Re: baking with questionable yogurt

[Guest guest]

>

> Very occasionally, a batch of my goat yogurt turns out smelling and

> tasting stronger than usual, so I question whether or not it

> accidentally got an unwanted bacteria in it. Instead of throwing it

> away (which is what I've done in the past), would it be okay to freeze

> it and then thaw it out to bake with at a later time? If I bake a

> cheesecake with it, wouldn't any bacteria (good or bad) be killed in

> the process anyway?

>

> Please let me know if you think this would be safe!

Why take chances? Better to toss out a suspect batch in my opinion. It might be

safe, and

it might not.

Many old people get food posioning because they can't smell when something goes

bad.

It's natures way of issuing a warning.

Perhaps others would like to take a chance. Goat's milk costs under $3.00 a

liter here, and

I'd forgo it rather than get the runs.

Carol F.

SCd 5 years, celiac

[Guest guest]

Hi Cindy,

Is there any chance you used more or less starter /or incubated it for

longer?

Sheila

> Very occasionally, a batch of my goat yogurt turns out smelling and

> tasting stronger than usual, so I question whether or not it

> accidentally got an unwanted bacteria in it. Instead of throwing it

> away (which is what I've done in the past), would it be okay to

freeze

> it and then thaw it out to bake with at a later time? If I bake a

> cheesecake with it, wouldn't any bacteria (good or bad) be killed in

> the process anyway?

>

> Please let me know if you think this would be safe!

>

> Thanks,

> Cindy

> mom to asd daughter, almost 5, SCD 14 months

>

[Guest guest]

Hi Sheila.

I left it in for about 26 hours and have done this before. I

actually saw a spot on the top of it that was slightly less white

than the surrounding milkfat, so it made me nervous - I was afraid

that something dripped from the top of the pyrex container. The

smell is slightly strong, but I scooped the spot off and the rest of

the yogurt doesn't taste bad. I've eaten it myself the past couple

days and am fine (I don't have GI issues). I don't want to give it

to my daughter though, just in case. In the past when I've had small

quantities of a questionable batch, I got little twinges of

abdominal pain later on that went away when I stopped eating it. So

I was thinking that I might be able to bake with it. Is this just

plain stupid? I hate to waste yogurt - it's not the money, but the

time investment in making it, since I drip it too.

Cindy

>

> Hi Cindy,

>

> Is there any chance you used more or less starter /or incubated it

for

> longer?

>

> Sheila

> > Very occasionally, a batch of my goat yogurt turns out smelling

and

> > tasting stronger than usual, so I question whether or not it

> > accidentally got an unwanted bacteria in it. Instead of throwing

it

> > away (which is what I've done in the past), would it be okay to

> freeze

> > it and then thaw it out to bake with at a later time? If I bake

a

> > cheesecake with it, wouldn't any bacteria (good or bad) be

killed in

> > the process anyway?

> >

> > Please let me know if you think this would be safe!

> >

> > Thanks,

> > Cindy

> > mom to asd daughter, almost 5, SCD 14 months

> >

>

[Guest guest]

Hi Cindy,

> Hi Sheila.

> I left it in for about 26 hours and have done this before. I

> actually saw a spot on the top of it that was slightly less white

> than the surrounding milkfat, so it made me nervous - I was afraid

> that something dripped from the top of the pyrex container.

The

> smell is slightly strong, but I scooped the spot off and the rest

of

> the yogurt doesn't taste bad. I've eaten it myself the past couple

> days and am fine (I don't have GI issues). I don't want to give it

> to my daughter though, just in case.

I get this sometimes and think it comes from condensation from the

lid. You felt fine with this batch - that's a good sign.

> In the past when I've had small quantities of a questionable

batch, I got little twinges of

> abdominal pain later on that went away when I stopped eating it.

I think if you are concerned about one that is questionable you

should toss it out. (By questionable do you mean not all the

lactose gone or containing other bacteria/yeast?)

So

> I was thinking that I might be able to bake with it. Is this just

> plain stupid? I hate to waste yogurt - it's not the money, but the

> time investment in making it, since I drip it too.

If there is remaining lactose you shouldn't give it to anyone on the

diet baked or not. So if you are following the diet with your

daughter neither should use it. But if you are okay with the

lactose you could keep it for yourself. If you think that may be

other bacteria /yeast (besides the starter bacteria and thus

potentially harmful or spoilage microbes) your best bet is to toss

it because baking will kill them but you still be eating their

little dead cells and metabolites- so if it is gone bad baking with

it is still bad. Make sense?

Sheila, SCD 58 mos, 21 yrs UC

mom of , SCD 43 mos

[Guest guest]

Sheila,

Thanks so much for your reply. I get it now. I think this batch was

just the condensation from the lid dripping on the yogurt, as you

mentioned. I'm eating it and am totally fine. I'm sure all the

lactose was consumed, as it cultured so long. And it's true, some

batches smell and taste more acidic than others - I think it was

mostly that spot that made me worry about it. I may still use it for

cheesecake though - daughter's birthday is coming up and think it

would be a huge treat for her

Best,

Cindy

>

> Hi Cindy,

>

> > Hi Sheila.

> > I left it in for about 26 hours and have done this before. I

> > actually saw a spot on the top of it that was slightly less

white

> > than the surrounding milkfat, so it made me nervous - I was

afraid

> > that something dripped from the top of the pyrex container.

> The

> > smell is slightly strong, but I scooped the spot off and the

rest

> of

> > the yogurt doesn't taste bad. I've eaten it myself the past

couple

> > days and am fine (I don't have GI issues). I don't want to give

it

> > to my daughter though, just in case.

>

> I get this sometimes and think it comes from condensation from the

> lid. You felt fine with this batch - that's a good sign.

>

>

> > In the past when I've had small quantities of a questionable

> batch, I got little twinges of

> > abdominal pain later on that went away when I stopped eating it.

>

> I think if you are concerned about one that is questionable you

> should toss it out. (By questionable do you mean not all the

> lactose gone or containing other bacteria/yeast?)

>

> So

> > I was thinking that I might be able to bake with it. Is this

just

> > plain stupid? I hate to waste yogurt - it's not the money, but

the

> > time investment in making it, since I drip it too.

>

> If there is remaining lactose you shouldn't give it to anyone on

the

> diet baked or not. So if you are following the diet with your

> daughter neither should use it. But if you are okay with the

> lactose you could keep it for yourself. If you think that may be

> other bacteria /yeast (besides the starter bacteria and thus

> potentially harmful or spoilage microbes) your best bet is to toss

> it because baking will kill them but you still be eating their

> little dead cells and metabolites- so if it is gone bad baking

with

> it is still bad. Make sense?

>

> Sheila, SCD 58 mos, 21 yrs UC

> mom of , SCD 43 mos

>