*Important note: Cooling temperature of milk for making yogurt

[Guest guest]

List Members:

Please note that the website contains the incorrect temperature for the cooling

of milk prior to adding yogurt starter. We have discussed this offlist and the

instructions on the website will be taken down shortly and replaced with the

proper directions/yogurt making recipe.

On the website it states that the milk should be cooled to " 108 and 112 degrees

F " . This temperature range is far too high for the bacteria in the yogurt

starter.

The heated milk needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's

yogurt making instructions in BTVC). The range for room temperature is 20–25

°C (64-77 °F).

Details about cooling the milk to room temperature before adding yogurt starter:

1.Yogurt starter should be kept refrigerated or in freezer (as per your

starter's instructions). If the bacteria in the yogurt starter are added at too

high a temperature they can go into thermal shock and be damaged or die. Since

we need to ferment the milk fully you want to start with a full batch of

healthy, lively bacteria. When the milk is cooled to room temperature it allows

them to gradually acclimatize to the temperature change. (It is similar to when

you are adding a new pet fish to your fish tank. You place the bag with the

fish in the tank to allow the water temperatures to even out and when they are

the same you let the fish out of the bag.).

2. Some of the bacteria in the yogurt starters have fairly low, optimum growth

ranges. Lactobacillus casei, one of the strains in Progurt, has a low

temperature range. Cooling the milk to room temperature before adding this

starter will allow the L. casei to do it's part in fermenting the milk into

yogurt.

3. Commercial yogurt making and the usual recipes for making yogurt differ from

the SCD 24-hour yogurt recipe. We need all of the bacteria to survive for the

24-hour period. Commercial and home yogurt recipes generally ferment the milk

for only 4-8 hours. If they kill off some of the bacteria because of higher

cool temperatures it won't matter, as they don't want a fully fermented yogurt

(a fully fermented yogurt is more acidic and tart). They ferment the milk long

enough for the milk to " set up " and if a few bacteria were killed initially

they'd still have enough to cause coagulation (the gelling of the milk). For

commercial makers of yogurt it saves them time and money to only cool to ~108°F;

it means they can produce many more batches of yogurt and make more money. The

SCD yogurt takes longer but the 24-hour fermentation period provides SCD yogurt

with extremely high numbers of good bacteria.

Sheila, SCD Feb. 2001, UC 22yrs

Pecanbread moderator

[Guest guest]

OK so I just made a big batch of goat yoghurt using the 108 degrees.

This is our second batch. Does this mean I should throw it away? Have

I been feeding my boy bad yoghurt for the last 2 weeks?

le

Zack 8 yrs ASD

SCD 2 weeks

[Guest guest]

>

> OK so I just made a big batch of goat yoghurt using the 108 degrees.

> This is our second batch. Does this mean I should throw it away? Have

> I been feeding my boy bad yoghurt for the last 2 weeks?

> le

> Zack 8 yrs ASD

> SCD 2 weeks

>

Don't throw it away. I'used to do it Elaines' way and then started the

Pecanbread method

and it has been tasty and helpful. Just make the next batch cooled to room

temperature

before combining with the starter.

Carol F.

SCD 6 years, celiac

[Guest guest]

Oh, praise the Lord! I was going to cry! Thank you!

le

son Zack 8yrs ASD

SCD 2 weeks

[Guest guest]

>

> Oh, praise the Lord! I was going to cry! Thank you!

> le

> son Zack 8yrs ASD

> SCD 2 weeks

>

Cry over spilled milk, not hot milk!

Carol F.

SCD 6 years, celiac

[Guest guest]

Hi nassal00,

Yes, it applies to any milk that is used to make yogurt. The nut milk should be

room temperature when adding starter. Although you don't have to worry about

fermenting lactose with nut milk you do want to get the highest amount of

healthy bacteria in the final nut yogurt.

Sheila, SCD Feb. 2001, UC 22yrs

mom of Em and Dan

>

> List Members:

>

> Please note that the website contains the incorrect temperature for

the cooling of milk prior to adding yogurt starter.

Does this apply to nut yougurt too?