I used yogurt machine to make yogurt for two months, only two times to be successful thick, and the rest are like bean curd residue. But recently, the two time, I did not succeed in yogurt, water, water, and no acid, as if not fermented. My time is enough, more than 10 hours, the indoor temperature is very low, blowing air-conditioning at night, at night to do, which in the end is really why, I'm in a hurry. I used the fermentation bacteria is a Bacillus Bi, before doing success is also used this,
It is estimated that the temperature is too low, it is necessary to heat the water insulation.In addition, I feel that the bacteria do not as good as original yogurt, 10 milk and 1 yogurt can be. Taste than a lot of good strains.This time, you can leave a little second days to do the bacteria, every week or half a month with water thoroughly wash yogurt machine, and new yogurt.You can try
1: the milk (room temperature) and bacteria powder into the mix, and then electrify2: your Bifidobacterium is under zero temperature preservation [refrigerator] (may be the failure of Bifidobacterium oh)3: when you can do it, add some warm water to the machine (the temperature is about 35 degrees)
Landlord, according to your statement, it should be homemade yogurt is more, there should be no operational aspects of the problem. I personally think it is fermented inactivated, general bacteria powder shelf life of 1 years to 1 and a half years, a long time, ice cooling effect is not good is likely to result in less inactivation of bacteria powder fermented yogurt vitality. Suggested that you can choose a lot of people recently recommended by the core box Bifidobacterium yogurt fermentation agent, the same 1g installed small bag, you can make 3-4 pounds of yogurt, the design of high vitality standards, shelf life of 18 months.
