Goat Yogurt Help/Question

[Guest guest]

Hi,

I have goat milk and regular milk to make yogurt. I was reading on the

site to use a specific starter which I don't have. Is it ok to use the

yogourmet starter?

Also, regarding the temperature. For goat milk it says to bring the

milk to 180F because it's delicate. Is that the same temperature as

regular half and half yogurt or should I make two batches--one goat and

one milk?

On page 157, BTVC it says you may use powdered, skim, 2% or whole milk

for yogurt. Is this correct? I've been using 1/2 and 1/2--and not

tolerating it very well at all.

Thanks for any help with this,

Debbie, cd

SCD 1/07

Pentasa

[Guest guest]

180 degrees F is hot enough for goat or cow milk. Cow milk is okay if you go

higher... up to the " simmer " point.... but 180 will be fine.

Yes, you can use Yogourmet starter.... but they make more than one starter. You

need to be sure it's the one with only these three cultures: l.acidophilus,

s.thermophilus and l.bulgaricus.

Patti

Goat Yogurt Help/Question

Hi,

I have goat milk and regular milk to make yogurt. I was reading on the

site to use a specific starter which I don't have. Is it ok to use the

yogourmet starter?

Also, regarding the temperature. For goat milk it says to bring the

milk to 180F because it's delicate. Is that the same temperature as

regular half and half yogurt or should I make two batches--one goat and

one milk?

On page 157, BTVC it says you may use powdered, skim, 2% or whole milk

for yogurt. Is this correct? I've been using 1/2 and 1/2--and not

tolerating it very well at all.

Thanks for any help with this,

Debbie, cd

SCD 1/07

Pentasa

[Guest guest]

Thanks!

>

> 180 degrees F is hot enough for goat or cow milk. Cow milk is okay if

> you go higher... up to the " simmer " point.... but 180 will be fine.

>

> Yes, you can use Yogourmet starter.... but they make more than one

> starter. You need to be sure it's the one with only these three cultures:

> l.acidophilus, s.thermophilus and l.bulgaricus.

>

> Patti

>

> Goat Yogurt Help/Question

>

> Hi,

>

> I have goat milk and regular milk to make yogurt. I was reading on the

> site to use a specific starter which I don't have. Is it ok to use the

> yogourmet starter?

>

> Also, regarding the temperature. For goat milk it says to bring the

> milk to 180F because it's delicate. Is that the same temperature as

> regular half and half yogurt or should I make two batches--one goat and

> one milk?

>

> On page 157, BTVC it says you may use powdered, skim, 2% or whole milk

> for yogurt. Is this correct? I've been using 1/2 and 1/2--and not

> tolerating it very well at all.

>

> Thanks for any help with this,

> Debbie, cd

> SCD 1/07

> Pentasa

>

>