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

[Guest guest]

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]

>

> 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.

> Thanks. I'm def an expert on the yogurt making, just not sure on the

reconstituting process. I still question all those conflicting measurements on

the GI ProStart. I go with what the bottle says and use just 1/8 teaspoon for 2

quarts. I think anyone using double that is just wasting. Did the old Progurt

have these " doubled " measurements?

Geesh goat milk by the gallon over here runs me about 14-15 dollars. When I

have done it before and it didn't get much thicker from dripping, I realized it

would last much longer than my dripped cows scd yogurt. Either way, we will see

how the powdered comes out. It will run (with shipping) around 11 dollars per

gallon for reconstituted from online sources I have found. (Vitacost.com, where

I also order my raw honey, coco oil, etc.) I noticed when I cool it more before

adding starter (down to 70 or so in ice bath, my room temp is 86 right now,

haha) it comes out thicker. I do mine in the oven and try to keep it as close

to 110 as possible...my sideways wooden spoon is just perfect!haha.

I also do mine around 29 hours from time of insertion into oven. I'm sure it

takes a solid hour or two for 70 degree yogurt(especially a gallon at a time) to

reach 110 in a 110 degree oven. I would assume though, that the

lacto-fermentation process starts as soon as the bacteria are introduced into

the milk. I've read on Westin A. Price that different bacterial strains will

culture at different temps. L. Acidophilus being between 100 and 110. S. therm,

and L Bulgaricus up to 112 and 115, respectively(haha, I love that word). If

Elaine states that 24 hr scd yogurt contains 700 billion per cup, what can one

presume would be an accurate number of bacteria per cup on a culture that was

done for 28 or 29 hours(max)? Hmmmm.......I always do recommend to people to

shoot for that number anyways. Who can we send samples to and have them

analyzed? haha

Marilyn, while I have you on my thread, what are your thoughts of zylitol used

in mouth wash, and toothpaste(no I don't swallow it!)? Any chance of it causing

problems somehow lingering in my mouth? I know it's a crazy question but

whaddya think?

-Trevor