When pure milk is used as yogurt, the appropriate dosage of yogurt as a strain is about 10%. For example, fermenting 500 grams of milk and 50 grams (half a cup of small yogurt) is enough. This amount is to make lactic acid bacteria establish an absolute quantitative advantage from the beginning, and have enough ability to suppress other miscellaneous bacteria, even inexperienced people can ensure the success of yogurt production.
Homemade yogurt is best put in the refrigerator in time. If you can't eat it all at once, scoop out a part with a clean spoon every time, and the rest is still in the refrigerator. It is recommended that the storage time should not exceed 3 days.
Extended data:
The principle of homemade yogurt:
The basic principle of homemade yogurt is to inoculate lactic acid bacteria into milk and let it reproduce at a suitable temperature (usually 40-42 degrees Celsius). Because of lactic acid, the acidity of milk fermentation broth gradually decreases. When the pH value reaches about 4.6, casein in milk will slowly precipitate and form delicate jelly.
Although other miscellaneous bacteria also exist in milk, compared with lactic acid bacteria, the number is too small to become a climate. Antibacterial substances such as lactic acid produced by lactic acid bacteria also make miscellaneous bacteria feel uncomfortable and unable to multiply in large quantities. This ensures the safety of yogurt.
Homemade yogurt is best made by yogurt machine, because it can provide a stable temperature and ensure that lactic acid bacteria, not other miscellaneous bacteria, will multiply in large quantities. The temperature of the yogurt machine is 40-42 degrees Celsius, which is just the best breeding temperature for Lactobacillus bulgaricus and Streptococcus thermophilus used to make yogurt.
People's Daily Online-Although yogurt is good, we should be wary of 8 problems in homemade yogurt.