Re: Re: Homemade yogurt....is this right?

[Guest guest]

Actually, it is better to start the yogurt with the temp in the 70s.

Higher temps generally produce a more sour tasting yogurt.

Lower temps are more tart. Canadian room temperature is

in the 70s.

Mara

> Hi Pam-

> The way I interpreted your instructions, it sounded as if you add the yogurt

starter to your refrigerated milk? I could be wrong, but I was under the

impression that you add the starter when the milk is more of a room temperature.

I guess it's open to interpretation. Here is what Elaine said on her site:

>

> " Allow the milk to cool to below 110'F(43C) luke warm temperature (body

temperature) or cooler. "

>

> Does anyone know if it's okay to add the starter to cold milk and then bring

the temp up to 110 to activate the bacteria? Or is it ideal to add the starter

when the milk is already between 98-110?

>

> Now I'm curious!

>

> Thanks,

> Joanna

> SCD 9/2009, Crohn's 1992, 32.5mg Prednisone

>

>

>

>>

>> This morning I wrote down how I make my yogurt. Can someone take a quick

peek and tell me if I'm missing anything? Thanks!

>>

>> Pam

>>

>> http://newfoundsun.wordpress.com/2010/06/10/homemade-yogurt/

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

At 11:31 AM 6/10/2010, you wrote:

Does anyone know if it's okay to

add the starter to cold milk and then bring the temp up to 110 to

activate the bacteria? Or is it ideal to add the starter when the milk is

already between 98-110?

Take cold milk out of fridge.

Heat to 180F+ to re-pasteurize.

Cool to room temp (I usually let it drop to about 80F).

Add starter. (I usually take my Yogourmet packets out of the fridge when

I start warming the milk so that they don't do a temperature shock when I

add them to the milk.)

Place in incubation device and incubate between 100-110F for 24-28

hours.

—

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

[Guest guest]

At 01:49 AM 6/12/2010, you wrote:

As far as probiotic count, is

just as good to start the yogurt at 100? Even in an ice bath, it takes

forever to get the yogurt down to 100. Our house is about 81 (trying to

keep the air conditioning bills down a little), so milk does not cool

fast here at all!

I don't think I've ever been able to get my milk down below 80. (Same

problem -- I haven't got room in the fridge for pans of milk, and I can't

afford to run the air conditioner to Canadian temperatures.) Yogurt turns

out fine. Elaine said, " Room temperature. " So... 80 is your

room 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

[Guest guest]

can you refrigerate it or put it in the freezer to

lower it?

it actually effects the taste of the yogurt - it comes out

more sour if you start it that high.

> As far as probiotic count, is just as good to start the yogurt at 100? Even in

an ice bath, it takes forever to get the yogurt down to 100. Our house is about

81 (trying to keep the air conditioning bills down a little), so milk does not

cool fast here at all!

>

> Holly

> Crohn's

> SCD 12/01/08

>

>

>>

>> Actually, it is better to start the yogurt with the temp in the 70s.

>> Higher temps generally produce a more sour tasting yogurt.

>> Lower temps are more tart. Canadian room temperature is

>> in the 70s.

>>

>> Mara

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

> I haven't yet found research results to confirm the possibility I'm about to

mention. But isn't there a possibility that yogurt tastes less sour when you

put the yogurt starter in at cooler temperatures, below 90F, is because there is

more lactose present, so it tastes slightly sweeter??

No, because it doesn't taste sweet. It tastes tart. Very, very tart (which I

love,

but that's a different issue. <g>) But not sour (like the sourness of sour

cream).

It comes out sour when you start it at a higher temperature.

Have no idea why, but it would be fun to get a scientific explanation.

Mara

> Which may not be a bad thing, unless you find you aren't healing as fast as

you'd like.[grin] This is one of those fine details that only SCD folks would

contemplate!

[Guest guest]

At 04:44 PM 6/12/2010, you wrote:

This is exactly what I did on my

first yogurt

try, with the help of a yogurt thermometer. It

came out fine. My only question is this. I

didn't start counting the 24 hours until it had

warmed back up to the incubating temperature. OK?

Or did I end up with 26 hour yogurt?

Some people say you start the 24 hours when it reaches the incubation

temperature.

Some people say it's 24 hours from the time you put it on.

Me, I generally do 26 hour yogurt all the time -- I put it on, figure it

probably takes around 2 hours to hit optimum fermentation temperature,

and then 24 hours for proper fermentation.

I am quite sensitive to lactose, so if there was any left in my yogurt,

I'd know about it.

OTOH -- and in fairness to some folks -- they feel that things work

better with significantly more careful controls. They may for them. These

folks take the temp of the yogurt every couple of hours to make sure of

when it reaches optimum, and that it doesn't over heat. If it works

for them, and produces yogurt they handle well, more power to

them.

But -- that's why I got the Excalibur. I set the temperature, and forget

about the yogurt until it's time to stick it in the fridge.

—

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