It is very thin to make yogurt from foreign milk, why is the yogurt I make very thin

1. Try to choose Condorui grazing raw pure milk, do not choose skim or low-fat milk and milk powder; 2. The yogurt maker must be sterilized with boiling water before cooking, including the stirring spoon and the lid of the yogurt maker to play a sterilizing role; 3. Don't let the milk be too cold, if it's very cold, you should prolong the fermentation time; 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 during the period of fermentation for about 10 hours; 7. Refrigerate for 8 hours after fermentation to taste better;

It's not that foreign milk is the problem, it's the other thing that has additives to domestic milk.

Don't you think that the more you drink the milk abroad, the better it tastes, and when you return to China, you will drink those big brands of milk in China, which is a disgusting smell?

In France, ordinary sterilized milk is also very thin to make yogurt, because the protein content of ordinary milk is so high. In the French food forum, everyone teaches the experience of adding milk powder to milk to make yogurt, which can increase the protein content, and the more milk powder is added, the thicker the yogurt will be.

In fact, if you look carefully at the yogurt sold in supermarkets (abroad), some will also list dehydrated milk in the ingredient list.

1. Fresh milk needs to be heated and sterilized to make milk, otherwise there are too many miscellaneous bacteria, which is not conducive to the growth and reproduction of lactic acid bacteria, so the things made are very thin.

2. Whether the container containing yogurt has been completely sterilized.

3. After boiling and adding sugar, be sure to wait for the milk to reach room temperature before inoculating the bacteria (this is very important, otherwise it will scald the bacteria). It is more appropriate to add about 10% of the commercially available yogurt for the culture. For example, to ferment 500 grams of milk, 50 grams (half a cup of yogurt in a small cup) will do.

The purpose of this amount is to allow lactic acid bacteria to establish an absolute numerical advantage from the beginning, and they can have enough ability to suppress various other miscellaneous bacteria.

Summary. Hello, dear <>

The yogurt you make yourself is thin and you can actually drink it, you can try it, if the homemade yogurt comes out of the water, it proves that the yogurt is a little spoiled, so we need to pay special attention to controlling the temperature when making yogurt ourselves, and the yogurt can also be made with many flavors, for example, you can try to make strawberry flavor or mango flavor, you can try it, and it will not be difficult to operate. Hope it helps, thanks.

Is it possible to drink homemade yogurt very thin.

Hello, dear <>

The yogurt made by yourself is thin and can actually be drunk, you can try it, if the homemade yogurt comes out of the water, it proves that the yogurt is a little spoiled, so we need to pay special attention to controlling the temperature when making our own sour cheese, yogurt can also be made with many flavors, such as funny brother, you can try to make strawberry flavor or mango flavor, you can try it, it will not be difficult to operate. Hope it helps, thanks.

The yogurt is very thin and can be drunk. Strictly follow the formula given by the yogurt machine, what I do now is very thick, the specific method: go to the supermarket to buy 5 pure fresh milk, Xiao Nawei buy a bag of original yogurt (drink half) and then mix the two kinds of milk together and put it in the box with the yogurt machine, and then put it into the yogurt machine and plug it in, if you want to have a large acidity, turn on the electricity for 8 hours, and the general taste is 6-7 small eggplant beats.

The longer it lasts, the more acidic and thicker it becomes, like tofu brain.

Plain yogurt is too unpalatable, you can add honey, add fruit, and add cereal. It's especially delicious when mixed together.

Homemade yogurt needs to be fermented at 42 45 °C, which is the optimal growth temperature for a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus. However, it is difficult to ensure such conditions for ordinary home-made yogurt, which is very susceptible to the influence of the weather, uneven heating, and easy to over-ferment or under-ferment, which ultimately leads to the poor taste of homemade yogurt.

Most of the yogurt products on the market are coagulated, stirred, and fruity with various fruit juices, jams and other accessories.

Precautions for yogurt consumption

Yogurt is rich in protein, calcium, and vitamins. Especially for those who are lactose intolerant and cannot enjoy milk, yogurt can be a good choice. But there are many yogurts that have been made into "desserts" full of sugar and various processed fruits, and it is this "packaging" that merchants use to disguise it as a healthy food.

Therefore, when buying, it is better to choose regular yogurt and, if necessary, add some fruit yourself.

Stirred yogurt has delicate particles and is easier to digest. Some stirred yogurts add some thickeners during the production process to increase the thickness. The common ones are gelatin and dietary fiber, and gelatin is a protein colloid, which is easily absorbed by the body.

Dietary fiber includes algin, pectin, plant seed gum, etc., which help digestion and have no calories, which are beneficial and harmless to the human body. Compared to set yogurt, stirred yogurt has a better flavor and is more nutritionally complete. However, some thickeners are dextrin, modified starch produced by starch hydrolysis, and these thickeners are high in sugar and can cause blood sugar to rise.

The above content reference: Encyclopedia - yogurt.

Reasons: 1. The fermentation temperature is not constant, and the milk system contains preservatives and antibiotics to inhibit the fermentation of strains;

2. The type of milk is not suitable;

3. The strain affects the quality.

It is recommended to use whole milk to make yogurt, the fat, protein content and the consistency of the yogurt are very closely related, and the fermentation of whole milk will be thicker than that of skim milk yogurt. When selecting strains, the starter culture of Probiotic and Midea can make up for the shortcomings of the dense and mellow yogurt caused by the low protein content of domestic milk.

Fresh milk can be used to make yogurt.

Yogurt is made from fermented fresh milk and is rich in protein, vitamins and calcium, which is easier for the body to digest and absorb than fresh milk.

There are two types of liquid milk: room temperature milk and low temperature preservation milk. Low-temperature preserved milk usually refers to milk that is pasteurized and homogenized with raw milk, also known as pasteurized milk, commonly known as fresh milk. This milk does not add any stabilizers, thickeners, emulsifiers, etc.

There is no significant difference between the main nutrients of fresh milk and room temperature milk, and there is no difference between fresh milk and room temperature milk, whether it is the absorption rate of calcium, the effect of calcium on bone density, or the efficacy of protein.