Misunderstandings of Yoghurt Maker

I believe that you are no stranger to yogurt makers. The yogurt maker is widely used by all of us. Many families have purchased a suitable yogurt maker to use, when using Yoghurt Maker, you may encounter a lot of questions. Yogurt Maker should be used carefully, and should not be used indiscriminately. The following are the misunderstandings of using yogurt maker, you may wish to take a look before using it to avoid "hit", and share the misunderstandings of using Yoghurt Maker below.

Here is the content list:

• Can the heating temperature be arbitrarily set?

• Is fermentation vessel optional?

• Use reconstituted milk as fermentation raw material?

Can the heating temperature be arbitrarily set?

Some people don't know how to use the yogurt maker, so they set the heating temperature arbitrarily, which eventually leads to the failure of fermentation. The heating temperature of the Yoghurt Maker is preferably around 35-40 degrees Celsius. In this environment, probiotics multiply, lactose in milk is converted into lactic acid, and milk is fermented into yogurt. Under the influence of lactic acid, the acidity of the milk fermentation broth gradually decreases, and when the pH value reaches about 4.6, the casein in the milk will slowly settle down to form a delicate jelly. Moreover, if the temperature in Yoghurt Maker is too high, it will kill the lactic acid bacteria in the yogurt, which will lead to the failure of fermentation, while if the temperature is too low, it will prolong the fermentation time and may also lead to the failure of fermentation.

Is fermentation vessel optional?

Some people don't understand the importance of fermentation containers, so they put milk in a Yoghurt Maker without a lid and heat it. This practice is not correct. The container for milk must have a lid, otherwise, lactic acid bacteria will be difficult to ferment in an aerobic environment. And make sure that Yoghurt Maker is free of other strains. Boiling water disinfection can remove all other bacteria in the Yoghurt Maker, so as not to affect the fermentation of the yogurt, it is best to soak it in boiling water for 1 minute.

Use reconstituted milk as fermentation raw material?

Condensed milk is milk made from milk powder and is not suitable for use as a fermentation raw material for Yoghurt Maker to make yogurt. Yogurt fermenting bacteria absorb the protein of milk powder to produce lactic acid, and using skim milk to make yogurt will affect the growth and reproduction of lactic acid bacteria, resulting in low acid production, milk protein cannot be coagulated, and yogurt cannot be formed in Yoghurt Maker. It is best to buy a special starter and bottled milk, and not change the raw materials at will, otherwise, it will easily lead to fermentation failure.

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