Re: yogurt questions (sorry, sent this post once before with wrong subject line)

[Guest guest]

>

> Hello everyone! I am new on the list (I will post an intro shortly)

>

> Some more pressing questions first:

>

> I am making my third batch of yogurt in a box on a heating blanket.

This morning I woke up and the thermometer read 114 F (46 C). Did the

yogurt get too hot? Do I have to throw it away and start over? It had

stood at around 105 F for 12 hours before I went to bed.

>

> The other thing I wonder about is the temperature. These are the

different things I have read:

> keep the yogurt between

> 90-100 F (33-43 C) from various websites

> 100-110 F (38-43 C) BTVC

> 104-113 F (40-45) the science article in a recent post here

> 105-109 http://www.whitemountainfoods.com/faqs.htm

>

> This last site also had this info:

>

> >>>> How much lactose (a sugar naturally found in milk) is left in

your yogurt?

>

> According to scientific studies, yogurt cultures expend 30% of the

lactose naturally found in milk. This aspect, along with the helpful

benefits of the live cultures in the digestive system, make yogurt

more digestible by lactose-intolerant persons. However, the study did

not take into consideration variable inoculation temperatures,

fermentation temperatures, and fermentation duration. We ferment our

yogurt over a 24-hour period. This is much longer than the industry

standard, however, if there was no remaining lactose in the yogurt,

the cultures would become inactive or die, as that is their main

source of energy. Typically, our yogurt has 6 grams of lactose per 1

cup serving.<<<<

>

> When BTVC recommends 24 hours, does that mean the lactose is gone

but the culture is still alive for awhile longer? I am asking because

I experience stomache pain when I eat the yogurt and my liver feels

all swollen and have been wondering about that. Could it be the

yogurt? I think the lactose has been high in the yogurt I have made

so far because the temperature has been too low (the first batches

were made at around 95-100F).

>

>

> thanks in advance to any answers!

>

> best wishes

> Cecilia in Europe

> on SCD since 1 week

> but grain-free for ~7 years

>

Re: yogurt too hot

I would also like to have this question answered too. My yogurt maker

also gets this hot. Is the bacteris harmed?