Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Hi all, I know my Yogourmet runs hot, and so I bought the Lutron lamp dimmer. Seems to have helped, because my last batch of yogurt didn't make me sick in the least (that will be the first yogurt that didn't make me sick in almost 4 months on SCD). So last night I started my next batch, and I was exhausted, so I put the dimmer on immediately, at about the place where it seemed to hold my last batch of yogurt between 100 and 110 degrees F. And I went to bed and did not get up in the night to check on it. This morning, the temp hadn't even gotten up to 100 yet. So, the yogurt has been growing in less than 100 degrees for about 7 hours. I lowered the dimmer (sending more electricity to the yogurt maker), and it has now gone up to 110 degrees, and I've been able to keep it there since this morning. So the question is -- will the fact that the yogurt was 8 hours at less than 100 degrees make it illegal? Or can I just keep heating it at the right temperature and count my 24 hours from this morning when it finally got up to the correct temp? Thanks for any insights! Ann UC, SCD since 03/30/2008 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2008 Report Share Posted July 27, 2008 > > Hi all, > > I know my Yogourmet runs hot, and so I bought the Lutron lamp dimmer. Seems > to have helped, because my last batch of yogurt didn't make me sick in the > least (that will be the first yogurt that didn't make me sick in almost 4 > months on SCD). > > So last night I started my next batch, and I was exhausted, so I put the > dimmer on immediately, at about the place where it seemed to hold my last > batch of yogurt between 100 and 110 degrees F. And I went to bed and did > not get up in the night to check on it. This morning, the temp hadn't even > gotten up to 100 yet. Yeah, I did the same thing once. You have to let it heat up for several hours before plugging it in. It's tricly. > So, the yogurt has been growing in less than 100 > degrees for about 7 hours. I lowered the dimmer (sending more electricity > to the yogurt maker), and it has now gone up to 110 degrees, and I've been > able to keep it there since this morning. So the question is -- will the > fact that the yogurt was 8 hours at less than 100 degrees make it illegal? How much less? Very close or much less? > Or can I just keep heating it at the right temperature and count my 24 hours > from this morning when it finally got up to the correct temp? Or you can do that. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2008 Report Share Posted July 27, 2008 Hi Ann. The directions I received from Lucy's Kitchen when I bought glass jars and freeze-dried culture from them, say to start timing the 24 hours as soon as the jar of cooked-and-cooled-milk plus yogurt or starter is placed in the machine. *However* I prefer to start timing the 24 hours once the water bath hits 100 F. It is only after the temperature reaches 100 F that I slide the dimmer switch down to keep it from overheating the yogurt. I generally ferment the yogurt between 100 F and 110 F for 24-28 hours after sliding the dimmer switch. It usually takes 3-4 hours for the water to reach 100 F. The yogurt starts out at 25 F and has a much larger mass than the water bath, thus cooling the water quickly and requiring a lot of heating by the Yogourmet to reach 100 F. So with the dimmer switch already reducing the current, it's not surprising that it took 8 hours instead of 4 to get the temperature of yours up to 100 F. I am not aware of any danger of having the yogurt temperature below 100 F for that period of time, but perhaps somebody with more experience or knowledge of how yogurt is made will correct me on this. All of my batches of yogurt have turned out perfect and have made me feel better, so I am going to keep making the yogurt following my rules. If I were in your situation, I would start counting the 24 hours from the time when the temperature reached 100 F. Hope this helps. Ellen in Toronto IBS, MCS SCD 4 months Ann Porras wrote: Hi all, I know my Yogourmet runs hot, and so I bought the Lutron lamp dimmer. Seems to have helped, because my last batch of yogurt didn't make me sick in the least (that will be the first yogurt that didn't make me sick in almost 4 months on SCD). So last night I started my next batch, and I was exhausted, so I put the dimmer on immediately, at about the place where it seemed to hold my last batch of yogurt between 100 and 110 degrees F. And I went to bed and did not get up in the night to check on it. This morning, the temp hadn't even gotten up to 100 yet. So, the yogurt has been growing in less than 100 degrees for about 7 hours. I lowered the dimmer (sending more electricity to the yogurt maker), and it has now gone up to 110 degrees, and I've been able to keep it there since this morning. So the question is -- will the fact that the yogurt was 8 hours at less than 100 degrees make it illegal? Or can I just keep heating it at the right temperature and count my 24 hours from this morning when it finally got up to the correct temp? Thanks for any insights! Ann UC, SCD since 03/30/2008 Quote Link to comment Share on other sites More sharing options...
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