RE: Making yogurt

[Guest guest]

,

108 degrees would not kill the bacteria. Perhaps the taste is different because

your starter is different. Did you let it cool sufficiently before adding the

bacteria? What starter did you use this time?\

Charlene

UC 8 years

SCD almost 6 years

Hi,

First let me say how much I love this list serve and all the help received!

I am fairly new (about 4 weeks) and have been making the yogurt that long.

I recently found out that I had been making it with bifidus in my starter,

which is wrong. So, I made some more yesterday with the right starter, and

used my dehydrator at 105 degrees. I measured the temp and it was between

106-108. I need to know if I killed my precious bacteria, because when I

took it out, cooled it and tasted it, it was not as sour as it had been when

I made it in the past. I really don't want to ingest any more mistakes, so

I would appreciate any veterans' input. I am ready to throw it out, but I

don't want to if I don't have to. Thanks for your help.

SCD about 4 weeks

[Guest guest]

I used the Fage yogurt (whole milk). Yes it cooled before I added it.

Maybe you’re right. Maybe it is the Fage. I am going to order the starter

off of Lucy’s though, but in the meantime decided to use the Fage as it does

not have the bifidus in it. Thanks

SCD 4 wks

From: pecanbread [mailto:pecanbread ] On

Behalf Of & Charlene Flikkema

Sent: Friday, August 11, 2006 5:44 AM

To: pecanbread

Subject: Re: Making yogurt

,

108 degrees would not kill the bacteria. Perhaps the taste is different

because your starter is different. Did you let it cool sufficiently before

adding the bacteria? What starter did you use this time?\

Charlene

UC 8 years

SCD almost 6 years

Hi,

First let me say how much I love this list serve and all the help received!

I am fairly new (about 4 weeks) and have been making the yogurt that long.

I recently found out that I had been making it with bifidus in my starter,

which is wrong. So, I made some more yesterday with the right starter, and

used my dehydrator at 105 degrees. I measured the temp and it was between

106-108. I need to know if I killed my precious bacteria, because when I

took it out, cooled it and tasted it, it was not as sour as it had been when

I made it in the past. I really don't want to ingest any more mistakes, so

I would appreciate any veterans' input. I am ready to throw it out, but I

don't want to if I don't have to. Thanks for your help.

SCD about 4 weeks