Re: [問題] 做優格應該用菌粉還是優酪乳好?
看板cookclub (烹飪DIY)作者BAKERY166 (莎法爾)時間18年前 (2008/04/23 09:05)推噓43(43推 0噓 41→)留言84則, 25人參與討論串5/10 (看更多)
今早起來...才發現昨晚好熱鬧....囧mmmmmmmmmmmmmmmmmm
我只想做幾點澄清....
1.我最初發文也說過了,這是自己在顯微鏡中看到的。接不接受隨各位高興~
沒人逼各位相信我說的。
2.我文中主要目的是講說,要自製優格,最好用菌粉下去,才不容易雜菌污染
因為菌粉濃度夠高,會讓乳酸菌成為優勢菌種。所以雜菌長不起來
相對上安全性高了許多。不建議用優酪乳 擇是因為其中菌的濃度過低
而且菌的生長期已經到近乎末期,也無力抵抗
3.發這篇文章只是希望各位知道 自製優格的風險性有多高。
別把小弟 跟 廠商扯在一塊....小弟剛畢業當米蟲中
4.自製優格固然很有成就感,但是,真的建議各位找個機會看一下
你養出來是啥東西。
5.當然啦~ 我回文時廢話太多~ 造成各位失去討論焦點了~ SORRY
然後 討論串還有人被水桶 = =" 是真的嗎....
不過是講出事實而已.....
--
※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 211.79.140.210
推
04/23 09:24, , 1F
04/23 09:24, 1F
→
04/23 09:25, , 2F
04/23 09:25, 2F
→
04/23 09:26, , 3F
04/23 09:26, 3F
推
04/23 09:29, , 4F
04/23 09:29, 4F
→
04/23 09:30, , 5F
04/23 09:30, 5F
→
04/23 09:42, , 6F
04/23 09:42, 6F
→
04/23 09:42, , 7F
04/23 09:42, 7F
推
04/23 10:13, , 8F
04/23 10:13, 8F
推
04/23 10:59, , 9F
04/23 10:59, 9F
推
04/23 11:15, , 10F
04/23 11:15, 10F
推
04/23 11:58, , 11F
04/23 11:58, 11F
推
04/23 11:57, , 12F
04/23 11:57, 12F
→
04/23 11:59, , 13F
04/23 11:59, 13F
推
04/23 12:01, , 14F
04/23 12:01, 14F
→
04/23 12:02, , 15F
04/23 12:02, 15F
→
04/23 12:03, , 16F
04/23 12:03, 16F
推
04/23 12:05, , 17F
04/23 12:05, 17F
→
04/23 12:04, , 18F
04/23 12:04, 18F
→
04/23 12:06, , 19F
04/23 12:06, 19F
→
04/23 12:09, , 20F
04/23 12:09, 20F
推
04/23 12:11, , 21F
04/23 12:11, 21F
推
04/23 12:10, , 22F
04/23 12:10, 22F
→
04/23 12:12, , 23F
04/23 12:12, 23F
→
04/23 12:13, , 24F
04/23 12:13, 24F
推
04/23 12:17, , 25F
04/23 12:17, 25F
→
04/23 12:18, , 26F
04/23 12:18, 26F
→
04/23 12:19, , 27F
04/23 12:19, 27F
→
04/23 12:20, , 28F
04/23 12:20, 28F
推
04/23 12:21, , 29F
04/23 12:21, 29F
推
04/23 12:36, , 30F
04/23 12:36, 30F
推
04/23 12:37, , 31F
04/23 12:37, 31F
→
04/23 12:44, , 32F
04/23 12:44, 32F
→
04/23 12:47, , 33F
04/23 12:47, 33F
推
04/23 12:47, , 34F
04/23 12:47, 34F
→
04/23 12:53, , 35F
04/23 12:53, 35F
→
04/23 12:57, , 36F
04/23 12:57, 36F
推
04/23 13:40, , 37F
04/23 13:40, 37F
→
04/23 13:42, , 38F
04/23 13:42, 38F
推
04/23 14:07, , 39F
04/23 14:07, 39F
推
04/23 14:14, , 40F
04/23 14:14, 40F
推
04/23 14:18, , 41F
04/23 14:18, 41F
推
04/23 14:19, , 42F
04/23 14:19, 42F
推
04/23 14:22, , 43F
04/23 14:22, 43F
→
04/23 14:23, , 44F
04/23 14:23, 44F
→
04/23 14:24, , 45F
04/23 14:24, 45F
→
04/23 14:25, , 46F
04/23 14:25, 46F
推
04/23 14:26, , 47F
04/23 14:26, 47F
推
04/23 14:27, , 48F
04/23 14:27, 48F
推
04/23 14:29, , 49F
04/23 14:29, 49F
推
04/23 14:30, , 50F
04/23 14:30, 50F
→
04/23 14:30, , 51F
04/23 14:30, 51F
→
04/23 14:31, , 52F
04/23 14:31, 52F
→
04/23 14:32, , 53F
04/23 14:32, 53F
→
04/23 14:33, , 54F
04/23 14:33, 54F
推
04/23 14:33, , 55F
04/23 14:33, 55F
推
04/23 14:36, , 56F
04/23 14:36, 56F
推
04/23 14:38, , 57F
04/23 14:38, 57F
推
04/23 14:40, , 58F
04/23 14:40, 58F
推
04/23 14:43, , 59F
04/23 14:43, 59F
推
04/23 14:44, , 60F
04/23 14:44, 60F
推
04/23 15:16, , 61F
04/23 15:16, 61F
推
04/23 15:20, , 62F
04/23 15:20, 62F
→
04/23 15:29, , 63F
04/23 15:29, 63F
→
04/23 15:31, , 64F
04/23 15:31, 64F
→
04/23 15:33, , 65F
04/23 15:33, 65F
推
04/23 15:33, , 66F
04/23 15:33, 66F
→
04/23 15:34, , 67F
04/23 15:34, 67F
推
04/23 15:34, , 68F
04/23 15:34, 68F
推
04/23 15:36, , 69F
04/23 15:36, 69F
推
04/23 15:35, , 70F
04/23 15:35, 70F
→
04/23 15:36, , 71F
04/23 15:36, 71F
→
04/23 15:36, , 72F
04/23 15:36, 72F
→
04/23 15:37, , 73F
04/23 15:37, 73F
→
04/23 15:37, , 74F
04/23 15:37, 74F
推
04/23 15:37, , 75F
04/23 15:37, 75F
→
04/23 15:38, , 76F
04/23 15:38, 76F
→
04/23 15:39, , 77F
04/23 15:39, 77F
推
04/23 15:42, , 78F
04/23 15:42, 78F
推
04/23 16:30, , 79F
04/23 16:30, 79F
推
04/23 16:55, , 80F
04/23 16:55, 80F
→
04/23 16:57, , 81F
04/23 16:57, 81F
→
04/23 16:58, , 82F
04/23 16:58, 82F
→
04/23 16:59, , 83F
04/23 16:59, 83F
推
04/23 17:19, , 84F
04/23 17:19, 84F
討論串 (同標題文章)
cookclub 近期熱門文章
PTT美食旅遊區 即時熱門文章