Re: For Eileen-heating pad for yogurt

[Guest guest]

thank you! will try

eileen

>

> Hi Eileen,

>

> Have you tried using a heating pad?....if you have one, you might

want to try it:

>

>

> Basically I heat the milk to the simmer stage and remove from the

heat. (Stir to prevent scorching and sticking). I usually strain it

at this point and stir to cool it a little.

>

> I hasten cooling by putting the heated milk in the refrigerator

until it reaches a temperature of about 77 degrees. (When I place it

in the refrigerator I cover it with some plastic wrap and insert a

small digital thermometer in it so that it's easy to read the

temperature.)

>

> When it reaches 77 degrees I plug in the heating pad, (cover

removed) and put it on high to warm up. Following the directions in

BTVC I remove 1/4 cup of starter (I use Dannon whole milk) and mix

it with about 1/2 cup of room temperature milk. Mix thoroughly.

>

> Then place this mixture in the room temperature milk and mix

thoroughly. These are the same directions for all the other methods

of making yogurt.

>

> Pour this mixture in any container (I use a glass pyrex bowl

covered with plastic wrap with a thermometer in it). Place this on

the heating pad. I surround the bowl with a towel-- in order to

help raise the temperature to the fermenting temperature of about 100

degrees. This can take two hours. When it's around 100 degrees I

lower the setting to medium. Temperature changes slowly with this

method --this is the time you have to watch it carefully the first

time you make it, so that you know which setting to use. Medium

usually works for me. You can add towels or remove them to adjust

the temperature. Once you know which setting to use, you don't have

to fuss with it. It's easy to monitor with the thermometer in it. I

aim for 105 degrees.

>

> The plus of using this method is that you can be sure it's the

right temperature. The minus is that you have to monitor it until it

reaches the fermenting temperature. I find having one less appliance

a plus also.

>

> I haven't tried any other method of making yogurt so I can't

compare it to the others.

>

> If you have a heating pad, it would be easy for you to try this

method.

>

> Hope these instructions make sense to you. Good luck.

>

>

> Phyllis

> CD, SCD 3 years

>

[Guest guest]

I use a 60 watt light bulb in the oven but I have a second overn. Hi Eileen,   Have you tried using a heating pad?....if you have one, you might want to try it:     Carol F.Celiac, SCD 8 years,MCS, Latex Allergyhttp://www.celiac.com/authors/143/Carol-Frileghhttp://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

I'm confused too - i switched the bulb and was testing it by leaving

water in a bowl with a candy thermometer fro hours and it never

rose???

eileen

> >>

> >>> Hi Eileen,

> >>>

> >>> Have you tried using a heating pad?....if you have one, you

> > might

> >>> want to try it:

> >>>

> >>>

> >>>

>

> Carol F.

> Celiac, SCD 8 years,MCS, Latex Allergy

> http://www.celiac.com/authors/143/Carol-Frilegh

> http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

>

[Guest guest]

>

> it didn't heat my oven up at all???

>

> eileen

>

>

When you first put yogurt in the oven and turn on the light the oven will not be

warm. Over

the next 24 hours the bulb generates the right amount of heat to bring the

surrounding

temperature up to 100F.

If considering temperatures I am interested in the oven temperature not the

yogurt

temperature once starter has been added and it's placed at its incubation

destination that is

no longer relevant..

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

but it didn't move at all -i think that it would be in the wrong

atmosphere temp for so long before reaching 100

(if ever)???

thanks eileen

> >

> > it didn't heat my oven up at all???

> >

> > eileen

> >

> >

> When you first put yogurt in the oven and turn on the light the

oven will not be warm. Over

> the next 24 hours the bulb generates the right amount of heat to

bring the surrounding

> temperature up to 100F.

>

> If considering temperatures I am interested in the oven temperature

not the yogurt

> temperature once starter has been added and it's placed at its

incubation destination that is

> no longer relevant..

>

> Carol F.

> Celiac, SCD 8 years,MCS, Latex Allergy

> http://www.celiac.com/authors/143/Carol-Frilegh

> http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

>

[Guest guest]

Before I got my yoghurt maker, I tried the oven a couple of times and found to get the oven up to the correct temp I had to use a 100 w. bulb. Maybe size of oven has to do with it??? Don't really know. Then I found when the weather was warmer I needed to stick a dish towel in to vent it a bit to get the proper temp. Then I used the heating pad method and found it easier. In making 2 quarts at once I used a 1/2 gal glass jar and pulled the heating pad up around it and clipped the ends with clothes pins. That worked better and it was easier to control the temp. I had to cover it loosely with a light dish towel to maintain proper temp. My pad worked well set on medium. I think for those of you who are using an open pan it would be much harder to control an accurate temp. I have found the Yogurmet maker

to be a dream to use and the temp of the yoghurt stays in the acceptable range. Like someone just said, it's really no big deal after you prepare it a couple of times. I made a copy of BTVC when I first started and it gave me a sense of helping with having it right at hand to refer to. Ginger Nash GF/CF SCD 10/07

Never miss a thing. Make Yahoo your homepage.

[Guest guest]

hey eileen..

first of all.. go to http://www.lucyskitchenshop.com/

she has the basic stuff like the yogurt maker, yogurt starters, glass

jars for like $15 (yogurt maker comes with a plastic jar but many

people including myself prefer glass to plastic! i have 2 glass jars-

one for low fat and one for whole milk) she has really good quality

almond flour, scd supplements including the lyosan probiotic (which

has been awesome for me, others have not had my results) a whole bunch

of cookbooks that lucy herself has tested. lucy is super nice and so

is her husband. they have always been really informative for me.

there is also http://www.digestivewellness.com/

but i personally cannot tolerate many things on this site.

i have the yogurt maker from lucy's and i have to say it is so easy

and it is awesome. if you have the space it's totally worth the $50.

i love it! my mom got one too!!

jodi

>

> how did you know you had to use 100 watt?? just tested it after 24

> and it wasn't right??? I was about to pop it in tonight with 60 watt

> but maybe i'll do heating pad for now - where can I order the right

> yogurt maker or buy one?? just buy any kind but follow our

> directions???

> thanks eileen

> 4 weeks scd

[Guest guest]

thanks! when can almond flour be introduced???

eileen 4 weeks scd

> >

> > how did you know you had to use 100 watt?? just tested it after

24

> > and it wasn't right??? I was about to pop it in tonight with 60

watt

> > but maybe i'll do heating pad for now - where can I order the

right

> > yogurt maker or buy one?? just buy any kind but follow our

> > directions???

> > thanks eileen

> > 4 weeks scd

>