I forgot to cool the yogurt! What are the consequences?

[Guest guest]

As I sat here reading posts about yogurt, I realized I forgot to cool

mine today! What will happen? Is this a big deal? Also, I made mine

from raw goat's milk. How long does the yogurt keep?

Thanks so much! Tara

[Guest guest]

Hi Tara,

>

> As I sat here reading posts about yogurt, I realized I forgot to

cool

> mine today! What will happen?>>>>>

If it wasn't cooled sufficiently it will kill a portion of the good

bacteria in the yogurt starter.

<<<<< Is this a big deal?>>>>

It depends on how hot the milk was when you added the starter.

<<<< Also, I made mine

> from raw goat's milk.>>>>

If you pasteurize the raw goat's milk to 180F then it is safe to use

to make yogurt.

<<< How long does the yogurt keep?

> Thanks so much! Tara>>>>>

Yogurt that is fermented 24-30 hours will keep up to 3 weeks in the

refrigerator (35- 41F; 2-5C). The good bacteria are active up to 2

weeks at those temperatures.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and

[Guest guest]

Thanks for your response, Sheila. I should have been more clear or maybe I'm

not understanding correctly. I let the milk cool before I added the starter,

but I also thought you had to let it cool before putting it in the fridge after

you make it.(that's what I forgot to do) Is that correct?

Also, when making yogurt, is there any advantage to using raw milk if you heat

it anyway. I am a big proponent of raw milk, but maybe it doesn't make a

difference in this situation.... Any thoughts?

:-) tara

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

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[Guest guest]

Hi, Tara,

No, you don't cool the yogurt before putting it in the fridge, so

you're ok.

By heating the milk to 180F you are pasteurizing it and it would lose

some of the benefits of being raw, so IMHO it is not worth getting raw

milk. But others see it differently.

mom to -12

SCD 4/23/04

[Guest guest]

Hi Tara,

>

> Thanks for your response, Sheila. I should have been more clear

or maybe I'm not understanding correctly. I let the milk cool

before I added the starter, but I also thought you had to let it

cool before putting it in the fridge after you make it.(that's what

I forgot to do) Is that correct?>>>>

You don't need to let it cool *after* incubation before placing it

in the fridge - but it won't hurt to do that first before

refrigeration.

<<<<<Also, when making yogurt, is there any advantage to using raw

milk if you heat it anyway. I am a big proponent of raw milk, but

maybe it doesn't make a difference in this situation.... Any

thoughts?>>>>>

It depends on the exact time/temperature pasteurization schedule

that is used on the pasteurized store milk. Some people find a

huge difference if they start with raw milk. Others see no

difference if the milk was pasteurized and then they reheat it. I

think the quality of the milk may make more of a differnce - tase-

wise.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and