酸奶制作流程 英文作文

英文：

To make yogurt, you need milk and a starter culture of bacteria. First, heat the milk to around 82°C to kill any harmful bacteria that may be present. Then, let the milk cool down to around 43°C. Add a small amount of the starter culture to the milk and stir well. Cover the milk and let it sit undisturbed for several hours, usually around 6-8 hours. During this time, the bacteria in the starter culture will multiply and ferment the milk, turning it into yogurt.

It's important to maintain a consistent temperature throughout the fermentation process. If the temperature drops too low, the bacteria won't grow properly and the yogurt won't form. If the temperature gets too high, the bacteria will die and the yogurt won't ferment.

After the fermentation process is complete, refrigerate

the yogurt to stop the fermentation and allow it to cool. You can then add any flavorings or sweeteners you like, such as fruit or honey.

Making yogurt at home is a great way to ensure that you're consuming fresh, healthy yogurt without any additives or preservatives.

中文：

制作酸奶需要牛奶和一种细菌的启动文化。首先，将牛奶加热到大约82°C，以杀死可能存在的有害细菌。然后，让牛奶降温到大约43°C。向牛奶中加入少量的启动文化，并搅拌均匀。覆盖牛奶，让它静置数小时，通常是6-8小时。在此期间，启动文化中的细菌会繁殖并发酵牛奶，将其变成酸奶。

在整个发酵过程中保持一致的温度非常重要。如果温度过低，细菌不会正常生长，酸奶也不会形成。如果温度过高，细菌会死亡，酸奶也无法发酵。

发酵过程完成后，将酸奶冷藏以停止发酵并使其冷却。然后，您可以添加任何口味或甜味剂，例如水果或蜂蜜。

在家制作酸奶是确保您消费新鲜、健康的酸奶而无需添加剂或防腐剂的好方法。