First, the outline of the yogurt machine Yogurt machine is a machine for making yogurt. A device that provides a constant temperature for milk fermentation at a temperature between 35 and 45 degrees. In this environment, probiotics multiply, lactose is converted into lactic acid, and milk is fermented into yogurt. It has the function of self-adjusting temperature, adopts the design of the crisper type container, and has a good sealing between the container lid and the container, so that the yoghurt is protected from external pollution during the production and preservation process. The wide-mouth flat design makes it easy to clean, place and join raw materials, and never fall over. Second, the working principle of yogurt machine The constant temperature fermentation method is adopted, 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 major factor of homemade yogurt It 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 timing control The function is also ineffective. It 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 to avoid harmful. The intrusion of bacteria, such yogurt is safe. Third, the characteristics of the yogurt machine If the temperature of milk heating is too high, it will kill the lactic acid bacteria in the yogurt and cause the fermentation to fail. If the temperature is too low, the fermentation will be slow, so that it is not hot. It is not possible to ferment the insulation of the rice cooker because the temperature of the heat preservation is too high, and the rice cooker must be powered off during the heat preservation fermentation. If you make yogurt in the winter, you can put the porcelain cup on the heating and ferment. It is best to use a porcelain cup with a lid for the fermentation vessel, and a hard plastic cup. However, if the quality of the cup is not enough, it is easily deformed during heat sterilization. The lid is very important, the lactic acid bacteria are anaerobic bacteria, and the anaerobic environment is more conducive to fermentation. It is best not to use disinfectant in the sterilization of the container, because if the washing is not clean, the lactic acid bacteria will be killed and the fermentation will fail. Heat sterilization is the safest method. There are raw materials for making yogurt with anti-milk or reduced milk discomfort. Fermented yoghurt occasionally causes fermentation failure due to unstable quality. Fourth, the application of yogurt machine Take the frozen yogurt starter out of the refrigerator; sterilize the container of the yogurt machine with boiling water; pour a small amount of pure milk into the container, pour the whole yoghurt starter into the container, and mix well with a spoon or chopsticks. Pour the remaining pure milk into the container and mix it evenly with a spoon or chopsticks; cover the container and put it into the yogurt machine; add warm water to the body; cover the top of the yogurt machine; insert the plug The yogurt machine starts to work; the microcomputer yogurt machine needs to set the fermentation time; when the 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 will Due to the influence of ambient temperature and initial temperature of raw materials, it is necessary to extend the time properly when the ambient temperature is low or when using refrigerated milk. But the maximum is no more than 14 hours. The fermented yogurt is condensed into a "tofu flower" and can be eaten immediately at a temperature of about 40 °C. In the summer, put it in the refrigerator, the yogurt is pure and tastes very good; before eating, the yogurt can be added with fruit juice, fructose, honey, etc. according to your own taste. The yogurt needs to be refrigerated at 4 °C.