Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 > I heated the milk up in a large saucepan. I was going to try to get it to > ninety degrees, but the themometer I was using wouldn't work in it for some > reason. I was using the themometer I use in my mouth because my meat > themometer doesn't go low enough. I put it under boiling water first, which > I also rinsed out my sauce pan with, to kill any germs. If you put the thermometer under boiling water you probably broke it. I always wash my thermometer with soap and cold water after taking my temperature. > Anyway, I heated up the milk till it was warm, keeping in mind if it burns to > the touch it is at enzyme-destruction point. The milk was distinctively > warmer than room temperature, which I think is considered to be around 70, > but I don't know how warm it is. I imagine if it was warm to the touch, not > lukewarm, it must be a good 80 or more, by my guess. > > My question is, if I got the milk up to, say 80, but not 90, will that harm > my culture? Does heating it up to the right temperature just make things > more efficient, or will it not work if I didn't reach the right temp? No harm to the culture, it just slows down the culturing process if the temp is too cold. The old fashioned way to test if babies milk is not too hot is to put a couple drops on the inside of your wrist, whcih is quite sensitive to heat. Kris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 In a message dated 8/31/02 11:14:42 PM Eastern Daylight Time, kris.johnson@... writes: > If you put the thermometer under boiling water you probably broke it. I > always wash my thermometer with soap and cold water after taking my > temperature. Well, I think what happened is that the themometer won't register anything under a certain temp, which is about 90 degrees. After 8 hours, when I found that next to nothing had happened to it, I put the whole thing in the oven at 150 degrees, with the door cracked most of the time, and checked it periodically. After it started to get warm, the themometer worked, registering at 96 or so. I thought, just to be safe, maybe I should get it up to 110. I got to 105.8 and left it in longer, but then I realized that the themometer was saying the same thing and not getting hotter because it doesn't register above that temp. So I put the meat themometer in, which starts at 130, but has some unlabelled space, and by estimation it was no more than 120, but probably more than 110. Hopefully I didn't destroy to many enzymes-- it probably was only over 110 for 15 minutes. At that point it seemed like you could almost call it yogurt already, so I wrapped it up again until the morning. It looks like it worked, but its chunky and suspended in watery stuff rather than creamy-- looks kind of gross. I later realized I need to strain out the whey, hopefully it will look more appetizing after that. Does the fact that I didn't put pectin in it account for the lack of creaminess? Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2002 Report Share Posted September 1, 2002 In a message dated 9/1/02 1:57:48 PM Eastern Daylight Time, ChrisMasterjohn@... writes: > > If you put the thermometer under boiling water you probably broke it. Oh, and just to be clear, I took the water off the heat first, and didn't put the whole themometer in, just dipped the dipping part in for a minute, or less. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2002 Report Share Posted September 3, 2002 wrote: >At that point it seemed like you could almost call it yogurt already, so I wrapped it up again until the morning. It looks like it worked, but its chunky and suspended in watery stuff rather than creamy-- looks kind of gross. I later realized I need to strain out the whey, hopefully it will look more appetizing after that.> It's the natural tendancy of yogurt to separate in to curds and whey if it sits too long. The pectin would tend to limit that separation, but even yogurt made with pectin will tend to separate when you disturb it (spoon out some). So if you don't want to have some curds and whey, I'd try stirring it up again. Peace, Kris , gardening in harmony with nature in northwest Ohio If you want to hear the good news about butter check out this website: http://www.westonaprice.org/know_your_fats/know_your_fats.html Quote Link to comment Share on other sites More sharing options...
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