Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 I added GI pro healt yoghurt starter when the milk was 112F. Was that to warm??KarianneSCD 10 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 Not all of them, but at this point, I would chuck in a whole lot more and keep fermenting. Mara ---- Original message ---- >Date: Fri, 11 Jun 2010 21:37:04 +0200 >From: BTVC-SCD (on behalf of karianne plener ) >Subject: Did I kill the culture? >To: BTVC SCD <btvc-scd > > > I added GI pro healt yoghurt starter when the milk > was 112F. Was that to warm?? > > Karianne > SCD 10 months > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2010 Report Share Posted June 12, 2010 What is the rigth temperatur? karianne > > Not all of them, but at this point, I would chuck in a whole lot more > and keep fermenting. > > Mara > > ---- Original message ---- > >Date: Fri, 11 Jun 2010 21:37:04 +0200 > >From: BTVC-SCD (on behalf of karianne plener > ) > >Subject: Did I kill the culture? > >To: BTVC SCD <btvc-scd > > > > > I added GI pro healt yoghurt starter when the milk > > was 112F. Was that to warm?? > > > > Karianne > > SCD 10 months > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2010 Report Share Posted June 12, 2010 At 01:36 AM 6/12/2010, you wrote: What is the rigth temperatur? In the course of doing some research for updates to the Pecanbread website, the question, which has come up on a number of lists, was asked about the best temperature for fermenting SCD yogurt. Here's what I found: S. Thermophilus and L. Bulgaricus are required for making yogurt. Either L. Acidophilus or L. Casei or both may also be included. Acidophilus is found in the Yogourmet starter, which contains a small amount of cow dairy. L. Casei is found in the Progurt dairy-free starter recommended for ASD children. S. Thermophilus (heat-loving bacteria) ferments best at a temperature of 45°C (113°F) L. Bulgaricus, ferments best in a range of 40-44°C (104-111.2°F) L. Acidophilus (acid-loving bacteria), ferments best in a range of 37°C-42°C (98.6-107.6°F) L. Casei ferments over a wide range of temperature and pH levels, but prefers a temperature lower than 43°C (109.4°F). For this reason, it is recommended to ferment SCD yogurt between 38°C-43°C (100-110°F). Please note that your yogurt will not be ruined if the temperature rises slightly above this range or falls slightly below it, but the closer to the center of this range that you come, the better chance the bacteria have of fermenting optimally. — 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 June 12, 2010 Report Share Posted June 12, 2010 To start it with? 77 or so (Canadian room temperature). and then increase to 100-110. 112 is fine for a fermenting temperature but is a bit hot as a starting temperature. Mara > What is the rigth temperatur? > > karianne > > >> >> Not all of them, but at this point, I would chuck in a whole lot more >> and keep fermenting. >> >> Mara >> >> ---- Original message ---- >>> Date: Fri, 11 Jun 2010 21:37:04 +0200 >>> From: BTVC-SCD (on behalf of karianne plener >> ) >>> Subject: Did I kill the culture? >>> To: BTVC SCD <btvc-scd > >>> >>> I added GI pro healt yoghurt starter when the milk >>> was 112F. Was that to warm?? >>> >>> Karianne >>> SCD 10 months >>> >>> >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2010 Report Share Posted June 12, 2010 The optimal fermenting temperature for the 2 to 3 bacterial strains in our yogurt starters are 100F to 110F (40C to 45C). There can be a variation of a few degree above and below this line, of course. From what I could tell from research into yogurt making, we should add our yogurt starter when the milk cools down from the sterilization high of 185F to 190F to around 100F (40C). It is OK if the milk temperature is 80F or 110F, although it is better to be on the cooler side than above 110F (45C). Still, once in a while at the higher end (112F as you mentioned) is OK, although the end result, while still yogurt, may not contain quite as many billions of bacteria. Kim M. SCD 6 years >>>>>>>>>>>>>>>>>>>> What is the rigth temperatur? karianne > > Not all of them, but at this point, I would chuck in a whole lot more > and keep fermenting. > > Mara > > ---- Original message ---- > >Date: Fri, 11 Jun 2010 21:37:04 +0200 > >From: BTVC-SCD (on behalf of karianne plener > ) > >Subject: Did I kill the culture? > >To: BTVC SCD <btvc-scd > > > > > I added GI pro healt yoghurt starter when the milk > > was 112F. Was that to warm?? > > > > Karianne > > SCD 10 months Quote Link to comment Share on other sites More sharing options...
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