Guest guest Posted December 20, 2006 Report Share Posted December 20, 2006 Do you mean that you heated your MILK to that temp? Not the yogurt, after it was made? If you just meant the milk, go ahead and use it to make yogurt.... you *may* have damaged the proteins a bit, but it will still be okay. If you meant that you heated your already-fermented yogurt to that temp.... then all I can say is that the probiotics will all be dead. If it was properly fermented in the first place, you can still use it as a food, but there won't be any " good guys " left in it. Patti goat yogurt I inadvertently heated my goat yogurt to between 185 and 190. Will it still be good to use (ei fermented properly?) Thanks Sue SCD 8 mths, CC 25 yrs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2006 Report Share Posted December 21, 2006 Thanks Patti, It was the milk that I overheated so we should be fine. I just want to make sure I still get the benefits of the probiotics. Sue SCD 8 mths, CC 25 yrs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2007 Report Share Posted February 24, 2007 It should be smooth, not chunky..... and a bit thicker than the milk you started with, but it will be fairly thin. Once chilled, it will be thicker. It's important not to stir or disturb it until it's been chilled. It will still be somewhat thin, compared to cow's milk yogurt. You can drip the yogurt to get a thicker end result. Patti Goat Yogurt Hello, What is the consistency of goat yogurt before you place it in the fridge to settle for 8 hours. Is it chunky or smooth? Mine is very smooth, like thick goats milk. I am concerned that it isn't finished or the bacteria died. Hinojosa 3yr old boy, ASD, Began SCD Feb 14, 2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 > > i was just reading on pecanbread that yogurt can turn yeasty after a > while, even if refrigerated. can someone please tell me more about > this? i've been making large batches of yogurt and this last batch > we're at the end of, it seemed like it was making my daughter's > eczema itchy immediately after consumption. it never occured to me > the yogurt could be the problem. how long is it recommended to keep? > > i didn't notice an off smell or taste, but the bottom is a little > lumpier. > Yogurt smells yeasty. The rashes can be from a sensitivity to dairy. I am not sure how long you can keep yogurt as mine is gone in a few days. I think it's up to three weeks. Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2010 Report Share Posted August 7, 2010 I have a question regarding on how to make goat yogurt. Do I follow the steps same as the cow milk yogurt? Or do I have to controll the cooking temperature in certain degree? I remember I saw some information about this, but just not able to find it right now. Can somebody has experience with making goat milk yogurt give me some instructions. Thank you very much Frances son 14 yrs old scd since 04/10 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.