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.

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

>