How to make yogurt when the weather is hot: a hot topic and practical guide on the Internet
Recently, hot weather has become the focus of heated discussions across the Internet, and how to make yogurt using hot temperatures has also been a hot topic. This article will combine the hot content of the past 10 days to provide you with structured data and detailed steps to help you easily make delicious yogurt at home.
1. Statistics of hot topics across the entire network (last 10 days)
| Ranking | hot topics | Search volume (10,000) | Related keywords |
|---|---|---|---|
| 1 | Guide to dealing with hot weather | 2850 | Cooling/saving electricity/preventing heat stroke |
| 2 | Homemade cooling food | 1760 | Yogurt/ice powder/mung bean soup |
| 3 | How to make yogurt without electricity | 920 | Constant temperature fermentation/sun drying |
2. The scientific principle of making yogurt when the weather is hot
Yogurt fermentation requires a constant temperature environment of 40-45°C, and in summer the room temperature often reaches above 30°C. Natural fermentation can be achieved with heat preservation measures. The following is the relationship between temperature and fermentation time:
| ambient temperature | fermentation time | success rate |
|---|---|---|
| 25-30℃ | 10-12 hours | 70% |
| 30-35℃ | 6-8 hours | 85% |
| Above 35℃ | 4-5 hours | Requires frequent inspections |
3. Specific steps (3 popular methods)
Method 1: Sunlight fermentation method
1. Heat the milk to 85℃ for sterilization and cool it to 45℃
2. Add bacteria (or commercially available yogurt) and stir evenly
3. Put it into an airtight container and wrap it with black cloth
4. Place in direct sunlight for 4-6 hours
Method 2: Incubator fermentation
1. Prepare a foam box or insulation bag
2. Put the yogurt container and the 50℃ warm water bag together
3. Change warm water every 2 hours
4. The total duration should be controlled within 6 hours.
Method 3: Vehicle-mounted fermentation method
1. Take advantage of the high temperature inside the car when parking during the day
2. Place the container behind the dashboard
3. Be careful to avoid direct sunlight (use sunshade)
4. It is recommended to take it out for inspection after 3-4 hours.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Yogurt is too thin | Not enough fermentation time | Extend 1-2 hours |
| Smells sour | Bacterial contamination | Replace with fresh strains |
| whey isolate | Large temperature fluctuations | Strengthen insulation measures |
5. Recommended innovative ways to eat (recent recipes from internet celebrities)
1.Coconut Ice Cream: Yogurt + coconut milk frozen for 2 hours
2.Yangmei bursting yogurt: Add frozen bayberry and stir
3.Matcha yogurt bowl: Paired with honey red beans and matcha powder
Warm reminder:Pay attention to container disinfection during the production process and refrigerate immediately after fermentation is completed. In hot weather, it is recommended to consume it within 24 hours to ensure the best taste and food safety.
check the details
check the details
en
