Method for processing yogurt without yogurt fermentation tank

    We all know that an indispensable device for making yogurt is a yogurt fermentation tank, but what if we want to make yogurt at home? Today we will learn a method of processing yoghurt without a yoghurt fermentor.

1. Apparatus: sterilized leaky net, culture bottle (glass or ceramic), clean spoon; sterile water (purified water or cold boiled water).

Second, filter out the mother seed, add a culture bottle, add about 50 ml of pure milk to activate fermentation.

When 50ml of milk curd thickens, add a bag of pure milk (200ml) and mix well for fermentation (the amount of milk should not exceed two-thirds of the bottle), wait for the pure milk curd to change thick.

3. After the pure milk curds, stir to make the yogurt thinner and easy to filter. After adding sugar to the filtrate and seasoning, put it in the refrigerator to refrigerate for more than 1 hour (after the yogurt is cooked), then the thin yogurt will become thicker and better flavored !

4. Move the strains above the filter back to the culture bottle, and add pure milk again for cultivation. For the first 3 times, you can leave some fermented milk every time to promote fermentation. If you want to make more yogurt every time, don't filter it every time, leave some fermented yogurt in the culture bottle.

5. Generally, the mother seed is washed once a week (with purified water or cold boiled water), which is designed to remove the glycolytic attachments on the surface of the mother seed to maintain the seed fermentation vitality; in addition, the culture bottle will be adhered near the mouth of the bottle for a long time The solids produced by glycolysis are easy to be parasitized by the bacteria in the air, so it is better to clean and disinfect the culture bottle once a week (it can be hot or boiled). The filter is better. It is better to use it every time. Store in plastic bags after disinfection.

Tips:

1. Natural cultivation, pure milk in bags, room temperature above 20 degrees Celsius, generally 8-10 hours of curd production, the temperature varies from place to place, please grasp the fermentation time according to the specific situation; explore the most suitable freezing point.

2. Please pay attention to the curd time during the production. It is generally recommended to start the timing of half of the pure milk curd, like the sweet taste, and control it to two-thirds of the milk coagulation to filter the sour taste and wait for the complete curd. Pure milk and sugar fermentation can speed up the fermentation.

3. Sour and sweetness of yogurt:

Excessive fermentation, high temperature during cold storage and low sugar content will make the yogurt sour, and insufficient fermentation or too much sugar will cause the yogurt to be sweet. Therefore, it is necessary to adjust the fermentation time at any time according to the changes in room temperature and the number of strains, and determine the proportion of sugar added according to personal preference.

4. Sugaring time:

The appropriate amount of sugar in the early stage helps to accelerate the fermentation speed, and does not affect the growth and reproduction of the lactic acid bacteria. Fermentation vigor decreased; 5% sugar added taste better. In general, we recommend fermented yoghurt, and then add sugar to flavor after filtering, which helps to maintain the purity of the bacteria.

5. Yogurt fermentation is usually skimmed milk. Fresh milk or goat milk is fermented and needs to be cooked and peeled; goat milk is slower than milk; antibiotic residual milk cannot curd milk.