For all of these experiments I used the same method as how I successfully make regular yogurt, and I used store-bought coconut yogurt for a starter.
我参照了以前成功制作普通酸奶的方法，还买来了椰子酸奶作为主料。
Yogurt results when you mix milk with a starter and let it sit.
当你将牛奶和starter混合，然后就让它呆在那儿，酸奶就成型了。
To make yogurt, first choose your starter yogurt.
要做酸奶首先选择你的酵母酸奶。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC- 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
You can use the basic yogurt method to make versions of any cultured dairy product, provided your starter carries live bacteria.
只要你的酵母中有活细菌，那么用这个基本酸奶制作方法你可以做出各种任何一种培养乳制品的不同版本。
I've made my own yogurt nearly every week for more than 10 years, beginning with a starter given to me by a friend from yogurt-loving India, and using the last spoonfuls of one batch to make the next.
十年多以来，每个星期我都要制作自家酸奶，酵母是一位来自热爱酸奶的国家印度的朋友给的，每次用最后一勺用来做下一次的。
Stir in the yogurt or starter and put the mixture into a 2 quart thermos and seal.
在牛奶中混合酸奶或酸奶发酵剂并将其放入一个2夸脱的保温瓶中并密封。
Add two small spoonfuls of the yogurt to two cups of milk. This will be the starter for your own yogurt. A cup in the United States is two hundred forty milliliters.
将两小勺的酸奶加入到两杯的牛奶中，这将是你自制酸奶的引子，在美国，一杯酒释240毫升。
If it is too hot, the heat will kill the bacteria in your starter or yogurt.
如果牛奶过烫，温度会杀死你酸奶或酸奶发酵剂中的细菌。
If it is too hot, the heat will kill the bacteria in your starter or yogurt.
如果牛奶过烫，温度会杀死你酸奶或酸奶发酵剂中的细菌。
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