yogurt too hot?

[Guest guest]

We just made a batch of yogurt and the maker felt hot when we unplugged it after

24 hours. I checked the yogurt temp and it was 120. The book BTVC says not to

go over 110 - is it ruined? Can we still cook with it at least? It's nice and

creamy and still solid so it appears to be good yogurt, just too warm.

Is there any way to test it or salvage it? Since it's the maker the only cure

for future batches would be a new maker unless there is a way to salvage the

batches that come from it.

Whaah.

Robbie

[Guest guest]

Robbie,

What starter did you use?

Mimi

[Guest guest]

Yogurtmet? Don't know if I spelled that right...

Robbie

Re: yogurt too hot?

Robbie,

What starter did you use?

Mimi

[Guest guest]

Robbie,

Does the yogurt taste tart or sweet?

Mimi

[Guest guest]

Mimi - it's very tart. I made a face. That's good, right?? That it's tart,

that is, not that a made a face.

Robbie

[Guest guest]

Hi Robbie,

The tartness is a good sign!

I asked Sheila and here is her reply:

" 120°F sounds pretty high for yogurt. If the milk was cooled to room

temperature or below and it was the last bit of the fermentation when the

temp increased it might be okay. If unsure when the temp rose or spiked I

wouldn't use it for anyone who still has symptoms.

Robbie and family have been on the diet a long time so they might be okay

with it. I wouldn't eat it but I am not able to eat all SCD foods yet. "

Mimi