Can you re-ferment yogurt?

[Guest guest]

My husband turned our oven on (while my yogurt was in there) and it got to about

150F. As I assume it didn't ferment properly - it tastes tart but I'm too

paranoid about the sucrose that was in the starter (yogourmet) - I either need

to throw it all out or if I could re-ferment it by adding more starter and doing

it over for an additional 24 hours it would save me all that money I spent.

Do you think I can??

Thanks so much!!!

Dawna

[Guest guest]

> My husband turned our oven on (while my yogurt was in there) and it got to

about 150F. As I assume it didn't ferment properly - it tastes tart but I'm too

paranoid about the sucrose that was in the starter (yogourmet) - I either need

to throw it all out or if I could re-ferment it by adding more starter and doing

it over for an additional 24 hours it would save me all that money I spent.

>

> Do you think I can??

How many hours did it ferment until the oven went too high?

How long has it been since then?

Mara

[Guest guest]

>

>

>

>> My husband turned our oven on (while my yogurt was in there) and it got to

about 150F. As I assume it didn't ferment properly - it tastes tart but I'm too

paranoid about the sucrose that was in the starter (yogourmet) - I either need

to throw it all out or if I could re-ferment it by adding more starter and doing

it over for an additional 24 hours it would save me all that money I spent.

>>

>> Do you think I can??

>

> How many hours did it ferment until the oven went too high?

>

> How long has it been since then?

Also, there is no point in eating it as is - because the bacteria are all dead.

The sucrose in the starter isn't a big deal, that just jump starts the bacteria

-

it's the lactose in the milk which is problematic.

If it fermented enough already, you could use it but only for food/cooking.

Mara