Re: Yogurt Starter Temps [revived re: use of Yogourmet]

[Guest guest]

Thank you Marilyn! Can you tell me where I could get this dimmer

switch from? I have heard people talking about them but I'm not

exactly sure what they mean.

thanks so much

Mike

>

>

> Mike,

>

> I can sincerely appreciate your frustration -- I

> find it extremely frustrating, too, having seen

> this debate at least twice a year in the almost seven years I have

been on SCD.

>

> Actually, it's the s. thermophilus (heat-loving)

> bacteria which are fine up to 130F... the others

> have somewhat lower temperatures that they are

> fond of. I am still researching, trying to find

> out what those temperatures are. None of the

> webmasters whose sites have information on yogurt

> making have elected to write me back when I have

> queried them. I'm afraid I got side-tracked on

> the research by a cancer diagnosis and the

> following surgery from which I am still recovering.

>

> DO NOT use lactaid pills. If you're very

> concerned, get some lacteeze drops and stir them

> into your yogurt AFTER it is fermented and

> chilled, and then stir once or twice over the following 24 hours.

>

> I can tell you that MY two Yogourmets have always

> worked perfectly, and have always produced

> perfect SCD yogurt -- and I have tested the temperature of the water

bath.

>

> If yours runs hot, there's always a dimmer switch.

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 01:26 PM 5/20/2008, you wrote:

Is there something instead of

bleach?

White vinegar works, too. My inclination there would be to wash well,

rinse well in vinegar, then rinse with some boiled water to make sure

your yogurt doesn't end up flavored with vinegar.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 01:29 PM 5/20/2008, you wrote:

Thank you Marilyn! Can you tell

me where I could get this dimmer switch from? I have heard people talking

about them but I'm not

exactly sure what they mean.

Well, those who use them can point you to the ones they use. <grin>

I've never needed one, but if I did, I would probably try something like

this one

http://www.amazon.com/Leviton-Tabletop-Control-300-Watt-L32-TBI03-1LW/dp/B000FK9X94/ref=sr_1_21?ie=UTF8 & s=electronics & qid=1211309679 & sr=8-21

or

http://tinyurl.com/4pxab6

first. These, or something similar, ought to be available at any hardware

or home improvement store. Or order it from Amazon. <wry grin> I've

orders a lot from Amazon the last two months, since I can't drive after

the surgery, and was too busy before to run around looking for

things.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Mike: I got mine at the Home Depot. I can't find a link for it on their site, but there is the link from Lowes site: http://www.lowes.com/lowes/lkn?action=productDetail & productId=70717-000000539-TT300NLH-WH & lpage=none If the link doesn't work, it is a Lutron 300 Watt White Credenza® Lamp Dimmer With Nightlight Item #: 70717 Model: TT300NLH-WH. It plugs into an outlet and you plug your yogurt maker into it. The switch portion has a slide with a red light. My Eurocuisine was keeping my yogurt close to 130. Now, it keeps it anywhere from 105 - 120 (120 in the middle container). I'm scared to move it down any further because I don't want the temp to be too low. When it was fermenting it at close to

130, I was having a lot more gas. Now that I have the dimmer on it, that has subsided substantially. Misty KimbleLouisiana CD SCD - 4 monthsMike W wrote: Thank you Marilyn! Can you tell me where I could get this dimmerswitch from? I have heard people talking about them but I'm notexactly sure what they mean.thanks so muchMike .

[Guest guest]

Thanks Misty, that's awesome! It's a relief to have a plan B, so

thanks to you for the link and thanks to Marilyn for the suggestion.

Mike

> Thank you Marilyn! Can you tell me where I could get this

dimmer

> switch from? I have heard people talking about them but I'm not

> exactly sure what they mean.

>

> thanks so much

> Mike

>

>

>

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[Guest guest]

You are most welcome. I know it saved me when I was having that problem a while back for someone to suggest that on here. MistyMike W wrote: Thanks Misty, that's awesome! It's a relief to have a plan B, sothanks to you for the link and thanks to Marilyn for the suggestion.Mike .

[Guest guest]

hydrogen peroxide is a good disenfectant too."Wizop Marilyn L. Alm" wrote: At 01:26 PM 5/20/2008, you wrote: Is there something instead of bleach?White vinegar works, too. My inclination there would be to wash well, rinse well in vinegar, then rinse with some boiled water to make sure your yogurt doesn't end up flavored with vinegar. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi beth. I consider it important to keep the fermentation temperature

between 100 and 110 degrees F. I have been somewhat lactose intolerant for

many years. I want the yogurt and the diet to help me kill bad bacteria, not

help feed them more lactose that I can't break down.

I'm glad that I am not alone in following Elaine's directives strictly.

Ellen in Toronto

SCD week 10

" lisabeth_kirk " wrote:

> BTVC, pages 156 to 157:

>

> " It is very important to get the temperature correct at 100 to 110

> degrees F before you proceed with the fermentation. Too high a

> temperature will kill the bacterial culture and will prevent the

> proper " digestion " (conversion) of the lactose. Too low a temperature

> will prevent activation of bacterial enzymes and will result in

> incomplete " digestion " of lactose. "

>

> Wasn't online a few weeks ago to see the posts about 130 degrees so I

> don't know what was discussed or its context, but Elaine was very

> clear about what she defined as SCD yogurt. Anecdotally, temperatures

> higher than 110 (ours was getting up to 120) were causing my husband's

> persistant flare last summer. Others on this list seem not to be as

> sensitive. Given my husband's experience, we follow to the T Elaine's

> directive re the temperatures.

>

> beth

> (husband, UC 5.5 yrs, scd 11 mo)

>

[Guest guest]

I am not sure what you mean I drip it b/c I can tolerate it better and dole it in servings per night b/c I would eat more if I did not.

Suzanne Re: Yogurt Starter Temps [revived re: use of Yogourmet]To: BTVC-SCD > Hey Suzanne,> > I haven't read the whole thread so that is why I may be missing out..> Why do you drip it like this? This seems a lot easier to me to > do it> this way. Which is a good enough reason for me but I thought maybe> you have some other reasoning?> > Jodi> SCD 7 months> Crohn's/Colitis> > > >> > I use coffee filters the brown ones and I only drip one > portion at a> time for myself the night before so its ready in the morning.> > suzanne> > >

[Guest guest]

> Thank you Marilyn! Can you tell me where I could get this dimmer

> switch from? I have heard people talking about them but I'm not

> exactly sure what they mean.

>

> thanks so much

> Mike

Mike,

If your readings stay consistently like that, you don't need one.

I have a Donvier, and when I've measured the temp., I've measured

the yogurt (there is no water bath.) With the Donvier, which

has 8 cups, there is some inconsistency between the middle

cups and the end ones. The middle cups tend to run high.

However, I do well on all the yogurt - so no biggie, for me.

Mara

[Guest guest]

Wow,

This is a suggestion or solution that sounds easy enough for even me to handle!! I’m so glad there is a fix to this dilemma! I can’t wait to order my yogurt maker now!!

Blessings,

Betty

[Guest guest]

Good Idea.. Thanks Misty!

Jodi

SCD 7 months

Crohn's/Colitis

>

> hydrogen peroxide is a good disenfectant too.

[Guest guest]

I just hop up and check it through the night. We have young children so I'm basically up and down most nights. When it starts getting too hot, I just turn it off and let it cool down. I find it's good, as we can make 6litres at a time. Ocassionally I'll forget. We still eat it. It hasn't caused us any problems that I'm aware of

Tracey.

Re: Yogurt Starter Temps [revived re: use of Yogourmet]

I have a slowcooker but it only has 2 settings, low and high. How doyou regulate the temperature when you sleep?> > > > > > > > Any thoughts of what I should be doing to ensure my child is > > getting> > > lactose-free yogurt out of the machine?> > > > > > Baden> > > > > > > > > > > > > > > > > > > beth,> > > > > > > > I know you're not intending to be inflammatory. I > > > > confess that times like this make me wish I had a > > > > hot line to heaven so I could ASK Elaine exactly what she meant.> > > > > > > > First -- we know that Lactobacillus bulgaricus > > > > and Streptococcus thermophilus like a higher side > > > > temperature, and they are the two strains which define "yogurt".> > > > > > > > Second, we know that both Lactobacillus > > > > acidophilus and Lactobacillus casei like lower temperatures.> > > > > > > > Clearly, even if the yogurt is fermented at a > > > > higher temperature, we're getting YOGURT.> > > > > > > > But, as you determined, because of your husband's > > > > flare, it may not be quite lactose free, which is > > > > what Elaine's method is intended to produce.> > > > > > > > I have letters in to several people who are > > > > knowledgeable about these things, and am hoping > > > > to pull up the optimum temperatures for each bacteria.> > > > > > > > In addition, I have written to the Yogourmet > > > > folks, and they are continuing to research the > > > > issue. I approached it from the point that I have > > > > two of their machines, and I've been quite happy > > > > with both, but expressing my concern about the > > > > issues so many SCDers have had, and that there > > > > are quite a few of us out here. So far, we've > > > > exchanged a couple of emails, and I have to say > > > > they're honestly perplexed. The fact that we're > > > > not duplicating their results in the field, and > > > > they're not duplicating our results in the lab > > > > makes it hard to find a solution reasonable for all of us.> > > > > > > > Yogourmet may ignore me, but I've offered the > > > > suggestion to them of building a thermostatically > > > > controlled yogurt maker, since there are so many > > > > thousands of us SCDers out here.> > > > > > > > What makes this even more difficult is that two > > > > people I know who were very, very ill, and who > > > > recovered completely, used the Yogourmet yogurt > > > > makers, and did not baby sit them the way so many > > > > people describe having to do. I believe Elaine herself used the> > > Yogourmet.> > > > > > > > I'm cudgeling around in my brain, and I dimly > > > > recall, back around 2002, or 2003, someone who > > > > had a problem with the yogurt taking, and after > > > > chilling her yogurt, stirring an appropriate > > > > amount of Lacteeze drops into it and stirring, > > > > and then chilling for 24 hours to be sure that > > > > any lactose not completely eaten by the bacteria > > > > was eliminated by the Lacteeze. This might be a > > > > possibility for people who have otherwise perfect SCD yogurt.> > > > > > > > As is often the case, each question we ask raises > > > > a dozen more. I'm attempting to gather data, so > > > > that our discussions can be based on BTVC and the > > > > science Elaine studied for so many decades.> > > > > > > > YOGURT is an incontrovertible part of SCD, in my view.> > > > > > > > But I think Elaine would be appalled at the idea > > > > of us shutting off our brains and not researching > > > > a question. Even if she would also probably be > > > > tempted to smack us all upside the head for worrying about > > minutia.> > > > > > > > What I suggest is that we get on with making our > > > > yogurt the best way we can. I like my Yogourmet; > > > > you have not found it as useful without the > > > > widget your father and husband rigged. For a > > > > thermostatically controlled yogurt maker, I use > > > > my Excalibur dehydrator, set the temperature and > > > > let 'er rip. (I did test the temps in the box as > > > > being what the control said they were before making the yogurt.)> > > > > > > > I intend to continue researching, as well, and I > > > > can assure you that as soon as I have any data > > > > that might help us, you'll have it.> > > > > > > > > > > > > > > > - Marilyn> > > > New Orleans, Louisiana, USA> > > > Undiagnosed IBS since 1976, SCD since 2001> > > > Darn Good SCD Cook> > > > No Human Children> > > > Shadow & Sunny Longhair Dachshund> > >> >> > > > > > >----------------------------------------------------------> > > No virus found in this incoming message.> Checked by AVG. > Version: 7.5.524 / Virus Database: 269.23.21/1455 - Release Date:19/05/2008 5:04 PM>

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