Today, many people make yogurt at home. What should you pay attention to homemade yogurt?
Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, said that it is essential to make yoghurt, Streptococcus thermophilus and Lactobacillus bulgaricus. Both help each other and can accelerate acid production and allow yogurt to solidify normally. Without these two types of bacteria, yoghurt is difficult to make or taste difficult to accept. If you want to add other health-care bacteria, you must use the ratio recommended in the description and mix them with the two bacteria.
If you do not buy strains, you can also do bacterial strains by finding the yogurt you like on the market. A reasonable ratio of finished yogurt to strains is 1 part yogurt added to 10-20 parts milk. The yoghurt made can only do one more strain. More often than not, the yoghurt solidifies and becomes slower and slower, the flavor will also deteriorate, and it may also affect the safety due to contaminated germs.
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