Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

Mike wrote:
> Why do we bring milk to "just below boiling", then allow it to cool
> before adding yogurt starter?
> Why not simply warm the milk to lukewarm and add the starter? - Mike
>


The final yogurt is thicker if you scald the milk.

Bob

Mike > wrote:
>Why do we bring milk to "just below boiling", then allow it to cool
>before adding yogurt starter?
>Why not simply warm the milk to lukewarm and add the starter? - Mike

To kill any bacteria that might be in the milk.

Randy


http://picasaweb.google.com/crmartin1

In article >, Randy >
wrote:

> Mike > wrote:
> >Why do we bring milk to "just below boiling", then allow it to cool
> >before adding yogurt starter?
> >Why not simply warm the milk to lukewarm and add the starter? - Mike
>
> To kill any bacteria that might be in the milk.
>
> Randy

Since mom and I always used powdered milk, we skipped that step.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >, Randy >
> wrote:
>
>> Mike > wrote:
>>> Why do we bring milk to "just below boiling", then allow it to cool
>>> before adding yogurt starter?
>>> Why not simply warm the milk to lukewarm and add the starter? - Mike
>> To kill any bacteria that might be in the milk.
>>
>> Randy
>
> Since mom and I always used powdered milk, we skipped that step.

I use a mixture of whole milk and powdered milk. It still turns out
thicker if I scald it. (now I can't remember if last time I scalded
both or just the powdered milk and cooled it with the whole milk)

Bob

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >, Randy >
> > wrote:
> >
> >> Mike > wrote:
> >>> Why do we bring milk to "just below boiling", then allow it to cool
> >>> before adding yogurt starter?
> >>> Why not simply warm the milk to lukewarm and add the starter? - Mike
> >> To kill any bacteria that might be in the milk.
> >>
> >> Randy
> >
> > Since mom and I always used powdered milk, we skipped that step.
>
> I use a mixture of whole milk and powdered milk. It still turns out
> thicker if I scald it. (now I can't remember if last time I scalded
> both or just the powdered milk and cooled it with the whole milk)
>
> Bob

Ok. :-)

Our recipe was simple. 1 gallon of double made powdered milk (doubled
powdered milk per water recipe) and a couple of tablespoons of starter,
usually left over from the previous gallon of yogurt.

We started with Dannon brand unflavored.

Place gallon jar into a small ice chest filled with the hottest tap
water your tap provided (ours is set at 120) and let sit for 24 hours.

The yogurt was thick enough to stand up on it's own.

I may have to try scalding it next time I make it if it turns out
thicker. Why do you think it does that? Higher sugar content?

I like using powdered milk as it makes it fat free, but YMMV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

>
>I like using powdered milk as it makes it fat free, but YMMV.

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Omelet wrote:

>
> Our recipe was simple. 1 gallon of double made powdered milk (doubled
> powdered milk per water recipe) and a couple of tablespoons of starter,
> usually left over from the previous gallon of yogurt.
>
> We started with Dannon brand unflavored.
>
> Place gallon jar into a small ice chest filled with the hottest tap
> water your tap provided (ours is set at 120) and let sit for 24 hours.
>
> The yogurt was thick enough to stand up on it's own.
>
> I may have to try scalding it next time I make it if it turns out
> thicker. Why do you think it does that? Higher sugar content?
>
> I like using powdered milk as it makes it fat free, but YMMV.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Using powdered milk is very convenient.
Adding 1/4 stick of butter would certainly bring the fat content back
up.
Wonder if that would effect the bacteria's ability to make yoghurt? -
Mike