Temperature for fermenting yogurt....

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Temperature for fermenting yogurt....Elaine created some confusion on this subject. She clarified the yogurt making by saying it was ok to make yogurt using our directions that came with the yogurt maker only fermenting for 24 hours. Then there were sepearate instructions for making yogurt without a yogurt maker which contributed to the confusion. J wrote '09 has the longest website on www.SCDiet.com

I think because in BTVC the temperature recommended for fermenting the yogurt is 100-110 F, people are often concerned when they see that the yogurt makers of all brands tend to run between 110-115. I tell people all the time that Elaine said is was actually OK. She said when she wrote the book 100-110 was her best educated guess, but that after talking with the people who make the yogurt starter she said it was OK to go a bit higher. If your yogurt maker is running over 115, place it in a cooler room, or run it with the outer lid off, or both. I asked her about it at least 15 years ago, and she said, DON'T WORRY ABOUT IT, IT'S FINE. L wrote '09; A friend of Elaine G. Gottschall's www.lucyskitchenshop.com/

The temperature goes as high as 128 degrees. Elaine specified 100-110 degrees for making SCD yogurt.

ER www.digestivewellness.com

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To: BTVC-SCD Sent: Tuesday, June 9, 2009 10:43:44 PMSubject: Calcium-freeda

Just browsing Lucy's kitchen shop, and I noticed that the recommended calcium dose was 5 a day!!!! Seems like a lot to me. Would the multivitamin alone (and the diet) generally provide enough calcium? Should I take calcium since I'm a teen girl? Is it true they/we need more than normal? I'm confused. 5 a day just seems like an awful lot!!!

Thanks!

Pour Dieu, pour terre,

Alyssa =D