Yogurt reached 120 in Yogourmet! Still beneficial?

[Guest guest]

Well, I just finished a batch of goat yogurt made with raw goat milk

(I did boil it to 180 before) and it looks so good and creamy coming

out of the yogurt maker.

But, I stuck my thermometer in it to see what temp it was, and it was

on 120!!! In Elaine's book, she says 100-110. Is all the good

bacteria dead now? I am going to be so upset. My Yogourmet maker is

what I did it in. I thought it was always supposed to regulate it

the right way.

Thanks for any info.

Tina

[Guest guest]

Tina,

Did you put the water in the Yogourmet unit and then place the

container of milk/cultures in the " water bath " ?

Jody

mom to -5 and -8

SCD 22 months

[Guest guest]

Yes, I did!

>

> Tina,

>

> Did you put the water in the Yogourmet unit and then place the

> container of milk/cultures in the " water bath " ?

>

>

> Jody

> mom to -5 and -8

> SCD 22 months

[Guest guest]

Yes, I did!

>

> Tina,

>

> Did you put the water in the Yogourmet unit and then place the

> container of milk/cultures in the " water bath " ?

>

>

> Jody

> mom to -5 and -8

> SCD 22 months

[Guest guest]

Yes, I did!

>

> Tina,

>

> Did you put the water in the Yogourmet unit and then place the

> container of milk/cultures in the " water bath " ?

>

>

> Jody

> mom to -5 and -8

> SCD 22 months

[Guest guest]

Elaine said that some of the bacteria would be dead at 120

degrees, but that it could still be eaten.

She also recommended leaving the lid off (or maybe not quite

sealed) to get the temp to stay just slightly lower.

Jody

mom to -5 and -8

SCD 22 months

[Guest guest]

Elaine said that some of the bacteria would be dead at 120

degrees, but that it could still be eaten.

She also recommended leaving the lid off (or maybe not quite

sealed) to get the temp to stay just slightly lower.

Jody

mom to -5 and -8

SCD 22 months