How to make yogurt from fresh milk

How to make yogurt from fresh milk. Yogurt is made from fresh milk or skimmed milk. When pure cultured lactic acid bacteria are added to milk after disinfection and sterilization, the lactose in the milk is broken down into lactic acid. When the pH reaches a certain level, casein begins to precipitate and coagulate. sour milk. However, you must follow the tutorial carefully to learn. If you do it well, it will be great, but if you don’t do it well, it will have a great impact on your body.

According to the provisions of my country's national standard GB 19301-2003 "Fresh Milk Hygiene Standard", the quality of fresh milk can be identified by several methods such as looking, smelling, tasting and inspecting.

1. Visual inspection: The color should be white or slightly yellowish, not dark yellow or other colors; the milk should be uniform, and there should be no tofu-like sediment at the bottom of the bottle.

2. Smell: There should be a frankincense scent but no unusual smell.

3. Taste: The delicious taste of slightly sweet, sour, salty and bitter is the normal taste of fresh milk. It should not have any strange smell such as bitterness or astringency.

4. Scientific testing: fat content is not less than 3%, protein content is not less than 2.95%. Preservatives, hydrogen peroxide, nitrate, harmful metals and adulterants shall not be detected.

Drinking fresh milk

1. Don’t drink milk on an empty stomach. Because milk stays in the stomach for a short time when the stomach is empty, which will affect the digestion and absorption of milk, it is best to drink it while eating.

2. Drinking milk in small amounts multiple times a day is more effective than drinking a large amount at one time, and can enable the body to absorb more calcium.

3. The total daily intake should be between 250 and 500 ml (1 to 2 bags).

4. The ideal temperature is 20 to 30 degrees Celsius. It is not advisable to drink it directly after taking it out of the refrigerator, as it may cause gastrointestinal discomfort. It is also not advisable to cook it at high temperature for a long time, so as not to destroy the nutrients.

The fresh milk that people drink mainly comes from cows, buffaloes, sheep, and horses. Fresh milk is a good culture medium for microorganisms. It has a high water content, a pH value close to neutral, high content of fat, protein and lactose, and is rich in nutritional value. At present, there are various types of milk sold on the market, but in fact there are only two types of milk: one is fresh milk and the other is long-lasting milk.