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scd yoghurt help...

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Posted 9/3/2010 5:01 PM (GMT 0)
So... I messed up my scd yoghurt....again. I make it in my crockpot and I turn it on every couple of hours if it gets too cool, with the full intention to only leave it for 15 minutes. When it works it works great. However, I turned it on and left it.... again, for a few hours. It was mega hot when I remembered. Now, the yoghurt doesnt look too bad but it tastes like creamy milk. Its not so yoghurty. Does that mean ALL the probiotics wer most likely killed with the heat? It was a big batch too... mad And this will be the third time Ive messed it up... mad
Posted 9/3/2010 5:18 PM (GMT 0)
I will absolutely defer to the Queen of Yogurt Making - and I am just making 24 yogurt, I don't claim it to be SCD - but after I heat the milk, let it cool to lukewarm and add the starter, I just cover the jar, wrap it in a couple of kitchen towels and leave it undisturbed on the kitchen counter. This method fits my scatter-brained life.......
I've been doing this 1 1/2 years, about once a week to keep me in daily yogurt.
Posted 9/3/2010 6:22 PM (GMT 0)
Hey SIGIBD

Until the Queen arrives I'll answer. I screwed up the other day by leaving mine too long and it cooled off too much (so I re-heated and re-cooled, etc).
I agree with your assessment that the heat killed the probiotics. All you have to do is cool it down again and add more starter (fresh probiotic yogurt spoonfuls or probiotic capsules/VSL). You don't need to throw the milk out, you basically killed all the good/bad flora so can do a re-do.

All you lost was your probiotics. Milk was probably the more expensive part of the process.
Using a crockpot is something I couldn't do, timing would drive me crazy.
Posted 9/3/2010 7:09 PM (GMT 0)
Awesome! Thanks! I was wondering about that actually. One time I hadnt heated the milk early enough in the early stages of the process. I had added the starter yoghurt before I realised my mistake and heated it up again and it was my best lot. Now, will it work if Ive already cooled it in the fridge? Bc thats what I did rolleyes .
Posted 9/3/2010 8:30 PM (GMT 0)
I would think that would be better than having left it out to sour. I reused a few Tablespoons of old to make new for a year, and then experimented and used some milk that was souring - YUCK!! It tasted horrible!!! - so I tossed it all and started again, new starter, new milk.
Posted 9/3/2010 8:59 PM (GMT 0)
I would start over from scratch but that is just me. Most probiotics live at about 110 degrees. If it's too hot you will kill them, too cold, they can't grow. There are different types of starters, if you're dealing with cooler temperatures, you could work with cultures that can live in lower temps. The thinner yogurts grow at lower temps. Viili, Piima, Caspian are good for people without a yogurt maker. If you want Bulgarian or Greek, you definitely need consistent temperature. They are hard to get going sometimes even at the correct temp I find & I have a yogurt maker. I like the thick stuff. I usually use some heavy cream in my starter batch to get a really nice consistency.

Do any of you have access to this yogurt at the local whole foods? http://www.whitemountainfoods.com/ 

I have been buying their bulgarian yogurt lately. I appreciate the lack of additives, just plain yogurt, it's not overpriced and it can be used for a starter.

Who's this yogurt queen you speak of?

smurf

Posted 9/4/2010 12:47 AM (GMT 0)
How about getting a dimmer switch and plugging your crock pot into it?
Posted 9/4/2010 5:26 AM (GMT 0)
I used a heating pad and just sit the bowl on top of it, or you can put the bowl in another bowl with water to disperse the heat more evenly. Just turn it on med or low and let it go to work.
Posted 9/5/2010 7:59 AM (GMT 0)

CaptPoopyPants said...
How about getting a dimmer switch and plugging your crock pot into it?

I might just do that. Hadnt thought about it.

Now, I remade it. I think I forgot to mention that it was already set when discovered I had killed all the good stuff. So I took advice here and reheated it anyway. It broke down and wasnt so nice, so I persevered. I could only get cheap probiotic yoghurt (I was desperate for a batch and the local shops dont carry what I usually use) so I wasnt bothered about it if it didnt work. So, I just checked on it shocked ... It aint pretty. Its very liquidy and like cottage cheese. I made a normal batch at the same time as well so Ill have that later, and that looks nice cool .
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