yogurt making again

[Guest guest]

I'm relatively new to SCD on behalf of my son 18yo who has UC and gone

away to university. trying to make yogurt making easier for him, I

thought I had the answer with easiyo starter but had the yogurt

analysed and sugar too high because they add extra solids to their

mix Does anyone have success with using milk powder and cooled boiled

water as opposed to scalding milk as this is the problem -either burnt

milk on stove top or difficulty with even heating in microwave and

handling 2l jugs of hot milk for a boy who's still learning about

cooking for himself.Because milk powder is pasteurised and heat dried

to 250deg C I figured a new packet would surely be sterile?Every time

I think we have it sussed someone brings up a mistake.

[Guest guest]

At 09:50 PM 2/11/2008, you wrote:

I'm relatively new to SCD on

behalf of my son 18yo who has UC and gone away to university. trying to

make yogurt making easier for him, I thought I had the answer with easiyo

starter but had the yogurt analysed and sugar too high because they add

extra solids to their mix Does anyone have success with using milk powder

and cooled boiled water as opposed to scalding milk as this is the

problem -either burnt milk on stove top or difficulty with even heating

in microwave and handling 2l jugs of hot milk for a boy who's still

learning about cooking for himself.Because milk powder is pasteurised and

heat dried to 250deg C I figured a new packet would surely be

sterile?Every time I think we have it sussed someone brings up a

mistake.

No, the Easiyo definitely doesn't work -- especially since their system

doesn't (unless it's changed since the last time I looked at it) maintain

a constant temperature for the full 24 hours. It's essentially a thermos

type, even if they didn't add extra milk solids.

I legitimately don't know about using the powdered milk with boiled,

cooled water. I know that Elaine said we could use powdered milk, but we

had to reconstitute it like regular milk (without adding any extra to

make it " richer " ) then pasteurize it just like we would regular

fluid milk.

My suggestion would be to get him a double boiler, similar to this

one:

http://www.kitchenwarehouse.com.au/index.cfm/fa/product.detail/productID/587

which, if I'm translating the information correctly, has a top pan which

holds at least two liters, better 2.5 liters if you can find one. He can

then heat the milk, it CAN'T boil over and CAN'T scorch, unless of

course, he forgets it and it goes dry).

I use a similar one for making all my yogurt, and given how absorbed I

can get in the latest research project, or a good book, I'd've burnt an

awful lot of milk in the last 6-7 years without my double

boilers!

I couldn't find, on a fast search, a place to order in New Zealand, but

this one is in Australia, which is at least in the right general part of

the world!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund