A few days ago bought a bear yogurt machine 1000ml. With a bag of baking powder with about 900ml Mengniu high calcium pure milk Tetra Pak equipment. After about 12 hours, did you go to watch or milk?. Then, with a packet of baking powder, it took 11 hours to see if it was milky. Another night, in the morning to see the middle of the solidification, the edge of the water is like that, stirring, it is very dilute that kind. I dare not eat. Who knows what? I want to make that thick yogurt.
5, yogurt do it, put the refrigerator for several hours, when eating in sugar and fruit scratch mix, mix the good yogurt to eat, did not move the yogurt in the refrigerator can be kept for four or five days no problem, not a cup of yogurt whey separation machine, the 1000ML into you four cup, this time to eat when taking just one cup, if there is no cup, when you eat certain scalded with boiling water over the spoon out part, but this is kept very short, but also a small part of the water.6, your fungus powder and milk powder have a right proportion, bacteria grams two grams three grams, I use the old probiotic yogurt three grams, just a pack of 1000ML fermentation milk, with a time of ten hours, can you fermentation is very good, this situation is likely to be bacteria powder a little, you that is not a grams?I did not use yogurt machine, with my electric cooker, in fact, as long as the temperature of 42 degrees can be, and do not have to use yogurt machine. I said, "if you do all that, promise to make good yogurt.".
I did not use yogurt machine, as well as making good yogurt, according to your statement, I feel very likely to be less fungus, and you are not a gram loaded? There are several possibilities:1, the powder failure, bacteria powder frozen preservation is better, before use out, room temperature for ten minutes. (suggest you change a kind of yeast powder, do not suggest using yogurt, because it contains thickening agents, preservatives and other things, you can buy yogurt bacteria powder, made out, basically solid)2, containers with boiling water, disinfection is very important, bacteria powder to scratch, mixing evenly.3, yogurt bacteria are anaerobic bacteria, to cover the inner and outer cover, no cover can be sealed with plastic wrap, yogurt machine should be the inner.4, the process of making yogurt, do not open or shake.
With pure milk do, first put a bag of milk and yeast powder, mixing evenly, and then put the rest of the milk, must be stir well.
