Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Hi Carol, > Cooled competely? I assume you mean to room temperature. The starter won't work if > cxooled completely. Not quite true. If you don't cool the heated milk sufficiently the high temperatures can kill the good bacteria in the yogurt starter. But, if you cool the milk below room temperature and then add yogurt starter and ferment it at the appropriate temperature range for 24 hrs it will still make good SCD yogurt. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > Hi Carol, > > > Cooled competely? I assume you mean to room temperature. The starter > won't work if > > cxooled completely. > > Not quite true. If you don't cool the heated milk sufficiently the > high temperatures can kill the good bacteria in the yogurt starter. > > But, if you cool the milk below room temperature and then add yogurt > starter and ferment it at the appropriate temperature range for 24 hrs > it will still make good SCD yogurt. > > Sheila > That's good news as I've sometimes left my boiled milk in its cool water bath too long and actually warmed it a bit. Live and learn! Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > Hi Carol, > > > Cooled competely? I assume you mean to room temperature. The starter > won't work if > > cxooled completely. > > Not quite true. If you don't cool the heated milk sufficiently the > high temperatures can kill the good bacteria in the yogurt starter. > > But, if you cool the milk below room temperature and then add yogurt > starter and ferment it at the appropriate temperature range for 24 hrs > it will still make good SCD yogurt. > > Sheila > That's good news as I've sometimes left my boiled milk in its cool water bath too long and actually warmed it a bit. Live and learn! Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > Hi Carol, > > > Cooled competely? I assume you mean to room temperature. The starter > won't work if > > cxooled completely. > > Not quite true. If you don't cool the heated milk sufficiently the > high temperatures can kill the good bacteria in the yogurt starter. > > But, if you cool the milk below room temperature and then add yogurt > starter and ferment it at the appropriate temperature range for 24 hrs > it will still make good SCD yogurt. > > Sheila > That's good news as I've sometimes left my boiled milk in its cool water bath too long and actually warmed it a bit. Live and learn! Carol F. Quote Link to comment Share on other sites More sharing options...
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