I bought a yogurt machine, bought milk and yogurt to make yogurt, it is successful, the taste is OK, is floating above a layer of water, there are also on the edge, but the following is frozen yogurt, who know how to make yogurt can be avoided after forming the water? Is it time to stay a little longer? I put it away for 10 hours.
A layer of water above the milk is caused by excessive fermentation of whey precipitation ~ not for a period of time can not have, mainly to control the fermentation time.Can the fermentation of milk in the refrigerator 6~8 hours out to stop fermentation ~ but this time is different, in the fermentation process you can observe the characters of milk ~ method is inclined yogurt cup, the liquidity of the milk, if it is difficult to pour out the fermentation is complete, can take out. If it is still relatively dilute, you can continue to ferment for some time.The phenomenon of whey precipitation is normal.
If you are on the cover of condensate falling to the yogurt yogurt machine it is recommended that you buy with anti overflow tank, or after a period of time to take cover under dry, act quickly, avoid outside bacteria into, if too much water can own yogurt, in accordance with the ratio of lactic acid bacteria, fermentation time is longer more yogurt thick, general time is 8-12 hours
I have been using milk from dairy farmers to make yogurt. Summer milk water content, yogurt on more water, less water in winter. I think homemade yogurt can not avoid the phenomenon of water leaving, and the amount of water depends on the concentration of raw milk.But I hear the water is also nutritious.
