Re: french cream got too hot

[Guest guest]

No, it's fine.

I don't think you have to go longer, because it actually has less lactose in it

- though I suppose it also

depends on whether you doubled the starter or not. And whether that starter was

powder or yogurt.

The fact that Elaine has it longer has always confused me, technically speaking,

because with less

lactose, I can't see that it is necessary.

Mara

> Quick questions -

> So I was making a batch of the french cream yogurt for the first time this

weekend. I make my yogurt in my oven warming drawer and it normally gets to

about 108 max. Somehow this batch registered at 115 degrees when I took it out

after 36 hours. (You are supposed to go longer with the french cream yes?)

Should I toss it?

> THANKS!

>

>

>

>

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

>

>

[Guest guest]

thanks! Glad I do not have to throw it away!!!

>

> > Quick questions -

> > So I was making a batch of the french cream yogurt for the first time this

weekend. I make my yogurt in my oven warming drawer and it normally gets to

about 108 max. Somehow this batch registered at 115 degrees when I took it out

after 36 hours. (You are supposed to go longer with the french cream yes?)

Should I toss it?

> > THANKS!

> >

> >

> >

> >

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

> >

> >

[Guest guest]

> Quick questions -> So I was making a batch of the french cream yogurt for the first time > this weekend. I make my yogurt in my oven warming drawer and it normally > gets to about 108 max. Somehow this batch registered at 115 degrees > when I took it out after 36 hours. (You are supposed to go longer with > the french cream yes?) Should I toss it?> THANKS!> >NO! It may be a bit thin but there shouldn't be anything wrong with it. It would be a sad waste to toss it, in my view.Don't forget that sour cream, yogurt and creme fraiche were all "invented" centuries before refrigeration, as a means of using milk/cream that could not be refrigerated. Allowing it to get a bit too warm may kill off some of the good bacteria (thus it possibly becoming runnier), but then again it may not; depends on HOW warm, and probably other circumstances as well. It takes a lot to ruin any form of soured milk. (At the very least, if you don't want to use it externally, use it in cake/cookie/pancake batter, or in "milkshakes" with fruit, etc.) n______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  

[Guest guest]

I will use it - thanks so much!!!!

>

> > Quick questions -

> > So I was making a batch of the french cream yogurt for the first time

> > this weekend. I make my yogurt in my oven warming drawer and it normally

> > gets to about 108 max. Somehow this batch registered at 115 degreeswhen

> > I took it out after 36 hours. (You are supposed to go longer withthe

> > french cream yes?) Should I toss it?

> > THANKS!

> >

> >

> NO! It may be a bit thin but there shouldn't be anything wrong with it. It

> would be a sad waste to toss it, in my view.

>

> Don't forget that sour cream, yogurt and creme fraiche were all " invented "

> centuries before refrigeration, as a means of using milk/cream that could

> not be refrigerated. Allowing it to get a bit too warm may kill off some

> of the good bacteria (thus it possibly becoming runnier), but then again

> it may not; depends on HOW warm, and probably other circumstances as well.

> It takes a lot to ruin any form of soured milk. (At the very least, if you

> don't want to use it externally, use it in cake/cookie/pancake batter, or

> in " milkshakes " with fruit, etc.)

>

> n

>

>

>

> ______________________________

>

> A funny, touching gift book for cat lovers. Signed copies, free shipping

> (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the

> 10 Cats Who Caused My Addiction by n Van Til

> www.wordpowerpublishing.com

>