Re: Added Yogurt Starter Too Soon...

[Guest guest]

Yes, because at 180, it's all been killed. Sorry

>

> 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]

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

HTH

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]

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!

[Guest guest]

Kim, how do you know that you are casein sensitivity?Just curious.michelleTo: BTVC-SCD Sent: Mon, April 12, 2010 8:47:35 AMSubject: Re: Re: Added Yogurt Starter Too Soon...

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!