Re: Re: More yogurt making questions with Yogourmet Maker!!

[Guest guest]

Yes, I have 2 and use them both. I make 3-4 gallons a week. Katy

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[Guest guest]

Hi Eileen. Just to be clear, the Yogourmet maker has the outer container

with a large easy-to-remove lid and the electrical connection. Inside that

container is the inner container, which contains the milk and yogurt

cultures that turn into yogurt. It has a locking lid that is difficult to

open. The inner container must not be opened once the culture and milk have

been stirred into it at about 75 F, not even once, for the duration of

heating up of the water, the fermentation, or the subsequent cooling in the

fridge to set the yogurt.

Between the inner container and the outer container, is a water bath that is

supposed to be maintained at between 100 F and 110 F.

Taking the outer lid off and checking the temperature of the water bath does

not damage the yogurt in any way. Allowing the water bath to get to and stay

at too hot a temperature, however, does cause problems.

With the Yogourmet maker, the outer lid has to be removed in order for the

included thermometer to be inserted into the water bath. Some technical

wizards may wire a probe through the container in such a way that the lid

can stay in place. In my limited experience, taking the outer lid off for a

minute or even several minutes at a time will not change the water

temperature.

Hope this helps.

I have a question of my own for experienced Yogourmet yogurt makers: what is

the temperature of the water you put into the machine just before you add

the yogurt? If I use cold water, it takes several hours to bring the water

bath up to 100 F. If I use water at about 120 F, it drops down to about 90 F

when the cold inner container is immersed and takes an hour or two to get

back up to 100 F.

Ellen in Toronto

SCD week 5

" blackguitarmaker " wrote:

>I just assumed it would be ok and haven't ever checked the temp!!

> yikes!!! have I been screwing up yougurt for 2 months now???? - I'll

> check on tomorrows batch - does everyone check the temp - thought we

> weren't supposedto open - plus I'm going to the dehyrator soon to do

> 8 quarts - that I know i have to check

> thanks

> eileen 3 months scd

>

>

>

>

>

>

>>

>> Hi!

>>

>> I know there have been a TON of posts about making yogurt, but I

> have

>> another question. I have been using the Yogourmet maker and I've

>> recently checked the temp and it is way over 110 with the lid on.

>> When I take the lid off, the temp is about 115. My question is if

> it

>> is okay to make the yogurt and leave the lid off during the 24

> hours?

>> I already invested money into this maker, and I simply can't afford

>> to get a dimmer or another maker, and I really am enjoying the

> yogurt.

>> So I am at a loss as to what I should do. Any suggestions?

>>

>> Also, what temp. is too high to kill off all the bacteria? Since

> the

>> bath is 115 about?

>>

>> na

>> UC

>> SCD week 6

[Guest guest]

oh this clears things up for me too. So you shouldn't open the lid even just for a second, I thought that was ok...but I am assuming that maybe other bacteria will get into the fermentation process? I test my yogurt by testing the water in the outside of the container? I've never done it this way. I've been using room temp or slightly warmer than room temp for the water around it. Thanks for the help scd since nove 2007 uc since 2004 enginuity4@... wrote: Hi Eileen. Just to be clear, the Yogourmet maker has the outer container with a large easy-to-remove lid and the electrical connection. Inside that container is the inner container, which contains the milk and yogurt cultures that turn into yogurt. It has a locking lid that is difficult to open. The inner container must not be opened once the culture and milk have been stirred into it at about 75 F, not even once, for the duration of heating up of the water, the fermentation, or the subsequent cooling in the fridge to set the yogurt.Between the inner container and the outer container, is a water bath that is supposed to be maintained at between 100 F and 110 F.Taking the outer lid off and checking the temperature of the water bath does not damage the yogurt in any way. Allowing the water bath to get to and stay at too hot a temperature, however, does

cause problems.With the Yogourmet maker, the outer lid has to be removed in order for the included thermometer to be inserted into the water bath. Some technical wizards may wire a probe through the container in such a way that the lid can stay in place. In my limited experience, taking the outer lid off for a minute or even several minutes at a time will not change the water temperature.Hope this helps.I have a question of my own for experienced Yogourmet yogurt makers: what is the temperature of the water you put into the machine just before you add the yogurt? If I use cold water, it takes several hours to bring the water bath up to 100 F. If I use water at about 120 F, it drops down to about 90 F when the cold inner container is immersed and takes an hour or two to get back up to 100 F.Ellen in Toronto <enginuity4rogers>SCD week

5"blackguitarmaker" <autumn71Afrontiernet (DOT) net> wrote:>I just assumed it would be ok and haven't ever checked the temp!!> yikes!!! have I been screwing up yougurt for 2 months now???? - I'll> check on tomorrows batch - does everyone check the temp - thought we> weren't supposedto open - plus I'm going to the dehyrator soon to do> 8 quarts - that I know i have to check> thanks> eileen 3 months scd>>>>>> >>>> Hi!>>>> I know there have been a TON of posts about making yogurt, but I> have>> another question. I have been using the Yogourmet maker and I've>> recently checked the temp and it is way over 110 with the lid

on.>> When I take the lid off, the temp is about 115. My question is if> it>> is okay to make the yogurt and leave the lid off during the 24> hours?>> I already invested money into this maker, and I simply can't afford>> to get a dimmer or another maker, and I really am enjoying the> yogurt.>> So I am at a loss as to what I should do. Any suggestions?>>>> Also, what temp. is too high to kill off all the bacteria? Since> the>> bath is 115 about?>>>> na>> UC>> SCD week 6

between 0000-00-00 and 9999-99-99

[Guest guest]

I have a Eurocuisine that does 7 oz jars of yogurt. Have I been messing up by taking the lids off an testing the temp of the yogurt. I really can't think of any other way to test it... Thanks, Misty Kimble , LA CD SCD - Jan 5 08 The inner container must not be opened once the culture and milk have been stirred into it at about 75 F, not even once, for the duration of heating up of the water, the fermentation, or the subsequent cooling

in the fridge to set the yogurt. .

between 0000-00-00 and 9999-99-99

[Guest guest]

Hi . I may be wrong about this, but opening the lid of the inner

container would make it possible for micro-organisms in the air or on your

thermometer to get into the yogurt.

It seems to me that we go to a lot of trouble to make sure that the only

micro-organisms in the yogurt are the bacteria cultures in the starter.

Otherwise, why sterilize the milk by heating to about 200F? And there would

be no need to sterilize the equipment we use.

I sterilize the stem of the Yogourmet thermometer before I insert it into

the milk I am heating, and I sterilize the spoon used to stir the heating

milk. I sterilize the thermometer again before sticking it into the

sterilized milk each time I measure the temperature to reach the temperature

at which I will mix 1 cup milk with starter. I also sterilize the inner

container, the measuring cup, the metal mesh strainer, the spoon I use to

scoop the cooled milk from the pot and through the strainer into the

measuring cup, and the whisk I use to combine the milk with stirrer and then

with the rest of the cooled sterilized milk.

I use up a lot of boiling water each time I make yogurt. But once I have the

lid on the inner container, I can use my thermometer to measure the hot

water bath temperature, without having to sterilize the thermometer any more

for the duration of the yogurt fermentation.

Thanks for reporting that you use room temperature or slightly warmer water

to start the water bath. I am wondering whether using warm water might pose

any risks to the yogurt or to the inner container. It takes the Yogourmet

machine several hours to raise the water temperature from room temperature

to 100 F, so I was hoping that I could shorten the yogurt preparation time

by using warmer water.

Anybody else have advice on this?

And Eileen, I was led to believe from list messages and the text in BTVC

that the water bath is supposed to be kept between 100 F and 110 F during

the fermentation period. I might be wrong though. If so, I didn't need the

sliding dimmer switch, but it cost only about $10 at Home Depot (I asked my

husband).

Thanks. Ellen in Toronto

SCD week 5

" sandra hansen " wrote:

> oh this clears things up for me too. So you shouldn't open the lid even

> just for a second, I thought that was ok...but I am assuming that maybe

> other bacteria will get into the fermentation process? I test my yogurt

> by testing the water in the outside of the container? I've never done it

> this way. I've been using room temp or slightly warmer than room temp

> for the water around it.

>

> Thanks for the help

> scd since nove 2007

> uc since 2004

>

>

>

> enginuity4@... wrote:

> Hi Eileen. Just to be clear, the Yogourmet maker has the outer

> container

> with a large easy-to-remove lid and the electrical connection. Inside that

> container is the inner container, which contains the milk and yogurt

> cultures that turn into yogurt. It has a locking lid that is difficult to

> open. The inner container must not be opened once the culture and milk

> have

> been stirred into it at about 75 F, not even once, for the duration of

> heating up of the water, the fermentation, or the subsequent cooling in

> the

> fridge to set the yogurt.

>

> Between the inner container and the outer container, is a water bath that

> is

> supposed to be maintained at between 100 F and 110 F.

>

> Taking the outer lid off and checking the temperature of the water bath

> does

> not damage the yogurt in any way. Allowing the water bath to get to and

> stay

> at too hot a temperature, however, does cause problems.

>

> With the Yogourmet maker, the outer lid has to be removed in order for the

> included thermometer to be inserted into the water bath. Some technical

> wizards may wire a probe through the container in such a way that the lid

> can stay in place. In my limited experience, taking the outer lid off for

> a

> minute or even several minutes at a time will not change the water

> temperature.

>

> Hope this helps.

>

> I have a question of my own for experienced Yogourmet yogurt makers: what

> is

> the temperature of the water you put into the machine just before you add

> the yogurt? If I use cold water, it takes several hours to bring the water

> bath up to 100 F. If I use water at about 120 F, it drops down to about 90

> F

> when the cold inner container is immersed and takes an hour or two to get

> back up to 100 F.

>

> Ellen in Toronto

> SCD week 5

>

> " blackguitarmaker " wrote:

>

>>I just assumed it would be ok and haven't ever checked the temp!!

>> yikes!!! have I been screwing up yougurt for 2 months now???? - I'll

>> check on tomorrows batch - does everyone check the temp - thought we

>> weren't supposedto open - plus I'm going to the dehyrator soon to do

>> 8 quarts - that I know i have to check

>> thanks

>> eileen 3 months scd

[Guest guest]

Hi na. The device is a Leviton Plug-in Lamp Dimmer. Part Number TB103

(white). I am pretty sure that he bought it at Home Depot, but I don't know

where the receipt is. He thinks it cost about $10.

You can probably check the Home Depot website for this, or else check for

retailers on the Leviton website:

www.leviton.com

From the label on the package:

- provides full range dimming for all plug-in lamps

- on/off indicator light for easy location in the dark

- 6 ft. cord for hard to reach areas

- no wiring necessary - simply plug in.

- polarized [1 blade of the plug is wider than the other]

- rated 300 W, 120 V, 60 Hz

not to be used with any motor-operated or transformer-supplied appliances

Simply plug the lamp into the dimmer's cord, then plug the dimmer's plug

into a working [polarized] receptacle.

Glad to help.

Ellen

SCD week 5

" bcarst83 " wrote:

> Hi Ellen,

>

>

>> I will try to remember to ask my husband where he bought the switch

> and how

>> much he paid, when he returns home from a consulting project. But I

> may

>> forget.

>

> Thanks for the suggestion, I would really appreciate it if you could

> ask your husband for the brand and also where he got the dimmer. I

> was under the impression that these really very pricy, but I can

> afford $10 or so!

> I look forward to hearing from you so I can go buy one and make the

> yogurt correctly now!

>

> Thanks,

>

> na

> UC

> SCD-week 6

[Guest guest]

Ellen, that is the milk temp inside, not the water bath, that should be between those temps. Katy

And Eileen, I was led to believe from list messages and the text in BTVC that the water bath is supposed to be kept between 100 F and 110 F during the fermentation period. I might be wrong though. If so, I didn't need the sliding dimmer switch, but it cost only about $10 at Home Depot (I asked my husband).Thanks. Ellen in TorontoSCD week 5

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[Guest guest]

Hi Katy. The inner container for making yogurt has thin walls, which are not

good insulators. So heat will easily flow from whichever side of the inner

container wall is hotter, to whichever side is colder.

From what I recall of heat transfer and thermodynamics, if the water bath is

hotter than the yogurt temperature, then the yogurt temperature will

continue to climb until it reaches the temperature of the water bath.

Initially, the yogurt is at about 75 F. The machine heats the water, and the

water bath in turn heats the yogurt in the inner container.

If the Yogourmet machine keeps increasing the temperature of the water bath,

then the temperature of the yogurt will climb until it reaches the same peak

temperature.

If the water bath is cooler than the yogurt temperature, then the yogurt

temperature will drop until it reaches the temperature of the water bath.

When the temperature of the water bath stays constant, I can be fairly

certain that the yogurt is either at the same constant temperature, or else

either heating or cooling to get to that temperature.

I would much rather measure the temperature of the water bath than risk

contaminating the yogurt by measuring the temperature inside the inner

container.

I'm sorry that I can't explain this more clearly. I used to be an engineer,

before I became disabled and lost many cognitive abilities, including those

related to technology, in addition to the loss of a lot of physical

abilities. But I do recall my grade 10 physics experiments, in which a large

container of liquid at one temperature and a small container of liquid at

another temperature interacted. I don't think that the rules of physics have

changed, even if my brain has.

If there are any able-minded engineers or physicists on this list, would you

please comment?

Regards, Ellen

SCD week 5

Ellen, that is the milk temp inside, not the water bath, that should be

between those temps. Katy

I wrote: And Eileen, I was led to believe from list messages and the text in

BTVC

that the water bath is supposed to be kept between 100 F and 110 F during

the fermentation period. I might be wrong though. If so, I didn't need the

sliding dimmer switch, but it cost only about $10 at Home Depot (I asked my

husband).

Thanks. Ellen in Toronto

SCD week 5