Guest guest Posted May 5, 2008 Report Share Posted May 5, 2008 I have several!I am using goat milk in a Yogourmet.1. I have read about a 'goat milk starter' on the SCD site. How is a goat milk starter different from any other starter? Is it important to get one labeled 'goat milk starter'? Or can I stick with the Yogourmet brand (bifidus-free)? 2. At the end of every batch, there is a pink-ish, granule-y amount at the bottom of the container. What's that about?3. Why do we pasteurize it twice? ie. It's pasteurized before I buy it, but we are instructed to heat it to 180 degrees for the same purpose. (As a result, I was up to 11pm last night waiting for it to cool enough to get the bugs in and off to fermentation land. Very tired today --and in a chain reaction to the yogurt misscheduling, I will be up to 11 tonight working on the chicken soup. Argh.)4. Does anyone else's Yogourmet container lid pop off before the fermentation is done? If so, does it matter? Have you remedied this?BadenSCD 8 days Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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