Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 greetings all. when we make yogurt we put either a commercial started or use plain or vanilla flavored yogurt from the store (yes we use it, but don't start!). the container must say that is has active cultures in it. we have a corn stove for heat and we set the jar with the milk and the started by it and usually in 24 hours or so we have yogurt. My dad in law sets it by his wood furnace. in the summer i put it on top of my fridge as that is the warmest place in the house. even with the AC running. We do not heat the milk. my hubby brings it in from the barn and we make it then. warm straight from the cow. this works for us. ?? this produces a sourer yogurt. not quite sure why. any thoughts? ro Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2007 Report Share Posted May 14, 2007 thanks belinda and laura. i didn't think it HAD to be heated. dad-in-law takes a gallon puts it in cooler in the basement in the same room as their wood burning furnace and the next morning he has yogurt. this milk is straight from the cow-warm. i have tried putting a jar of it next to our corn stove with mixed results. sometimes it works sometimes it doesn't, ro Re: yogurt If you use milk fresh from the goat you don't need to heat it. If ithas been in the fridge then heating is necessary to get things moving.Belinda> can some one refresh me please. why does the milk for yogurt HAVEto be heated?> ro> No virus found in this incoming message.Checked by AVG Free Edition. Version: 7.5.463 / Virus Database: 269.6.6/794 - Release Date: 5/8/2007 2:23 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2007 Report Share Posted May 14, 2007 Yogurt thrives at range of 90 to 115*F with about 100*F being about best. It needs to be heated carefully to not more than 115*F, innoculated and left to sit someplace where temp will be at least 100*F for eight to ten hours. I make mine in half gallon widemouth mason jars and use a regular picnic ice chest filled with 2 liter pop bottles or bleach jugs filled with hot water. Innoculate with any live culture yogurt at rate of two teaspoons per quart ( I thin the yogurt with the milk then add it into the rest of the milk to mix well.) If you just add your innoculant to the cold milk without heating you are going to add more time to incubate as milk as to get up to above 90*F for yogurt to thrive. Any milk we don't use in about three days I make yogurt with and I just heat it up in a sink of hot water in the jars. Takes about two changes of water and 30 minutes? My hot water is about 135*F. Donna Safehaven Nubians Dandridge, TN > > can some one refresh me please. why does the milk for yogurt HAVE to be heated? > ro > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2007 Report Share Posted May 14, 2007 Try boiling some water and putting it in the bottom of the cooler, that's what I have to do in the winter. Belinda > thanks belinda and laura. i didn't think it HAD to be heated. dad-in-law takes a gallon puts it in cooler in the basement in the same room as their wood burning furnace and the next morning he has yogurt. this milk is straight from the cow-warm. i have tried putting a jar of it next to our corn stove with mixed results. sometimes it works sometimes it doesn't, > ro Quote Link to comment Share on other sites More sharing options...
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