RE: Boiling milk for yogurt or temperature?

[Guest guest]

This SCD guide to making yogurt says to bring it to a simmer for

2 minutes. Do not boil.

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_pict_guide.htm

Carol

CD 22 yrs SCD 5 yrs

From:

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

I was curious if it is important for the milt to boil when making yogurt. Mine

went up to 187 degrees F but still would not boil. I started doing that

" rolling boil " thing at that point I think - sort of under the

surface of the milk. I live in the Northwest (high humidity) at sea-level. Not

sure if that impacts things.

[Guest guest]

This SCD guide to making yogurt says to bring it to a simmer for

2 minutes. Do not boil.

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_pict_guide.htm

Carol

CD 22 yrs SCD 5 yrs

From:

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

I was curious if it is important for the milt to boil when making yogurt. Mine

went up to 187 degrees F but still would not boil. I started doing that

" rolling boil " thing at that point I think - sort of under the

surface of the milk. I live in the Northwest (high humidity) at sea-level. Not

sure if that impacts things.

[Guest guest]

At 02:31 PM 2/28/2010, you wrote:

I was curious if it is important

for the milt to boil when making yogurt. Mine went up to 187 degrees F

but still would not boil. I started doing that " rolling boil "

thing at that point I think - sort of under the surface of the milk. I

live in the Northwest (high humidity) at sea-level. Not sure if that

impacts things.

No, 180 is just fine for pasteurizing the milk.

—

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]

At 02:31 PM 2/28/2010, you wrote:

I was curious if it is important

for the milt to boil when making yogurt. Mine went up to 187 degrees F

but still would not boil. I started doing that " rolling boil "

thing at that point I think - sort of under the surface of the milk. I

live in the Northwest (high humidity) at sea-level. Not sure if that

impacts things.

No, 180 is just fine for pasteurizing the milk.

—

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]

Thanks all!

Kat

> >I was curious if it is important for the milt to

> >boil when making yogurt. Mine went up to 187

> >degrees F but still would not boil. I started

> >doing that " rolling boil " thing at that point I

> >think - sort of under the surface of the milk. I

> >live in the Northwest (high humidity) at

> >sea-level. Not sure if that impacts things.

>

> No, 180 is just fine for pasteurizing the milk.

>

>

> — 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]

Thanks all!

Kat

> >I was curious if it is important for the milt to

> >boil when making yogurt. Mine went up to 187

> >degrees F but still would not boil. I started

> >doing that " rolling boil " thing at that point I

> >think - sort of under the surface of the milk. I

> >live in the Northwest (high humidity) at

> >sea-level. Not sure if that impacts things.

>

> No, 180 is just fine for pasteurizing the milk.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>