布布菌的發酵溫度建議

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發表者:陳茵綿
來源:布布優格社團討論連結

布布菌的發酵溫度建議

#發酵溫度

建議在39-45度範圍之間,其中以41-43度溫層做出來的優格最好吃。
溫層高:發酵跑快一點
溫層低:發酵跑慢一點
原則:都是以「凝固」才收成。

#說明

  1. 不同的發酵工具、機器新舊狀況不同、鮮奶的起始溫度不同,所以時間上都會有些微差異,原則上 凝固時間點落在 8-12小時都是合理範圍。
  2. 每個人都有自己固定的一套發酵工具,就以自己的工具為基礎,初期都會需要試驗摸索個幾次,並做調整。
  3. 購入不同批次菌包,也只要在初次發酵時注意一下凝固時間點,之後就能輕鬆製作。我也會根據每一批生產的實驗室效價報告來給時間建議,目的是方便大家安排生活作息。
  4. 乳酸菌是活菌商品,來自於自然界,季節轉換也會有影響,不一定會每一批都維持一樣的效價,但在品管的要求上我會盡最大努力!

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 布布菌的發酵溫度建議
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