Author: Site Editor Publish Time: 2023-05-09 Origin: Site
Yogurt Maker is a machine for making yogurt. It is a device that provides a constant temperature between 35-45. Under this temperature, the milk is fermented, the probiotics in the milk will multiply, and the lactose in the milk will be converted into lactic acid to provide people with nutritional needs. Many people do not understand the precautions for making yogurt with Yoghurt Maker.
Here is the content list:
About Yoghurt Maker
About the raw materials of yogurt
About strains
First of all, after we receive the yogurt strain, please store it in the freezer layer of the refrigerator. Secondly, when making yogurt, it is best to choose instant ultra-high temperature sterilized UHT pure milk. Then, when adding the fungus powder, it should be sprinkled and stirred, and it must be stirred evenly. The key to making yogurt is hygiene. The inner tank of the Yoghurt Maker must be washed with detergent and warm water, and rinsed with clean water, and there should be no residue. Wipe with a special scouring pad, and there should be no oil. The Yogurt Maker can only be sterilized with boiling water. When many people talk about sterilization, they immediately go to get some chemical sterilizers to sterilize them can use boiling water.
Milk containing antibiotics cannot be used as the raw material for Yoghurt Maker to make yogurt, so when choosing milk products, you must pay attention to which ones contain antibiotics. Add 50g of sugar per liter of milk, you can add it first or later. You can't use sugar scattered in the kitchen, it may be contaminated; yogurt is not fermented for as long as possible, and the best time to add probiotics to fermented yogurt is at room temperature 26 Under the premise of ℃, the Yoghurt Maker heats the milk to 42 ℃ and ferments continuously for 6 hours. At this time, the activity of the probiotic is the highest; using normal temperature milk to make yogurt, the fermentation is completed in 8 hours at room temperature of 26 ℃. When making yogurt with milk taken out of the refrigerator, it takes 4 hours longer than normal. Generally speaking, the shelf life of Yoghurt Maker homemade yogurt is not very long, only two to three days. If you can't drink it at one time, you must put it in the refrigerator.
The yogurt Maker should put the yogurt in the refrigerator immediately after fermentation, otherwise, it will continue to ferment. We are good bacteria for the bacteria that can distinguish between good and bad milk. Probiotics plus yogurt strains can keenly sense minor changes such as bacteria and antibiotics in milk, to distinguish the quality of milk. Although pasteurized fresh milk has been proved to have good nutritional content from various aspects, its stability is very poor due to the limitation of realistic production, transportation and storage conditions. That is to say, you may use this batch of pasteurized milk to make made yogurt, but the next batch won't make yogurt again. Do not uncover the Yoghurt Maker too often to take a peek during the yogurt-making process. When making yogurt, many people like to open it to see the production effect, or to stir it. This is not correct, the yogurt is opened too much during fermentation, and the air entering will affect the fermentation and affect its effect. When the fermentation temperature of the Yoghurt Maker is lower than 36°, the probiotics cannot be activated and the fermentation is slow. When the milk temperature is higher than 45°, the bacteria cannot be added, and the bacteria will be killed.
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