Re: Re: Good results with yogurt - more time

[Guest guest]

Is this another one of those instances where Elaine changed what she said in the

book in a note to one of the lists? Because in BTVC, page 158, she says "

....cover, and let stand for at least 24 hours at 100-110F (38-43C). (If you

forget to remove it after 24 hours, and the fermentation goes on longer, all the

better.) "

Lorilyn

Re: Good results with yogurt - more time

>

> Well, by accident I left the yogurt in the maker for about 8-10 hrs

> longer than usual. As a result, it turned out way more firm than

> before - just about like a usual store-bought consistency. It was in

> the machine for over 24 hrs - more like 32 hrs. I will try it again to

> see if it has the same effect. It tasted normal also.

>

> I hope this would not mess up the probiotic count for any reason.

>

It killed the probiotics. You can still enjoy the taste of it.

Carol F.

SCD 6 years, celaic

[Guest guest]

This is from the yogurt FAQ section on Elaine's website:

<< 4. What happens if I leave it in too long?

Up to 29 hours is fine, but after 30 hours, it starts to kill the good

bacteria. After 36 hours, it will not last as long in the refrigerator.>>

I also found old posts in pecanbread from both Sheila and Jody G. that say not

to go past 29-30 hrs.

The logic behind this being.... the bacteria are feeding on the lactose in the

milk. If after 24 hrs of fermentation, most or all of the lactose has been eaten

up by the bacteria, what are they going to continue to grow on after 24 hrs?

My understanding of the process leads me to believe that the live bacteria count

would begin to decline once all the lactose was used up. I believe Elaine agreed

with that, from what I recall of her participating on the list when I first

started here. I know that passage in her book might seem to say otherwise....

but, I will stick my neck out here and say BTVC is not *perfect*. There have

been some other little things in the book that Elaine later changed her mind

about. This may be one of them.

Anyway, my advice is always to shoot for 24 hrs and to figure that by 28 hrs,

the population is beginning to markedly decline, due to lack of fuel. Just

common sense.

I'd ask Sheila to comment but she is not around today.

Patti

>

> Is this another one of those instances where Elaine changed what she said in

the book in

a note to one of the lists? Because in BTVC, page 158, she says " ...cover,

and let stand for

at least 24 hours at 100-110F (38-43C). (If you forget to remove it after 24

hours, and the

fermentation goes on longer, all the better.) "

> Lorilyn

>

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[Guest guest]

I agree with Patti's opinion regarding the results for the yogurt that

was fermented for too long.

Mimi

> This is from the yogurt FAQ section on Elaine's website:

>

> << 4. What happens if I leave it in too long?

> Up to 29 hours is fine, but after 30 hours, it starts to kill the good

> bacteria. After 36 hours, it will not last as long in the refrigerator.>>

>

>

> I also found old posts in pecanbread from both Sheila and Jody G. that say

> not to go past 29-30 hrs.

>

> The logic behind this being.... the bacteria are feeding on the lactose in

> the milk. If after 24 hrs of fermentation, most or all of the lactose has

> been eaten up by the bacteria, what are they going to continue to grow on

> after 24 hrs?

>

> My understanding of the process leads me to believe that the live bacteria

> count would begin to decline once all the lactose was used up. I believe

> Elaine agreed with that, from what I recall of her participating on the list

> when I first started here. I know that passage in her book might seem to say

> otherwise.... but, I will stick my neck out here and say BTVC is not

> *perfect*. There have been some other little things in the book that Elaine

> later changed her mind about. This may be one of them.

>

> Anyway, my advice is always to shoot for 24 hrs and to figure that by 28

> hrs, the population is beginning to markedly decline, due to lack of fuel.

> Just common sense.

>

> I'd ask Sheila to comment but she is not around today.

>

> Patti

>

>

>

> >

> > Is this another one of those instances where Elaine changed what she

> said in the book in

> a note to one of the lists? Because in BTVC, page 158, she says "

> ...cover, and let stand for

> at least 24 hours at 100-110F (38-43C). (If you forget to remove it after

> 24 hours, and the

> fermentation goes on longer, all the better.) "

> > Lorilyn

> >

>

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