Re: temerature for cooling milk when making yogurt?

[Guest guest]

Hi Mike. We always cool the cooked milk to 25 C (77 F) or lower. I forget

where I read that this was a good temperature to aim for, but all the

batches of yogurt my husband and I have made since March have turned out

well.

My understanding is that conventional yogurt is made with milk cooled to

about 110 F, but that this isn't optimal for the acidophilus in our SCD

yogurt. I might be wrong though :-)

To cool the milk, we fill each of our two kitchen sinks to a depth of about

10 cm (4 inches) with cold water, then immerse some frozen ice packs

(usually sold for applying to inflamed muscles) in each sink to cool the

water below tap temperature. When the milk has reached and held a

temperature of 90 C or higher for at least 2 minutes, my husband covers the

pot of milk with its lid, and I remove the ice packs from one of the sinks

so that he can place the pot of milk there. In general, we get the

temperature of the milk down to about 35 or 40 C in the first sink, then I

remove the ice packs from the second sink, and my husband transfers the pot

to the second sink. Cooling in this manner takes about 10-15 minutes.

Hope this helps.

Ellen in Toronto

SCD 7 months

" king_waldenheim " wrote on: Monday, October 27, 2008 1:05 PM

> As there is a big difference between say room temperature at 70

> something degrees, and body temperature around 100 degrees, I wanted

> to ask everyone what temperature do you cool your milk to before

> adding the yogurt starter? Just want to make sure I am preparing the

> yogurt correctly! thanks ~ Mike, wife with UC 6 years

[Guest guest]

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

[Guest guest]

You just need to cool the milk down to BELOW 100 before adding your

yogurt starter in. Mine is usually well below that - like 50 or 60.

I let the hot pan cool in the sink with cold water around it.

At least this is how I took the directions!

>

> 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

>