Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 I use a dimmer switch and am happy with it. I have not heard of any legal whey at this point. PJ > > It seems all yogurt makers that I can find (even the Yogourmet) are > designed to complete the process in about 8 hours. I understand > if they go longer than that there is a danger of overheating, something > I don't want to risk. > > On another web site, I found a suggestion to use a dimmer switch, > which cuts the voltage. Has anyone tried it? > > Second question: Before SCD I used to take a lot of whey protein > isolate. I hate giving it up since I am a vegetarian. I have > queried several producers of whey and I undersstand there are > some whey producdts which have been processed to remove all lactose. > Might this be acceptable? > > Rose in Princeton, NJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 Hi Rose. I have a Yogourmet Multi yogurt maker. Since it doesn't have a timer, it can run for as long as necessary. There is no danger in running the machine long enough to make SCD yogurt.. The problem with my machine is that it seems to have been designed to keep the water bath and yogurt at a temperature of about 120 degrees F. Since SCD yogurt is ideally fermented at a temperature between 100 F and 110 F, I use a " lamp dimmer switch " to reduce the current and thus the temperature of the water bath. Leviton and Lutron are two companies I know of that manufacture such switches, which are typically sold with lighting or electrical supplies at hardware and building supply stores. I plug the dimmer switch into a grounded wall outlet, and then I plug the Yogourmet into the grounded outlet on the dimmer switch. At the other end of the dimmer switch wire, there is a sliding dimmer. With the dimmer cutting all current to the machine, the red light on the Yogourmet machine would go out, and a green light on the dimmer switch would be lit. With the dimmer slid to the other end, not reducing current, the red light on the Yogourmet machine would be at full brightness, and the water would heat to 120 F. I usually position the dimmer at about 75% power, but it depends on the room's air temperature. In the summer, I have to reduce the power more, whereas in winter, I might set the dimmer at 80%. When I place a jar of heated-then-cooled milk mixed with Yogourmet Lyosan freeze-dried culture into the machine, I initially set the dimmer at full power. I check the water bath temperature every half hour, and once it rises to 100 F, I slide the dimmer down. I check the water bath temperature every few hours, to be sure that it is staying between 100 and 110 F. Some people have claimed that the yogurt temperature is not the same as the water bath temperature. In my opinion, if the water bath temperature stays steady at say, 105 F, the yogurt will also stay at 105 F. I start timing the 24 hours of fermentation when the water reaches 100 F. Other people start timing fermentation as soon as they place the jar in the Yogourmet machine. You are free to choose your own interpretation of the starting point of fermentation. The key is to allow the yogurt to ferment for at least 24 hours, but not more than 30? 32? hours (I forget), to achieve an optimal population of L. Acidophilus and minimum lactose residue. When the fermentation duration is up, I remove the jar from the machine, wipe the exterior of the jar with a towel, and then place the jar inside the refrigerator to set. I allow 8 hours for setting before opening the jar and starting to use the yogurt. I unplug the Yogourmet machine and dimmer, rinse the inside of the Yogourmet machine, and dry it with a cloth, before putting it away. Hope this helps. Ellen in Toronto, Canada SCD 16 months and counting " Rose Versaggi " BTVC-SCD > Friday, July 24, 2009 2:25 PM > It seems all yogurt makers that I can find (even the Yogourmet) are > designed to complete the process in about 8 hours. I understand > if they go longer than that there is a danger of overheating, something > I don't want to risk. > > On another web site, I found a suggestion to use a dimmer switch, > which cuts the voltage. Has anyone tried it? > > Rose in Princeton, NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 Ellen, Thanks for that very complete answer. I am just at the' beginning of my SCD adventure, and will be asking more questions, I hope not stupid ones. Rose in Princeton, NJ To: BTVC-SCD Sent: Friday, July 24, 2009 6:06:41 PMSubject: Re: Yogurt Makers Hi Rose. I have a Yogourmet Multi yogurt maker. Since it doesn't have a timer, it can run for as long as necessary. There is no danger in running the machine long enough to make SCD yogurt..The problem with my machine is that it seems to have been designed to keep the water bath and yogurt at a temperature of about 120 degrees F. Since SCD yogurt is ideally fermented at a temperature between 100 F and 110 F, I use a "lamp dimmer switch" to reduce the current and thus the temperature of the water bath. Leviton and Lutron are two companies I know of that manufacture such switches, which are typically sold with lighting or electrical supplies at hardware and building supply stores.I plug the dimmer switch into a grounded wall outlet, and then I plug the Yogourmet into the grounded outlet on the dimmer switch. At the other end of the dimmer switch wire, there is a sliding dimmer. With the dimmer cutting all current to the machine, the red light on the Yogourmet machine would go out, and a green light on the dimmer switch would be lit. With the dimmer slid to the other end, not reducing current, the red light on the Yogourmet machine would be at full brightness, and the water would heat to 120 F. I usually position the dimmer at about 75% power, but it depends on the room's air temperature. In the summer, I have to reduce the power more, whereas in winter, I might set the dimmer at 80%.When I place a jar of heated-then- cooled milk mixed with Yogourmet Lyosan freeze-dried culture into the machine, I initially set the dimmer at full power. I check the water bath temperature every half hour, and once it rises to 100 F, I slide the dimmer down. I check the water bath temperature every few hours, to be sure that it is staying between 100 and 110 F.Some people have claimed that the yogurt temperature is not the same as the water bath temperature. In my opinion, if the water bath temperature stays steady at say, 105 F, the yogurt will also stay at 105 F.I start timing the 24 hours of fermentation when the water reaches 100 F. Other people start timing fermentation as soon as they place the jar in the Yogourmet machine. You are free to choose your own interpretation of the starting point of fermentation. The key is to allow the yogurt to ferment for at least 24 hours, but not more than 30? 32? hours (I forget), to achieve an optimal population of L. Acidophilus and minimum lactose residue.When the fermentation duration is up, I remove the jar from the machine, wipe the exterior of the jar with a towel, and then place the jar inside the refrigerator to set. I allow 8 hours for setting before opening the jar and starting to use the yogurt.I unplug the Yogourmet machine and dimmer, rinse the inside of the Yogourmet machine, and dry it with a cloth, before putting it away.Hope this helps.Ellen in Toronto, CanadaSCD 16 months and counting"Rose Versaggi" <rversaggi1@ ... wrote in <BTVC-SCD@yahoogroup s.com>Friday, July 24, 2009 2:25 PM> It seems all yogurt makers that I can find (even the Yogourmet) are> designed to complete the process in about 8 hours. I understand> if they go longer than that there is a danger of overheating, something> I don't want to risk.>> On another web site, I found a suggestion to use a dimmer switch,> which cuts the voltage. Has anyone tried it?>> Rose in Princeton, NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 Ellen, Thanks for that very complete answer. I am just at the' beginning of my SCD adventure, and will be asking more questions, I hope not stupid ones. Rose in Princeton, NJ To: BTVC-SCD Sent: Friday, July 24, 2009 6:06:41 PMSubject: Re: Yogurt Makers Hi Rose. I have a Yogourmet Multi yogurt maker. Since it doesn't have a timer, it can run for as long as necessary. There is no danger in running the machine long enough to make SCD yogurt..The problem with my machine is that it seems to have been designed to keep the water bath and yogurt at a temperature of about 120 degrees F. Since SCD yogurt is ideally fermented at a temperature between 100 F and 110 F, I use a "lamp dimmer switch" to reduce the current and thus the temperature of the water bath. Leviton and Lutron are two companies I know of that manufacture such switches, which are typically sold with lighting or electrical supplies at hardware and building supply stores.I plug the dimmer switch into a grounded wall outlet, and then I plug the Yogourmet into the grounded outlet on the dimmer switch. At the other end of the dimmer switch wire, there is a sliding dimmer. With the dimmer cutting all current to the machine, the red light on the Yogourmet machine would go out, and a green light on the dimmer switch would be lit. With the dimmer slid to the other end, not reducing current, the red light on the Yogourmet machine would be at full brightness, and the water would heat to 120 F. I usually position the dimmer at about 75% power, but it depends on the room's air temperature. In the summer, I have to reduce the power more, whereas in winter, I might set the dimmer at 80%.When I place a jar of heated-then- cooled milk mixed with Yogourmet Lyosan freeze-dried culture into the machine, I initially set the dimmer at full power. I check the water bath temperature every half hour, and once it rises to 100 F, I slide the dimmer down. I check the water bath temperature every few hours, to be sure that it is staying between 100 and 110 F.Some people have claimed that the yogurt temperature is not the same as the water bath temperature. In my opinion, if the water bath temperature stays steady at say, 105 F, the yogurt will also stay at 105 F.I start timing the 24 hours of fermentation when the water reaches 100 F. Other people start timing fermentation as soon as they place the jar in the Yogourmet machine. You are free to choose your own interpretation of the starting point of fermentation. The key is to allow the yogurt to ferment for at least 24 hours, but not more than 30? 32? hours (I forget), to achieve an optimal population of L. Acidophilus and minimum lactose residue.When the fermentation duration is up, I remove the jar from the machine, wipe the exterior of the jar with a towel, and then place the jar inside the refrigerator to set. I allow 8 hours for setting before opening the jar and starting to use the yogurt.I unplug the Yogourmet machine and dimmer, rinse the inside of the Yogourmet machine, and dry it with a cloth, before putting it away.Hope this helps.Ellen in Toronto, CanadaSCD 16 months and counting"Rose Versaggi" <rversaggi1@ ... wrote in <BTVC-SCD@yahoogroup s.com>Friday, July 24, 2009 2:25 PM> It seems all yogurt makers that I can find (even the Yogourmet) are> designed to complete the process in about 8 hours. I understand> if they go longer than that there is a danger of overheating, something> I don't want to risk.>> On another web site, I found a suggestion to use a dimmer switch,> which cuts the voltage. Has anyone tried it?>> Rose in Princeton, NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 Ellen, Thanks for that very complete answer. I am just at the' beginning of my SCD adventure, and will be asking more questions, I hope not stupid ones. Rose in Princeton, NJ To: BTVC-SCD Sent: Friday, July 24, 2009 6:06:41 PMSubject: Re: Yogurt Makers Hi Rose. I have a Yogourmet Multi yogurt maker. Since it doesn't have a timer, it can run for as long as necessary. There is no danger in running the machine long enough to make SCD yogurt..The problem with my machine is that it seems to have been designed to keep the water bath and yogurt at a temperature of about 120 degrees F. Since SCD yogurt is ideally fermented at a temperature between 100 F and 110 F, I use a "lamp dimmer switch" to reduce the current and thus the temperature of the water bath. Leviton and Lutron are two companies I know of that manufacture such switches, which are typically sold with lighting or electrical supplies at hardware and building supply stores.I plug the dimmer switch into a grounded wall outlet, and then I plug the Yogourmet into the grounded outlet on the dimmer switch. At the other end of the dimmer switch wire, there is a sliding dimmer. With the dimmer cutting all current to the machine, the red light on the Yogourmet machine would go out, and a green light on the dimmer switch would be lit. With the dimmer slid to the other end, not reducing current, the red light on the Yogourmet machine would be at full brightness, and the water would heat to 120 F. I usually position the dimmer at about 75% power, but it depends on the room's air temperature. In the summer, I have to reduce the power more, whereas in winter, I might set the dimmer at 80%.When I place a jar of heated-then- cooled milk mixed with Yogourmet Lyosan freeze-dried culture into the machine, I initially set the dimmer at full power. I check the water bath temperature every half hour, and once it rises to 100 F, I slide the dimmer down. I check the water bath temperature every few hours, to be sure that it is staying between 100 and 110 F.Some people have claimed that the yogurt temperature is not the same as the water bath temperature. In my opinion, if the water bath temperature stays steady at say, 105 F, the yogurt will also stay at 105 F.I start timing the 24 hours of fermentation when the water reaches 100 F. Other people start timing fermentation as soon as they place the jar in the Yogourmet machine. You are free to choose your own interpretation of the starting point of fermentation. The key is to allow the yogurt to ferment for at least 24 hours, but not more than 30? 32? hours (I forget), to achieve an optimal population of L. Acidophilus and minimum lactose residue.When the fermentation duration is up, I remove the jar from the machine, wipe the exterior of the jar with a towel, and then place the jar inside the refrigerator to set. I allow 8 hours for setting before opening the jar and starting to use the yogurt.I unplug the Yogourmet machine and dimmer, rinse the inside of the Yogourmet machine, and dry it with a cloth, before putting it away.Hope this helps.Ellen in Toronto, CanadaSCD 16 months and counting"Rose Versaggi" <rversaggi1@ ... wrote in <BTVC-SCD@yahoogroup s.com>Friday, July 24, 2009 2:25 PM> It seems all yogurt makers that I can find (even the Yogourmet) are> designed to complete the process in about 8 hours. I understand> if they go longer than that there is a danger of overheating, something> I don't want to risk.>> On another web site, I found a suggestion to use a dimmer switch,> which cuts the voltage. Has anyone tried it?>> Rose in Princeton, NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 I have a Yolife and I use quart sized mason jars with it. I can do 3 quarts at a time. I stuck a thermometer in the yogurt using plastic wrap and monitored the temp for 24 hours. It never got past 120 degrees. It is easy to use, no water involved. It’s also not that expensive. There are others on the list who use Yolife as well. Maybe search the archives? Hope this helps, Betty Quote Link to comment Share on other sites More sharing options...
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