Using yogurt source to make yogurt, the ratio of yogurt source to fresh milk should be 1: 10. As long as you finish this time, keep some fresh yogurt in a dry container (in proportion), seal it with plastic wrap and put it in the refrigerator for preservation. However, in order to ensure the activity of yogurt source, it should not be left for too long and used up within 3 days. In addition, the source of yogurt can't be circulated indefinitely for many times, and the activity and reproduction of probiotics in yogurt are limited. After repeated recycling, the regenerative capacity of probiotics will continue to decline. It is suggested to use homemade yogurt as the source of bacteria for 2-3 times at most, or you can use yogurt as the source of bacteria, and then use semi-packaged Chuanxiu lactic acid bacteria (this is what I use) as the source of bacteria for 2-3 times, so as to save some money and ensure the quality and taste. It should be noted that probiotics should be stored in the freezer, otherwise inactive fungi will fail and cannot be fermented to make yogurt. I always put 250ML pure milk, and then half a bag of bacteria powder. You can buy the same 500 ml machine as me. joke
Another suggestion: putting sugar before making yogurt can effectively shorten the fermentation time, and then add some fruit pieces, such as bananas, grapes, raisins, peaches, mangoes and so on. And then fermented, so the taste is super good. You can also add chocolate powder after making yogurt, so it can be chocolate-flavored yogurt, or it can be broken in a cooking machine with mango (or strawberry, pineapple and other fruits) and ice cubes. ! !
In addition, I think although the price doesn't look particularly cheap, I think the big-name yogurt in the supermarket is far worse than our own! The activity of lactic acid bacteria in yogurt is the best only in the first three days after production. After three days, the activity of probiotics gradually decreases (even if you keep it fresh in a refrigerator at 4 degrees). After 7 days to 10, all the probiotics in the yogurt died, and the yogurt we bought in the supermarket was basically one week after the production date. Due to the influence of the production and sales methods of big-name yogurt manufacturers, we are unlikely to buy it that day. Excuse me, did you spend a lot of money on yogurt? Are those so-called yogurts still good for our health? I didn't know all this before, until I got to know it online. I was shocked at first sight, so do you think it is wise and great for us to spend money on fresh milk and probiotic powder to go home and make fresh milk? !
Finally, I wish you can make delicious yogurt, healthy and beautiful forever!