Re: Two Quick Yogurt Questions....Need Answers Please

[Guest guest]

>

> 1.. I used 1/2 the amount of starter I was supposed to, following all

> other directions for the recipe acurately?

>

> 2.. I let the temp get low (below 100 degrees, around 80 degrees

> before I mixed in starter, is it still 'good' going to ferment properly?

>

> I have made SCD yogurt for years, but accidentally made the first

> mistake with one batch, and then the second mistake with the second, so

> I wanted to make sure I wouldn't be flooding my gut with bad stuff!

>

> Thanks in advance.

>

> God bless,

> Hazelpone

>

Hazel,

You need the total recipe amount of starter to provide enough bacteria to

proliferate in the

incubation period of the yogurt. They need the proper temperature to be viable.

Don't worry. making yogurt becomes almost a reflex after a while.

Simmer the milk to the right temperature, cool to the right temperature, add the

right

amount of starter, maintain the temperature in the instructions for the

prescribed time and

you will turn out batch after batch of effective yogurt.

The texture can differ from time to time. Drip runny yogurt through a paper

coffee filter or

cheesecloth after it has chilled for eight hours and you will have a thick and

creamy

product. Discard the liquid.

Carol F.

SCD 6 years

[Guest guest]

Hazelpone,

<<1.. I used 1/2 the amount of starter I was supposed to, following all

other directions for the recipe acurately?>>

Why did you use half the amount of starter? Just by mistake? The full amount

would be needed to make sure all the lactose gets digested and you end up with

plentiful good bacteria....so this batch would be questionable.

<<2.. I let the temp get low (below 100 degrees, around 80 degrees

before I mixed in starter, is it still 'good' going to ferment properly?>>

Cooling to room temp before adding starter is okay, it will come up to the

proper temp while in the yogurt maker. Elaine used to cool her milk to room

temp.

Patti