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[RC] Using Yoghurt - Mike Maul - k s swigartEd said: Yogurt is the product of fermenting milk with Acidophilus bacteria. In that sense it is already "sour" and thus can not sour. It is surely possible for other bacteria to get going and further degrade it. One of the historical reasons for "souring" milk into yoghurt (or cheese, for that matter) was to be able to preserve it before the days of refrigeration. By fermenting milk with bacteria that are not disease causing, it was possible to reduce the ability of bacteria that ARE disease causing to set up shop since they would have to compete with the ones that had already been introduced. Salt is also used as a preservative. I don't know how good it is at preserving dairy products, but it wouldn't surprise me if adding salt to the yoghurt also enhances its longevity. However, it also wouldn't surprise me if the salt makes the yoghurt a sufficiently hostile environment for the acidophilus bacteria that it kills them off. If I wanted to find out, I could try making my own yoghurt (it can be done by adding some live culture yoghurt to milk and letting it "grow" in your oven) with varying amounts of salt in the mixture and seeing what grows. kat Orange County, Calif. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ridecamp is a service of Endurance Net, http://www.endurance.net. Information, Policy, Disclaimer: http://www.endurance.net/Ridecamp Subscribe/Unsubscribe http://www.endurance.net/ridecamp/logon.asp Ride Long and Ride Safe!! =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
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