Re: Yogurt Confusion-Carol

[Guest guest]

Hi Carol,

I see what you're saying . . . the "room temperature" words throw us off. True, my house temp is around 70F. I had been following Lucy's Kitchen's instructions (which I thought were approved by Elaine) which say below 100F and in parentheses "room temperature" and didn't question it (nor searched for the why), even tho' "room temperature" at 100F didn't make sense.

Not to be argumentative . . . just sharing what info' I found. For me, after reading thermophilic bacteria do not grow well in temps below 98F and looking at various sites and the temps they recommend to add the starter (none of them going below 98F), it made sense to add the starter before it goes below 98F . . . figuring why start destroying the bacteria before it starts incubating?

I must have missed the prior discussion on this . . . what was the general concensus on the temp?

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

Turn the heat off and allow the milk to cool. The heated milk needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's yogurt making instructions in BTVC). The range for room temperature is 20–25 °C (64-77 °F). Stir well before determining the final temperature. You may cover the pot with a clean tea towel while it cools.

I don;t know about all your landlords but our place ever gets up to 98 F. :-)

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