Re: Yogurt Incubation Temperature

[Guest guest]

Elaine specified 100-110 as ideal, not because yogurt cultures at a higher

range cannot thrive, but because that is the ideal intersection point between

the 3 yogurt cultures in the yogurt.

Acidophilus, unlike the other two, thrives in lower yogurt temperatures. So

while

the yogurt may be okay at 125 from the POV of getting rid of lactose, some

percentage

of the probiotic effect of the acidophilus will be killed off, since it,

ideally, prefers a

temperature range in the 90s.

> I've been using a very inexpensive yogurt maker that has been working well and

keeps the temperature at a pretty consistent 110 F. My sister just got the same

machine on my recommendation but hers goes to 120 F.

>

> I thought I had seen somewhere on the internet that yogurt bacteria starts to

die at above 120 so I decided to do a little more research.

>

> Temperatures were all over the place going up as high as 130 F. I found a

tutorial by a professor of Chemistry and Biology at a university in Ohio on how

to make yogurt. He uses Dannon All Natural Plain Yogurt as starter.

http://biology.clc.uc.edu/fankhauser/Cheese/yogurt_making/YOGURT2000.htm

>

>

>

> " All Dannon products contain the two required cultures (Streptococcus

thermophilus and Lactobacillus bulgaricus). Most of our yogurts contain a third

culture, which is not required, Lactobacillus acidophilus. Dannon Activia

contains the culture Bifidus Regularis. Dannon DanActive contains the culture

L. casei Immunitas. Danimals Drinkables contain Lactobacillus GG or LGG. At

the current time, Dannon does not add any other cultures to our products. "

" yogurt cultures " always involved the other two, since they are necessary for

conventionally devised yogurt.

Mara