Can I use a yogurt machine without a lid? What kind of bacteria powder is good for making homemade yogurt?

Yogurt tastes good, but it is not so easy to make it into a shape and thicken it. If you fail to pay attention to one step, it may affect the shape and taste of the yogurt. Yogurt can be made with a special yogurt machine, but can the yogurt machine be made without a lid? How should you choose the bacterial powder for making yogurt?

Is it okay to use a yogurt machine without a lid?

The yogurt machine must be covered when making yogurt.

When making yogurt, all items needed should be sterilized with boiling water, and do not open the lid frequently to check the condition. After making, store in a sealed container in the refrigerator.

The main reason why milk turns into yogurt is the lactic acid bacteria. There are good bacteria that make the yogurt take shape, and of course there are bad bacteria that destroy it.

If the yogurt machine, chopsticks, etc. are not sterilized with boiling water during the preparation stage, or if the lid is opened frequently during the production process, the yogurt will be contaminated by bacteria and will not be made well.

What kind of bacteria powder is good for homemade yogurt

There are 4 main types of fungus powder on the market.

1. Only strains

All yogurt powders must contain two basic fermentation bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. Later, in order to increase the "health value" of the powder, probiotics such as Lactobacillus acidophilus and Bifidobacterium will be added.

When using this type of bacterial powder, the sweetness of the yogurt can be controlled completely according to individual taste, by adding sugar, honey, fruit, or just eating the most basic original yogurt.

The biggest advantage of yogurt made from this kind of bacterial powder is its purity.

2. Sugar + bacteria powder

This kind of yogurt powder, in addition to bacteria, also contains white sugar, etc. Generally, this kind of powder only needs to be added to pure milk and stirred evenly, without adding extra sugar.

Note: Many bacterial powders will have "maltodextrin", and it may even be ranked first. But in fact, this appears in many bacterial powders because we cannot see the bacteria, and maltodextrin exists as a carrier of live bacteria.

3. Sugar-free yogurt powder

Different from common bacterial powder, sugar-free bacterial powder is designed for people with diabetes and those who do not eat sugar. Generally, [meal replacement/sweeteners] are used instead of white sugar, such as oligofructose, inulin, inulin, oligoxylose, etc. These oligosaccharides exist as prebiotics. As the "food" of probiotics, prebiotics can promote the growth and reproduction of probiotics.

4. Milk powder + sugar + bacterial powder

This kind of yogurt powder is an invention for lazy people. It is the most convenient of all powders. You only need to prepare boiled water, add milk powder and powder, stir well, and put it into the yogurt machine for fermentation. There is no need to add sugar. It is a fool-proof yogurt.

5. Mushroom powder of various flavors

The above four types are mostly plain yogurt. In order to cater to the taste buds of "picky eaters", there are also various chocolate, strawberry, mango, blueberry and cheese flavors.

Although the yogurt made with this kind of bacterial powder tastes better, it comes with various sugars and flavors.

So, if you have to choose, it is recommended to choose the first one.

What to do if the yogurt made by the yogurt machine is not formed

There are several reasons why the yogurt machine does not coagulate. The first reason may be that the bacterial content is not enough, and there are too few active bacteria, which causes the fermentation to be semi-coagulated. The second reason is that the bacteria and milk are stirred for too short a time, and the bacteria and milk are not fully integrated. The third reason is that the fermentation temperature is not high enough, and the temperature is low. You can try increasing the amount of bacteria first.