Re: Urgent! Need help with yogurt timing

[Guest guest]

Definitely 2. And if you have a reaction to it, use

it only for cooking.

You can't do 3 - according to Elaine through Marilyn,

- doesn't work after refrigeration - and 40 hours full

fermentation is definitely too long.

Option 1 only works if you want to test yourself.

You might do a small amount of 1 - since you've

been pretty much symptom free for a while now

as I recall. (Unless you have had recent lapses.)

on Healing Crow, frex, now eats Total yogurt,

which is fermented 9 hours. but, then, she was on

the diet for a long time, I believe.

Mara

>

> Hi listmates -

>

> I am in a schedule predicament today and wanted to get your opinion

> about the best thing to do with my yogurt. I started a batch of yogurt

> last night at 9:00 pm. As I was putting it on the heat to start

> fermenting, I realized that I will be gone tonight starting about 4:00

> and won't be home until tomorrow around noon. Obviously, that doesn't

> work well with my yogurt finish time of 9:00 pm.

>

> My guess is that I have 4 options:

>

> 1. Only ferment it until 4:00 pm (19 hours), which has the risk of

> retained lactose

>

> 2. " Suspend " fermentation for a few hours today by moving it to room

> temp and putting it back on the heat when we leave

>

> 3. Put it in the fridge when we leave and resume fermentation on the

> heat tomorrow for another 6 hours or so (allocating an extra hour to

> bring it back up to temp).

>

> 4. Let it ferment the whole time, which ends up being around 40 hours.

>

> What do you think is the best route? I have 3 half gallon

> containers ...

> so I could divide them up and try different things. I figure that

> worst

> case I will just have to start a new batch tomorrow - but it would be

> nice not to lose 1-1/2 gallons of yogurt!

>

> Help!

>

> Kathy

> UC since 12/05

> SCD since 7/07

> med-free since 7/08

>

>

>

> ------------------------------------

>

>

[Guest guest]

Mara -

Thanks so much for responding so fast - you're a lifesaver! Number 2 was

my instinct, too, so I think I'll do that with 2 of the containers and

just leave the 3rd one on and refrigerate it when we leave.

I will probably start a new batch regardless just so I am sure to be

getting the best bugs - but I'll use this to tide me over unless I have

problems.

Thanks again!!

Kathy

>

> >

> > Hi listmates -

> >

> > I am in a schedule predicament today and wanted to get your opinion

> > about the best thing to do with my yogurt. I started a batch of

yogurt

> > last night at 9:00 pm. As I was putting it on the heat to start

> > fermenting, I realized that I will be gone tonight starting about

4:00

> > and won't be home until tomorrow around noon. Obviously, that

doesn't

> > work well with my yogurt finish time of 9:00 pm.

> >

> > My guess is that I have 4 options:

> >

> > 1. Only ferment it until 4:00 pm (19 hours), which has the risk of

> > retained lactose

> >

> > 2. " Suspend " fermentation for a few hours today by moving it to room

> > temp and putting it back on the heat when we leave

> >

> > 3. Put it in the fridge when we leave and resume fermentation on the

> > heat tomorrow for another 6 hours or so (allocating an extra hour to

> > bring it back up to temp).

> >

> > 4. Let it ferment the whole time, which ends up being around 40

hours.

> >

> > What do you think is the best route? I have 3 half gallon

> > containers ...

> > so I could divide them up and try different things. I figure that

> > worst

> > case I will just have to start a new batch tomorrow - but it would

be

> > nice not to lose 1-1/2 gallons of yogurt!

> >

> > Help!

> >

> > Kathy

> > UC since 12/05

> > SCD since 7/07

> > med-free since 7/08

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

Give a key to a friend! Ron

Hi listmates -

I am in a schedule predicament today and wanted to get your opinion

about the best thing to do with my yogurt. I started a batch of yogurt

last night at 9:00 pm. As I was putting it on the heat to start

fermenting, I realized that I will be gone tonight starting about 4:00

and won't be home until tomorrow around noon. Obviously, that doesn't

work well with my yogurt finish time of 9:00 pm.

My guess is that I have 4 options:

1. Only ferment it until 4:00 pm (19 hours), which has the risk of

retained lactose

2. "Suspend" fermentation for a few hours today by moving it to room

temp and putting it back on the heat when we leave

3. Put it in the fridge when we leave and resume fermentation on the

heat tomorrow for another 6 hours or so (allocating an extra hour to

bring it back up to temp).

4. Let it ferment the whole time, which ends up being around 40 hours.

What do you think is the best route? I have 3 half gallon containers ...

so I could divide them up and try different things. I figure that worst

case I will just have to start a new batch tomorrow - but it would be

nice not to lose 1-1/2 gallons of yogurt!

Help!

Kathy

UC since 12/05

SCD since 7/07

med-free since 7/08