There is a layer of water on the homemade yogurt

Yogurt is something that many adults and children love to eat. It is sour and sweet, and it contains a lot of probiotics that can help promote intestinal digestion. In addition to buying yogurt in supermarkets, many people also like to make their own yogurt. But the method and steps of making homemade yogurt are very important. Sometimes you will find a layer of water on the homemade yogurt, and many people think that it is not made well and the yogurt has gone bad. So can you still eat homemade yogurt if there is a layer of water on top?

1. What is the layer of water on top of homemade yogurt?

In fact, this layer of light yellow water is the precipitated whey protein. When making yogurt, it is necessary to control the precipitation of whey protein, but the precipitation of a small amount of whey protein does not affect the quality of yogurt. Therefore, a small amount of whey precipitation is normal.

2. If more whey is precipitated, it may be that the following problems occurred during the fermentation process

(1) The fermentation agent is contaminated with foreign bacteria. If there is contamination by foreign bacteria, too much whey will precipitate. In addition, the yogurt will not solidify and will have bubbles and odors.

(2) The heat treatment temperature of the raw milk is too low or the time is insufficient. This will result in the whey protein being unable to denature and thus precipitating in large quantities.

(3) The fermentation time is too long or too short. Too long a fermentation time will cause the lactic acid bacteria to continue to grow and multiply, and the acid production will continue to increase, destroying the original colloidal structure and causing the whey to precipitate. If the fermentation time is too short, the colloidal structure of the milk protein has not been fully formed and whey will precipitate.

(4) The total dry matter content in raw milk is low, especially the protein content.

(5) The raw milk is adulterated or mastitis milk is used, which will also cause the raw milk ingredients to be unfavorable for coagulation and cause whey protein to precipitate. (6) Other reasons such as the clot being destroyed during acidification, the inoculation temperature being too high, and air in the milk.