Buzz
Yogurt not only captivates us with its gentle sour taste, sweet and 'helps brighten the skin, keep a beautiful figure' so it always tops the list of the most beloved snacks on the planet.
Instead of buying yogurt outside, many ladies have chosen to make yogurt at home with extremely simple yogurt recipes. However, to get delicious, sweet, smooth yogurt like baby skin and not falling out of the jar as promised, the reality is 'thought not difficult but difficult not thought' .
Sometimes yogurt is sticky, sometimes it tastes powdery, not sweet enough, not sour enough, or water goes this way water goes that way... In general, this 'young lady' yogurt is also extremely capricious, sometimes just because the weather is not suitable, or the temperature is a bit too high has made all the effort poured into the ocean.
Explore delicious dishes with PasGo and tackle those common 'hiccups' when making yogurt at home with these solutions:
1. Sticky Yogurt
This is the most frequent issue that women encounter when making yogurt, especially for the 'first time'. It may look fine on the outside, even if you tip it upside down it's fine, but when you scoop into it, you find it sticking stubbornly like egg whites.
Causes:
+ Cause 1 could be due to the culture when mixed with milk to make yogurt not being completely cold. This causes the bacterial culture to undergo 'thermal shock' when transitioning from a colder environment to a warmer one. Simultaneously, when the yogurt isn't completely cold and loose, it also affects the process of stirring the culture evenly. So, let the yogurt completely loosen up before adding it in.
+ Cause 2 is when you ferment for too long or the fermentation temperature is unstable. The most suitable temperature for fermenting yogurt is between 40 - 44̊C. Typically, at this temperature, you only need to ferment for 4 hours for the yogurt to set.
+ Another cause is the type of culture and protein content in the milk: you can add powdered milk to the yogurt mixture to reduce stickiness.
2. Milk and water separate
This is the phenomenon when there is a layer of light yellow water on the surface of the yogurt. In fact, this layer of water can still be consumed and doesn't necessarily need to be poured away.
+ The cause may be due to the fermentation temperature being too high, causing water vapor to rise and condense.
+ Or due to agitation, movement during the fermentation process of yogurt.
Therefore, you should pay attention to keep the yogurt stable while fermenting, avoid lifting it up and down, and monitor the temperature.
3. Yogurt lacks acidity or doesn't set
+ The reason for yogurt lacking acidity or not setting is due to the quality of the culture (old culture, insufficient bacterial culture, or weak activity).
+ Or due to the fermentation temperature or milk temperature being too high, causing the culture to die.
Therefore, when choosing yogurt starter, remember to pay attention to the expiration date and of course, be mindful of the fermentation temperature as well.
4. Yogurt isn't sweet enough
In that case, you can add condensed milk or sugar, but adding condensed milk can help increase the protein content in the yogurt, making it thicker and smoother.
Wishing all of you success!
Source: Savouryday
