Guest guest Posted August 29, 2009 Report Share Posted August 29, 2009 Lids for the glass yogurt containers to ferment in are plastic, but what's this about metal? After I chill and drip the yogurt, I've been putting it into individual 1 cup canning jars (makes it easier for my son than having to go to all the trouble of serving it up himself) with metal lids. Is this an issue? I was so happy to find little individual glass jars. What's wrong with metal lids? Boy, just when I think I've got a safe routine, something always seems to pop up. Caroline > > The immediate suspect would be the jar lid. It should not be bare metal of any kind. It should be coated metal or fully plastic or a glass *stopper* type lid for any kind of cultured or fermented dairy product. > > Ann > > > > > > > I made 4 containers of yogurt yesterday in my Excalibur. Made from a combo of SCD legal half and half and heavy cream and yogourmet starter. I refrigerated them overnight and this morning I opened the 4 containers. One of them has a small area of blue moldy looking stuff on the top. All the ingredients were fresh. Anyone have any idea what happened? Temps in the dehydrator were good, timing was good, and in fact the bunch that has the mold was heated in the same pot as another bunch that isn't moldy. If I remove the moldy top is this safe to eat or should I just dump the whole thing? Why would this happen? > > (Lids are screw on so they didn't pop off) > > Thanks > > Caroline > > 21 yr old son w/Crohn's colitis > > SCD 1 year + > > LDN > > Lialda > > > Quote Link to comment Share on other sites More sharing options...
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