What to do if the yogurt is too cold

Although yogurt tastes good, I'm afraid people don't want to drink it in the cold winter. The weather is cold, and yogurt is kept frozen, so many people are in a dilemma. They want to drink yogurt but are worried that it is too cold. In fact, in winter, you can heat yogurt in warm water before drinking it. This will not damage the ingredients of the yogurt and can also satisfy your appetite.

The fermentation of lactic acid bacteria in the intestines can hinder the decomposition of proteins and the production of toxins by corrupt substances, and can delay human aging and have anti-cancer and cancer prevention effects. The calcium, potassium, zinc, magnesium, methionine, vitamins and other biologically active substances in yogurt also have many functions such as lowering blood pressure, preventing cerebral stroke, and inhibiting the increase of cholesterol. Therefore, yogurt is loved by many people for its unique taste and health benefits.

When the temperature is very low, drinking a glass of cold yogurt will make your stomach feel uncomfortable. So can we drink yogurt warm?

In fact, yogurt can be drunk warm. The reason why yogurt should not be heated is because people are worried about killing the most valuable lactic acid bacteria in yogurt. If steamed or heated, a large number of active lactic acid bacteria contained in it will be killed, the physical properties will change, separation and precipitation will occur, the taste and mouthfeel will disappear, and its nutritional value and health function will be reduced. If the yogurt is only heated, the lactic acid bacteria in the yogurt will not be killed. Instead, the activity of the lactic acid bacteria will be increased, and its unique health-care effects will be greater.

However, yogurt heating should be limited and conditional. Yogurt inoculation is carried out by immediately cooling the sterilized milk to around 45°C. When using a mixed fermentation agent of Lactobacillus bulgaricus and Streptococcus thermophilus, the temperature is maintained at 41°C to 42°C, the incubation time is 2.5 to 4.0 hours (2% to 4% inoculation amount), and the fermentation is terminated when a coagulation state is reached. The fermented coagulated yogurt should be immediately moved into a cold storage at 0℃～4℃ to quickly inhibit the growth of lactic acid bacteria to prevent continued fermentation and increase in acidity. Generally, the yogurt you buy is refrigerated and should not be consumed directly in winter. You can put the yogurt into warm water at about 45℃ and slowly heat it up, shaking it as it heats up. When it feels mild, you can drink it.