Re: Re: Wondering why my 2nd batch of goat milk yogurt didn't work out.....

[Guest guest]

At 01:57 PM 5/21/2010, you wrote:

I probably killed the bacteria.

I thought it had to go in right at 110F. I'll try again and add it at

80-85F.

Do you think it's still okay to use for smoothies for my husband and

daughter, or should I just throw it out? It's almost the consistency of

kefir but I don't want to make them sick.

Consistency of kefir sounds about right for most goat milk yogurt.

How tart is it? I really hate for you to have to toss a batch, but the

standing SCD rule is " When in doubt, there's no doubt, leave it

out! "

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle