Re: Do I need to first heat Goat Milk Powder for yogurt?

[Guest guest]

Trevor

The critical part of preparing the milk for yogurt making is to heat it to

185-190F to kill off bacteria so when you add the starter you're only dealing

with the strains of bacteria that you want included.

You may wish to try this two ways. First time bring water to a simmer/boil,

letting it sit at 185F to 190F for a few minutes, then let it cool down to

around 90F to 100F, add the goat milk powder, mix well, then add the yogurt

starter and ferment.

Second time, try mixing the goat milk powder into the water as it is coming up

to the 190F mark, let it simmer for a few moments, let it cool down to 90F-100F

before adding starter, and ferment.

See which method provides a better texture to the milk. I suspect the second

method will provide a better milk consistency.

I haven't ever made yogurt using a milk powder, so can't share that experience.

But I know that just using warm water that isn't hot enough to kill off the

bacteria before adding in the yogurt starter will cause problems.

Kim M.

SCD 6 years

>

> Always good to put the question right in the title...haha

>

> So I will be reconstituting some powder for yogurt making. Directions

recommend blending warm water with powder.

>

> Should I first heat water, mix with powder, boil(180) mixture for 1-2 minutes,

and resume with GI Prostart?

>

> I'm excited to try the powder as I've only tried liquid goat milk yogurt to

date. Powder is a bit cheaper, especially for me in Puerto Rico.

>

> Thanks!

> Trevor

>

[Guest guest]

At 11:25 AM 2/25/2010, you wrote:

Always good to put the question

right in the title...haha

So I will be reconstituting some powder for yogurt making. Directions

recommend blending warm water with powder.

Should I first heat water, mix with powder, boil(180) mixture for 1-2

minutes, and resume with GI Prostart?

I'm excited to try the powder as I've only tried liquid goat milk yogurt

to date. Powder is a bit cheaper, especially for me in Puerto

Rico.

You would properly reconstitute the powder as goat milk.

Next, heat the goat milk to 180F and hold it at that temperature for a

few minutes.

Then, cool the goat milk to room temperature (in New Orleans, that is

about 80F).

Mix the starter with the milk. I typically place the starter in the

Yogourmet (or other) container, then add a couple tablespoons of cooled

milk to make a paste, then add a few more tablespoons, and mix, and

repeat a couple more times, then add the remainder of the milk, stir, and

then cover and place in the yogurt maker.

Just make sure you do not add extra milk powder as is sometimes

recommended " for thicker yogurt " as is sometimes recommended

because this send the lactose level too high for the yogurt bacteria to

handle, even with 24 hour fermentation.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund