Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Can someone pleae tell me the upper limit yogurt can reach while fermenting, before the good bacteria are damaged or destroyed? Mine goes up to 116 degrees. Rose, in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Hi Rose,According to what I've read, 130*F is pushing it. I believe Mara said that the streptococcus thermophilus will survive temps up to 135*F but I don't know about the other strains. I do know that the acidophilus prefers lower temps than that. I think 116*F is fine. Mine is in there at 113*F right now and I'm not worried about it at all.Take care,Kim H.husband, , CD 1999, SCD 2002To: BTVC-SCD Sent: Wednesday, August 5, 2009 6:24:37 PMSubject: yogurt temps Can someone pleae tell me the upper limit yogurt can reach while fermenting, before the good bacteria are damaged or destroyed? Mine goes up to 116 degrees. Rose, in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Hi Rose,According to what I've read, 130*F is pushing it. I believe Mara said that the streptococcus thermophilus will survive temps up to 135*F but I don't know about the other strains. I do know that the acidophilus prefers lower temps than that. I think 116*F is fine. Mine is in there at 113*F right now and I'm not worried about it at all.Take care,Kim H.husband, , CD 1999, SCD 2002To: BTVC-SCD Sent: Wednesday, August 5, 2009 6:24:37 PMSubject: yogurt temps Can someone pleae tell me the upper limit yogurt can reach while fermenting, before the good bacteria are damaged or destroyed? Mine goes up to 116 degrees. Rose, in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Sorry for the silly question. How often are people checking the temp of the yogurt? I've just been putting it in the yogurmet maker and taking it out 24 hours later. Do you put the thermometer in the water or the yogurt itself? > > > > Can someone pleae tell me the upper limit yogurt can reach while fermenting, > > before the good bacteria are damaged or destroyed? > > > > Mine goes up to 116 degrees. > > > > Rose, in NJ > > > > > Hi Rose, > > The temp for yogurt is 100 degrees - 110 degrees for 24 hours. > Anything over 110 you are damaging the good bacteria. > > Cindy > NY > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 I have a meat thermometer, the kind with the wire attached to the probe and I leave it in the water bath the whole time and keep an eye on it. You can set it so that an alarm goes off if it gets too hot. There are differing opinions on whether you should measure the temp of the water bath or the yogurt itself. I will paste a few posts on the subject below. You can also search the archives to read the entire thread. Take care, Kim H. husband, , CD 1999, SCD 2002 -------- At 02:54 PM 5/19/2008, you wrote: I think a thermostatically-controlled version of the Yogourmet would be a major improvement. The sliding dimmer switch I use to limit the maximum temperature of my Yogourmet is fairly reliable.Absolutely -- a thermostatically controlled Yogourmet would be very nice. I have suggested it to them -- and strongly suggest that anyone else interested in it should write to the Lyo-San company to recommend it. If they get enough suggestions (especially if they are actual physical letters and not just e-mails), they may take our concerns seriously.>> I usually check the water bath temperature every few hours once it is in the fermenting range (I try for 105 F), and I adjust the sliding switch if required. I still maintain that if the water bath temperature stays constant, then the yogurt temperature matches the water bath, and there is no need to measure the temperature inside the inner container. I write this as a once-upon-a-time engineer (before chronic illness turned my brains to mush) who is happily married to a still-brilliant engineer (and former classmate). <<Yes! My engineer husband agrees with you and your engineer husband! I do not like all these recommendations to keep opening the yogurt container and testing the temperature because every time you do so, you risk introducing wild bacteria or molds to the container. This may not be a problem for some people, but New Orleans is mold and wild bacteria city, and I don't want to incubate any of that junk in MY yogurt! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund ------- Hi Katy. The inner container for making yogurt has thin walls, which are notgood insulators. So heat will easily flow from whichever side of the innercontainer wall is hotter, to whichever side is colder.From what I recall of heat transfer and thermodynamics, if the water bath ishotter than the yogurt temperature, then the yogurt temperature willcontinue to climb until it reaches the temperature of the water bath.Initially, the yogurt is at about 75 F. The machine heats the water, and thewater bath in turn heats the yogurt in the inner container.If the Yogourmet machine keeps increasing the temperature of the water bath,then the temperature of the yogurt will climb until it reaches the same peaktemperature.If the water bath is cooler than the yogurt temperature, then the yogurttemperature will drop until it reaches the temperature of the water bath.When the temperature of the water bath stays constant, I can be fairlycertain that the yogurt is either at the same constant temperature, or elseeither heating or cooling to get to that temperature.I would much rather measure the temperature of the water bath than riskcontaminating the yogurt by measuring the temperature inside the innercontainer.I'm sorry that I can't explain this more clearly. I used to be an engineer,before I became disabled and lost many cognitive abilities, including thoserelated to technology, in addition to the loss of a lot of physicalabilities. But I do recall my grade 10 physics experiments, in which a largecontainer of liquid at one temperature and a small container of liquid atanother temperature interacted. I don't think that the rules of physics havechanged, even if my brain has.Regards, Ellen SCD week 5 ------- At 09:27 PM 2/7/2008, you wrote: Is it okay to poke the thermometer into the yogurt to get a temperateure read as it is in the process of fermenting? And if the temp. goes to 120 for a short period of time, does that mean i ruined the batch? I have never yet taken the temperature of the yogurt itself, although some people insist it is necessary. My chief worry is that if you keep opening the yogurt while it is fermenting, you risk getting other bacteria in the mixture and contaminating it.I asked my design engineer husband about water baths and the contents there of (which is what a yogurt maker like the Yogourmet is), and he said that unless the yogurt culture is, itself, creating heat, by definition, the contents of the inner container cannot go higher than the temperature of the water bath. If the yogurt culture created heat for itself, we wouldn't need the strict control on our temperature range.So, if the temperature of the water around the yogurt is in the proper range, it's just fine. My personal feeling is that if you must check the temperature, check the water temperature, and leave the yogurt container sealed.I also asked Harry about making yogurt in the dehydrator, since it was not a water bath, and he said that if the temperature in the dehydrator is in the proper range, the same thing applies.120F is a little high, but if you brought the temperature down quickly, say, by adding a few chips of ice to the water, it should be OK. If you are concerned, start another batch, and give this one to another family member. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund To: BTVC-SCD Sent: Thursday, August 6, 2009 7:54:02 AMSubject: Re: yogurt temps Sorry for the silly question. How often are people checking the temp of the yogurt? I've just been putting it in the yogurmet maker and taking it out 24 hours later. Do you put the thermometer in the water or the yogurt itself? > >> > Can someone pleae tell me the upper limit yogurt can reach while fermenting,> > before the good bacteria are damaged or destroyed? > > > > Mine goes up to 116 degrees. > > > > Rose, in NJ> >> > > Hi Rose,> > The temp for yogurt is 100 degrees - 110 degrees for 24 hours.> Anything over 110 you are damaging the good bacteria.> > Cindy> NY> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 07:54 AM 8/6/2009, you wrote: Sorry for the silly question. How often are people checking the temp of the yogurt? I've just been putting it in the yogurmet maker and taking it out 24 hours later. Do you put the thermometer in the water or the yogurt itself? Not silly. Test the temperature of the water bath if you must. I would not open the yogurt container and test because you risk contaminating the yogurt. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 07:54 AM 8/6/2009, you wrote: Sorry for the silly question. How often are people checking the temp of the yogurt? I've just been putting it in the yogurmet maker and taking it out 24 hours later. Do you put the thermometer in the water or the yogurt itself? Not silly. Test the temperature of the water bath if you must. I would not open the yogurt container and test because you risk contaminating the yogurt. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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