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Old 07-25-2012, 08:25 AM   #1
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Will my yogurt be safe to eat?

Hi, I'm a newbie and am desperate for some advice. Last evening when I was making dinner, I started to heat skimmed store bought milk (not raw) to make yogurt, about half a gallon of milk. I got distracted and boiled the milk. Then, I got distracted some more and went to bed. My starter from my last batch I left out on the counter as well as the boiled milk. I'm very upset because it's so much milk to waste. Thinking I have nothing to lose at this point, I tasted the milk this morning, and it seemed fine, just sweet. I hadn't added anything to it when I boiled it. Without reheating the milk, I mixed in the starter, dry milk and a little sugar. I put the milk in the little jars to incubate in the yogurt maker and left for work. My kitchen was probably 70 degrees last night.

Is this batch a lost cause? Should I dump it? Or do you think it's still safe?

Thanks!

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Old 07-25-2012, 09:20 AM   #2
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I think you will be just fine. Love your cooking style, reminds me of me.
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Old 07-25-2012, 10:20 AM   #3
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I think you will be fine as long as yogurt comes out of it. I never heard of making yogurt from boiled milk. The very reason you’d boil the milk so it doesn’t spoil, and what is yogurt if not a spoiled milk.
But, I am interested in your starter idea, can you please elaborate more.
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Old 07-25-2012, 10:59 AM   #4
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I think you're OK.
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Old 07-25-2012, 01:15 PM   #5
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Thanks, for your help! I'll let you know whether the yogurt turned out okay when I get home.

Charlie, technically, you're not supposed to boil the milk, just heat it enough to denature the proteins so it'll gel. Milk has no lactobacillus in it so you have to add it, e.g., from a previously made batch of yogurt. Is that what you're looking for?
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Old 07-25-2012, 09:57 PM   #6
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You were talking about dry milk and sugar, but I think I simply misunderstood you.
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Old 07-26-2012, 07:28 AM   #7
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Update

I checked my yogurt last night after dinner. Didn't look as smooth as before, but it wasn't curdled. Kind of looked "broken" like it was incubated too long. I put it in the fridge to set. Later in the evening, I tasted it. It was fine. Yay! The only problem was that I had forgotten to strain out the skin that had formed when I boiled the milk so I ended up with bits of it every few spoonfuls. It was like eating parchment paper. Ick. Oh well. This yogurt maker has some quality control issues.

Thanks for your help!
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Old 07-26-2012, 07:30 AM   #8
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Quote:
Originally Posted by CharlieD View Post
You were talking about dry milk and sugar, but I think I simply misunderstood you.
Sorry, Charlie. I put in dry milk for body because I use skim milk, which would otherwise make the yogurt runny. The sugar, some people say, helps feed the bacteria. I add it to keep my kids from adding too much of their own
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Old 07-26-2012, 09:13 AM   #9
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got it, thanks.
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Old 07-26-2012, 09:20 AM   #10
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Yeah, you do have to strain if you have boiled the milk--sorry, I should have mentioned that. My bad.

Maybe try an immersion blender on your yogurt to break up the skin? Or a food processor?

(My latest dumb trick--bought a carton of sour cream and a package of cream cheese on Tuesday, and left it in the truck til I discovered it this morning. It was only 100 degrees yesterday--think I should throw it away? )
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