Re: Coconut yogurt step by step?

[Guest guest]

Ellen- I would imagine it's the same as cow or goat milk since you are dealing

with the same bacteria. Ideally you should keep the temp between 100 and 110

degrees. Sounds like you are doing okay!

-Joanna

>

> oh okay that's good. Another question - it went up to 111 degrees at one

> point...now its around 108...whats the deal with the temperatures with coconut

> yogurt? i don't have a yogurt maker so i can't really keep the temp

consistent.

>

> Thanks

>

> Ellen

[Guest guest]

Thanks...just woke up to put the gelatin in and stick it in the fridge...should be interesting what happens in about six hours!EllenTo: BTVC-SCD Sent: Sat, July 31, 2010 1:02:54 AMSubject: Re: Coconut yogurt step by step?

Ellen- I would imagine it's the same as cow or goat milk since you are dealing with the same bacteria. Ideally you should keep the temp between 100 and 110 degrees. Sounds like you are doing okay!

-Joanna

>

> oh okay that's good. Another question - it went up to 111 degrees at one

> point...now its around 108...whats the deal with the temperatures with coconut

> yogurt? i don't have a yogurt maker so i can't really keep the temp consistent.

>

> Thanks

>

> Ellen

[Guest guest]

Now I am confused...

If it need 100-110 degrees to ferment why should I cool the milk to 80f?

karianne

> >

> > oh okay that's good. Another question - it went up to 111 degrees at one

> > point...now its around 108...whats the deal with the temperatures with

coconut

> > yogurt? i don't have a yogurt maker so i can't really keep the temp

consistent.

> >

> > Thanks

> >

> > Ellen

>

[Guest guest]

---- Original message ----

>Date: Sun, 01 Aug 2010 13:24:37 -0000

>From: BTVC-SCD (on behalf of " Karianne "

)

>Subject: Re: Coconut yogurt step by step?

>To: BTVC-SCD

>

>Now I am confused...

>

>If it need 100-110 degrees to ferment why should I cool the milk to 80f?

to introduce the bacterial strains - they react best to being introduced at that

temp. strains introduced at a higher temp tend - at least in dairy yogurt

(haven't

tested it for coconut yogurt yet) - to produce a more sour (as opposed to tart)

yogurt.

So among other things, it effects the final taste of the yogurt.

Mara

>

>karianne

>

>

>> >

>> > oh okay that's good. Another question - it went up to 111 degrees at one

>> > point...now its around 108...whats the deal with the temperatures with

coconut

>> > yogurt? i don't have a yogurt maker so i can't really keep the temp

consistent.

>> >

>> > Thanks

>> >

>> > Ellen

>>

>

>

>

>

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

>

>

[Guest guest]

Also- Marilyn explained to me that you don't want to shock the bacteria by

adding hot milk to cold starter. She also made a great suggestion to take the

starter out of the fridge before you start heating up your milk to give it time

to come to room temp before adding the milk. (I actually measure out my 1/8 tsp

into my mixing cup to leave out and put the rest in back in the fridge).

-Joanna

>

>

>

> ---- Original message ----

> >Date: Sun, 01 Aug 2010 13:24:37 -0000

> >From: BTVC-SCD (on behalf of " Karianne "

> )

> >Subject: Re: Coconut yogurt step by step?

> >To: BTVC-SCD

> >

> >Now I am confused...

> >

> >If it need 100-110 degrees to ferment why should I cool the milk to 80f?

>

> to introduce the bacterial strains - they react best to being introduced at

that

> temp. strains introduced at a higher temp tend - at least in dairy yogurt

(haven't

> tested it for coconut yogurt yet) - to produce a more sour (as opposed to

tart)

> yogurt.

>

> So among other things, it effects the final taste of the yogurt.

>

> Mara