Three Yogurt Questions

[Guest guest]

OK, I've been making yogurt for quite a while and I have three

questions.

The first question: How important is it to not have bifidis in your

starter? I didn't see bifidis listed in the BTVC book -8th edition,

but I did see not to have it on the Internet. I have been using an

organic yogurt starter that contains it. If it's not all that

important, than I will finish up my starter and replace it with

Dannon. If it is very important, I will buy the new starter next trip

to the store.

Second question: In the past, pre-SCD days, I used to freeze my

yogurt culture in ice-cube trays and just thaw out the amount that I

needed. A large carton can last me quite a while, and I'm afraid of

it going bad before I use it all. Is this still an option for SCD or

will I lose something in the freezing of the yogurt?

Third Question: I heated the raw cow's milk to make yogurt, then

cooled it to room temp. I added the starter and poured it into the

yogurt maker and went to bed. In the morning, I found that I had

forgotten to plug it in!!! After about 6 to 7 hrs of sitting at room

temp, I plugged it back in. Now I feel safe eating it because it was

made with raw milk and can't go rancid, but I'm not sure if my SCD

husband can eat it. I'm letting it culture the full 24 hrs anyway.

What is your opinion?

-Sharon

Spouse of Adam -Crohns since 2004, SCD less than 6 months,

[Guest guest]

Sharon,

You have a fairly old edition of BTVC. If you go to Elaine's website,

www.breakingtheviciouscycle.info you'll find her opinion on bifidus

in the " Knowledge Base " .

Yes, much of the live culture will be lost when it's frozen. Probably

a significant amount, but it's hard to tell. You're wanting to freeze

the yogurt you are using for starter, right? That would seem even

MORE important not to freeze... as you really want a lively bunch to

get a good potent result.

<<Third Question: I heated the raw cow's milk to make yogurt, then

> cooled it to room temp. I added the starter and poured it into the

> yogurt maker and went to bed. In the morning, I found that I had

> forgotten to plug it in!!! After about 6 to 7 hrs of sitting at

room temp, I plugged it back in.>>

Hmmmmm.... I really am not sure. I don't know how much fermentation

went on in those 6 to 7 hours at room temp. Hopefully, the little guys

lived through that... they really need the warmer temp to thrive and

multiply. So... I don't know how you can be sure enough bacteria

thrived to eat up all the lactose.

As to your other statement:

<<Now I feel safe eating it because it was made with raw milk and

can't go rancid>>

Uhh.... I honestly am not sure I can agree with that. I mean, I don't

know if " rancid " is the right term. Raw milk certainly can spoil.

Let's see what Jody, Carol or Mimi think.

Patti