The difference between old yogurt and yogurt The practice of old yogurt
Want to do the old yogurt, raw materials to prepare milk and yogurt or lactic acid bacteria, and then pour the milk into the yogurt, the best fermentation is completed, then make their own old yogurt what should pay attention to where?
What is the old yogurt
Traditionally, the old yoghurt, called solidified yoghurt, has a solid state. As consumers demand more and more taste, on the basis of ordinary yogurt, people add a little more gelling agent or thickener to become “old yoghurtâ€. Strictly speaking, the "old yoghurt" products on the market should be called "yogurt jelly."
The difference between old yogurt and yogurt
The difference between old yoghurt and ordinary yoghurt lies in the production process. The old yoghurt is put in the appropriate temperature of the milk and stirred well, and then it is divided into cups and placed in the fermentation tank. After a certain period of fermentation, the yoghurt is solidified and can be eaten with a spoon. Ordinary yoghurt is first fermented at low temperature, and then the solid yoghurt after fermentation is stirred and canned.
The taste of the old yogurt is more acidic, although there are certain benefits to the regulation of the intestinal tract, but the more acidic the more corrosive the teeth, the gastric mucosa will also have irritation. In terms of nutritional value, the protein and fat content of old yogurt may be slightly higher. In addition, there is no significant difference between the two types of yogurt.
The practice of old yogurt
raw material
500mL pure milk, plain yogurt 125mL or lactic acid bacteria 5g
tool
Rice cookers, porcelain cups with lids, spoons, microwave ovens (other methods can also be used to heat the milk, but microwave ovens are not only fast but also have good heating temperatures)
practice
(1) Disinfect the porcelain cup (along with the lid) and spoon in a rice cooker and boil for 10 minutes.
(2) Take out the cup and pour the milk into the milk (7 minutes is full, if the milk is newly opened, it has been sterilized very well, you can not sterilize it by boiling), put the milk into the microwave oven to heat the hand cup, and the wall is not hot. degree.
(3) Add yogurt in warm milk, stir well with a spoon and cover.
(4) Turn off the rice cooker, turn off the hot water in the pan, place the porcelain cup in the rice cooker, cover the rice cooker lid, cover it with a clean towel or other insulation, and use the waste heat in the pan. Fermentation.
(3) After 8 to 10 hours, yogurt is ready. If it is done in the evening, you can drink delicious yogurt the next morning.
prompt
(1) Containers can be made of other materials that do not necessarily use ceramics. Currently, sterile plastic bottles are used on the market.
(2) The cover of the container should be tightly closed during fermentation to prevent other bacteria from entering the fermentation.
(3) Unclean milk can cause fermentation failure.
(4) As long as the temperature is about 30 ° can be fermented, if not in the summer generally do not put in a warm container, on the outside can be directly fermented.
Do old yoghurt notes
(1) The bacteria used in the yoghurt can not be used for adding fruit, and fruit yoghurt can't be used.
(2) If the temperature of the milk is too high, it will kill the lactic acid bacteria in the yogurt and cause the fermentation to fail. If the temperature is too low, the fermentation will be slow, and the temperature will not be hot.
(3) It is not possible to use the holding temperature of the rice cooker for fermentation, because the temperature of the insulation is too high, and the rice cooker must be powered off during the fermentation. If you make yoghurt in winter, you can ferment the cup on the heater.
(4) It is best to use ceramic cups with lids for fermentation containers. Hard plastic cups are also acceptable. However, if the quality of the cups is not compromised, it will be easily deformed when heated and sterilized. The lid is very important. Lactic acid bacteria are anaerobic bacteria. An anaerobic environment is more conducive to fermentation.
(5) It is best to disinfect the container without disinfectant, because if it is not clean, it will kill the lactic acid bacteria and cause the fermentation to fail. Heat sterilization is the safest method.
(6) Anti-milk (containing antibiotics) or reduced milk (milk-reduced milk) is not suitable for making yoghurt.
(7) Successful yoghurt was semi-solidified, with a smooth and white surface, no whey (light yellow transparent liquid), and milky smell. If you are not afraid of fat and like sweets, you can add sugar before eating. Do not put sugar before fermentation.
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