Homemade yogurt failure picture

More and more people like to make delicious yogurt at home, but in the process of making it, sometimes it may not coagulate or coagulate well, be too sour, or have an odor. Based on my many years of experience in yogurt processing and making, I analyzed the reasons for the unsuccessful fermentation.

Analysis of the reasons why milk is not completely coagulated and the solution:

1. If there is no coagulation at all, it means that the growth and reproduction of the lactic acid bacteria beverage is affected, resulting in low acid production and the inability of milk protein to coagulate. The most likely reason is that the bacteria have degraded and cannot reproduce. It is recommended to replace the seedlings and try again in smaller quantities.

2 The second possible reason is poor quality of milk source. Please check whether it is expired or incompletely sterilized. If you are mixing milk with baby formula, please heat it to a slight boil and keep it at that temperature for more than 10 minutes.

3. Third, if there are too many antibiotics in the milk source, lactic acid bacteria beverages will not be able to reproduce. It is recommended to try again after replacing the imported milk source.

4 In addition, please reconfirm whether the temperature reaches about 40°C during the shaping and fermentation process.

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Analysis of the causes and solutions for poor condensation effect

1The most likely reason is that the vaccine has low attractiveness or the amount of vaccine added is insufficient. It is recommended to increase the amount of vaccine appropriately.

2. The fermentation time is insufficient. Increase the fermentation time appropriately.

3. The fermentation temperature is insufficient, which causes the acid-producing bacteria to grow slowly, affecting the coagulation of protein.

4 Before fermentation and shaping, do not add too much sugar. Too much sugar will also affect the fermentation effect of yogurt. Generally, the amount added is about 6%, and it is best not to exceed 10%.

5. During the fermentation and molding process, it must be sealed to avoid contaminating mold.

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Analysis of the causes of too much acid, insufficient acidity or strong odor

1. Too sour is mainly caused by excessive fermentation. Reduce the fermentation time and control the amount of bacteria added. The more bacteria you add, the better. The faster you make yogurt, the better. Generally, it is more appropriate to control the fermentation time to 4-6 hours.

2 The key reason for insufficient acid value is the low lactic acid bacteria content in yogurt, which is caused by insufficient acid-producing bacteria or insufficient fermentation time.

3. The strong odor of yogurt is caused by contamination by other microorganisms during the production process, mainly corrupt bacteria. Before the lactic acid bacteria beverage is grown in large quantities, it is easy to cause odor if it is contaminated by spoilage bacteria such as bacteria. Please seal the container after sterilization and add the bacteria quickly to minimize the contact between milk and air.