What to do if yogurt is too sour

We can make yogurt ourselves in our daily life. We need to prepare lactic acid bacteria, milk and other materials, then boil the milk and let it cool down automatically, and finally add lactic acid bacteria for fermentation. When yogurt appears too sour, it is mainly because the fermentation time is too long and the fermentation temperature is too high. This is because there is an abnormality in the yogurt fermentation process. We should pay attention to the fermentation process.

Here are the reasons:

1. Fermentation time is too long;

2. The fermentation temperature is too high;

3. Too much baking powder was added.

Solution:

You can add some milk to dilute it, and add some sugar, and the situation will be much better. Yogurt made with bacterial powder is absolutely so sour that it is inedible. The yogurt available on the market is diluted and then sugar is added. You can do the same.

Additional information:

Notes on making yogurt with a yogurt machine:

1. Fruit ingredients cannot be added to any strain of yogurt, and fruit-flavored yogurt is even more unacceptable.

2. If the temperature of milk is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation. The temperature should not be too hot to touch (microwave heating often causes uneven heating, so you should stir it with a spoon and then test the temperature).

3. Do not use the insulation setting of the rice cooker for fermentation because the insulation temperature is too high. During insulation fermentation, the rice cooker must be turned off. If you make yogurt in winter, you can put the porcelain cup on the heater to ferment.

4. It is best to use a porcelain cup with a lid as the fermentation container. A hard plastic cup is also acceptable, but if the quality of the cup is not up to standard, it will easily deform during heating and disinfection. The lid is very important. Lactic acid bacteria are anaerobic bacteria, and an anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant when disinfecting the container, because if it is not rinsed clean, it will kill the lactic acid bacteria and cause fermentation to fail. Heat sterilization is the safest method.

6. Antibiotic milk (containing antibiotics) or reconstituted milk (milk reconstituted with milk powder) are not suitable as raw materials for making yogurt.

7. The quality of bacterial yogurt is unstable and may occasionally cause fermentation failure.