yogurt oversight

[Guest guest]

I keep reading about everyone's problems with making yogurt and

wondering why all the difficulty? I have a Donvier that seems to do

the trick w/o hassle. I keep remembering someone's post a while back

that yogurt has been made for centuries w/o machines and fancy

gadgets, why all the fuss? That being said, I goofed this time and

wonder if I can salvage this batch. After 10 hours, I reset the time

to equal 25 hours and this morning, I realized I forgot to press the

start button!! So here is this yogurt that was warmed for 10 hours,

then sat at room temp for another 10 hours. It was actually warm to

the touch when I checked it this morning, and it was solid. Can I

still use this? Will the lactose be gone? How long should I keep it

out now that it is back on again?? Any experience with this? Thanks!

Peggie

[Guest guest]

Peggie, someone who is more experienced will have to answer your question but I just want to pass on what my husband has done for my yogurt maker. Due to all the problems people had with their yogurt makers, I began to question the temperature on mine too (I have a Euro cuisine w/o the timer that I just love.) So my husband went online and purchased a temperature controller that just plugs into my yogurt maker. I set it to 108 degrees (F) and it keeps it at that temperature until I unplug it 28 hours later or whenever I want to. I just put water in the container and the temperature probe into the water, put my jars in the water and put the lid on. It takes the unit about 4 hours to get up to the right temperature. The surrounding water is kept at exactly 108. It's great and so easy! A simple unit on line is a bit pricey but I

plan on using it for the remainder of my life and I just love the yogurt, plus I don't have to worry about the temperature anymore. Joanne UC/CC 5/07, SCD 6/07, no meds ppshake wrote: I keep reading about everyone's problems with making yogurt andwondering why all the difficulty? I have a Donvier that seems to dothe trick w/o hassle. I keep remembering someone's post a while backthat yogurt has been made for centuries w/o machines

and fancygadgets, why all the fuss? That being said, I goofed this time andwonder if I can salvage this batch. After 10 hours, I reset the timeto equal 25 hours and this morning, I realized I forgot to press thestart button!! So here is this yogurt that was warmed for 10 hours,then sat at room temp for another 10 hours. It was actually warm tothe touch when I checked it this morning, and it was solid. Can Istill use this? Will the lactose be gone? How long should I keep itout now that it is back on again?? Any experience with this? Thanks!Peggie

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[Guest guest]

> That being said, I goofed this time and

> wonder if I can salvage this batch. After 10 hours, I reset the time

> to equal 25 hours and this morning, I realized I forgot to press the

> start button!! So here is this yogurt that was warmed for 10 hours,

> then sat at room temp for another 10 hours. It was actually warm to

> the touch when I checked it this morning, and it was solid. Can I

> still use this? Will the lactose be gone? How long should I keep it

> out now that it is back on again?? Any experience with this? Thanks!

It falls into a gray area which is probably why no one answered earlier.

I would have put it back on the heat for at least another 10-14 hours

or so. The fact is, it is still fermenting when the heat is off, it's

just

not doing so at its optimal temperature.

And then when it was done, I would have tried it out carefully, but I

imagine it would be all right. I did something like that once or twice,

forgot to push the button before going to sleep. And it was fine

when I finished it.

Mara