We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The Forum now has a brand new text editor, adding a bunch of handy features to use when creating posts. Read more in our how-to guide
Did I just kill my yogurt?
tronator
Posts: 2,859 Forumite
Hi all,
I hope this is the right forum for this. I successfully made my own yogurt several times. Since I don't have a yogurt maker, I use a pan inside another pan with a water bath.
To keep the right temperature I have a food thermometer and switch on the hob to mark 1 for a couple of minutes, switch it off and leave it for another 30 to 60 minutes.
Now i missed the right moment to switch it off and the temperature went up to ~75C for quite a while.
Is my yogurt dead now or will the bacteria "go back to work" once it is cooled down? If it's dead, then I guess I will just eat it and use another starter the next time. I don't see why I should throw away the dead yogurt...
What is the answer from the experts here ;-)
I hope this is the right forum for this. I successfully made my own yogurt several times. Since I don't have a yogurt maker, I use a pan inside another pan with a water bath.
To keep the right temperature I have a food thermometer and switch on the hob to mark 1 for a couple of minutes, switch it off and leave it for another 30 to 60 minutes.
Now i missed the right moment to switch it off and the temperature went up to ~75C for quite a while.
Is my yogurt dead now or will the bacteria "go back to work" once it is cooled down? If it's dead, then I guess I will just eat it and use another starter the next time. I don't see why I should throw away the dead yogurt...
What is the answer from the experts here ;-)
0
Comments
-
I am far from expert...but what I've just read online suggests that you have indeed just killed your yogurt. Sorry!0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 353.8K Banking & Borrowing
- 254.3K Reduce Debt & Boost Income
- 455.2K Spending & Discounts
- 246.9K Work, Benefits & Business
- 603.4K Mortgages, Homes & Bills
- 178.2K Life & Family
- 260.9K Travel & Transport
- 1.5M Hobbies & Leisure
- 16K Discuss & Feedback
- 37.7K Read-Only Boards