Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 Hi Tara, If you bring it to a boil you've killed the harmful bacteria that are normally present. The lactic acid bacteria (LAB) yogurt starter you add is very competetive at the yogurt maker temperatures and will proliferate. You don't need to feremnt it for 24 hours since there is no lactose; 4-8 hrs is sufficient. No need to be concerned. Sheila, SCD 2/01, UC 22yrs mom of and Should I be concerned with making nut yoghurt and the growth of bad bacteria because nuts have lots of molds etc. I bring the ground nuts and water mixture to a boil but only a quick boil. I ferment it for 24 hours, but I am thinking that if bad bacteria survive then I am giving them an opportunity to proliferate at a nice warm temperature in the Yogoumet maker. Any thoughts? Should I be concerned? Tara Quote Link to comment Share on other sites More sharing options...
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