Guest guest Posted July 8, 2010 Report Share Posted July 8, 2010 Any experienced yogurt makers out there? I'm on the SCD (Specific Carbohydrate Diet) Diet and recently realized that I've not been culturing my yogurt at a high enough temperature. (I've been following the directions in Nourishing Traditions which allows a cooler culturing temperature since they are not eliminating lactose from the yogurt - 95 degrease vice 100 - 110.) Am I able to heat my goat yogurt to 110 degrease, add more culture, let it ferment for, another, 24-hours at a temperature between 100 - 110 degrease to remove any remaining lactose? Or is my farm fresh goat milk lost to an incomplete batch of yogurt? Thanks! JP. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.