Yogurt made with yogurt machine, put the refrigerator two days later, there is water out, what is it?
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. Yogurt made with sour milk is not thick and delicate with yeast powder. Water is too long. It's not necessarily bad. It's whey. It takes about eight hours for lactic acid bacteria and a plastic pail of milk, and eight hours later, it will pour out, or it will take twelve hours if it is packed with milk, and it won't produce much water.
At 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.
This should be related to two aspects: first, 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 yeast powder mixing this link, must be fully stir, bubble, like to full fusion, fermentation will be more fully. In addition, after finishing, put in the refrigerator for 24 hours, the taste will be more delicate.
