Re: bumping the yogurt question

[Guest guest]

Yes, it should certainly be good. But you could have just

plugged it in again and gone from there.

As has been said in the past, making yogurt was a way to “preserve”

milk when at room temperature. It’s not going to go bad in a few hours; or even

quite a bit more than a few hours.

n

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of smdsmom2008

Sent: Wednesday, July 08, 2009 1:58 PM

To: BTVC-SCD

Subject: bumping the yogurt question

Woke up yesterday and found the yogourmet

unplugged- it had fallen out overnight. I remixed it with some sterilized milk

and fresh starter and incubated it again for 24 hours in attempt to save it. Is

it still good? Please advise.

PJ

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05:53:00

[Guest guest]

Yes, it should certainly be good. But you could have just

plugged it in again and gone from there.

As has been said in the past, making yogurt was a way to “preserve”

milk when at room temperature. It’s not going to go bad in a few hours; or even

quite a bit more than a few hours.

n

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of smdsmom2008

Sent: Wednesday, July 08, 2009 1:58 PM

To: BTVC-SCD

Subject: bumping the yogurt question

Woke up yesterday and found the yogourmet

unplugged- it had fallen out overnight. I remixed it with some sterilized milk

and fresh starter and incubated it again for 24 hours in attempt to save it. Is

it still good? Please advise.

PJ

Checked by

AVG - www.avg.com

Version: 8.5.387 / Virus Database: 270.13.8/2224 - Release Date: 07/08/09

05:53:00

[Guest guest]

Yes, it should certainly be good. But you could have just

plugged it in again and gone from there.

As has been said in the past, making yogurt was a way to “preserve”

milk when at room temperature. It’s not going to go bad in a few hours; or even

quite a bit more than a few hours.

n

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of smdsmom2008

Sent: Wednesday, July 08, 2009 1:58 PM

To: BTVC-SCD

Subject: bumping the yogurt question

Woke up yesterday and found the yogourmet

unplugged- it had fallen out overnight. I remixed it with some sterilized milk

and fresh starter and incubated it again for 24 hours in attempt to save it. Is

it still good? Please advise.

PJ

Checked by

AVG - www.avg.com

Version: 8.5.387 / Virus Database: 270.13.8/2224 - Release Date: 07/08/09

05:53:00

[Guest guest]

PJ,

what does it look like, smell like, taste like? Does it

look/smell/taste like your yoghurt normally does? That would be my

determining factor. If not, I would toss it.

When I was young, my mother had a Turkish restaurant and we made

yoghurt every evening. We just heated the milk, added starter, and

let it sit over night in the warm kitchen, and that was it. Turkish

cuisine uses a lot of yoghurt.

Of course, on the SCD, we want to make sure we are growing the right

bacteria. The look/smell/taste test might give you the answer.

Hannah

The yoghurt might be just fine from a yoghurt point of view. From a

bacteria point of view,At 10:57 AM 7/8/2009, you wrote:

>Woke up yesterday and found the yogourmet unplugged- it had fallen

>out overnight. I remixed it with some sterilized milk and fresh

>starter and incubated it again for 24 hours in attempt to save it.

>Is it still good? Please advise.

>

>PJ

[Guest guest]

PJ,

what does it look like, smell like, taste like? Does it

look/smell/taste like your yoghurt normally does? That would be my

determining factor. If not, I would toss it.

When I was young, my mother had a Turkish restaurant and we made

yoghurt every evening. We just heated the milk, added starter, and

let it sit over night in the warm kitchen, and that was it. Turkish

cuisine uses a lot of yoghurt.

Of course, on the SCD, we want to make sure we are growing the right

bacteria. The look/smell/taste test might give you the answer.

Hannah

The yoghurt might be just fine from a yoghurt point of view. From a

bacteria point of view,At 10:57 AM 7/8/2009, you wrote:

>Woke up yesterday and found the yogourmet unplugged- it had fallen

>out overnight. I remixed it with some sterilized milk and fresh

>starter and incubated it again for 24 hours in attempt to save it.

>Is it still good? Please advise.

>

>PJ

[Guest guest]

PJ,

what does it look like, smell like, taste like? Does it

look/smell/taste like your yoghurt normally does? That would be my

determining factor. If not, I would toss it.

When I was young, my mother had a Turkish restaurant and we made

yoghurt every evening. We just heated the milk, added starter, and

let it sit over night in the warm kitchen, and that was it. Turkish

cuisine uses a lot of yoghurt.

Of course, on the SCD, we want to make sure we are growing the right

bacteria. The look/smell/taste test might give you the answer.

Hannah

The yoghurt might be just fine from a yoghurt point of view. From a

bacteria point of view,At 10:57 AM 7/8/2009, you wrote:

>Woke up yesterday and found the yogourmet unplugged- it had fallen

>out overnight. I remixed it with some sterilized milk and fresh

>starter and incubated it again for 24 hours in attempt to save it.

>Is it still good? Please advise.

>

>PJ

[Guest guest]

-Haven't checked it yet- just took it out and put it in the fridge to set- will

let you know tomorrow

PJ

-- In BTVC-SCD , achieve@... wrote:

>

> PJ,

>

> what does it look like, smell like, taste like? Does it

> look/smell/taste like your yoghurt normally does? That would be my

> determining factor. If not, I would toss it.

>

> When I was young, my mother had a Turkish restaurant and we made

> yoghurt every evening. We just heated the milk, added starter, and

> let it sit over night in the warm kitchen, and that was it. Turkish

> cuisine uses a lot of yoghurt.

>

> Of course, on the SCD, we want to make sure we are growing the right

> bacteria. The look/smell/taste test might give you the answer.

>

> Hannah

>

>

>

> The yoghurt might be just fine from a yoghurt point of view. From a

> bacteria point of view,At 10:57 AM 7/8/2009, you wrote:

> >Woke up yesterday and found the yogourmet unplugged- it had fallen

> >out overnight. I remixed it with some sterilized milk and fresh

> >starter and incubated it again for 24 hours in attempt to save it.

> >Is it still good? Please advise.

> >

> >PJ

>

[Guest guest]

-Haven't checked it yet- just took it out and put it in the fridge to set- will

let you know tomorrow

PJ

-- In BTVC-SCD , achieve@... wrote:

>

> PJ,

>

> what does it look like, smell like, taste like? Does it

> look/smell/taste like your yoghurt normally does? That would be my

> determining factor. If not, I would toss it.

>

> When I was young, my mother had a Turkish restaurant and we made

> yoghurt every evening. We just heated the milk, added starter, and

> let it sit over night in the warm kitchen, and that was it. Turkish

> cuisine uses a lot of yoghurt.

>

> Of course, on the SCD, we want to make sure we are growing the right

> bacteria. The look/smell/taste test might give you the answer.

>

> Hannah

>

>

>

> The yoghurt might be just fine from a yoghurt point of view. From a

> bacteria point of view,At 10:57 AM 7/8/2009, you wrote:

> >Woke up yesterday and found the yogourmet unplugged- it had fallen

> >out overnight. I remixed it with some sterilized milk and fresh

> >starter and incubated it again for 24 hours in attempt to save it.

> >Is it still good? Please advise.

> >

> >PJ

>

[Guest guest]

It looks and smells like yogurt, just a bit more watery probably from the

extended incubation time. I'm going to drip it, so it will probably be OK.

PJ

> > >Woke up yesterday and found the yogourmet unplugged- it had fallen

> > >out overnight. I remixed it with some sterilized milk and fresh

> > >starter and incubated it again for 24 hours in attempt to save it.

> > >Is it still good? Please advise.

> > >

> > >PJ

> >

>