yogurt from unhomogenized milk Was: Re: layer on top of heated milk/ milk temp

[Guest guest]

I'm thinking of making some yogurt with unhomogenized milk. Is this layer what

I will run into when I do? So just stir it as I add the starter? Will the

yogurt separate again while in the dehydrator or the fridge?

, mom to

>

> >

> >

> > I got a huge layer on top of the heated milk this last time when I

> > used part cream. What do you do about it?

>

>

> this is different than a skin so stir it back into the milk.

>

> > And do you stop heating the millk after it reaches a certain temp

> > by checking a thermometer, or just wait until you see it bubbling?

>

>

> thermometer.

>

> > Pecanbread said 180 for goat milk, but is it the same for other milk?

>

>

> for other milk up to 220 - but I usually do about 200. If it is a mix

> of cream and

> goat milk, I do 180.

>

> > Also, I recall from BTVC that it said to cool the milk to between

> > 100 and 110 degrees before introducing the culture, and that's what

> > I've been doing. It makes sense, right, because that's the temp it

> > will be at anyways? Well, I just read on pecanbread to cool to

> > between 64 and 77 degrees!!!!!! Have I been killing my bacteria all

> > this time!!!????? Help!

>

> No, it's just a more gentle awakening for the bacteria making them

> stronger and more

> effective. You can't have been killing your bacteria, dude, if your

> bacteria like made

> yogurt.

>

> Those puppies are pretty flexible. Recall, that the yogurt making

> process was

> invented way before thermometers ever were.

>

>

> Mara

>

[Guest guest]

> I'm thinking of making some yogurt with unhomogenized milk. Is this

> layer what I will run into when I do? So just stir it as I add the

> starter?

yes.

> Will the yogurt separate again while in the dehydrator or the fridge?

the cream might rise to the top, you can stir it together when eating or

just eat the creamy part first.

>

>

> , mom to

>

>

>>

>>>

>>>

>>> I got a huge layer on top of the heated milk this last time when I

>>> used part cream. What do you do about it?

>>

>>

>> this is different than a skin so stir it back into the milk.

>>

>>> And do you stop heating the millk after it reaches a certain temp

>>> by checking a thermometer, or just wait until you see it bubbling?

>>

>>

>> thermometer.

>>

>>> Pecanbread said 180 for goat milk, but is it the same for other

>>> milk?

>>

>>

>> for other milk up to 220 - but I usually do about 200. If it is a

>> mix

>> of cream and

>> goat milk, I do 180.

>>

>>> Also, I recall from BTVC that it said to cool the milk to between

>>> 100 and 110 degrees before introducing the culture, and that's what

>>> I've been doing. It makes sense, right, because that's the temp it

>>> will be at anyways? Well, I just read on pecanbread to cool to

>>> between 64 and 77 degrees!!!!!! Have I been killing my bacteria all

>>> this time!!!????? Help!

>>

>> No, it's just a more gentle awakening for the bacteria making them

>> stronger and more

>> effective. You can't have been killing your bacteria, dude, if your

>> bacteria like made

>> yogurt.

>>

>> Those puppies are pretty flexible. Recall, that the yogurt making

>> process was

>> invented way before thermometers ever were.

>>

>>

>> Mara

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

The layer that forms is the milk fat (I think). When heating

milk for yogurt, if you don’t stir often enough, it will skin over. Just

stir that back in. The fat rises to the surface during the 24 hour fermenting

stage (separates out) and can actually look buttery . It is the best part, in

my opinion! Just stir it back into the body of yogurt. If it separates out

after refrigerating, stir the fat layer back in. That part usually gets eaten

first by me, so I only have to stir it back in one time after it’s

cooled.

Carol P

CD 21 yrs

SCD 4.5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of julie46250

I'm thinking of making some yogurt with unhomogenized milk. Is this

layer what I will run into when I do? So just stir it as I add the starter?

Will the yogurt separate again while in the dehydrator or the fridge?

, mom to

>

> >

> >

> > I got a huge layer on top of the heated milk this last time when I

> > used part cream. What do you do about it?

>

>

> this is different than a skin so stir it back into the milk.

>

> > And do you stop heating the millk after it reaches a certain temp

> > by checking a thermometer, or just wait until you see it bubbling?

>

>

> thermometer.

>

> > Pecanbread said 180 for goat milk, but is it the same for other milk?

>

>

> for other milk up to 220 - but I usually do about 200. If it is a mix

> of cream and

> goat milk, I do 180.

>

> > Also, I recall from BTVC that it said to cool the milk to between

> > 100 and 110 degrees before introducing the culture, and that's what

> > I've been doing. It makes sense, right, because that's the temp it

> > will be at anyways? Well, I just read on pecanbread to cool to

> > between 64 and 77 degrees!!!!!! Have I been killing my bacteria all

> > this time!!!????? Help!

>

> No, it's just a more gentle awakening for the bacteria making them

> stronger and more

> effective. You can't have been killing your bacteria, dude, if your

> bacteria like made

> yogurt.

>

> Those puppies are pretty flexible. Recall, that the yogurt making

> process was

> invented way before thermometers ever were.

>

>

> Mara

>