Re: need help: whey for yogurt inoculation?

[Guest guest]

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

>

> 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.

>

> 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?

>

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

>

> 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

>