How do you know when a cultured item is no longer safe to consume?
I left yogurt on my desk for about 4 hours before I realized it (left my desk for some meetings), just now put it in the fridge, can I still eat it once it is cold or will it make me sick?
I'm sure you'll be fine. The yogurt would actually have to come into the temperature zone for harmful bacteria to become active, and then would have to have enough time for that bacteria to actually multiply enough to make you sick. I have eaten room temp. yogurt many times. You have nothing to worry about.
Possible Duplicate: How do you know when a cultured item is no longer safe to consume? How does one tell when yogurt turns bad? Month-old yogurt smells the same as just purchased. The only visible difference is some separation. What are the rules of thumb?
Possible Duplicate: How do you know when a cultured item is no longer safe to consume? I have some yogurt that expired. Is is safe to eat it? Since yogurt has microorganisms in it would it ok to eat it?
takes eight to 15 hours, depending on the type of milk used." Now I'm wondering how can I know when my yogurt will be ready. The manual says: Preparation of the yogurts ... [ yogurt making instructions ] ... When the yogurt maker cools off (eight to ten hours after having turned on), make sure that the yogurts have been set. If they haven't, the starter culture did not have enough time to work: start over. Instructions are really confusing on this point, and it's been something like 15 years since I used a yogurt maker, so I'm not such an expert in yogurt making
Possible Duplicate: Is it safe to cook a steak that was left out (raw) for 7 hours? My husband pulled a moose roast out of the freezer, marinated it in the fridge for 2 days and then put it in the slow cooker this morning. I just got home and noticed that he never plugged in the slow cooker, so this defrosted roast has been sitting on our counter for 7 hours. I plugged the slow cooker in and turned it on high. There's no dairy products in the marinade. Are we going to get sick if we eat this roast?
Possible Duplicate: Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit several hours. It's, of course, a simple process--that's rather what yogurt is all about. I understand sour cream is made by the same essential process, but I don't know what changes I would need to make. Could I just add a little yogurt to some cream? Do I need to change the ratio of fresh to culture? Does the incubation time or temperature change at all?
Possible Duplicate: Is it safe to cook a steak that was left out (raw) for 7 hours? My boyfriend and I prepared a delicious meatball dinner but forgot to plug in the crockpot !! we left them out all day while at work (9 am - 6 pm) in a sauce. It was cold out that day and I left the thermostat on 62 F (16 C). Should we throw them out?! There were 20 meatballs in total and I'll feel awful wasting all that food!
') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk..., AU) is a courgette (UK) when harvested young or a marrow (UK, AU) when allowed to mature further. Summer Squash (US) are members of the squash family with a short storage life typically harvested... to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy
Possible Duplicate: What is the secret of making a really juicy burger? Well I want to be more independent and cook for my self. How can I say, cook a burger on a frying pan? I know you have to do it right to be safe to eat. I only actually know how to fry bacon, and make scrambled eggs...
Possible Duplicate: Does kimchi go bad? I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point?