More water than the solidification of yogurt, a stir on the whole, and done two times all this way, this is not a failure?
Yogurt made with sour milk is not thick and delicate with yeast powder.Raw materials: boxed milk, a packet of bacteria1. Use the boiling water to boil the container and container for more than 1 minutes, then sterilize it.2, pour a little milk, adding strain (must stir mixing, foaming, get soft, otherwise there will be a sense of refined particles) adding the remaining milk, stir, and then put into the cylinder cover cover, fermented yogurt machine, the outer cover is covered, the power supply is switched on, fermentation time is generally 8 to set. 12 hours. (low ambient temperature or refrigerated milk production need to be extended in time. The long time does not exceed 14 hours.The yogurt I made for the first time was a solid one. It wasn't so delicate when finished. Put it in a freezer for 24 hours.Add honey will be thin, the best add sugar, can also add a variety of fruit, Nestle chocolate powder (A Hua Tian line) mixing, becomes chocolate.
Hope to be of some help to youAt this time of the season, the fermentation takes only 8 hours. The time is too long, and there will be a layer of pale yellow water. This is normal. The phenomenon of "leaving water" is not bad. This water contains whey protein and can be eaten with yogurt. If the formation of a honeycomb, though not bad, but it smells a little scent, taste is bad, if the color appears orange or a foaming phenomenon or a smell, that spoils can not eat
I have encountered your problem before, and it should be related to two aspects:One is the fermentation time, for a long time, had to solidify the middle will step down a little bit of yogurt, may also have run out of water.Two is in the mixing powder mixing this link, must be fully stir, foaming, so as to fully fusion, fermentation will be more fully. In addition, after finishing, put in the refrigerator for 24 hours, the taste will be more delicate
