Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Okay, I'm working on making a new batch after my last 'too runny' attempt. If the yogurt goes below the recommended 100 degrees while fermenting, do we then just ferment it a little longer? (Mine was at 90 degrees for a few hours.) Tasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 I have not idea about the temperature, are you doing it in the oven. I bought a yogurt maker and just tried it today. I was a little worried I was doing everything right and it sat there for hours and was still liquid, but then all of a sudden it was solid. It still has a long time to go. My yougurt maker would only allow it to be set for 19 hours so, I am going to set it for 5 more when that is done. I know this is not going to be the best tasting stuff as there is no sugar like we are used to. Can people tell me what ideas they add to make the yogurt taste good. I would love to get my children to eat this, but.... it would have to taste good. I have some frozen strawberries so I am going to mix some with those in a blender. I know you can add honey and vanilla, what does everyone do? FrancieMother of 4 beautiful childrenTeacher Subject: Low Temp YogurtTo: BTVC-SCD Date: Tuesday, August 4, 2009, 8:27 AM Okay, I'm working on making a new batch after my last 'too runny' attempt. If the yogurt goes below the recommended 100 degrees while fermenting, do we then just ferment it a little longer? (Mine was at 90 degrees for a few hours.) Tasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 I have not idea about the temperature, are you doing it in the oven. I bought a yogurt maker and just tried it today. I was a little worried I was doing everything right and it sat there for hours and was still liquid, but then all of a sudden it was solid. It still has a long time to go. My yougurt maker would only allow it to be set for 19 hours so, I am going to set it for 5 more when that is done. I know this is not going to be the best tasting stuff as there is no sugar like we are used to. Can people tell me what ideas they add to make the yogurt taste good. I would love to get my children to eat this, but.... it would have to taste good. I have some frozen strawberries so I am going to mix some with those in a blender. I know you can add honey and vanilla, what does everyone do? FrancieMother of 4 beautiful childrenTeacher Subject: Low Temp YogurtTo: BTVC-SCD Date: Tuesday, August 4, 2009, 8:27 AM Okay, I'm working on making a new batch after my last 'too runny' attempt. If the yogurt goes below the recommended 100 degrees while fermenting, do we then just ferment it a little longer? (Mine was at 90 degrees for a few hours.) Tasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 I know you can add honey and vanilla, what does everyone do? Francie, I freeze sliced ripe bananas for a couple of hours. Add several pieces of frozen sliced banana into the yoghurt along with a drizzle of honey. If you're OK with nut butters, you could try adding a tablespoon of almond butter or peanut butter to that mixture. YUM!Vivien SCD - 18 mos Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Yahoo! Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 I know you can add honey and vanilla, what does everyone do? Francie, I freeze sliced ripe bananas for a couple of hours. Add several pieces of frozen sliced banana into the yoghurt along with a drizzle of honey. If you're OK with nut butters, you could try adding a tablespoon of almond butter or peanut butter to that mixture. YUM!Vivien SCD - 18 mos Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Yahoo! Mail Quote Link to comment Share on other sites More sharing options...
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