Goat Yogurt -- Cool down temp?

[Guest guest]

>

> Hi-

>

> Sorry if I missed this, but was there ever a final decision as to what

> temperature the goat yogurt should be cooled down to?

>

> Thanks

>

I get comnsistent excellent results cooling goat's milk to 112 before adding

starter.

Carol F.

SCD 6 years, celiac

[Guest guest]

3/ Let the milk cool, you can speed cooling by putting it in a sink of cold

water as above. Allow the milk to cool to below 110'F( 43C) luke warm

temperature (body temperature) or cooler or room temperature

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[Guest guest]

I don't think any one of us is in a position to make a " final ruling " on this

issue.... so although we discussed it, I'm not sure we came to a firm

conclusion.

I know others may disagree.... but I still cool my milk (cow OR goat) to 95

degrees F before adding starter.

This is a compromise between what the starter (Yogourmet) instructions say...

and what Elaine always said to do (she cooled to " room temp " ). I always put my

milk and starter mixture into the yogurt maker immediately, where it is soon

brought up to the fermentation temp.

At any rate, there is no difference between the " cool to " temperature for cow

or goat.... you would cool to the same temp. There is only a difference in how

hot you can heat goat milk as opposed to cow (cow can go to the boiling point

without a problem, goat should only be heated to 180).

Sorry.... all I can do is tell you what I do.... and that I get consistantly

good results.

Patti

Goat Yogurt -- Cool down temp?

Hi-

Sorry if I missed this, but was there ever a final decision as to what

temperature the goat yogurt should be cooled down to?

Thanks