How Yoghurt Maker works

Yogurt Maker is a machine for making yogurt. Provide a constant temperature device for milk fermentation, the temperature is between 35-45 degrees, in this environment, probiotics multiply, lactose in milk is converted into lactic acid, and milk is fermented into yogurt. Homemade yogurt uses a constant temperature fermentation method, so the most basic function of the Yoghurt Maker is heating and constant temperature. As long as it can be heated and kept at a suitable temperature, the yogurt maker can yogurt.

Here is the content list:

• The main principle of Yoghurt Maker

• Secondary Principles of Yoghurt Maker

The main principle of Yoghurt Maker

The main principle of the yogurt maker is to maintain the temperature of the yogurt maker at 40 to 42 degrees, which is the most suitable for fresh milk fermentation, through a constant temperature heating machine, because lactic acid bacteria generally grow in this temperature environment yogurt Maker is made of food-grade materials, it is safe and secure to make homemade yogurt, the most important thing is to control the time and temperature. The fermentation time of yogurt is not completely unchanged, and many factors will affect its fermentation time, such as the type of milk, the initial temperature of fermentation, and the starter. Yogurt Maker adopts a constant temperature fermentation method to ensure that it does not fail to ferment and try to obtain the best fermentation effect. Making yogurt with Yoghurt Maker is simple, safe, and efficient. Yogurt Maker's unique temperature uniform design ensures the temperature balance; the ceramic PTC generates heat, which is safe and energy-saving. Homemade yogurt uses a constant temperature fermentation method, so the most basic function of the Yoghurt Maker is heating and constant temperature. As long as it can be heated and kept at a suitable temperature, this yogurt maker can yogurt.

Secondary Principles of Yoghurt Maker

In addition to temperature, another main reason for Yoghurt Maker to make yogurt is time, and the fermentation time yogurt sites not static, the quality of milk, the quality of yogurt baking powder, ambient temperature, the initial temperature of the milk, and the constant temperature of Yoghurt Maker will all be It affects the length of fermentation time, so even with the timing control function, it is useless and needs to be adjusted through practice. The change of each factor will bring about changes in time. And after the yogurt is fermented, even if the Yoghurt Maker is automatically powered off, it cannot be ignored. It must be put into the refrigerator quickly to avoid the invasion of harmful bacteria. This kind of yogurt is safe.

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