Re: Yoghurt questions

[Guest guest]

>

> Has anyone noticed that the yoghurt is thicker during the full

> moon? I am trying to figure out what caused one batch to be

> runny and another batch to be thicker.

>

> So far I have been trying to:

> 1. Cool the goat milk completely before adding the starter and

> make sure the starter is stirred in very well.

Cooled competely? I assume you mean to room temperature. The starter won't work

if

cxooled completely.

> 2. Don't ferment at too high a temperature (during the summer, I

> put a fan on the yoghurt maker.)

I have never heard of all these details and have been making successful yogurt

for 6 years

using the 60 watt lightbulb method in my oven.

> 3. Don't disturb it during its cool-down (I schedule it so that it

> cools down during the night when I won't be opening and closing

> the fridge door.)

An unecessary precaution.

> 4. Make sure the fridge is cold enough during the cool-down

> period.

>

> Does anyone have any other tips?

Don't be stressed. These additional steps are not required. At least i have

never felt the

need to try them.

>

> Also, does anyone know if a thicker yoghurt has more probiotic in

> it? Is it better to have thicker yoghurt or does it really matter?

It doesn't matter just don't cook with it and expect the good bacteria to

survive. Some will

die if yogurt is frozen.

Carol F.

[Guest guest]

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