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

[Guest guest]

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]

sounds just right to me

eileen

2 years 5 months scd

>

> 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]

The optimal temperature range for bacterial strains used in our yogurt starters

are 100F to 110F. Most people put the starter in around 80F to 90F. Room

temperature for the cooled milk can vary considerably depending on where you

live and the season...

If the milk temperature is allowed to cool too much, then there can be a problem

with the starter's bacterial strains getting in gear in a timely fashion, which

means you'd need to leave the yogurt fermenting for a longer period of time.

Takes time for the milk temperature to warm back up to the levels required for

our starter's bacterial strains to start consuming lactose and reproducing.

There is also a chance of less desireable bacterial strains that survive at

lower temperatures to move in and take up residence in the milk it is heating

back up to the optimal fermenting temperature.

If the starter is added to the milk when too warm, above 120F to 140F, then

there is a good chance that the bacterial strains will be killed.

Remember that peoples without electricity and thermometers have been making

yogurt for centuries.[grin] Just aim for the general temperature ranges: 185F

to 190F to sterilize the milk; cool down to 90F or so; add yogurt starter and

get the temperature back up to the optimal range of 100F to 110F for the 24 to

30 hours.

Kim M.

SCD 6 years

>

> 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

>

[Guest guest]

Thanks everyone! Sounds like I'm doing it right then. I'll look at my post and

clarify about the " cooled milk " temperature. I usually cool mine down to around

80 degrees-ish (give or take a few), and then add the starter before bringing it

back up to 100-110.

Pam

> >

> > 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

> >

>

[Guest guest]

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]

Holly,

To cool the yogurt, when I wasn't wanting to do an ice bath, I would

let the milks cool as much as possible, then take something --pot of

soup, for example-- out of fridge, and finish cooling that way.

Maybe not perfect, but whatever sits out, it is just for a fairly

short time.

Re: Homemade yogurt....is this right?Posted by: " Mara Schiffren "

alcibiades@...

alcibiades500Sat Jun 12, 2010 3:56 am (PDT)

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??

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!

When you consider that bacteria need to be a certain temperature before coming

out of hibernation, and that they need a certain temperature to reproduce,

putting in the yogurt starter at a cooler temperature means that little

bacterial consumption of lactose will begin until the milk temperature hits the

optimal zone. Which means that it will take longer to consume the lactose,

certainly longer than 24 hours.

Just a possibility. I like to think of these things, but don't have the test

equipment (or skills) to run the tests on lactose content in various types of

yogurt at various temperatures and time frames. I doubt anyone else has either,

but I'll continue researching. There have to be other resources on yogurt and

bacterial action that I haven't seen as yet, although I've looked at a number of

them. Still, I'll report if I find anything conclusive one way or another

[grin].

Kim M.

SCD 6 years

>

> 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.

>

>

[Guest guest]

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

Marilyn,

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?

[Guest guest]

So long as it's just taste (and not probiotic count) that's affected by adding

the starter at 100 vs. 70 degrees, it doesn't make a difference to me. I like

the taste regardless :-).

Holly

Crohn's

SCD 12/01/08

>

> > 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