Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 At 04:16 PM 7/26/2010, you wrote: Ferment for 24 hours at the yogurt-fermenting temperature? Since you are making DCCC, you would use the DCCC temperature. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 At 07:46 PM 7/26/2010, you wrote: Yes, I suppose you could go about it the way you describe. One thing I've been thinking about however is: if we buy pasteurized milk, hasn't it already been heated to necessary temps to kill any bacteria? Why the added step of heating it again and cooling before adding the yogurt? Because during the handling and bottling, it can become contaminated, so we re-pasteurize it to be certain that only the bacteria we want to have cultured is what cultures. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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