Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Jill, I may have missed this in a previous post, so I'm sorry if this is redundant, but in all those posts about yogurt I had this question: why are you seeking to avoid S. Thermophilus (sp?)? Is there something harmful about it? Thanks, -Blair Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Hi Blair, I'm not seeking to avoid it. It's just that I define it as cultured/fermented milk. It has been defined more rigidly, I personally think in order to have food safety standards in place but I found making it with bifidus worked as well as anything. I don't really mind. Bifidus is good for the colon. Thermophilus multiplies so rapidly it may crowd out some of the others. Here's the " rigid " definition: http://www.aboutyogurt.com/lacYogurt/facts.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Jill, From what I can see on the site link you had included, they refer to heat-treated yogurt. That's the same thing as pasteurization. First they pasteurize the milk, then add cultures to thicken it into yogurt. Like the site says, cultures are not in every container of yogurt sold, and the consumer does have to look at the container to assure that live and active cultures has been added. I'm not really getting your point here. You want to make yogurt but not a cultured/fermented milk product? I can't help but label both the same. In other words, yogurt IS cultured and fermented, no matter what is put in it: L.bulgaria, S. thermophilus, bifudus, acidophilus and so forth. The people on this list use raw dairy products whenever possible, and if they have access to it (I know of a few who are on a waiting list waiting impatiently to get their paws on some real milk!) and so do not really go for heating milk to make yogurt. There has been a recent discussion (in the plural actually!) on the necessity of heating. Most have seemed to agree that 110 (115 degrees Fahrenheit at the most) is the cut off point. Going further would really constitute pasteurization or as a certain cheese making company would term 'heat-treated' and we all here know what pasteurization does to milk! Let me know how your 'yogur' with bifidus turns out! ;-) I'm always for sweet things- the sweeter the better! It does sound like bifidus-yogur would turn out sweeter than yougurt with bulgaricus and thermophilus. Sara Off now to pick up my first grader and ask him about his weekly spelling test today and I won't tell him I had to do a lot of fancy spelling today! Phew! Re: S. Thermophilus Hi Blair, I'm not seeking to avoid it. It's just that I define it as cultured/fermented milk. It has been defined more rigidly, I personally think in order to have food safety standards in place but I found making it with bifidus worked as well as anything. I don't really mind. Bifidus is good for the colon. Thermophilus multiplies so rapidly it may crowd out some of the others. Here's the "rigid" definition:http://www.aboutyogurt.com/lacYogurt/facts.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 My point was in my original post, that I made yogurt with bifidus. That's ALL. Someone else posted that's not yogurt unless it has thermophilus. I am saying that the rigid definition is thermophilus and bulgaricus but I consider it yogurt if I can culture it and it looks adn tastes like yogurt. TO reference that more rigid definition I gave that website. THAT is my POINT. I made yogurt with bifidus. End of story. I have used raw milk to make kefir recently, and have used heated milk to make yogurt previously. What is all the fuss about???? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Ok you made your point clear here! ;-) I guess I didn't see the point in your original email, I apologize. I don't usually miss things like that. I pay attention to each email I read. Please do let me know how yogurt with bifidus tastes! Sara > My point was in my original post, that I made yogurt with bifidus. > That's ALL. Someone else posted that's not yogurt unless it has > thermophilus. I am saying that the rigid definition is thermophilus > and bulgaricus but I consider it yogurt if I can culture it and it > looks adn tastes like yogurt. TO reference that more rigid definition > I gave that website. > > THAT is my POINT. I made yogurt with bifidus. End of story. > > I have used raw milk to make kefir recently, and have used heated > milk to make yogurt previously. > > What is all the fuss about???? Quote Link to comment Share on other sites More sharing options...
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