Thermometer (was Re: The Mystery of Runny Yogurt)

[Guest guest]

>

> Carol:

>

> I had something similar happen to me with my last batch. Too tired

> to heat-sterilize the milk, I poured it straight from the fridge

> into the yogourmet container, added the powdered starter and ran it

> for about 26 hours (to make up for the lost time getting it to 110

> degrees).

>

> When it was done, it was very runny. I dripped it and it was fine

> though.

>

> I wonder: perhaps some strains of bacteria are cold sensitive. They

> are fine when the powder is in the fridge, but die if, once

> reconstituted, they get too cold, like mine did with cold milk, or

> yours cooled quickly with ice. Perhaps this bacteria is responsible

> for making the yogurt more solid.

>

> Just a thought.

Oops, Theresa,

You didn't have the milk properly sterilized or allow it to be at the

temperature that would

allow good bacteria to incubate and consume the lactose. Do not feed or eat this

yogurt.

Propoerly made yogurt allows the bacteria to survive in the fridge, only

partially if frozen

and not at all if heated again. However we can still use it in recipes. The

method you

described is harmful.

Here are the instructions for making SCD yogurt:

http://www.pecanbread.com/goatyogurt.html

Carol F.

SCD 7 years, celiac

[Guest guest]

Theresa,

You will not want to use that yogurt. It has not been properly sterilized and is

a breeding ground for bad bugs. It will not be good for you. You could possibly

bake with it as that kills all the bugs anyway but do not freeze it for ice

cream either.

Sorry charlene

Carol:

I had something similar happen to me with my last batch. Too tired

to heat-sterilize the milk, I poured it straight from the fridge

into the yogourmet container, added the powdered starter and ran it

for about 26 hours (to make up for the lost time getting it to 110

degrees).

When it was done, it was very runny. I dripped it and it was fine

though.

I wonder: perhaps some strains of bacteria are cold sensitive. They

are fine when the powder is in the fridge, but die if, once

reconstituted, they get too cold, like mine did with cold milk, or

yours cooled quickly with ice. Perhaps this bacteria is responsible

for making the yogurt more solid.

Just a thought.

Theresa (in Vancouver, Canada)

> >

> > It's possible the temperature of the yogurt is getting too high

or

> > staying too low.

> >

> > I bought a remote thermometer from the Source (used to be Radio

Shack,

> > aka Circuit City) for about $25 Cdn called Nexxtech Digital

Cooking

> > Thermometer (cat no. 631-1025). I

>

> I have a thermometer and it is accurate. What I am

wondering about is usually I

> leave my boiled milk out at room temperature covered with a tea

towel to come to the

> lower temperature. The batch that was runny was cooled by setting

it in ice cubes and

> cold water (Elaine's instructions) . Could the shock influence the

clotting of the milk when

> the yogurt sets?

>

> Carol F.

> SCD 7 years, celiac

>