Without yogurt, how can yogurt be fermented?
The first thing you burn a little boiling water poured into the lock lid on the latch and then a few minutes away (which is in the pot boil disinfection) milk (add sugar, seasoning can help to fermentation) cooled to 30-40 DEG is not hot but feels warm down into the yogurt (a few spoon is enough. Multi point OK). Lock up the quilt to cover or coat cabinet inside the quilt a match after 8 hours just remember to add sugar or very acid also after numerous experiments 8 hours is the best time for short solidification is not good enough long will be very acid. Don't use what the milk yogurt machine to try the way I remember to buy the kind of shelf life of supermarket refrigerator for several days in milk yogurt remember to buy yogurt 8 hours not to open air can cause bacteria to enter the breeding of lactic acid bacteria in anaerobic bacteria
1 do not completely yogurt yogurt machine 2 do not use that kind of yogurt shelf life is very long or boxed milk bags to the supermarket shelf life of only a few days in the fridge milk 3 you have 20 hours is not the best 4 you hadn't solidified that lactic acid bacteria grow out several reasons may be too high temperature when you pour the yogurt into lactic acid bacteria is all dead or too low temperature of lactic acid bacteria can not grow or that bagged milk why (you think why can bag shelf life so long inside is likely to have antibiotics can kill the lactic acid bacteria) and other methods you say do my yogurt can responsibly say that the success rate of 100% and a good drink.
First of all, I have been doing yogurt, drink 1-2 times a week, you can say that experience is very rich, and now is the success of the times, never failed, and you say a few points
