Re: Added Yogurt Starter Too Soon...

[Guest guest]

Thank you both so much for your input! It's now at 84, so I'll let it cool down a few more degrees and add new starter. Much better than having to start over and losing the milk too--that was my big concern. I used to make yogurt using raw milk and only heated the milk to 105, and than added the starter. So when it reached that point today I guess I went back in time for a bit--like the horse heading for the barn... I'll start taking it all the way down to about 80 from now on, thanks so much for the tip!Sent via BlackBerry by AT&TDate: Sun, 11 Apr 2010 16:38:49 -0700 (PDT)To: <BTVC-SCD >Subject: Re: Added Yogurt Starter Too Soon... Yes.. I'd add more starter now that it's cooled off.The high temperature probably killed the live bacteria in the starter you added at 180.For the longest time I only let mine cool down to 110 before adding the starter, then I saw several posts that we should actually let it cool down to room temp - like at least to 80 or so before adding the starter. IMO the yogurt is much better when starter is added at room temp HTHFrom: Sherby <kat (AT) source-map (DOT) com>To: BTVC-SCD Sent: Sun, April 11, 2010 6:19:26 PMSubject: Added Yogurt Starter Too Soon... Hello All, I’m making yogurt and I unthinkinkingly added the starter when the milk was at 180… I realized it by the time I got it cooled to 110. Should I add more starter now? Any ideas? Thanks,

[Guest guest]

Kim,

Thanks so much for the additional info. I took it out at 28 hours. I like your

idea of adding the starter at 90-100 degrees. Tonight when I made a new batch I

also pre-heated the yogurt maker (Donvier) so the yogurt and the maker would be

at about the same temp.

I did a test on my oven temperature today--the thermometer stayed right at 100

degrees. I think I'll try using the oven to make multiple quarts at one time as

I'm finding we are using it up quickly. But, I am a little worried that I might

need the oven during that time.

Thanks again,

- Re: Re: Added Yogurt Starter Too Soon...

Sent: Apr 12, 2010 6:47 AM

  Remember that the optimum fermenting temperature for yogurt is 100F to 110F,

so if you add the starter at 80F to 90F, you’ll have to allow time for the milk

temperature to increase.  In other words, let it ferment for 26 or 28 hours

instead of 24, or start your time count when you’ve measured the milk

temperature (with a sterilized thermometer) and it is within the optimum range.

 

It’s why I add starter when the milk temperature is between 90 and 100F, so that

the yogurt will be done in 24 to 25 hours, and I’ve made sure enough of the

lactose will be consumed.  Easier for my schedule, as well, since I drip it. Of

course now I rarely make yogurt since I’ve developed a casein sensitivity not

long after eating yogurt regularly, but I use it in some recipes that I take to

potlucks or events at work.

 

Kim M.

SCD 6 years

 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 

Thank you both so much for your input! It's now at 84, so I'll let it cool down

a few more degrees and add new starter. Much better than having to start over

and losing the milk too--that was my big concern. I used to make yogurt using

raw milk and only heated the milk to 105, and than added the starter. So when it

reached that point today I guess I went back in time for a bit--like the horse

heading for the barn... I'll start taking it all the way down to about 80 from

now on, thanks so much for the tip!

Sent via BlackBerry by AT & T