If I use pasteurized milk to make my yogurt, why do I have to heat it up
to 180 or 190 degrees before allowing it to drop back down to 110.
Doesn't the pasteurization done during processing kill all the bacteria?

It seems like a wasted 45-60 minutes while I heat it up to the higher
temp and then wait for it to cool down. Wouldn't I be just as safe and
get just as good a yogurt by heating it to 110 in the first place.

Jim

On Sat, 07 Feb 2004 09:26:52 -0500, Jim Marnott >
wrote:

>If I use pasteurized milk to make my yogurt, why do I have to heat it up
>to 180 or 190 degrees before allowing it to drop back down to 110.
>Doesn't the pasteurization done during processing kill all the bacteria?
>
>It seems like a wasted 45-60 minutes while I heat it up to the higher
>temp and then wait for it to cool down. Wouldn't I be just as safe and
>get just as good a yogurt by heating it to 110 in the first place.
>
>Jim
x-archive:no

My thinking exactly. I skipped heating the milk and my yogurt came out
just fine.

In article >,
Jim Marnott > wrote:

> If I use pasteurized milk to make my yogurt, why do I have to heat it up
> to 180 or 190 degrees before allowing it to drop back down to 110.
> Doesn't the pasteurization done during processing kill all the bacteria?
>
> It seems like a wasted 45-60 minutes while I heat it up to the higher
> temp and then wait for it to cool down. Wouldn't I be just as safe and
> get just as good a yogurt by heating it to 110 in the first place.
>
> Jim
>
>

I use powdered milk to make yogurt. Double the concentration...

I start with hottish water and stick it in an ice chest filled with hot
water with a bit of my culture. QED and 24 hours later, I have x amount
of yogurt. I used to make it by the gallon...

Never had a problem, makes a fantastic fat-free yogurt.

K.

--
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>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Jim Marnott wrote:

> If I use pasteurized milk to make my yogurt, why do I have to heat it up
> to 180 or 190 degrees before allowing it to drop back down to 110.
> Doesn't the pasteurization done during processing kill all the bacteria?

No. You're invoking a few chemical changes to the milk by scalding it *and*
you're warming it up for the yogurt culture (which needs it warm in the
first place). Besides, there are still a few bugs that have ended up in
your milk after pasteurization, and you're taking the extra precaution of
killing *them* before they have a chance to get a foothold in your
nutrient-rich environment.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce wrote:
> Jim Marnott wrote:
> Besides, there are still a few bugs that have ended up in
> your milk after pasteurization, and you're taking the extra precaution of

Then why don't I have to heat my milk up before drinking it?


--
Jim Marnott
231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later)
Atkins since 22 May '03
Gym since 1 sept '03

Jim Marnott wrote:

> Darryl L. Pierce wrote:
>
>> Jim Marnott wrote:
>> Besides, there are still a few bugs that have ended up in
>> your milk after pasteurization, and you're taking the extra precaution of
>
>
> Then why don't I have to heat my milk up before drinking it?
>
>

Because the organisms which may compete with and diminish the yogurt
culture are not pathogenic to humans.

Scalding the milk when making yogurt is not a requirement, but it does
result in a more consistent product.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
>
> Jim Marnott wrote:
>
>> Darryl L. Pierce wrote:
>>
>>> Jim Marnott wrote:
>>> Besides, there are still a few bugs that have ended up in
>>> your milk after pasteurization, and you're taking the extra
>>> precaution of
>>
>>
>>
>> Then why don't I have to heat my milk up before drinking it?
>>
>>
>
> Because the organisms which may compete with and diminish the yogurt
> culture are not pathogenic to humans.
>
> Scalding the milk when making yogurt is not a requirement, but it does
> result in a more consistent product.
>

OK. Thanks. That makes sense.

Jim Marnott wrote:
> Darryl L. Pierce wrote:
>
>> Jim Marnott wrote:
>> Besides, there are still a few bugs that have ended up in
>> your milk after pasteurization, and you're taking the extra precaution of
>
>
> Then why don't I have to heat my milk up before drinking it?


Presumably your milk is refrigerated right up to the minute before you
drink it. That's not a great environment for the buggies to grow. When
making yogurt, you are purposely creating the right temperature for the
yogurt organisms to flourish.

--Lia

Jim Marnott wrote:

>> Besides, there are still a few bugs that have ended up in
>> your milk after pasteurization, and you're taking the extra precaution of
>
> Then why don't I have to heat my milk up before drinking it?

Because the acidic environment in your stomach takes care of the other bugs,
and there's not enough of them to cause a problem for you. And, sitting in
your refridgerator, the bugs aren't exactly growing.

Would you drink a glass of milk that was left out for 12 hours at room
temperature?

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

In article >,
Jim Marnott > wrote:

> Darryl L. Pierce wrote:
> > Jim Marnott wrote:
> > Besides, there are still a few bugs that have ended up in
> > your milk after pasteurization, and you're taking the extra precaution of
>
> Then why don't I have to heat my milk up before drinking it?

Because, your milk is kept cold which usually keeps residual bugs from
multiplying for awhile. Why do you think milk eventually goes bad?

When you incubate yogurt at a warm temp., you would encourage bad bugs
to grow along with the ones you want to grow, and end up with
contaminated yogurt supposedly.

That is why I just use powdered milk. ;-) Works for me anyway.

K.

--
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>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> That is why I just use powdered milk. ;-) Works for me anyway.

I add NFDM to 2% to get an increase in milk solids just a little bit of fat
when I make my yogurt. And, for some zing, a good 2 tbsp of honey. Then I
scald, cool and put the batch in the oven for the night to set up.

A few months ago, my wife asked me to make a batch of curried chicken for a
lunch party she was going to with some friends. 2 nights before, I decided
to make a double batch of yogurt to have plenty for the curry (I was making
enough for 20 people). So I took my old, trusty enameled 6 quart pot and
doubled my yogurt recipe (1 batch: 4 C milk, 1 C NFDM, 2 tbsp honey), put
it on the stove and attempted to scald it.

It took *forever* for the milk to finally get to temperature. I let it cool,
and poured it into the container with the starter culture (from India).
When it was all poured into the container is when I noticed that the honey
has burned at the bottom of the pot. I went ahead and put it into the oven
to set.

The next day, I smelled the yogurt. It was like wet burned wood. The pot was
beyond repair and I sadly had to toss it. I used the yogurt for the curry
and it came out *excellent*! But, I lost my native indian yogurt that I had
been maintaining for over 6 months...

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

In article m>,
"Darryl L. Pierce" > wrote:

> Katra wrote:
>
> > That is why I just use powdered milk. ;-) Works for me anyway.
>
> I add NFDM to 2% to get an increase in milk solids just a little bit of fat
> when I make my yogurt. And, for some zing, a good 2 tbsp of honey. Then I
> scald, cool and put the batch in the oven for the night to set up.
>
> A few months ago, my wife asked me to make a batch of curried chicken for a
> lunch party she was going to with some friends. 2 nights before, I decided
> to make a double batch of yogurt to have plenty for the curry (I was making
> enough for 20 people). So I took my old, trusty enameled 6 quart pot and
> doubled my yogurt recipe (1 batch: 4 C milk, 1 C NFDM, 2 tbsp honey), put
> it on the stove and attempted to scald it.
>
> It took *forever* for the milk to finally get to temperature. I let it cool,
> and poured it into the container with the starter culture (from India).
> When it was all poured into the container is when I noticed that the honey
> has burned at the bottom of the pot. I went ahead and put it into the oven
> to set.
>
> The next day, I smelled the yogurt. It was like wet burned wood. The pot was
> beyond repair and I sadly had to toss it. I used the yogurt for the curry
> and it came out *excellent*! But, I lost my native indian yogurt that I had
> been maintaining for over 6 months...
>
> --
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

One more good reason NOT to scald... ;-) Or use fresh milk.

Really. It's not necessary if you use just straight powdered milk.
Start with hot water and use twice the amount of powdered milk per cup
of water called for.

I used to use a 1 gallon glass jar to mix it in, then I would fill a
styrofoam ice chest with hot water and put the gallon jar in there after
adding a couple of tablespoons of yogurt from the previous batch.
I originally started with a Dannon culture as I like the flavor.

24 hours later, I had a gallon of wonderful fat free yogurt.

Why do you not add the honey AFTER the yogurt has set up? If you melt
the honey, it'd mix more easily.

K.

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>,,<Cat's Haven Hobby >,,<
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Jim Marnott wrote:

> Darryl L. Pierce wrote:
>
>> Jim Marnott wrote:
>> Besides, there are still a few bugs that have ended up in
>> your milk after pasteurization, and you're taking the extra precaution of
>
> Then why don't I have to heat my milk up before drinking it?

The heating before making yogurt is to get rid of bacteria that would
compete with the lactobacilli that are introduced to ferment the milk.
Some could overwhelm them and have you end up with something you don't
want.

Bob

Bob > wrote in message >...
> Jim Marnott wrote:
>
> > Darryl L. Pierce wrote:
> >
> >> Jim Marnott wrote:
> >> Besides, there are still a few bugs that have ended up in
> >> your milk after pasteurization, and you're taking the extra precaution of
> >
> > Then why don't I have to heat my milk up before drinking it?
>
> The heating before making yogurt is to get rid of bacteria that would
> compete with the lactobacilli that are introduced to ferment the milk.
> Some could overwhelm them and have you end up with something you don't
> want.
>
> Bob

Is this still necessary in these days of pasteurized milk?

-bwg

Barry Grau wrote:

> Bob > wrote in message >...
>
>>Jim Marnott wrote:
>>
>>
>>>Darryl L. Pierce wrote:
>>>
>>>
>>>>Jim Marnott wrote:
>>>> Besides, there are still a few bugs that have ended up in
>>>>your milk after pasteurization, and you're taking the extra precaution of
>>>
>>>Then why don't I have to heat my milk up before drinking it?
>>
>>The heating before making yogurt is to get rid of bacteria that would
>>compete with the lactobacilli that are introduced to ferment the milk.
>>Some could overwhelm them and have you end up with something you don't
>>want.
>>
>>Bob
>
> Is this still necessary in these days of pasteurized milk?

Yes. Pasteurized milk has had *most* of the critters killed. But an
unopened container of milk will spoil after a while. It's because only
*most* critters are dead. Making yogurt entails raising the
temperature of the milk to more than 100F, ideal bacteria-growth
territory. The ones that make yogurt are less hardy than many found in
your container of milk. They'd be overwhelmed and you'd have a
container full of stuff with maybe some bright yellow stripes in it.
Yum, huh...?

Pastorio