Why is homemade yogurt thick but not sour?

Yogurt is a dairy product with relatively high nutritional value. You can make yogurt at home. The method is relatively simple. You just need to prepare a certain amount of yeast and pure milk, and then you can make your own yogurt. Homemade yogurt is not sour, which is generally related to the strain of bacteria and the production time. If you want to eat sourer yogurt, you can let the yogurt ferment for a while.

Why is homemade yogurt thick but not sour?

The question of why the yogurt is not very sour has to do with the bacteria strain. A good bacteria strain should not be very sour. If you want it to be more sour, just give it more fermentation time and it will become sour. If you still think it is not sour enough, just let it come into contact with the air for some time and it will become sour. This is because acetic acid bacteria are the most abundant in nature. Once infected with acetic acid bacteria in the air, it will become very sour.

Super Easy Homemade Yogurt

Ingredients: pure milk, plain yogurt, sugar (the ratio of pure milk to yogurt is 5:1, and the amount of sugar can be more or less depending on personal taste)

Method 1. First prepare the container for the finished product, either a fresh-keeping box or a sealed bottle will do. Wash it, blanch it with boiling water, and dry it for later use.

2. Pour milk and sugar into a pot, heat over medium-low heat until slightly boiling, then remove from heat. Stir constantly to prevent the bottom from getting sticky.

3. When the pot wall is no longer hot, add plain yogurt and stir evenly.

4. Pour into a container, wrap with a towel, and place in a warm place to ferment until thick.

5. Store in the refrigerator and take it out when you want to eat it. Use a clean spoon that is free of oil or water.

Tips

1. Heating the milk to a slight boil is for the purpose of sterilization and to extend the shelf life of the finished product. If the quantity is relatively small, you can heat it to a temperature which is not too hot and directly add it to the yogurt.

2. The reason why we emphasize a temperature that is not too hot is because this temperature is most conducive to fermentation. If the temperature is too high, the bacteria will be scalded to death, and if the temperature is too low, the fermentation time will be too long.

3. The amount of sugar added depends on personal preference. If you like sweet food, add more sugar. If you like sour food, add less sugar.

4. During the fermentation process, inexperienced friends are advised to check the fermentation progress frequently to avoid over-fermentation. If a watery transparent liquid appears on the top of the finished product, it means that the fermentation is over-excessive and the milk has come out. The yogurt must be immediately moved into the refrigerator for refrigeration and mixed well when eating.

Many people asked about the fermentation time. Here is the answer: the fermentation time varies depending on the temperature. In the summer, when the temperature is over 30 degrees, the fermentation time is two to three hours. In the winter, when the room temperature is around 20 degrees, it can be left at room temperature for one night.

5. If the room temperature is too low and is not conducive to fermentation, you can put the yogurt in a slightly warm microwave, oven or rice cooker, or even put it on a slightly warm steamer, but be careful to control the temperature.

Many friends have asked about this, so I would like to add the following explanation: microwave on high for two or three minutes, test the temperature inside the oven with your hand, and if it is not hot, you can put the yogurt in to ferment. Heat water in a steamer, but do not boil the water. Turn off the heat when the temperature inside the pot is just cool enough to ferment, and put in the yogurt to ferment. Remember, it is the temperature inside the pot, not the water temperature. Similarly, the oven and rice cooker can be heated to a temperature that is not hot to ferment the yogurt. If you have a kitchen thermometer, you can measure it. The temperature is best around 30 degrees. If you use these auxiliary equipment to ferment, you don’t need to wrap it with a towel.

6. Don’t eat all the prepared yogurt. Save some to use as a starter next time you make yogurt.