Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Anyone have any suggestions on what someone with an _electric_ stove could do? I don't have a pilot light. When I've tried dehydrating things, sometimes I can get it a little under 100 degrees in there, if I fiddle with it and monitor it with an oven thermometer. What would be the best temp to keep it at? 90, if I can get it there? Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 >>>>Anyone have any suggestions on what someone with an _electric_ stove could do? I don't have a pilot light. When I've tried dehydrating things, sometimes I can get it a little under 100 degrees in there, if I fiddle with it and monitor it with an oven thermometer. What would be the best temp to keep it at? 90, if I can get it there? ----->chris, when i was a kid, we used to put it on the heater - i think it was baseboard, but don't recall exactly. i think it just takes longer if you don't keep it warm. the batch on my mantel was fermenting, but just taking longer. or, if you have a heating pad like someone else suggested, that would work too. or just put it in the warmest area of your home. while writing this i received a call from seven star farms...the other cultures in their yogurt are: Streptococcus thermophilus L. bulgaricus L. delbrueckii (in addition to l. acidophilus and bifidus) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 If you are making yoghurt the temperature should be close to 110 F. I make my yogurt using an ice chest. I just put in about 3 gallons of hot water (probably about 120 F when I put it in) and then I put the yogurt in quart glass jars . The amount of water depends on the size of your ice chest. The yogurt always comes out fine. If you want you could check the temperature halfway thru the process but I never do because I am usually doing something else. danny ----- Original Message ----- From: ChrisMasterjohn@... Sent: Friday, January 17, 2003 11:00 AM Subject: Re: homemade raw yogurt Anyone have any suggestions on what someone with an _electric_ stove could do? I don't have a pilot light. When I've tried dehydrating things, sometimes I can get it a little under 100 degrees in there, if I fiddle with it and monitor it with an oven thermometer. What would be the best temp to keep it at? 90, if I can get it there? Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Danny, DO your glass jars have glass lids? Is it okay for the yogurt to touch metal? What about rubber? All my mason jars are either sealed with a rubber ring or tin lid. Blessings, Katrina --- CreekBend Dairy Farm <cbdfarm@...> wrote: > > If you are making yoghurt the temperature should be > close to 110 F. I make my yogurt using an ice > chest. I just put in about 3 gallons of hot water > (probably about 120 F when I put it in) and then I > put the yogurt in quart glass jars . The amount > of water depends on the size of your ice chest. The > yogurt always comes out fine. If you want you could > check the temperature halfway thru the process but I > never do because I am usually doing something else. > danny > > ----- Original Message ----- > From: ChrisMasterjohn@... > > Sent: Friday, January 17, 2003 11:00 AM > Subject: Re: homemade raw > yogurt > > > Anyone have any suggestions on what someone with > an _electric_ stove could > do? I don't have a pilot light. When I've > tried dehydrating things, > sometimes I can get it a little under 100 degrees > in there, if I fiddle with > it and monitor it with an oven thermometer. What > would be the best temp to > keep it at? 90, if I can get it there? > > Chris > > ____ > > " What can one say of a soul, of a heart, filled > with compassion? It is a > heart which burns with love for every creature: > for human beings, birds, and > animals, for serpents and for demons. The thought > of them and the sight of > them make the tears of the saint flow. And this > immense and intense > compassion, which flows from the heart of the > saints, makes them unable to > bear the sight of the smallest, most insignificant > wound in any creature. > Thus they pray ceaselessly, with tears, even for > animals, for enemies of the > truth, and for those who do them wrong. " > > --Saint Isaac the Syrian > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Katrina, No they don't have glass lids. I usually don't fill them full so the yogurt doesn't touch the lids. I don't know if the yogurt touching metal would be a problem or not. Actually my jars aren't canning jars, but are just quart jars from something such as apple butter or mayonnaise. So I just use the lids they came with. Works fine for me. Hope this helps, danny ----- Original Message ----- From: Katrina Rose Sent: Friday, January 17, 2003 5:50 PM Subject: Re: homemade raw yogurt Danny, DO your glass jars have glass lids? Is it okay for the yogurt to touch metal? What about rubber? All my mason jars are either sealed with a rubber ring or tin lid. Blessings, Katrina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 ---The cow keeps the milk at 103 or 104F so that is " ok " yogurt temp. Stainless is " ok " for yogurt mfg'r. Leave milk an inch or so from the lid if you use lid. Lid is only needed to keep " stuff " outside of milk and jar. Chris:90F will be " ok " .Dennis In , Katrina Rose <wllng2fght@y...> wrote: > > > it and monitor it with an oven thermometer. What > > would be the best temp to > > keep it at? 90, if I can get it there? > > > > Chris > > > > ____ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 --- Are those cultures in any particular ratio? I wonder if some of those are fastidious at 70F pH 6.5 or at pH 5.5 while others grow (duplicate) " faster " at 110F at pH 6.5 or are even " faster " yet at 110F at pH 5.5? When do they hit lag and when do they hit log phase? You might get an entirely different flavor profile and consistency making yogurt at 110F using L.bulgaricus than you would using L. bulgaricus at 70F. Nevermind me I'm starting the shift a little bored tonight. In , " Suze Fisher " <> while writing this i received a call from seven star farms...the other > cultures in their yogurt are: > > Streptococcus thermophilus > L. bulgaricus > L. delbrueckii > > (in addition to l. acidophilus and bifidus) > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 --- I wonder why the milk doesn't turn into yogurt inside the udder. Milk is not sterile directly from the cow is it? Too much Letterman this week!?!?!? Is this anything? Maybe Letterman will know. He's quite the food expert. Dennis In , " dkemnitz2000 <dkemnitz2000@y...> " <dkemnitz2000@y...> wrote: > ---The cow keeps the milk at 103 or 104F so that is " ok " yogurt temp. > Stainless is " ok " for yogurt mfg'r. Leave milk an inch or so from the > lid if you use lid. Lid is only needed to keep " stuff " outside of > milk and jar. Chris:90F will be " ok " .Dennis > > > > > In , Katrina Rose <wllng2fght@y...> > wrote: > > > > it and monitor it with an oven thermometer. What > > > would be the best temp to > > > keep it at? 90, if I can get it there? > > > > > > Chris > > > > > > ____ > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 Yes you can make yogurt without heating it up to180 degrees. I make it on a regularly. It will be thin, not thick. I warm a quart of milk up to 105-107 degrees, dissolve a packet of Yogourmet (yogurt starter from the Coop) in a cup of the warmed milk put it back in the quart of milk mix and put in glass jars. I have a yogurt maker that keeps it warm as it incubates temp does rise over 100 degrees and in 8 to 10 hours I have my raw yogurt!. Now I know you can use X amount of yogurt instead of the packet, but I never seem to remember to save some from the raw batch so I've been using the store bought. Hope this helps. > I would love to make homemade raw yogurt. All the recipes I find say to heat the milk to 180 degrees. Can you make raw milk yougurt without heating it up so? > Recipes appreciated! > > > Quote Link to comment Share on other sites More sharing options...
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