A word about yogurt fermentation temps

[Guest guest]

Hi All,

I just wanted to comment on yogurt fermentation temperatures. While

yogurt will ferment at temps around 110 degrees F, it will not die

until it reaches temps of about 130 degrees F. The bacteria used in

making yogurt are heat-loving. One website I found (from University of

Cincinnati Clermont College, a reputable source,

http://biology.clc.uc.edu/Fankhauser/cheese/yogurt_making/yogurt2000.htm)

recommends incubating at 122 degrees F. It states that " many recipes

call for cooler temperatures than this. We find the results less

dependable when incubation temperatures are lower. " [be aware that the

instructions on this website do not call for the full 24 hour

fermentation that we need.]

This information jibes with what Lucy of Lucy's Kitchen Shop told me.

When I first started the SCD, I was concerned about the temps I was

getting with my Yogourmet (usually about 115-120 degrees F).

Essentially Lucy told me not to worry about it. She said that the

Yogourmet is pretty much fool-proof. She said that she and Elaine had

discussed this. Elaine told her that people get too concerned about

checking the temp on their yogurt all the time, that only in very

unusual circumstances will the Yogourmet go on the fritz and have

inappropriately high temps (i.e. over 130 F). Lucy said as long as the

final product is tangy and thickened, you'll know that your yogurt has

" worked. " Mine always is. I never check the temp, and I never use the

Yogourmet with the incubator lid off or even open a bit, even in the

summer. I have literally never had a problem with my yogurt not

setting up properly.

Feel free to call Lucy at her shop to confirm all this. And, don't

forget to order from her! She rocks!

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