Yogurt making question – I put the probiotics in too soon?
Posted by: Alan in Probiotics, tags: Making, Probiotics, Question, soon, Yogurt
Question by IQ: Yogurt making question – I put the probiotics in too soon?
The probiotics went in too soon (around 115 or 120 degrees F). So I’m sure they’re dead, I’m trying to cool it in an ice bath now.
So, once it cools to the proper temp, is it okay for me to add more probiotics and make yogurt from it, or is it completely shot at this point?
If I can’t use it for yogurt, is it safe to still drink the milk with the dead probiotics in it?
Best answer:
Answer by B. Garni
If the temp was 115, then they probably aren’t dead. I always thought 120 was the “killing” temp for a yogurt culture. But, to be sure what I would do is to heat the milk to about 130 in order to be sure to kill off what you’ve added. And then I would add some more starter once the milk is at the proper temp. The dead starter shouldn’t have much affect, if any.
Good Luck!
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