Re: Yogurt starter and another question

[Guest guest]

Thanks Sheila! I have another question: At the beginning of the yogurt

making process, we are supposed to heat the milk on the stove to 180F or

above to kill the bacteria in the milk - My question is, once it reaches

180F or above, do I remove it from the heat right away to start cooling, or

should it be left to simmer at that temp for any length of time?

What I'm getting at is, is the bacteria in the milk killed instantly at the

180F or above temp, or does it have to stay at that temp for a certain

amount of time?

Thanks again,

Lora

[Guest guest]

Lora,

I always hold my milk at 180 degrees for two minutes. This is not necessarily

SCD protocol, but I did some searching about pasteurization and found out that

certain organisms can live through the standard length of time that milk is

exposed to temps during commercial pasteurization (which is less than 30

seconds)... and came to the conclusion that two minutes would be long enough to

be sure those were completely killed, if they were present. I'll have to do some

digging and see if I can find the link to that article I read.... and will post

it.

Patti

Re: Re: Yogurt starter and another question

Thanks Sheila! I have another question: At the beginning of the yogurt

making process, we are supposed to heat the milk on the stove to 180F or

above to kill the bacteria in the milk - My question is, once it reaches

180F or above, do I remove it from the heat right away to start cooling, or

should it be left to simmer at that temp for any length of time?

What I'm getting at is, is the bacteria in the milk killed instantly at the

180F or above temp, or does it have to stay at that temp for a certain

amount of time?

Thanks again,

Lora

[Guest guest]

Well, I've looked all over and can't find the exact document I had read

before... but it was about the MAP organisms that have been linked to Crohn's

disease. Here's one link to more info... it's just not the exact one I remember

reading before. It's a PDF document, so if you can't open it for some reason,

just do a search on " MAP organisms in milk " .

http://www.nacc.org.uk/downloads/factsheets/map2005.pdf

Patti

Re: Re: Yogurt starter and another question

Thanks so much Patti, that's very helpful information. I think I will keep

my milk at 180 for two minutes too, just to be safe.

Thanks again,

Lora

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[Guest guest]

>

> Lora,

>

> I always hold my milk at 180 degrees for two minutes. This is not necessarily

SCD

protocol, but I did some searching about pasteurization and found out that

certain

organisms can live through the standard length of time that milk is exposed to

temps

during commercial pasteurization (which is less than 30 seconds)... and came to

the

conclusion that two minutes would be long enough to be sure those were

completely

killed, if they were present. I'll have to do some digging and see if I can find

the link to

that article I read.... and will post it.

>

> Patti

I found the best way to do this and keep from overcooking the goat milk is to

turn off the

stovetop burner just before the milk reached 180F. It will then go to the 180

mark and

stay for the two minutes.

Carol F.

[Guest guest]

Hi Lora and Patti,

> I always hold my milk at 180 degrees for two minutes. This is not

necessarily SCD protocol, but I did some searching about

pasteurization and found out that certain organisms can live through

the standard length of time that milk is exposed to temps during

commercial pasteurization (which is less than 30 seconds)... and

came to the conclusion that two minutes would be long enough to be

sure those were completely killed, if they were present. I'll have

to do some digging and see if I can find the link to that article I

read.... and will post it.

The other thing that is very important when pasteurizing the milk is

after the heating period to immediately cool it. I do that by

placing it in the sink filled with cold water and ice.

It is a bad idea to let the milk gradually cool down to room

temperature (or below).

Sheila, SCD Feb. 2001, UC 22 yrs

mom of and