Yogurt question again ????

[Guest guest]

QUESTION

Please dont get irritated with my yogurt questions, I am really the biggest fool to ask this question repeatedly, but better to be a fool and ask twice/thrice than to prepare the things wrong,

In my country it is severe winter at present, so preparing yogurt would be a big challenge, dont have that type of warm container as mentioned in Lucys kitchen.

My question is can I keep the yogurt to be fermented inside an electric blanket with temp 103 F (how many grad Celcius is that?) , Or if that si wrong, should I buy an electric oven (which I dont have at present as we all cook in LPG (Liquid Petroleum Gas) ?

PLs tell me what would be correct to do, so that I produce the SCD legal yogurt and not the wrong ones .

the biggest fool, perhaps

Sandhya Wed, 12/31/08, wapfglj wrote:

Subject: Re: SCD, Candida, Pregnancy, & lots of other questionsTo: BTVC-SCD Date: Wednesday, December 31, 2008, 2:06 AM

Thanks for your response, Ellen!Here's my procedure for making homemade raw cow's milk yogurt:Set the yogurt out, so that it warms up a bit. Heat 1/2 gallon raw(unpasteurized & unhomogenized) cow's milk to 110 F. Slowly & gradually add the warm milk to some yogurt in a bowl. Gently stir.When the yogurt mixture is close in temperature to the milktemperature, add it to the milk, then pour into mason jars. I usequart size & leave some space for expansion. Put lids on jars, thenplace in oven with light on. The temperature stays at 103 F & I leaveit to ferment for 24-34 hours. Never stir the fermenting yogurt & always be gentle with it. At the end, put it in the fridge until cold,then enjoy or make yogurt cheese!I've learned that when I rush through the procedure, almost inevitablythe yogurt "curdles" & begins to separate into cheese & whey early(before 24 hrs),

probably due to the milk being so much warmer thanthe cold yogurt. I refrigerate it, then strain it, & it still tasteslike & has the consistency of yogurt cheese. I really don't know whatthe difference is.I'm still relatively new to making yogurt. I suppose the next time Imake it, I may set the yogurt & milk out overnight so that it warms toroom temperature before using. Also, I may heat the raw milk to 110 F,then leave to cool to room temperature before mixing with the yogurt,as you suggested. Good idea!Another member sent me a lot of useful info regarding making SCDyogurt. I will compare the methods to see what the differences are.The reason for heating raw milk to 110 F is to retain the liveproperties of raw milk. Heating to 120 F pasteurizes the raw milk,thus killing beneficial bacteria & enzymes. The recipe for makingyogurt using pasteurized & homogenized milk says

to heat it to 180 F,then cool. We use the Nourishing Traditions cookbook as our guide.I didn't realize that the whey dripped from the yogurt may not containlactose. That's good news! I may not need to drip so much of it afterall = D We shared our yogurt cheese with family recently & I got arequest to make sweet potato cheesecake with it! Well, I could makeit, but I couldn't eat it, which is not a problem, or I could makesomething similar that's SCD legal.Thanks for letting me know of the recent topic on making DCCC! We lovelearning to make all our foods from scratch = DAs for the nuts, no allergies. In fact, I love them! The Candidaelimination diet in the files says to avoid or limit your intake. Ilook forward to incorporating them into my diet again.GLJ

[Guest guest]

don't apologize - we're here to help !!! i'm almost a year in and

asking away still!!! 100-110 F is perfect so do whatever is best to

maintain that for 24-34 hours

eileen

>

>

> Subject: Re: SCD, Candida, Pregnancy, & lots of other

questions

> To: BTVC-SCD

> Date: Wednesday, December 31, 2008, 2:06 AM

>

>

>

>

>

>

> Thanks for your response, Ellen!

>

> Here's my procedure for making homemade raw cow's milk yogurt:

>

> Set the yogurt out, so that it warms up a bit. Heat 1/2 gallon raw

> (unpasteurized & unhomogenized) cow's milk to 110 F. Slowly &

> gradually add the warm milk to some yogurt in a bowl. Gently stir.

> When the yogurt mixture is close in temperature to the milk

> temperature, add it to the milk, then pour into mason jars. I use

> quart size & leave some space for expansion. Put lids on jars, then

> place in oven with light on. The temperature stays at 103 F & I

leave

> it to ferment for 24-34 hours. Never stir the fermenting yogurt &

> always be gentle with it. At the end, put it in the fridge until

cold,

> then enjoy or make yogurt cheese!

>

> I've learned that when I rush through the procedure, almost

inevitably

> the yogurt " curdles " & begins to separate into cheese & whey early

> (before 24 hrs), probably due to the milk being so much warmer than

> the cold yogurt. I refrigerate it, then strain it, & it still tastes

> like & has the consistency of yogurt cheese. I really don't know

what

> the difference is.

>

> I'm still relatively new to making yogurt. I suppose the next time I

> make it, I may set the yogurt & milk out overnight so that it warms

to

> room temperature before using. Also, I may heat the raw milk to 110

F,

> then leave to cool to room temperature before mixing with the

yogurt,

> as you suggested. Good idea!

>

> Another member sent me a lot of useful info regarding making SCD

> yogurt. I will compare the methods to see what the differences are.

> The reason for heating raw milk to 110 F is to retain the live

> properties of raw milk. Heating to 120 F pasteurizes the raw milk,

> thus killing beneficial bacteria & enzymes. The recipe for making

> yogurt using pasteurized & homogenized milk says to heat it to 180

F,

> then cool. We use the Nourishing Traditions cookbook as our guide.

>

> I didn't realize that the whey dripped from the yogurt may not

contain

> lactose. That's good news! I may not need to drip so much of it

after

> all = D We shared our yogurt cheese with family recently & I got a

> request to make sweet potato cheesecake with it! Well, I could make

> it, but I couldn't eat it, which is not a problem, or I could make

> something similar that's SCD legal.

>

> Thanks for letting me know of the recent topic on making DCCC! We

love

> learning to make all our foods from scratch = D

>

> As for the nuts, no allergies. In fact, I love them! The Candida

> elimination diet in the files says to avoid or limit your intake. I

> look forward to incorporating them into my diet again.

>

> GLJ

>