Comments on: yogurt is warm milk held overnight

By: s*kate

s*kate — Mon, 31 May 2010 10:09:41 +0000

:-D

By: Will Huenink

Will Huenink — Sun, 30 May 2010 15:55:50 +0000

Hey Kate, thanks! This is the best reason to keep a blog yet!

By: s*kate

s*kate — Sun, 30 May 2010 04:39:57 +0000

If you heat it to near boiling and let it cool before adding the culture, you will get a thicker yoghurt but you have killed off the bacteria that were in the milk if the milk was raw. If my milk is raw I don’t heat it high, but if it’s pasteurised then it doesn’t make any difference. Ropey – think that might be if the milk is a bit too hot when you add the culture and it kind of curdles before it becomes yoghurt.

By: Will Huenink

Will Huenink — Sun, 30 May 2010 00:45:19 +0000

I think that is a hasty assertion, wife. Of course, we could just look it up on the internet.

By: Missus

Missus — Sat, 29 May 2010 22:48:25 +0000

I think it’s more likely to be “ropey” if you don’t heat it up first.

By: Will Huenink

Will Huenink — Sat, 29 May 2010 22:45:31 +0000

Comment. Though I’ve read it’s optional, I’ve been heating my milk to 180 and cooling it back to 100, and adding the starter then. I feel certain that, at least under the right circumstances, this step must be entirely unnecessary. I don’t know why I’ve been doing it. It’s definitely against type. I intend to quit, as soon as my poor brain finds it easier to think about it than to do what is recommended, albeit optionally. But this is just to say, for the moment, this is what I actually do.