Re: Re: Another Yogurt Question

[Guest guest]

You want the milk to cool down to room temperature *or lower* (room

temperature is ~ 68-72°F/20-22°C). If the temperature is too high

it can shock/harm the bacteria in the yogurt starter. So, it

wouldn't have been cooled too long, but may have not been cooled

quite enough.

[Guest guest]

Hi Sheila, I was following the SCD yogurt directions that Lucy's Kitchen

sent along with the yogourmet yogurt maker. Lucy's directions say just to

cool it below 100F before adding the starter. So I thought that even 90F was

ok.

Lora

>You want the milk to cool down to room temperature *or lower* (room

t>emperature is ~ 68-72°F/20-22°C). If the temperature is too high

it can shock/harm the bacteria in the yogurt starter. So, it

wouldn't have been cooled too long, but may have not been cooled

quite enough.

[Guest guest]

Hi Sheila, I was following the scd yogurt directions that Lucy's Kitchen

sends along with the yogourmet yogurt maker, which say to let the yogurt

cool below 100F before adding the starter. So I thought that 90F (or a bit

lower) would be fine - No?

Sorry for two reply messages, But my reply didn't show up in the first one.

Lora

Re: Re: Another Yogurt Question

> You want the milk to cool down to room temperature *or lower* (room

> temperature is ~ 68-72°F/20-22°C). If the temperature is too high

> it can shock/harm the bacteria in the yogurt starter. So, it

> wouldn't have been cooled too long, but may have not been cooled

> quite enough.

[Guest guest]

I personally cool my milk to around 90 degrees F, then add my starter. I had a

discussion online with Elaine about this one time.... she was saying that she

left her milk to cool on the kitchen counter until it was " room temp " , and I was

puzzled because this conflicted with my Yogourmet starter instructions.

I then learned that Elaine made yogurt without using a thermometer... so, she

just went by observation. She heated the milk to the simmer point (cow milk),

then left it to sit on the counter, cooling to room temp. She was nervous about

adding starter to milk that might kill any of the starter from being too warm...

and was probably overly cautious. If she had been using a thermometer, she might

not have had to be so uneasy about it.

That was just ELAINE'S preferred way of doing it. When I told her how I was

doing it, she had no problem with it.

There's no reason why we need to cool to room temp, if the starter you're using

gives a temperature that is higher than that. The one they give is probably

ideal for THAT starter, then I'm sure it's fine. I compromise and cool to 90

degrees, even though that's a bit lower than what the Yogourmet says to cool to.

My way of paying homage to Elaine, who I always assume is watching over my

shoulder while I make yogurt.

We know from a post earlier in the week that we should try to cool our milk

quickly... in a water bath with ice.... to avoid any unwanted organisms getting

started. Elaine certainly did not do that, she just left it sit on the counter

for however long it took. Personally, I'm going to keep doing it the

quick-cooling water/ice bath way.

my two cents,

Patti

Re: Re: Another Yogurt Question

Hi Sheila, I was following the SCD yogurt directions that Lucy's Kitchen

sent along with the yogourmet yogurt maker. Lucy's directions say just to

cool it below 100F before adding the starter. So I thought that even 90F was

ok.

Lora

>You want the milk to cool down to room temperature *or lower* (room

t>emperature is ~ 68-72°F/20-22°C). If the temperature is too high

it can shock/harm the bacteria in the yogurt starter. So, it

wouldn't have been cooled too long, but may have not been cooled

quite enough.

[Guest guest]

Hmmmm.... okay, I'll go by what you say here, Sheila... but Elaine did tell me

the way I was doing it was fine. For what it's worth. She said she preferred to

be overly paranoid about the bacteria all surviving since she didn't use a

thermometer... but that 90 was probably just fine for me.

I will defer to this interpretation, though. Yes...when in doubt, do what the

book says.

Patti

Re: Another Yogurt Question

If there is disagreement between those instructions and BTVC, go

with what Elaine wrote in BTVC - or ask us onlist

I asked Elaine about this years ago because I used to let my milk

get cold. She said it was fine as long as I had it in the proper

temperature range for at least 24-29 hours (the yogurt is also not

as tart).

Technically, the 90°F temp will still make what is called " yogurt " ,

but since you want to ferment it longer than the usual instructions

supplied with yogurt makers and traditional yogurt making, you want

*all* the good bacteria in the yogurt starter to be fresh and

frisky. If the temperature is too high it may damage some of them.

If the temperature is cooler when added it is as if they slowly are

waking up and when they hit the correct temperature range they

start " fermenting " like crazy.

Sheila, SCD 2/01, UC 22yrs

mom of and

[Guest guest]

Carol,

Admittedly, that section of the website was worked on by me and Kathy

McNamara.... and for that temp, we were going by the recommedations on the

Custom Probiotics starter, and the fact that we were using a thermometer, and

knew that Elaine did not.

I *think* Elaine saw that yogurt making page and didn't have issues with it

(Mimi?)... but maybe we need to have put our head together on having consistent

information on yogurt making so no one gets confused.

Again, I guess I have to say " if in doubt, do what BTVC says to do " , especially

if you're using yogurt as a starter, rather than a powdered starter.

Patti

Re: Another Yogurt Question

>

> You want the milk to cool down to room temperature *or lower* (room

> temperature is ~ 68-72°F/20-22°C). If the temperature is too high

> it can shock/harm the bacteria in the yogurt starter. So, it

> wouldn't have been cooled too long, but may have not been cooled

> quite enough.

>

It says this on the Pecanbread web site:

Turn the heat off and allow to cool to between 108 and 112 degrees F.

Carol F.

[Guest guest]

blah, doesn't matter what I try I still have not gotten a batch of yogurt.

LOL This was my fifth try.

I have a friend who I get raw goats milk from and she has offered to come over

and help me make goat yogurt. I just have to find a day to do it. I have

been running all week and I have a feeling she might be busy next week.

Does no one else on here make almond nut yogurt ? I was trying to stay away

from dairy.

[Guest guest]

Carol, you asked:

<<is it possible cow and goat milk require difernt cool down temps? >>

No, I don't think so.... only different " heat to " temps.

No, I think this is strictly a matter of what is the best method for the

well-being of the starter culture.... and we obviously have some different

interpretations.

Maybe we can chat with Mimi and Sheila off list and come to a consensus. It

might take digging through some of Elaine's old posts on Lyris.

Patti

[Guest guest]

I use raw goat's milk for my yogurt. It is all I have ever used. (Listen

to me I'm on week three or so. Anyway - I have a thermometer that came

with my Yougourmet that has a " green zone " to tell me when the milk should

be cool enough. Since I'm nowhere near it right now I couldn't tell you

what the temperature zone is.

But, I wait until it is cool enough for me to put my finger into the pot

without any discomfort. So, that is, maybe, a little warmer than room

temperature.

I have had all of my batches of yogurt turn out just fine. I use the

Yougourmet starter. I also use goat's milk for my kefir.

-- Re: Re: Another Yogurt Question

Carol, you asked:

<<is it possible cow and goat milk require difernt cool down temps? >>

No, I don't think so.... only different " heat to " temps.

No, I think this is strictly a matter of what is the best method for the

well-being of the starter culture.... and we obviously have some different

interpretations.

Maybe we can chat with Mimi and Sheila off list and come to a consensus. It

might take digging through some of Elaine's old posts on Lyris.

Patti

[Guest guest]

Mimi, Sheila, Charlene and I are actually discussing this temperature thing

off-list.... we will post when we reach a consensus so we have no conflict in

the directions and responses we give on this. Yogourmet starter does say 108-112

F.... but other starters have different temps and Elaine just says " room temp " ,

which can obviously be very different, depending on where you live and what time

of year. Let us have some time to come to a consensus and we will post what we

come up with.

patti

Re: Another Yogurt Question

>

>

> > You definitely need to check the temp until you get the proper timing

> > down.

> > I actually still check the temp every single time. I believe that 90

> > degrees is too cool to add the starter. I believe that you are to add the

> > yogurt starter at between 108 and 112 degrees. I don't know if that means

> > that you should throw out this batch or not. Someone else can probably

> > better answer that.

> > Meleah scd 05/06

> > iel 3yrs., asd, Ethan 5yrs., Mark 1yr.

>

>

> Hi Meleah, actually a lot of the responses I've gotten say that 90F should

> be ok, but cooler would even be better next time. So 108 - 112 might

> actually be too warm, I'm not sure.

>

> Thanks,

> Lora

from www.pecanbread.com

Turn the heat off and allow to cool to between 108 and 112 degrees F. Stir

well before

determining the final temperature. You may cover the pot with a clean tea

towel while it

cools.

Carol F.