Re: Controllilng yogurt temperature

[Guest guest]

--- In @y..., " Darmohray " <edarmohray@e...>

wrote:

> Does anyone know how I can control the temperature of 2 gals of raw

milk to

> make yogurt. I've read that the ideal temperature for yogurt is 105

> degrees, and the enzymes are killed at 118 degrees. That's a pretty

narrow

> range. How do you warm the milk, and is there a thermometer that

measures

> this range?

> Ed

Ed I've had success making yogurt with raw whole milk that is just

starting to sour in the frig. When some of your older milk seems

like it is souring slightly, set it out on the counter until it warms

to room temp then 1) set it back in frig and when it thickens you have

yogurt OR 2)leave it on the counter and when it thickens you have

yogurt. Yogurt is on the bottom. If you prefer inoculate with your

yogurt culture when you take it from frig. The greenish watery liquid

is whey and tastes great as is or flavored to your liking. I retired

my thermometers for yogurt making. Enjoy the yogurt. Anyone else

been able to use this method? Dennis

[Guest guest]

--- In @y..., " Darmohray " <edarmohray@e...>

wrote:

> Does anyone know how I can control the temperature of 2 gals of raw

milk to

> make yogurt. I've read that the ideal temperature for yogurt is 105

> degrees, and the enzymes are killed at 118 degrees. That's a

pretty narrow

> range. How do you warm the milk, and is there a thermometer that

measures

> this range?

> Ed

I have not made yogurt in 20 years. But I used to make it in 8 ounce

cups for individual servings I could take in my lunch to work. I used

glass jelly jars (half pint mason jars). What I would do is heat the

milk to 125 and pour it in to the jars, which would cause it to cool

slightly. I checked the temperature to be sure it wasn't over 118.

Then I would inoculate each jar with yogurt from a previous batch or

a store bought yogurt with cultures in it. I don't remember how much,

perhaps two tablespoons. Then I would put the jars in a large ice

chest that I had put in the middle a one-quart jar of boiling water.

I put the yogurt cups around the jar of boiling water. I may have put

a few smaller jars of hot water, can't remember now. I closed the ice

chest. It seemed to keep the temperature just right to make yogurt

overnight. I did this instead of paying $20.00 for a commercial

yogurt maker. Salton used to make yogurt makers maybe they still do.

All it does is keep a constant temperature. Back then I only did

this was to save money. I was broke back them. It was a lot cheaper

to make it from whole (but pasteurized milk) than buy it in the store.

[Guest guest]

At 11:02 PM 7/26/2002 -0400, you wrote:

>Does anyone know how I can control the temperature of 2 gals of raw milk to

>make yogurt. I've read that the ideal temperature for yogurt is 105

>degrees, and the enzymes are killed at 118 degrees. That's a pretty narrow

>range. How do you warm the milk, and is there a thermometer that measures

>this range?

>Ed

If you get Fij Mjolk starter from Gem, you can make yogurt forever with no

heating. It works great!

So does kefir (but it's not yogurt).

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

dkemnitz2000 wrote:

>

> > Does anyone know how I can control the temperature of 2 gals of raw

> milk to

> > make yogurt. I've read that the ideal temperature for yogurt is 105

> > degrees, and the enzymes are killed at 118 degrees. That's a pretty

> narrow

> > range. How do you warm the milk, and is there a thermometer that

> measures

> > this range?

> > Ed

>

> Ed I've had success making yogurt with raw whole milk that is just

> starting to sour in the frig. When some of your older milk seems

> like it is souring slightly, set it out on the counter until it warms

> to room temp then 1) set it back in frig and when it thickens you have

> yogurt OR 2)leave it on the counter and when it thickens you have

> yogurt. Yogurt is on the bottom. If you prefer inoculate with your

> yogurt culture when you take it from frig. The greenish watery liquid

> is whey and tastes great as is or flavored to your liking. I retired

> my thermometers for yogurt making. Enjoy the yogurt. Anyone else

> been able to use this method? Dennis

I simply allow raw milk to sour on its own in room temp, and it tastes great.

I don't care for the specific temp requirements. With pasteurized milk there

may be problems, and you would probably need a culture to make sure lactic

acid forming organisms prevail... if that's what you want.

Roman

[Guest guest]

You mean you never have to renew your starter?

Astrid

----- Original Message -----

From: Heidi Schuppenhauer <heidis@...>

< >

Sent: Saturday, July 27, 2002 1:14 AM

Subject: Re: Controllilng yogurt temperature

> At 11:02 PM 7/26/2002 -0400, you wrote:

> >Does anyone know how I can control the temperature of 2 gals of raw milk

to

> >make yogurt. I've read that the ideal temperature for yogurt is 105

> >degrees, and the enzymes are killed at 118 degrees. That's a pretty

narrow

> >range. How do you warm the milk, and is there a thermometer that

measures

> >this range?

> >Ed

>

>

> If you get Fij Mjolk starter from Gem, you can make yogurt forever with no

> heating. It works great!

> So does kefir (but it's not yogurt).

>

>

>

> Heidi Schuppenhauer

> Trillium Custom Software Inc.

> heidis@...

>

>

>

>

[Guest guest]

At 11:25 AM 7/28/2002 -0400, you wrote:

>You mean you never have to renew your starter?

>

>Astrid

Exactly! You buy it once, and just save some from the last batch for

the next batch. This holds true for fij mjolk and viili. Fij mjolk is more

like regular yogurt.

Actually, what I did was use it out of a mason jar. When the jar got low, add

more milk, stir, and set it on the counter for a day, then back in the fridge.

If you want to be more picky, you could pour it into a new jar each time.

It doesn't get much easier than that! You may be able to do this with

" regular " yogurt too -- I don't know all the reasons they say to heat

the milk first (is it needed, or are they afraid of getting sued?). But I think

the commercial yogurts have pretty " wimpy " bacteria, that may not

be capable of wiping out the other bacteria that may be in the milk.

Fij mjolk, viili, and kefir are very tough bacteria!

" Real " kefir is pretty much the same: you only need to acquire it once.

Heidi

[Guest guest]

Hi Heidi,

I was wondering if the Fij molk and viili, have less latic acid than

the kefir drink.

Sheila

-- In @y..., Heidi Schuppenhauer <heidis@t...> wrote:

> At 11:25 AM 7/28/2002 -0400, you wrote:

> >You mean you never have to renew your starter?

> >

> >Astrid

>

> Exactly! You buy it once, and just save some from the last batch for

> the next batch. This holds true for fij mjolk and viili. Fij mjolk

is more

> like regular yogurt.

>

> Actually, what I did was use it out of a mason jar. When the jar

got low, add

> more milk, stir, and set it on the counter for a day, then back in

the fridge.

> If you want to be more picky, you could pour it into a new jar each

time.

>

> It doesn't get much easier than that! You may be able to do this

with

> " regular " yogurt too -- I don't know all the reasons they say to

heat

> the milk first (is it needed, or are they afraid of getting sued?).

But I think

> the commercial yogurts have pretty " wimpy " bacteria, that may not

> be capable of wiping out the other bacteria that may be in the milk.

> Fij mjolk, viili, and kefir are very tough bacteria!

>

> " Real " kefir is pretty much the same: you only need to acquire it

once.

>

>

> Heidi

>

>

>

[Guest guest]

At 06:58 PM 7/28/2002 +0000, you wrote:

>Hi Heidi,

>I was wondering if the Fij molk and viili, have less latic acid than

>the kefir drink.

>Sheila

Probably less. The Viili is not sour at all -- it is thick and creamy

(kind of like gak). Fij Mjolk is less sour than

regular yogurt, but it gets more sour if you let it sit.

My kefir isn't very sour though, so I can't compare it really.

I think my kefir is part viili. If you want lots of lactic acid though, do

kimchi!

Now that is nice and sour.

Heidi