated.

Tips: 1. The fungus powder must be put in the freezer after buying, not refrigerated. It can only be stored at room temperature for one month.

2. If only 500ml of milk is made, it is recommended to put 1g of bacterial powder as well, as the bacterial powder after opening is easy to become invalid if it is not stored properly.