Re: Re: Second generation Yogurt is a disaster!!!

[Guest guest]

Hi Val, I thought I understood your first post but now I'm confused. What step did you skip?As far as how much to add for starter, I'd use about a quarter cup for one quart of milk. That's how much starter yogurt BTVC says to use when making yogurt using a commercial yogurt for starter. If it doesn't work, I think that means the bacteria are getting killed somewhere along the way. Do you monitor the temp of your yogurt maker? Did you cool the milk enough before adding the starter?I'm sorry it didn't work out. Better luck next time!Kim H.husband, , CD 1999, SCD 2002To: BTVC-SCD Sent: Friday, August 7, 2009 1:44:50 PMSubject: Re: Second generation Yogurt is a disaster!!!

Hi,

The only difference is that I was using Goats Milk to ferment more goats milk for 24 hours. So I guess I tried to skip a step.

I am allergic to caesin and found that the yougormet yogurt starter I have been using contains powdered skim milk. I was trying to make the purest goats milk yogurt as possible. I thought I could:

1) make goats milk yougart with yogormet(First Generation)

2) make Second Generation yogurt for eating by using the above First Generation yogurt as starter.

Thanks,

Val

>

> Val, are you saying that your making another batch or this kind? Anyway Elaine didn't want us using homemade yogurt to make another batch.

> Yoghurt Starters Second Generation yogurt:This is a method of greatly diluting the cows milk content of our goat yoghurt. Many who can't tolerate cow yoghurt have great success with this.

> Use a cow starter to ferment some goat milk for 24 hours(do not eat this batch) Use this resulting goat yoghurt as a starter to ferment for 24 hours the second batch of goat milk of which we will eat.

>

> Note: Do not use the eating batches to ferment other batches or undesirable strains will creep in or the existing bacteria can mutate.

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[Guest guest]

Oh, I misunderstood, I thought you were trying to make goat yogurt by using cow yogurt starter and then using that as starter instead of just buying the goat yogurt from the store. Sorry.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Saturday, August 8, 2009 3:32:19 PMSubject: Re: Second generation Yogurt is a disaster!!!

That is what I am trying to do, but I think I used too little. Ann said to use 1/4 cup for every quart. I used 3 tablespoons for 2 quarts. >> Why don't you use goat yogurt as a starter? > > Ann, > Living in Italy> Undiagnosed Crohn's since 1977 Diagnosed 15 years> Sacroiliitis 25 years> Rheumatoid arthritis 25 years> Pyoderma Gangronosum 2 years> SCD since July, 2008> Meds: None> > > > > ____________ _________ _________ __> From: valeriec68 <valeriec68@ ...>> To: BTVC-SCD@yahoogroup

s.com> Sent: Friday, August 7, 2009 7:35:21 PM> Subject: Second generation Yogurt is a disaster!!!> > > Hi,> > I made second generation yogurt using goats milk. The first generation is made from goats milk and yogourmet starter. I put a few table spoons of first generation yogurt into the second generation yogurt before placing it in the yogurt maker. It really was still milk when I took it out this morning with a few clumpy areas. Did I put too little in? How much should I put in?> > Thanks,> Val> UC 2007 > Asacol 1600 mg> SCD 7 weeks tomorrow!>