Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 Hi Gwen, We are supposed to boil the goat milk prior to yogurt making. I have never heard of a SCD yogurt that was contaminated. I think that one of the reasons that yogurt was developed a long time ago was to protect the milk from harmful bacteria. In the days before refrigeration,the yogurt culture prevented the milk from spoiling. I suppose that these probiotics prevent contamination but it is good to keep things as clean as possible when making the yogurt. Mimi > > Hello folks, > > Okay maybe it's as simple as pointing me to some old posts or some other place but I have a concern regarding the SCD yogurt. Can the yogrt be contaminated with bad bacteria? I know in one of my cookbooks, the recipe calls for sterilizing everything that touches the milk with boiling water. I'm wondering also, how I might tell if the batch is " off. " I sometimes have a batch that is pretty watery, curdy and very tart. > > Thanks > gwen > luca-3 > scd 2.5 months second time around for digestive issues > > > " Today a new sun rises for me; everything lives, > everything is animated, everything seems to speak > to me of my passion, everything invites me to cherish it. " > > --Anne de Lenclos-- > > --------------------------------- > New Yahoo! Messenger with Voice. Call regular phones from your PC and save big. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 I was wondering about this too. Does anyone boil water in a large stock pot and dip their untensils into it before making yogurt? We run our stuff thru the dishwasher and then I splash the spoons under our instant hot water tap but thats it. Brent Father of Ella age 4 SCD 6 months > > Hello folks, > > Okay maybe it's as simple as pointing me to some old posts or some other place but I have a concern regarding the SCD yogurt. Can the yogrt be contaminated with bad bacteria? I know in one of my cookbooks, the recipe calls for sterilizing everything that touches the milk with boiling water. I'm wondering also, how I might tell if the batch is " off. " I sometimes have a batch that is pretty watery, curdy and very tart. > > Thanks > gwen > luca-3 > scd 2.5 months second time around for digestive issues > > > " Today a new sun rises for me; everything lives, > everything is animated, everything seems to speak > to me of my passion, everything invites me to cherish it. " > > --Anne de Lenclos-- > > --------------------------------- > New Yahoo! Messenger with Voice. Call regular phones from your PC and save big. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2006 Report Share Posted May 4, 2006 > > I was wondering about this too. Does anyone boil water in a large > stock pot and dip their untensils into it before making yogurt? I did this at first, but have gradually gotten away from it. I do make sure to keep everything very clean. , mom to Quote Link to comment Share on other sites More sharing options...
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