The bear yogurt machine uses yogurt as a source of bacteria
, summarizes some experience to you, hope you can help to make yogurt yogurt, yogurt and fresh milk source ratio should be 1:10, as long as you finish this in the dry container retained some fresh yogurt (proportionally), with plastic film sealing in fridge preservation on it. But in order to ensure that the yogurt source activity, can not put too long time, will be spent within 3 days.
Another suggestion: hee hee are making yogurt before sugar can shorten the fermentation time, and then you can add some fruits such as banana particles, grain, grapes, raisins, peach, mango and other grains, and then fermentation, this taste is superb, can also be transferred to do good in chocolate yogurt. This is the taste of chocolate yogurt, and can also be Mango (or strawberry, pineapple and other fruits), ice into the cooking machine be broken, so that you can make delicious smoothie milkshake, rich flavor, mellow, fresh and healthy than those of famous brand of yogurt to ifheavier!!! In addition, I think that although the price seems to be not particularly cheap, I think the supermarket is also far from the big yogurt! Yogurt only in the end production of the first 3 days, the activity of lactic acid bacteria, which is the best, after 3 days of probiotics have slowly reduced activity (even if you have been in the refrigerator in 4 degrees, fresh) 7 -10 days after the probiotic yogurt would die without end, and in the US the supermarket to buy yogurt is basically a week after the date of manufacture, due to the impact of the big manufacturers yogurt production and sales mode, we are unlikely to get the production of yogurt.
In addition the unlimited yogurt source can not be used repeatedly, and reproductive activity of probiotic yogurt is limited, repeated regeneration ability of probiotics after use will continue to decline, recommend the use of homemade yogurt as a source of microorganisms with up to 2-3 times, or yogurt can also be used as a source of microorganisms with half a pack of lactic acid bacteria (Chuanxiu I also used this) for yogurt, and then 2-3 times of yogurt bacteria source, so you can save some money, it can guarantee the quality and taste. Note that the probiotics should be kept in the freezer freezer, or the inactive fungi will become ineffective and not fermented to make yogurt. Every time I put pure milk 250ML, and then put half a pack of yeast powder, you may buy the same as mine, 500ML machine
