Re: HELP... goat yogurt question

[Guest guest]

So what do you guys think? I need some input, a reply

brandijacksondavis brandijacksondavis@...> wrote:

OK... I was in the process of making goat yourt... it was doing its 24

hr warming; about ten hours in , both lids popped off askew...

(I was in bed , heard a noise, thought it was something shifting in a

cabinet; and now to my chagrin, did not investigate)

So the 24 hour warming time went with lids askew for about 9

hours...The appropriate warming technique has been reestablished...

Is it still good?...It's got about 12 hours to go... or it could go

22hours, if I start the time over from this morning

You know, I swished the canister around, to make sure all the yougurt

starter was disolved; I think that might have built up pressure.

I don't like making mistakes.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Hi ,

What kind of yogurt maker?

If the temperature was good (in the proper range) then it is

probably fine

Sheila

>

> So what do you guys think? I need some input, a reply

>

>

> brandijacksondavis wrote:

> OK... I was in the process of making goat yourt... it was doing

its 24

> hr warming; about ten hours in , both lids popped off askew...

>

> (I was in bed , heard a noise, thought it was something shifting

in a

> cabinet; and now to my chagrin, did not investigate)

>

> So the 24 hour warming time went with lids askew for about 9

> hours...The appropriate warming technique has been reestablished...

>

> Is it still good?...It's got about 12 hours to go... or it could

go

> 22hours, if I start the time over from this morning

>

> You know, I swished the canister around, to make sure all the

yougurt

> starter was disolved; I think that might have built up pressure.

>

> I don't like making mistakes.

>

>

>

>

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the

book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

>

>

>

[Guest guest]

Sheila

It's a Yogourmet

Sheila Trenholm sheilat@...> wrote:

Hi ,

What kind of yogurt maker?

If the temperature was good (in the proper range) then it is

probably fine

Sheila

>

> So what do you guys think? I need some input, a reply

>

>

> brandijacksondavis wrote:

> OK... I was in the process of making goat yourt... it was doing

its 24

> hr warming; about ten hours in , both lids popped off askew...

>

> (I was in bed , heard a noise, thought it was something shifting

in a

> cabinet; and now to my chagrin, did not investigate)

>

> So the 24 hour warming time went with lids askew for about 9

> hours...The appropriate warming technique has been reestablished...

>

> Is it still good?...It's got about 12 hours to go... or it could

go

> 22hours, if I start the time over from this morning

>

> You know, I swished the canister around, to make sure all the

yougurt

> starter was disolved; I think that might have built up pressure.

>

> I don't like making mistakes.

>

>

>

>

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the

book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

>

>

>

[Guest guest]

Hi ,

>

> Sheila

> It's a Yogourmet

If the temperature of the yogurt maker was in the right range and the

final product (the yogurt) is tart then it is probably good.

Sheila

[Guest guest]

Hi ,

>

> Sheila

> It's a Yogourmet

If the temperature of the yogurt maker was in the right range and the

final product (the yogurt) is tart then it is probably good.

Sheila