I want to know what kind of yogurt is good, whether it s solid or thin

The names of raw milk, white sugar, and colonies in the two types of yogurt are the same, but in the food additives, there are more "solids" than liquids, such as pectin, gelatin, agar, and carrageenan. Gelatin is generally extracted from animal skin or bones, pectin is mainly used in the residue of orange peel and apple juice, and agar and carrageenan are extracts of seaweed. If a lot of thickener is added to the old yogurt, the milk protein will curdle very firmly and look a little hard.

If you put less of it, it will be like tofu brain, and it will precipitate light green whey like water. Pectin and gelatin are natural extracts, which will not cause harm to the human body, and can be added as a thickener in dairy products as food additives according to national standards. Gelatin and pectin are basically carbohydrates, which have no nutritional value in themselves, and will not increase the nutritional value of solid yogurt after being added.

The protein content of individual brands of solid yogurt is 5%, while the protein content of liquid yogurt is generally 4%, and the protein content of the two is only 1%, and the nutritional value of solid yogurt and liquid yogurt is about the same.

What brand of ingredients do you use? Fresh milk is best. Secondly, boxed or pillow bags in the supermarket can also be used, do not use Baileys.

Before cooking, pay attention to boiling water to scald the utensils, after 6 to 8 hours, take it out and put it in the refrigerator for 1, 2 hours. Sour is normal, you can add candy sauce when you eat it, if it is too sour, it is because the fermentation time is too long.

Yogurt has higher nutritional value and better taste than fresh milk, and is currently a dairy product available on the market.

The variety of yogurt is more varied, the taste is richer, and some are solid like a piece of tender tofu.

Some yogurts are liquid. What is the difference between solid yogurt and liquid yogurt?

The solid yogurt tastes better, the texture is thick, the texture is delicate and smooth, sweet and sour in the mouth, and exudes a rich natural fermented milk flavor. Solid yogurt is a lactic acid bacteria.

Breeding, fermentation, and decomposition of lactose.

And the various organic acids produced, organic acids cause the pH value in milk.

The descent produces coagulation, which is what we see as solid yogurt. Solid yogurt is filled and then fermented, and the finished product has the same texture as soft tofu. In terms of nutritional value, the fat content of solid yogurt is a little higher than that of protein.

Liquid yogurt is filled after fermentation, and the fermentation bacteria used in yogurt are different, so the consistency of fermentation is different, and the application value is also different. Solid yogurt is better than liquid yogurt, the protein in solid yogurt is higher, the yogurt made of high-quality fresh milk is of higher quality, and the protein content will be between 100 grams, in order to make the yogurt thicker, in the process of making, the solid yogurt will increase the protein content, so the solid yogurt is easier to be absorbed by the human body.

The biggest advantage of yogurt compared to fresh milk is that it is easy to absorb and promote digestion, and the probiotics in yogurt.

Can regulate intestinal flora.

Drinking a glass of yogurt every day after dinner can keep the microflora in our gut balanced. When choosing solid yogurt, we must choose high-quality yogurt, although it is relatively higher, but high-quality yogurt does not contain additives and thickening, etc., in fact, we can also make our own solid yogurt, only need fresh milk and probiotic powder, our own solid yogurt is not only safe and reliable, but also affordable, solid yogurt can be eaten directly, you can also use solid yogurt to make yogurt salad, oat cereals, fruits or nuts, so that the taste of the food is more delicious and nutritious.

Solid yogurt is made directly from milk because it has not been fermented; The difference lies in the different nutrients of the bucket stool and the different taste, so that the residual hail feels different, people's acceptance is different, and the taste is different.

Solid Qiaofu Xiaoxi yogurt is a variety of organic acids produced by lactic acid bacteria fermentation and decomposition of lactose, so that the organic acid will reduce the pH value in the milk, and then produce the phenomenon of coagulation; The difference between solid yogurt and liquid yogurt is that the taste is different, and solid yogurt will be more viscous; Solid yoghurt contains a higher quality of protein than liquid yogurt.

Yogurt friendly is solid and liquid in the lead body, there is no difference in nutritional value, solid yogurt is just because of the long fermentation time, it is the old yogurt we make in the yogurt machine ourselves.

Solid yogurt is packed before fermented, while liquid yogurt is fermented before packaged. Solid yogurt has a higher protein and a slightly better taste than liquid yogurt.

The protein and fat content of curdled yogurt may be slightly higher, but other than that, there is no significant difference between the two yogurts.

There are two types of yogurt products on the market: coagulated and stirred, and "old" yogurt is the coagulated type. The two types of yogurt have different tastes due to different production methods, but the national standards are the same. In terms of nutritional value, old yogurt may be slightly higher in protein and fat, but other than that, there is no significant difference between the two yogurts.