Comments on: Inviting Friendly Bacteria to Pay a Visit: Making Yogurt at Home

By: Kathryn McGowan

Kathryn McGowan — Thu, 20 Jan 2011 15:17:23 +0000

Hi Mikelle,

I assume you mean 70 celsius? Yeah, that’s a little too warm for fermentation. I’ve had a few yogurt mishaps too, and usually I just chuck it out and start over. I know it’s wasteful but I’m not a biologist and so wouldn’t want to take chances that “bad” bacteria had colonized at the higher temperatures.

You could try re-scalding the milk I suppose, that would kill anything worrisome. However, it might impart a more “cooked” taste to your yogurt.

Good luck.

By: Mikelle

Mikelle — Tue, 18 Jan 2011 17:36:55 +0000

Hi – just wondered – if the yogurt warms up too much in the fermentation process can you just cool it again and add more starter, or does it need to be reheated to 80 again to kill of bad bacteria? I have 2 litres in the freezer right now, not sure if it should be eaten or not???? It went up to about 70 so I cooled it down and added more yogurt, but now I’m worried that it might be contaminated. Am I just paranoid?

By: The Kind of Pickle You Want To Get Into « Comestibles

The Kind of Pickle You Want To Get Into « Comestibles — Tue, 15 Jun 2010 14:35:49 +0000

[...] smoke detector to contend with. On the fermenting side, the only thing I’ve tried is homemade yogurt. In preparation for my upcoming trip to Oxford, I thought it high time I explored another aspect of [...]

By: Kathryn McGowan

Kathryn McGowan — Tue, 02 Mar 2010 00:14:37 +0000

Yes, definitely give it a try. It’s really easy, the only tricky bit may be finding a place with a good temperature for incubation. Let me know how it goes.

By: Tinky Weisblat

Tinky Weisblat — Mon, 01 Mar 2010 21:39:10 +0000

Making yogurt has been on my “to do” list for a very long time. With luck this post will push me into actual action. (Time will tell.) Meanwhile, thanks for the timely, healthy reminder……