1, confirm the water temperature with a water thermometer to prepare hot water at about 30-50℃, and then pour yogurt into a seamless glass container.
2. Soak the whole container in water and heat it for about 3 minutes. You can drink it when the temperature of hot water penetrates into yogurt.
Under normal circumstances, the temperature of yogurt heating should be controlled at about 40℃. When the yogurt is heated, the temperature of the yogurt itself should not exceed 40℃. Once the yogurt is heated above 60℃, the active lactic acid bacteria in the yogurt will be killed, the physical properties of the yogurt will change, and separation and precipitation will occur in the emulsion, which will affect the taste and taste of the yogurt and reduce its edible value.
Because there are certain requirements for the temperature of yogurt itself when heating yogurt, you can't heat yogurt with fire. If you want to keep the yogurt at about 40℃ when heating, then the heat source you use should not exceed this temperature, so as to ensure that the lactic acid bacteria in the yogurt will not be killed.
It should be noted that the heated yogurt must be drunk immediately, because the internal substances of yogurt are easy to change after heating, and long-term storage will affect the quality of yogurt.
Selection of low-temperature yogurt and normal-temperature yogurt
Generally speaking, low-temperature yogurt needs to be sold in the freezer, while normal-temperature yogurt is sold on shelves.
Many supermarkets engage in promotional activities and often sell low-temperature yogurt at room temperature directly. However, under this storage condition, the activity of lactic acid bacteria in low-temperature yogurt will decrease, and the possible miscellaneous bacteria will grow, which will lead to the deterioration of yogurt.
When buying low-temperature yogurt, you must feel its temperature with your hands. Don't buy it if you don't feel cold.
Usually, the shelf life of low-temperature yogurt is within one month. Generally, yogurt with a shelf life of 3-6 months is normal temperature yogurt. Lactic acid bacteria were killed before the normal-temperature yogurt left the factory, so it didn't need refrigeration.
There is little difference in nutritional components between normal-temperature yogurt and low-temperature yogurt, and the only difference is whether it contains live lactic acid bacteria.
Normal temperature yogurt is suitable for people without refrigeration conditions, such as college students, migrant workers and travelers. For people who are afraid of cold and don't want to drink frozen yogurt, room temperature yogurt is also a good choice.