You had better change to using a heat-resistant glass container(bottle).
(special gift. English translate Ver.)
It is New tips.
In Korea, there is an image that stainless steel containers, spoons, and chopsticks are often used,
but I think that the reason for this is probably to prevent bacteria (sterilization).
This is because it is easy to thermally sterilize at high temperatures.
I think there are various types of heat disinfection (high temperature disinfection), but this time I will write
Sterilize by heating by fire. This is stronf high temperature disinfection.
If you put a hot spoon etc..., against running tap water, it will sizzle! A method of disinfecting by heating it with a gas stove fire to the extent that it makes a boil heat sound.
In my case, when I make homemade yogurt, I heat a stainless steel spoon that is heated on a gas stove fire in such a way,
and cool it with tap water of run out of the faucet, and then transfer yogurt by using the stainless steel spoon. It's the same way "every time each time when I eat and I make".
In such a case, "a stainless steel spoon is easy".
Lacquered chopsticks(spoon), wood made disposable chopsticks(spoon), plastic chopsticks(spoon), etc. cannot be sterilized at such fire of strong high temperatures.
I think that fire high temperature sterilization is more convenient for those "who do not want to use disinfectant",
Be careful Fire and high temperature!!!!!!!!!
People in an environment where tap water of run out of the faucet is dirty... I think there are more people in Japan who are at the level of being a little too concerned about it (tap water)...
In my case, I just transfer the yogurt with a stainless steel spoon that has been quickly cooled with tap water running from the faucet.
So, at present, it is an image that there is no problem even if you do not wash the yogurt making container(bottle) about 3 times.
The reason why I say 3 times is that the inside of the bottle, especially the upper part, is >>> prone to dead milk,
and it is quite easy to mold, and the reason why it smells is that the upper part is stuck and has started to dry.
>>> The upper part of bottle are more bad condition.
So, after all, even if it is stored in the refrigerator, I think it is safer to wash the container clean once every three times(in my case in Japan).
For the time being, while making yogurt, seal it up and leave it at room or yogult maker temperature (until it hardens),
When storing, keep it in the refrigerator. sometimes Smell it, and if it doesn't smell sour (yogurt), it's almost often bad conditions. You may want to throw it away immediately, sterilize the container(bottle), and make a new one.
(boil glass bottle for yoglt making in water)
Basically, I think it's better not to use the same thing that makes "natto". Especially when high temperature sterilization by such fire is "impossible".
"Bacillus natto" is sometimes quite resistant to high temperatures????Sometimes.
Yogurt seems more sensitive to high temperatures than "Bacillus natto".