1. Pour fresh whole milk and Caspian bacteria into the container
2. Stir until the powder is dissolved in the milk
3. Cover the lid of the fermentation cup, place it at a normal temperature of 20-25 degrees, ferment until the whole is solidified, and complete the Caspian yogurt
4. First take the yogurt in the middle of the cup as the inoculum for the next fermentation, add 100g of the inoculum to 1000ml of milk, and analogize the proportions according to the edible needs.
Tips:A few things to note
1. It is recommended to use edible-grade plastic, ceramic, glassware, stainless steel and other metal materials for the fermentation cup;
2. Before use, the utensils should be scalded with boiling water for disinfection
3. For the first fermentation with bacterial powder, pour in fresh milk at room temperature, then add the bacterial powder, and mix well. Fresh milk is better at room temperature.
4. The best temperature for fermentation at room temperature is 20-30 degrees. Fermentation is slow or even stopped after 20 minutes, but the strain is still effective, and the temperature can be increased to continue the fermentation; if the temperature is too high, the fermentation will be rapid, but the bacteria will be exposed to high temperature for a long time. Seed will die, causing yogurt fermentation to fail
5. For the second and subsequent fermentations, it is best to take the most perfect yogurt in the middle of the cup. A small part of the whey will be precipitated in the upper yogurt, and the quality of the bacteria is not as stable as the middle stage.
6. Be sure to use fresh milk not more than 7 days old. Milk powder and blended milk drinks are not suitable for making Caspian yogurt
7. The amount of milk and bacterial powder for the first fermentation of bacterial powder should be in strict accordance with the ratio, 500ml milk + 3g bacterial powder, and the fermentation time at room temperature is 12-24 hours
8. The yogurt inoculum can generally be produced cyclically for 1 to 2 months.