Re: Re: is my yogurt ruined?

[Guest guest]

Jeni Lynn....

You asked:

<<Is anyone else able to answer my question which was is my

yogurt " safe " for my no-casein children to consume if it was briefly

subjected (approximately 10 minutes) to high temperatures (between

140*-150*)? Has it lost it's probiotic benefit? >>

This is really hard to answer.... because it's hard to know exactly how hot the

yogurt itself got in that ten minutes. Unless you had a thermometer IN the

yogurt itself. The instruction book with my Yogourmet maker states that if the

starter culture is exposed to temps over 122 degrees F, all the beneficial

bacteria will be killed. That means they would not then do their fermenting

job.... would not digest the lactose.... and would not multiply.

The yogurt will still have casein... whether it fermented properly or not....

it's just that properly fermented yogurt's casein is somewhat " de-natured " . In

other words, the casein is made more digestible by the fermentation process...

but it's still there. It's the lactose that goes away with the 24 hr

fermentation.

So, anyway... all that just to say... I really don't know.

Patti

[Guest guest]

I thought I would share something I read on line a month or so ago. I

stumbled upon a web site about cheese making that is done by a professor at

a college in Ohio who also homesteads. He is a microbiology professor. The

first thing that he recommended to make yourself before beginning to make

hard cheese was yogurt. What he said on the site was that the yogurt

culture can actually be introduced to the milk at 130 degrees. That temp is

not too hot to damage the culture, and bacteria is still unable to grow at

that temp. So, I haven't been quite so neurotic anymore about adding the

culture at 110 to 115 degrees. The 130 temp is the max that he says you

would want, so I let it get below that. But, if I check the temp, and it's

120 or 125, I go ahead and add it. My son doesn't seem to have any problem

with this change. Since this whole subject is on the table of the yogurt

temp, I thought I'd throw this out there. Does anyone know anything about

this...whether it's OK to add the culture at the higher temp, problems it

might cause, ect. Thanks for any input.

Meleah C.

iel 3yrs, asd

Ethan 5 yrs., Mark 1 yr., healthy

scd 3 mths.

Re: Re: is my yogurt ruined?

> Jeni Lynn....

>

> You asked:

>

> <<Is anyone else able to answer my question which was is my

> yogurt " safe " for my no-casein children to consume if it was briefly

> subjected (approximately 10 minutes) to high temperatures (between

> 140*-150*)? Has it lost it's probiotic benefit? >>

>

> This is really hard to answer.... because it's hard to know exactly how

> hot the yogurt itself got in that ten minutes. Unless you had a

> thermometer IN the yogurt itself. The instruction book with my Yogourmet

> maker states that if the starter culture is exposed to temps over 122

> degrees F, all the beneficial bacteria will be killed. That means they

> would not then do their fermenting job.... would not digest the

> lactose.... and would not multiply.

>

> The yogurt will still have casein... whether it fermented properly or

> not.... it's just that properly fermented yogurt's casein is somewhat

> " de-natured " . In other words, the casein is made more digestible by the

> fermentation process... but it's still there. It's the lactose that goes

> away with the 24 hr fermentation.

>

> So, anyway... all that just to say... I really don't know.

>

> Patti

>

>

[Guest guest]

That might depend on which starter you are using. I would definitely go by the

instructions given by the manufacturer/distributor of your starter... to be on

the safe side.

Patti

Re: Re: is my yogurt ruined?

I thought I would share something I read on line a month or so ago. I

stumbled upon a web site about cheese making that is done by a professor at

a college in Ohio who also homesteads. He is a microbiology professor. The

first thing that he recommended to make yourself before beginning to make

hard cheese was yogurt. What he said on the site was that the yogurt

culture can actually be introduced to the milk at 130 degrees. That temp is

not too hot to damage the culture, and bacteria is still unable to grow at

that temp. So, I haven't been quite so neurotic anymore about adding the

culture at 110 to 115 degrees. The 130 temp is the max that he says you

would want, so I let it get below that. But, if I check the temp, and it's

120 or 125, I go ahead and add it. My son doesn't seem to have any problem

with this change. Since this whole subject is on the table of the yogurt

temp, I thought I'd throw this out there. Does anyone know anything about

this...whether it's OK to add the culture at the higher temp, problems it

might cause, ect. Thanks for any input.

Meleah C.

iel 3yrs, asd

Ethan 5 yrs., Mark 1 yr., healthy

scd 3 mths.