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Why would this happen?Maybe you didn't sterilize everything well enough, so something grew. Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

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Why would this happen?Maybe you didn't sterilize everything well enough, so something grew. Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

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Oh dear. I never sterilize...only wash. Should I be sterilizing the glass

containers? They are made of very thin glass (got them at Digestive Wellness).

Can they even be sterilized w/out breaking?

Caroline

>

> > Why would this happen?

>

>

> Maybe you didn't sterilize everything well enough, so something grew.

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>

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Oh dear. I never sterilize...only wash. Should I be sterilizing the glass

containers? They are made of very thin glass (got them at Digestive Wellness).

Can they even be sterilized w/out breaking?

Caroline

>

> > Why would this happen?

>

>

> Maybe you didn't sterilize everything well enough, so something grew.

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>

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Oh dear. I never sterilize...only wash. Should I be sterilizing the glass

containers? They are made of very thin glass (got them at Digestive Wellness).

Can they even be sterilized w/out breaking?

Caroline

>

> > Why would this happen?

>

>

> Maybe you didn't sterilize everything well enough, so something grew.

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>

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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

>

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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

>

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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

>

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Thanks Marilyn. Separate sponge and bleach it is!

Caroline

21 year old son Crohn's colitis

SCD 1 year +

Ldn

Lialda

> At 02:57 PM 8/29/2009, you wrote:

> >Oh dear. I never sterilize...only wash. Should I

> >be sterilizing the glass containers? They are

> >made of very thin glass (got them at Digestive

> >Wellness). Can they even be sterilized w/out breaking?

>

>

> I've found that you need to have a separate

> sponge/scrubber for your yogurt containers. That

> way, you don't risk cross-contamination from other dishes.

>

> If anything untoward happens with them, soak them

> in bleach water, per the directions on the side

> of the Clorox bottle, then rinse thoroughly in

> hot water, and air-dry, open side down.

>

> I'm sure someone is going to go " Eww... bleach...

> how horrible! " Well, yes. But it does work.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

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Thanks Marilyn. Separate sponge and bleach it is!

Caroline

21 year old son Crohn's colitis

SCD 1 year +

Ldn

Lialda

> At 02:57 PM 8/29/2009, you wrote:

> >Oh dear. I never sterilize...only wash. Should I

> >be sterilizing the glass containers? They are

> >made of very thin glass (got them at Digestive

> >Wellness). Can they even be sterilized w/out breaking?

>

>

> I've found that you need to have a separate

> sponge/scrubber for your yogurt containers. That

> way, you don't risk cross-contamination from other dishes.

>

> If anything untoward happens with them, soak them

> in bleach water, per the directions on the side

> of the Clorox bottle, then rinse thoroughly in

> hot water, and air-dry, open side down.

>

> I'm sure someone is going to go " Eww... bleach...

> how horrible! " Well, yes. But it does work.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

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Thanks Marilyn. Separate sponge and bleach it is!

Caroline

21 year old son Crohn's colitis

SCD 1 year +

Ldn

Lialda

> At 02:57 PM 8/29/2009, you wrote:

> >Oh dear. I never sterilize...only wash. Should I

> >be sterilizing the glass containers? They are

> >made of very thin glass (got them at Digestive

> >Wellness). Can they even be sterilized w/out breaking?

>

>

> I've found that you need to have a separate

> sponge/scrubber for your yogurt containers. That

> way, you don't risk cross-contamination from other dishes.

>

> If anything untoward happens with them, soak them

> in bleach water, per the directions on the side

> of the Clorox bottle, then rinse thoroughly in

> hot water, and air-dry, open side down.

>

> I'm sure someone is going to go " Eww... bleach...

> how horrible! " Well, yes. But it does work.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

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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

> >

>

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If there is any mold at all I would dump the whole thing, that's true even with soft cheeses. You can cut the mold off hard cheese, but with any other dairy it's just too dangerous. Before using the containers and tools be sure to sterilize them. My containers are plastic and I don't have a dishwasher so I use the baby sterilizer liquid from the baby section of the pharmacy. One capful in the water and soak in the container for 30 minutes before using. I flip it upside down the second 15 mintues so the whole thing is sterile. Has worked well for me.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Saturday, August 29, 2009 4:13:41 PMSubject: odd yogurt

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)ThanksCaroline21 yr old son w/Crohn's colitisSCD 1 year +LDNLialda

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If there is any mold at all I would dump the whole thing, that's true even with soft cheeses. You can cut the mold off hard cheese, but with any other dairy it's just too dangerous. Before using the containers and tools be sure to sterilize them. My containers are plastic and I don't have a dishwasher so I use the baby sterilizer liquid from the baby section of the pharmacy. One capful in the water and soak in the container for 30 minutes before using. I flip it upside down the second 15 mintues so the whole thing is sterile. Has worked well for me.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Saturday, August 29, 2009 4:13:41 PMSubject: odd yogurt

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)ThanksCaroline21 yr old son w/Crohn's colitisSCD 1 year +LDNLialda

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If there is any mold at all I would dump the whole thing, that's true even with soft cheeses. You can cut the mold off hard cheese, but with any other dairy it's just too dangerous. Before using the containers and tools be sure to sterilize them. My containers are plastic and I don't have a dishwasher so I use the baby sterilizer liquid from the baby section of the pharmacy. One capful in the water and soak in the container for 30 minutes before using. I flip it upside down the second 15 mintues so the whole thing is sterile. Has worked well for me.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Saturday, August 29, 2009 4:13:41 PMSubject: odd yogurt

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)ThanksCaroline21 yr old son w/Crohn's colitisSCD 1 year +LDNLialda

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Hi,I too am now confused. Have sometimes put fermented yoghurt into sterilized metal lidded glass jars. There's a reason not to do this? Please send the information,thank you,RuthRe: odd yogurtPosted by: "kiwette2" carolinealee@... kiwette2Sat Aug 29, 2009 3:18 pm (PDT)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>

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Hi,I too am now confused. Have sometimes put fermented yoghurt into sterilized metal lidded glass jars. There's a reason not to do this? Please send the information,thank you,RuthRe: odd yogurtPosted by: "kiwette2" carolinealee@... kiwette2Sat Aug 29, 2009 3:18 pm (PDT)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>

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Hi,I too am now confused. Have sometimes put fermented yoghurt into sterilized metal lidded glass jars. There's a reason not to do this? Please send the information,thank you,RuthRe: odd yogurtPosted by: "kiwette2" carolinealee@... kiwette2Sat Aug 29, 2009 3:18 pm (PDT)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>

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>  What's wrong with metal lids?  Boy, just when I think I've got a safe

routine, something always seems to pop up.

>

> Check and see if you can buy plastic lids for MASON jars.  I have recently

purchased them from my local drug store.  In the meantime, you might experiment

with placing a cling film firmly on top of the jar and then screwing on the

metal lid.

> Vivien

>

>

I think those who ferment their own milk products into kefir or yogurt and such

usually avoid metal lids that actually contact the contents of the jar, because

sometimes the chemical changes that occur during fermentation (which continue at

a slower pace after the jar is sealed), will combine with elements within the

metal, which will slightly change the taste and will often change the color.

Ann

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>  What's wrong with metal lids?  Boy, just when I think I've got a safe

routine, something always seems to pop up.

>

> Check and see if you can buy plastic lids for MASON jars.  I have recently

purchased them from my local drug store.  In the meantime, you might experiment

with placing a cling film firmly on top of the jar and then screwing on the

metal lid.

> Vivien

>

>

I think those who ferment their own milk products into kefir or yogurt and such

usually avoid metal lids that actually contact the contents of the jar, because

sometimes the chemical changes that occur during fermentation (which continue at

a slower pace after the jar is sealed), will combine with elements within the

metal, which will slightly change the taste and will often change the color.

Ann

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>  What's wrong with metal lids?  Boy, just when I think I've got a safe

routine, something always seems to pop up.

>

> Check and see if you can buy plastic lids for MASON jars.  I have recently

purchased them from my local drug store.  In the meantime, you might experiment

with placing a cling film firmly on top of the jar and then screwing on the

metal lid.

> Vivien

>

>

I think those who ferment their own milk products into kefir or yogurt and such

usually avoid metal lids that actually contact the contents of the jar, because

sometimes the chemical changes that occur during fermentation (which continue at

a slower pace after the jar is sealed), will combine with elements within the

metal, which will slightly change the taste and will often change the color.

Ann

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