Re: Re: need help: whey for yogurt inoculation?

[Guest guest]

Harmony,I echo Kim, I would toss it. I also wouldn't use any yogurt as a starter that was 2 weeks old or older. The bacteria has decreased it's activity just too much. Also, Elaine did not advocate using yogurt from a prior batch as starter for the next batch. She said that there was too much of a risk of mutation and undesirable bacteria creeping in. So, one should use fresh starter each time that had the strains that Kim mentioned.AmeliaHusband UC 9 years, SCD 19 monthsLDN 3mgTo: BTVC-SCD Sent: Sat, February 6, 2010 2:49:03 AMSubject: Re: need help: whey for yogurt inoculation?

I'd toss this batch of yogurt. You need to heat the milk to 190F and keep it at that temperature for a short while (a bubbling simmer) in order to kill off the bacteria in the milk. Then you let the milk cool down to 100F, add yogurt starter and begin the 24 hour fermentation, maintaining the milk temperature at 100 to 110F. And you want to use either yogurt starter or a commercial yogurt as starter -- don't want to use your own yogurt from a previous batch as a starter.

Because you didn't heat the milk enough to kill off the bacteria before putting in the 3 strains of bacteria you do want, you have a lot of other strains in your yogurt. Might cause problems, which you're noticing. That's why I would throw it out and make a new batch.

Also make sure your commercial yogurt only has the legal strains. S. Thermophilus, L. Bulgaricus, L. Acidophilus. And no other illegals like flavorings or colorings, or other bacterial strains.

Kim M.

SCD 6 years

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> I don't know what happened to my last yogurt making attempt. Is is necessary to heat the milk to 160 or 180 degrees and then let it cool? I just heated to about 130 and then cooled to about 113. But this batch of yogurt was really runny. The last batch I did came out beautifully thick. I used the same organic whole milk. But I also used the same commercial starter instead of my home made yogurt as a starter, because I'd dripped the last of it and only had the 'cheese' and whey.

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> And now I think I'm having bloating from eating a small quantity of this very soft yogurt. Could it be that my starter was not fresh and therefore strong enough (from maybe 2 week old commercial yogurt) to actually convert all of the lactase in this milk in the 24 hour time period?

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> I can't think what else I may be reacting to.

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> Can anyone tell me if whey from my successful batch of yogurt, that is about 6 days old, can be used to successfully inoculate milk to make a new batch of yogurt? would that be preferable to using my runny yogurt as a starter, or should I go get some more commercial yogurt to start a new yogurt batch with?

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> Thanks for any thoughts.

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> harmony in trouble

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[Guest guest]

> Harmony,>> I echo Kim, I would toss it. I also wouldn't use any yogurt as a > starter that was 2 weeks old or older. The bacteria has decreased it's > activity just too much. Also, Elaine did not advocate using yogurt from > a prior batch as starter for the next batch. She said that there was > too much of a risk of mutation and undesirable bacteria creeping in. So, > one should use fresh starter each time that had the strains that Kim > mentioned.>> Amelia> Husband UC 9 years, SCD 19 months> LDN 3mg>I use a combination of Dannon plain whole milk yogurt and Fage Greek style yogurt as my yogurt starter. The Dannon comes in quart containers; the Fage in pints. Occasionally I've had one or both of those containers in the fridge for more than two weeks. I've never had a problem using it -- it's not hard to tell by looking at it (and smelling it) if there's something wrong with it. And it take a very long time for yogurt to get moldy. :-)  n ______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com