Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 Hi Mara. Where did the instruction about keeping the milk at 200 F for 5 minutes come from? This is new to me. I am somewhat confused now. It's not in BTVC, 2002 edition: " Instructions 1. Bring one quart (or litre) milk to the simmer stage and remove from heat. Stir often to prevent scorching and sticking to the bottom of the pan. 2. Cover and cool until it has reached room temperature or below (may be placed in refrigerator to hasten cooling). It is very important that you allow the temperature to drop sufficiently or you will kill the bacterial culture you are now ready to introduce. " Note: there is no mention in the book about keeping the milk at a simmer temperature for any duration. Checking the instructions for " How to make SCD yoghurt in a yoghurt maker, at www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_pict.guide.htm I find the following: 1. Put a measured amount of milk to suit your yoghurt maker into a pan and heat. While you bring it to a simmer, sterilize the yoghurt container and the utensils you will use. 2. If using cows milk, bring it to a simmer for 2 minutes. Take care to watch the milk as it approaches simmer as it may boil over. Note: again the temperature of simmer is not defined here. I should also note that I sterilize the equipment before starting to heat the milk, because I need to sterilize the rubber-handled metal spoon I use to stir the milk while it heats as well as the stem of the thermometer I use to monitor the milk temperature. I am not sure whether simmer and 200 F are the same. At 200 F, the milk is not just simmering, it is bubbling away and trying to escape from the pot. I have found it difficult to keep the milk at 200 F for even 1 minute, let alone 5. Is it possible that I shouldn't be heating the milk to that temperature? For 2 litres of milk, I use a large stainless steel stock pot, and I still have trouble keeping the hot milk in the pot. In answer to pennybags76, I have made all my batches of yogurt with Lyosan Yogourmet yogurt starter, which contains 2 strains of lactobacillus and 1 strain of S (strep?) - thermophilus. I was going to use Astro Original Balkan yogurt after being advised that this yogurt would have the correct strains, but I decided that keeping boxes of the Lyosan starter in my fridge or freezer took less space than yogurt containers I would only use for starter. I haven't compared prices, but I think I am financially ahead with the Lyosan starter. Regards, Ellen " Mara Schiffren " wrote: > > > >> People of Earth, >> Thank you for your helpful advice. >> I had previously tried normal cows milk to make the yogurt and it had >> the same effect, I thought that I would switch to UHT to at least >> save me the trouble of boiling it. > > No, you must boil it to about 200 and keep it at that point for 5 > minutes > before you then reduce it to about 77. > > Another thing to try, if the cow milk keeps on effecting you > initially, is to make yogurt from goat's milk, which is easier > to digest. And start, in each case, with a very small amount, about a > tablespoon. > > >> >> I'm going to try another batch w/out the honey and vanilla. I will >> post to let you all know how it goes (I'll try a little at time). >> >> BTW, did a little reading on honey and it's ANTI-BACTERIAL effects, >> perhaps these properties somehow affected the bacteria in the yogurt. >> >> Also... has anyone tried making yogurt w/ probiotics instead of off- >> the-shelf yogurt, I > > Yeah, lots of us. > > This is the kind I use: > > http://www.lucyskitchenshop.com/yogourmet.html#starter > > BTW, are you sure that the off the shelf yogurt you used had > nothing added and only contained the two yogurt making > bacteria and acidophilus - no pectin or sugar or bifidus, which > are all illegal. > > >> did, and ended up w/ warm milk. This was a brand >> new bottle of powder, I suspect it was really a $30 bottle of nothing >> from a well known and respected brand. > > > Which one was it? Not all yogurt starters are legal. Did you > add it when the milk was too hot? If not, It could be that the > bacteria are not viable. Can you return it? > >> >> Am I missing something? Because logic tells me that putting bacteria >> (lactobacillus acidopholous among others) into milk, makes yogurt. >> It's the same bacteria found in just about every yogurt. > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 > Hi Mara. Where did the instruction about keeping the milk at 200 F > for 5 > minutes come from? This is new to me. I am somewhat confused now. > > It's not in BTVC, 2002 edition: > > " Instructions > 1. Bring one quart (or litre) milk to the simmer stage and remove > from heat. > Stir often to prevent scorching and sticking to the bottom of the pan. > 2. Cover and cool until it has reached room temperature or below > (may be > placed in refrigerator to hasten cooling). It is very important that > you > allow the temperature to drop sufficiently or you will kill the > bacterial > culture you are now ready to introduce. " > > Note: there is no mention in the book about keeping the milk at a > simmer > temperature for any duration. Yeah, that's why I didn't start out doing keeping it at a simmer. I was really surprised when I learned about it. > > > Checking the instructions for " How to make SCD yoghurt in a > yoghurt > maker, at > www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_pict.guide.htm > I find the following: > > 1. Put a measured amount of milk to suit your yoghurt maker into a > pan and > heat. While you bring it to a simmer, sterilize the yoghurt > container and > the utensils you will use. > 2. If using cows milk, bring it to a simmer for 2 minutes. Take care > to > watch the milk as it approaches simmer as it may boil over. In posts, not on the website, it mentioned that for goat milk you are supposed to take the milk up to 180-185 and keep it there for x minutes And for milk, take it up to from between 200-220 and keep it there for x minutes. I am now reminded the website says 2 minutes. In other posts, people mentioned 5 minutes, so I started doing it 5. Don't sweat it. If you are happy with 2 minutes, do 2 minutes. I just lower the flames way down to almost zilch, and on some occasions half pull the pot off the burner. On other occasions, when I've heated it very fast, I shut the heat altogether. I leave my candy thermometer in the cooking milk, so there is no need to put it in and pull it out. I noticed you sterilize yours several times. The advantage of leaving it in is that you have to sterilize only once. > > > Note: again the temperature of simmer is not defined here. > > I should also note that I sterilize the equipment before starting to > heat > the milk, because I need to sterilize the rubber-handled metal spoon > I use > to stir the milk while it heats as well as the stem of the > thermometer I use > to monitor the milk temperature. > > I am not sure whether simmer and 200 F are the same. At 200 F, the > milk is > not just simmering, it is bubbling away and trying to escape from > the pot. I > have found it difficult to keep the milk at 200 F for even 1 minute, > let > alone 5. Is it possible that I shouldn't be heating the milk to that > temperature? Well, these days I almost always make goat milk, which I've come to far prefer, so mine only goes up to 180-185. I think you could get away with 190, however, for regular milk. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2008 Report Share Posted April 27, 2008 Quick question - how long does homemade yogurt last? About how long can I keep it before it expires? I made some on the 20th of this month. Is it still good? Oh, and farmer's cheese, too. About how long does it take to expire? Thanks! Marisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2008 Report Share Posted April 27, 2008 I BELIEVE 2 WEEKS IN FRIDGE for yogurt - sorry caps on - farmers I don'r know but have had 2 go bad so I'd guess 1 week tops eileen 3 months scd > > Quick question - how long does homemade yogurt last? About how long can I keep it before > it expires? I made some on the 20th of this month. Is it still good? > > Oh, and farmer's cheese, too. About how long does it take to expire? > > Thanks! > > Marisa > Quote Link to comment Share on other sites More sharing options...
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