Re: question about yoghurt starters

[Guest guest]

sky, what are the two brands of starter you use, I can only find one and I must have missed the other.

 

jena

In Australia we have two main brands of yoghurt starters. One brand just has acidophilus the other brand has S. thermophilus and L bulgaricus. I use the acidophilus about 90 percent of the time. The other day I use both at the same time and the yogurt came out the thickest I have ever done. Need to know if I am allowed to do that.

Also when the milk has cooled. I always skim the milk off the top that has solified. My mum thinks I am doing it wrong. She thinks that the layer is cream, and if you left it in it would be creamier. Is she right? In raman prasad book it tells you to skim it off. Elaine even says on her website if you want the yoghurt smoother skim the top off.

SKY

[Guest guest]

Jena, I use the s Natural set yoghurt which only has acidophilus in it. And Farmers union greek style which has the other 2 probiotics in it.Elaine says bulgaricus does a better job in terms of how your yoghurt turns out but she goes on to say that acidophilus is supreme in terms of probiotics. So I just want to mix them.

To: BTVC-SCD Sent: Friday, 24 April, 2009 8:29:19 AMSubject: Re: question about yoghurt starters

sky, what are the two brands of starter you use, I can only find one and I must have missed the other.

jena

On Fri, Apr 24, 2009 at 12:58 AM, subhadradasi2000 <subhadradasi2000@ yahoo.com. au> wrote:

In Australia we have two main brands of yoghurt starters. One brand just has acidophilus the other brand has S. thermophilus and L bulgaricus. I use the acidophilus about 90 percent of the time. The other day I use both at the same time and the yogurt came out the thickest I have ever done. Need to know if I am allowed to do that.Also when the milk has cooled. I always skim the milk off the top that has solified. My mum thinks I am doing it wrong. She thinks that the layer is cream, and if you left it in it would be creamier. Is she right? In raman prasad book it tells you to skim it off. Elaine even says on her website if you want the yoghurt smoother skim the top off.SKY

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[Guest guest]

sky Thanks for letting me know, I dont see why you couldnt mix them,, as long as you still let it " cook " for 24 hours to burn off any sugars.

jena

Jena, I use the s Natural set yoghurt which only has acidophilus in it. And Farmers union greek style which has the other 2 probiotics in it.Elaine says bulgaricus does a better job in terms of how your yoghurt turns out but she goes on to say that acidophilus is supreme in terms of probiotics. So I just want to mix them.

To: BTVC-SCD

Sent: Friday, 24 April, 2009 8:29:19 AMSubject: Re: question about yoghurt starters

sky, what are the two brands of starter you use, I can only find one and I must have missed the other.  

jena

On Fri, Apr 24, 2009 at 12:58 AM, subhadradasi2000 <subhadradasi2000@ yahoo.com. au> wrote:

In Australia we have two main brands of yoghurt starters. One brand just has acidophilus the other brand has S. thermophilus and L bulgaricus. I use the acidophilus about 90 percent of the time. The other day I use both at the same time and the yogurt came out the thickest I have ever done. Need to know if I am allowed to do that.

Also when the milk has cooled. I always skim the milk off the top that has solified. My mum thinks I am doing it wrong. She thinks that the layer is cream, and if you left it in it would be creamier. Is she right? In raman prasad book it tells you to skim it off. Elaine even says on her website if you want the yoghurt smoother skim the top off.

SKY

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[Guest guest]

Jena, I have just realised that my dad has not felt well this week. I think it could be that he has not has any acidophilus yoghurt at all for a week. So I am going to buy the starter and I will mix it. But I will use 80 percent acidophilus and then 20 percent of the other yoghurt. Obviously reading over Elaines notes you need acidophilus much more than the other 2. But the bulgaricus yoghurt was so thick and creamy. Maybe it was to thick for my dad stomach.

Sky

To: BTVC-SCD Sent: Friday, 24 April, 2009 2:09:28 PMSubject: Re: question about yoghurt starters

sky Thanks for letting me know, I dont see why you couldnt mix them,, as long as you still let it "cook" for 24 hours to burn off any sugars.

jena

On Fri, Apr 24, 2009 at 1:03 PM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Jena, I use the s Natural set yoghurt which only has acidophilus in it. And Farmers union greek style which has the other 2 probiotics in it.Elaine says bulgaricus does a better job in terms of how your yoghurt turns out but she goes on to say that acidophilus is supreme in terms of probiotics. So I just want to mix them.

From: jena stafford <1961jsgmail (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Friday, 24 April, 2009 8:29:19 AMSubject: Re: question about yoghurt starters

sky, what are the two brands of starter you use, I can only find one and I must have missed the other.

jena

On Fri, Apr 24, 2009 at 12:58 AM, subhadradasi2000 <subhadradasi2000@ yahoo.com. au> wrote:

In Australia we have two main brands of yoghurt starters. One brand just has acidophilus the other brand has S. thermophilus and L bulgaricus. I use the acidophilus about 90 percent of the time. The other day I use both at the same time and the yogurt came out the thickest I have ever done. Need to know if I am allowed to do that.Also when the milk has cooled. I always skim the milk off the top that has solified. My mum thinks I am doing it wrong. She thinks that the layer is cream, and if you left it in it would be creamier. Is she right? In raman prasad book it tells you to skim it off. Elaine even says on her website if you want the yoghurt smoother skim the top off.SKY

Enjoy a better web experience. Upgrade to the new Internet Explorer 8 optimised for Yahoo!7. Get it now..

Enjoy a better web experience. Upgrade to the new Internet Explorer 8 optimised for Yahoo!7. Get it now..