Homemade yogurt is a constant temperature fermentation method, so the most basic function of the yogurt machine is heating and constant temperature. As long as it can be heated and can be heated at a suitable temperature, this yogurt machine can make yogurt; in addition to temperature, another homemade yogurt The main factor is time, and the time of yoghurt fermentation is not static. The quality of milk, the quality of yoghurt baking powder, the ambient temperature, the initial temperature of milk and the constant temperature of yogurt machine will affect the length of fermentation time, so even with The timing control function is also ineffective, and needs to be adjusted through practice. Every change in factors will bring about time changes. After the yogurt is fermented, even if the yogurt machine is automatically powered off, it cannot be ignored. It must be quickly placed in the refrigerator. In order to avoid the invasion of harmful bacteria, such yogurt is safe. Best Neck Massager,Shiatsu Neck Massager,Neck Relax Massager,Best Massage For Neck Pain Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizonscares.com
Making steps;
1. Take the frozen yogurt starter out of the refrigerator;
2. Sterilize the container of the yogurt machine with boiling water;
3. Pour a small amount of pure milk into the container, then pour the whole yoghurt starter into the container and mix well with a spoon or chopsticks;
4. Pour the remaining pure milk into the container and mix again with a spoon or chopsticks;
5. Cover the container and put it into the yogurt machine;
6. When winter is made, warm water can be added to the body;
7. Cover the top of the yogurt machine;
8. Insert the plug, the yogurt machine starts working; the microcomputer yogurt machine needs to set the fermentation time;
9. When pure yogurt is used as the fermentation source, the fermentation time is 6-8 hours; when the yogurt starter is used as the fermentation source, the fermentation time is 8-12 hours; the fermentation time is affected by the ambient temperature and the initial temperature of the raw material, so the ambient temperature is low or used. It is necessary to extend the time when refrigerated milk is made. But the maximum is no more than 14 hours.