Guest guest Posted February 8, 2008 Report Share Posted February 8, 2008 I have checked mine since my maker goes higher then it should and I have to adjust my lids differently half way through. I do stick it in boiling water first so I kill any bacteria on the thermometer and then test it. Katy Is it okay to poke the thermometer into the yogurt to get atemperateure read as it is in the process of fermenting? And if the temp. goes to 120 for a short period of time, does thatmean i ruined the batch?I'm a beginner here!Thanks for any and all advice,Addie _____________________________________________________________Discount Online Trading - Click Now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Hi Debbie, I use Fage yogurt all the time as my starter and love the way the yogurt comes out, but since it does not have acidophilus in it, I open up at least one Lyosan capsule and add it to the milk once it's cooled to room temp. The yogurt does comes out sour, but not nearly as much as it used to!! Lorraine B., San Diego, CA UC, 35 months Hypothroidism, 37 yrs. SCD, 2 years, 7 months UC med free > > > I used a Total Fage yogurt and Oak Farms milk (local and all natural > > from the ingredients). The Fage has a lot less liquid than the > > Dannon's I used before. Usually I use yogourmet powder. It is kind > > of tart but not like usual. I brought it up to temperature, let it > > cool, added the starter, etc. Did the entire 24 hours. Should I be > > worried about it not being so tart like usual? I didn't even have > > to drip it. > > > > Thanks, > > Debbie 38 crohn's > > scd restart 1/07 > > > Quote Link to comment Share on other sites More sharing options...
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