Cuisinart Frozen Yogurt Recipe

Tips for making yogurt.

Many people make their own yogurt, meat, yogurt and found that liquid. Do not kiss him good as well. The causes and prevention by the production process is as follows.

1. The boiled milk.
1.1 Do not boil the milk to boil. The maximum temperature is 95C and the boiling milk to boil. The milk and cause some burning smell burning breast (cooked flavor), making yogurt is fragrant and has a smell that is not needed, but if you boil the milk.
1.2 If you heat the milk is not enough and long enough (less than 90-95C for 5 min), meat, yogurt can be a liquid with water and extracted (wheying off) due to this summer. Whey Protein helps in the milk is destroyed. It will unscrew and structure of the gel-covered water. Act as an agent for the stability of nature. The yogurt is smooth water separated. This also allows air to heat the milk. The optimal conditions for the growth of new capacity in the rest of yogurt. And helps to kill pathogenic microorganisms and microbial growth in milk that is frozen yogurt with the bacteria.

2. The process of infection with yogurt.
2.1 using the natural flavors of yogurt. I found a brand of yogurt is better than the meat from the four brands of mobile content. (Do not advertise it) if you are infected with a probiotic product containing probiotic bacteria with it.
2.2 Microorganisms are living things. So if the time were adjusted to make the yogurt more. We made an adjustment by the yogurt at a leavening agent to make yogurt, first one then the yogurt, we first used as a leavening agent stored without refrigeration. Concentrated yogurt, or we buy it and put it at room temperature or in warm water for 3-4 hours before adding the milk, it will help as well.

3. During the incubation.
3.1 The temperature and time. If you were incubated at low temperatures. It takes longer than the incubation at high temperatures.
3.2 during incubation, do not move or shake the cup tilted view. Because of the curd of yogurt, if they are affected. The gel structure is destroyed. And water separate. Meat is not frozen yogurt. To test whether the yogurt or sour enough or hard enough. During incubation, the test is close to completion. If you were incubated at 43C for about an hour to see if the four were incubated at room temperature, but check the hours of 8 and so on.

4. Other.
4.1 In the formula, the formula is to add powdered milk to the another. To get the condensed milk with high The yogurt is dense and heavy. But usually it can be used to produce milk, plain yogurt without added milk powder.
4.2, focusing on the taste. Recommend the use of plain milk fat. If obesity is not afraid to add a little cream into it. If there is more fat yogurt is a slippery smooth throat. The fragrance is delicious.