Re: Re: temerature for cooling milk when making yogurt?

[Guest guest]

Most of us lower the temperature down to about 65-70 or so,

which is Canadian room temperature - which Elaine

specified.

Apparently it's less shocking to some of the yogurt culture, so

they grow better if started lower.

Mara

> The SCD yogurt instructions from Lucy's Kitchen say to cool the milk

> down to 100 degrees which is what I have been doing.

>

> BUT I wonder if only cooling it to 100 degrees is what makes the

> yogurt too hot when fermenting it for 24 hours.

>

> It seems that recently folks have been discovering their yogurt at 128

> degrees or so even when it's only been in the yogurt maker overnight.

> This kills the good bacteria that are supposed to be eating the

> lactose.

>

> Any more insights into this?

>

> SCD since 9/9/08

> leaky gut/70 food intolerances

>

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