Over-heating milk for yogurt

[Guest guest]

All,

The past couple of times I've made yogurt, I've gotten a little

careless/distracted and allowed the milk on the stove to over-heat beyond 180

degrees before cooling it down to room temperature and adding the culture. The

last time this happened, the milk was bubbling over, but fortunately did not

spoil. Both times I allowed the milk to cool to room temperature (or below),

then added the culture and heated it at the right temp (around 100 C) for the 24

hours.

My question: By overheating the milk, have I endangered the process by which the

starter yogurt bacteria consume the lactose in the milk?

Thanks,

Jill

[Guest guest]

My question: By overheating the milk, have I endangered the process by which the starter yogurt bacteria consume the lactose in the milk?I think no mater what, there won't be any lactose left. If anything, your yogurt would taste a little weird or have a weird texture, if you scorched the milk. But I don't think it would affect the bacteria. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

At 07:49 PM 10/26/2009, you wrote:

By overheating the milk, have I

endangered the process by which the starter yogurt bacteria consume the

lactose in the milk?

No, you haven't. Goat's milk shouldn't be heated over 180 or the casein

may shift shape a bit. Cow's milk is a bit hardier.

Either way, the milk will still make yogurt.

Just don't burn it! (I did -- which is why I now use a double

boiler!)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I have over heated (boiled over) cow’s milk a few times

myself. It did not seem to make any difference in the final yogurt though. It

might be a different story with goat’s milk as I understand that should

never be boiled.

Carol

CD 21 yrs SCD 5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of jillhcaugherty

My question: By overheating the milk, have I endangered the process by which

the starter yogurt bacteria consume the lactose in the milk?