Re: yoghurt not heating up/Kim

[Guest guest]

Thanks for your reply Kim. Yes the cream was simmering before I cooled it. I

then added the starter and put it in the yoghurt maker but it then didn't get up

to temp but it did thicken up. After 24 hours I wrapped it in a towel and left

it for maybe another 20 hours. It is still thick and smells normal. Carmel.

> >

> > Hi there,

> >

> > I made a small batch of yoghurt (500 ml) with cream and after 24 hours it is

still not up to the right temp. Our weather is very cold at the moment so that

could have something to do with it. Do I wait until it reaches the right temp

before I start timing 24 hours or will it be in the yoghurt maker too long and

not work?

> >

> > Many thanks,Carmel NZ

> > Sucrase Isomaltase Deficiency

> > Fructose Malabsorption

> > SCD 24.03.09

> >

>

[Guest guest]

Great thoughts. Thanks again Kim.

>

> As long as the yogurt looks and smells normal, and is thick, then I think it

is probably OK.

>

> I always think of the different cultures of the world who have made yogurt for

centuries without electricity or conveniences.

>

> As long as the critical steps to making yogurt are followed --

boiling/simmering the milk to kill off bacteria, then cooled a bit before

introducing the yogurt starter, then kept warm for 24 hours to ferment, then

allowed to set or rest until cool -- it doesn't matter exactly how the steps

are accomplished.

>

> Kim M.

>

> >>>>>>>>>

> Thanks for your reply Kim. Yes the cream was simmering before I cooled it. I

then added the starter and put it in the yoghurt maker but it then didn't get up

to temp but it did thicken up. After 24 hours I wrapped it in a towel and left

it for maybe another 20 hours. It is still thick and smells normal. Carmel.

>