using yogurt as starter

[Guest guest]

I deleted your response too soon ( I think). My follow up question is this

-- if you are not supposed to reserve some of your yogurt to use as starter

because Elaine says this degrades the bacteria, then why is it legal to use

Dannon as starter? Why would this be any different from using a commercial

starter to make a batch, then using a 1/2 cup of the yogurt as starter for the

next batch?

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[Guest guest]

My follow up question is this -- if you are not supposed to reserve

some of your yogurt to use as starter because Elaine says this

degrades the bacteria, then why is it legal to use Dannon as

starter? Why would this be any different from using a commercial

starter to make a batch, then using a 1/2 cup of the yogurt as

starter for the next batch?

,

Scientifically, I'm in over my head on this one. I just pass along

what I have read on this list. Sheila has posted several times that

this was the case. Here is an example of what she has said:

Yes, with increased

generations there is a possibility of cross contamination but with

the bacteria

cultures are also getting " old " . " Younger " or fresh starter will

ensure all

lactose is broken down to glucose and galactose, if you use multiple

generation

starter you are taking a risk of residual lactose in the yogurt....

BTW, in addition to working hygenically to ensure longevity in the

yogurt the

bacteria also need good refrigeration temperatures, 3-5°C. Most home

refrigerators are not set to proper temperatures.

Hope this helps clarify,

, mom to

[Guest guest]

Hi ,

<<I deleted your response too soon ( I think). My follow up

question is this -- if you are not supposed to reserve some of your

yogurt to use as starter because Elaine says this degrades the

bacteria, then why is it legal to use Dannon as starter? Why would

this be any different from using a commercial starter to make a

batch, then using a 1/2 cup of the yogurt as starter for the next

batch?>>

SCD yogurt is fully fermented with essentially 'zippo' lactose. The

bacteria can live up to 2 weeks at refrigeration temps eating

galactose, but are mostly held in stasis at regrigeration temps.

After two weeks they'll start dying. Our bacteria will be mostly in

the 'stationary phase' (think middle age parents tired after driving

kids everywhere). You may get some fermentation but it is not

optimal.

Commercial yogurt has sufficient bacteria to start our yogurt and

since it is not fully fermented has loads of lactose that the

bacteria can feed on (at refrigeration temperatures). You'll have

bacterial cultures in the " lag " and " log " phases (The active

toddler -young adult phases)- which will give you a very good yogurt.

Sheila, SCD Feb. 2001, UC 23yrs

mom of and

[Guest guest]

Okay, that makes sense -

Sheila Trenholm wrote: Hi ,

<<I deleted your response too soon ( I think). My follow up

question is this -- if you are not supposed to reserve some of your

yogurt to use as starter because Elaine says this degrades the

bacteria, then why is it legal to use Dannon as starter? Why would

this be any different from using a commercial starter to make a

batch, then using a 1/2 cup of the yogurt as starter for the next

batch?>>

SCD yogurt is fully fermented with essentially 'zippo' lactose. The

bacteria can live up to 2 weeks at refrigeration temps eating

galactose, but are mostly held in stasis at regrigeration temps.

After two weeks they'll start dying. Our bacteria will be mostly in

the 'stationary phase' (think middle age parents tired after driving

kids everywhere). You may get some fermentation but it is not

optimal.

Commercial yogurt has sufficient bacteria to start our yogurt and

since it is not fully fermented has loads of lactose that the

bacteria can feed on (at refrigeration temperatures). You'll have

bacterial cultures in the " lag " and " log " phases (The active

toddler -young adult phases)- which will give you a very good yogurt.

Sheila, SCD Feb. 2001, UC 23yrs

mom of and

---------------------------------

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[Guest guest]

Thanks

julie46250 wrote:

My follow up question is this -- if you are not supposed to reserve

some of your yogurt to use as starter because Elaine says this

degrades the bacteria, then why is it legal to use Dannon as

starter? Why would this be any different from using a commercial

starter to make a batch, then using a 1/2 cup of the yogurt as

starter for the next batch?

,

Scientifically, I'm in over my head on this one. I just pass along

what I have read on this list. Sheila has posted several times that

this was the case. Here is an example of what she has said:

Yes, with increased

generations there is a possibility of cross contamination but with

the bacteria

cultures are also getting " old " . " Younger " or fresh starter will

ensure all

lactose is broken down to glucose and galactose, if you use multiple

generation

starter you are taking a risk of residual lactose in the yogurt....

BTW, in addition to working hygenically to ensure longevity in the

yogurt the

bacteria also need good refrigeration temperatures, 3-5°C. Most home

refrigerators are not set to proper temperatures.

Hope this helps clarify,

, mom to

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