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

[Guest guest]

At 10:09 AM 5/21/2010, you wrote:

Could it just be the brand of

goat milk that made the difference?

Yes, it can. I got a fairly firm goat milk yogurt from pastured goat's

milk, but somewhat liquid from the Meyenburg, which is the only one I can

get regularly.

Be aware that you should cool the milk to lower than 110F -- some people

say it should be down to 70F; mine is usually around 80-85F. But you

should not be adding the starter at 110F -- that's the highest part of

the range for fermentation.

—

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

[Guest guest]

Thank so much Marilyn,

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.

Tamra in Gilroy

SCD Day 75

> >Could it just be the brand of goat milk that made the difference?

>

> Yes, it can. I got a fairly firm goat milk yogurt

> from pastured goat's milk, but somewhat liquid

> from the Meyenburg, which is the only one I can get regularly.

>

> Be aware that you should cool the milk to lower

> than 110F -- some people say it should be down to

> 70F; mine is usually around 80-85F. But you

> should not be adding the starter at 110F --

> that's the highest part of the range for fermentation.

>

>

> — 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

>