Re: How to tell if probiotic is still OK?

[Guest guest]

Hello,

> However I am wondering how you tell whether or not the probiotic

in

> the yoghurt is still OK (i.e. still alive and useful). What are

the

> signs? If the yoghurt has separated, does that mean that the

> probiotic " didn't work " , and so there is no point in eating the

> yoghurt?

If it is fairly solid (not fluidic like milk) and tastes tart then

you have yogurt

Sheila 42 mos SCD, 21yrs UC

mom of SCD 27 mos

[Guest guest]

Hi Sheila,

Thanks so much for responding.

The stuff I made ended up being " half and half " - that is, half of it

was all liquid and the other half was solid when I took it out of the

fridge. I then gently stirred it back together (because I wasn't

sure if some of the " good stuff " was still in the liquid) and poured

the mixture into the cloth bag, and hung the bag to drip it. I ENDED

UP with something fairly solid in the bag, that tasted tart, and very

much like the FIRST batch I had made (which WASN'T separated when I

took it out of the fridge).

What I am wondering is if this second batch, which seemed to work out

IN THE END, actually had active probiotic in it, considering it

was " separated " when I INITIALLY pulled it out of the fridge. Does

this initial separation indicate that the probiotics " didn't take " ,

even though in the end it tasted the same and had the same texture as

the batches that hadn't separated?

Thanks for any clarification you can give!

> Hello,

>

>

> > However I am wondering how you tell whether or not the probiotic

> in

> > the yoghurt is still OK (i.e. still alive and useful). What are

> the

> > signs? If the yoghurt has separated, does that mean that the

> > probiotic " didn't work " , and so there is no point in eating the

> > yoghurt?

>

> If it is fairly solid (not fluidic like milk) and tastes tart then

> you have yogurt

>

> Sheila 42 mos SCD, 21yrs UC

> mom of SCD 27 mos

[Guest guest]

Hi,

> UP with something fairly solid in the bag, that tasted tart, and

very

> much like the FIRST batch I had made (which WASN'T separated when I

> took it out of the fridge).

>

> What I am wondering is if this second batch, which seemed to work

out

> IN THE END, actually had active probiotic in it, considering it

> was " separated " when I INITIALLY pulled it out of the fridge. Does

> this initial separation indicate that the probiotics " didn't take " ,

> even though in the end it tasted the same and had the same texture

as

> the batches that hadn't separated?

Homemade yogurt isn't as stable as commercial yogurt. They often

have gelatin or nasty thickeners added to prevent separation. Our

yogurt should be refrigerated for about 8 hours after incubation so

that it sets up. Occasionally I have had batches of yogurt seperate

as yours, Elaine assured that if it was tart like yogurt it just

meant the water (of hydrolysis) portion had separated. Sometimes

this happens if it is jostled during or right after incubation.

The key is that tart taste. If it tastes as tart as the batch that

didn't separate it'll be fine. The tartness means that the lactose

has been converted mainly to glucose, galactose and lactic acid.

If it had separted and didn't taste tart or not very tart then you'd

be better off chucking it - or giving it to someone not on the diet.

Sheila 44 mos SCD, 20 yrs UC

mom of 29 mos SCD

[Guest guest]

Awesome! This clarification really helps a lot.

Thank you Sheila - you (and Elaine) have renewed my enthusiasm for

the yogourt making!