Is homemade yogurt really harmful?

1, choose fresh milk source. Try to buy pure milk with a new production date in the supermarket. It is not recommended to buy fresh milk without factory treatment, because the latter may not be able to remove mechanical impurities and miscellaneous bacteria invisible to the naked eye.

2. Pay attention to heating and sterilization in the production process. Raw milk and all utensils used in homemade yogurt, including fermentation containers and stirring utensils, should be sterilized by boiling or blanching, and the fermentation temperature should be controlled at 40℃ ~ 45℃ and sealed for fermentation.

3. Self-made yogurt has a short shelf life, so it is recommended to put it in the refrigerator and keep it sealed for no more than 3 days. Drink homemade yogurt as much as possible at one time to avoid breeding mixed bacteria.