Which strain of yogurt is good for making at home

It is recommended to use a composite strain of lactobacillus bulgaricus and Streptococcus thermophilus for homemade yogurt. These two strains of bacteria have stable fermentation and a rich taste, making them suitable for home operating environments. Other optional bacterial strains include Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, etc., which can be used in combination according to nutritional needs.

1. Lactobacillus bulgaricus

Lactobacillus bulgaricus is the core strain of traditional yogurt fermentation, which can produce moderate amounts of lactic acid and aromatic substances. This strain has the best activity in an environment of 40-45 ℃, with a fermentation time of about 6-8 hours. The resulting yogurt has a thick texture and a natural slightly sour flavor. Its metabolites help maintain the balance of gut microbiota, but lactose intolerant individuals need to control their consumption.

2. Streptococcus thermophilus

Streptococcus thermophilus is often used in combination with Lactobacillus bulgaricus, which can accelerate lactose breakdown and reduce sourness. This strain has strong heat resistance and can shorten the fermentation time to 4-6 hours, resulting in a more delicate tissue state of the finished product. The extracellular polysaccharides produced during fermentation can enhance the viscosity of yogurt, making it suitable for making Greek style yogurt.

3. Bifidobacterium

Bifidobacterium belongs to the category of probiotics and needs to be added at a low temperature of 30-37 ℃ in the later stage of fermentation. This strain can tolerate stomach acid reaching the intestines and regulate digestive function, but it is difficult to coagulate milk when used alone. It is recommended to use it in conjunction with basic bacterial strains, and after fermentation, refrigerate and activate for more than 12 hours to achieve better probiotic effects. 4. Lactobacillus acidophilus is suitable for making high acidity yogurt, with a fermentation temperature requirement of 35-38 ℃. This strain has strong acid production ability, can inhibit the growth of harmful bacteria, and extend the shelf life. The finished product has a distinct sour taste and a slight graininess, making it suitable for pairing with fruits. People with gastrointestinal sensitivity should reduce their food intake to avoid irritation.

5. Lactobacillus casei

Lactobacillus casei can produce special flavor compounds with a wide range of fermentation temperatures. The bacteriocins produced by the metabolism of this strain have antibacterial effects and are suitable for making functional yogurt. The fermentation time takes 8-10 hours, and the finished product presents a light yellow color and cheese aroma, with a high calcium absorption rate.

When making homemade yogurt, it is recommended to use food grade bacterial powder and avoid using commercial yogurt as the bacterial strain to prevent contamination by miscellaneous bacteria. The fermentation container needs to be disinfected with boiling water, and the milk should be heated to 85 ℃ for sterilization and then cooled to the inoculation temperature. After fermentation, refrigerating and passivating for more than 4 hours can improve the taste. Different bacterial strains can be compounded in a 1:1 ratio, but the total amount added should not exceed 0.2%. Patients with diabetes can choose low lactose bacteria, and infants are advised to consult doctors. Regularly changing the type of bacterial strain can achieve more comprehensive nutritional benefits.