Re: Re: yogurt temperature THANKS

[Guest guest]

-Thanks for your help Sheila.

He seems to be responding well to the yogurt. i think

I will try the towel suggestion next time and see how

it does.

mom to Josh 7, new to SCD

-- Sheila Trenholm sheilat@...> wrote:

> Hi ,

>

> Up to 29 hours is okay. Over 30 hours and the good

> bacteria start

> to die off. Since you fermented it for long enough

> and it was tart

> it is probably fine. Tehe tartness is from lactic

> acid - so if it's

> tart that means the lactose is broken down.

>

> It could be like they told you that the temperature

> lowers quickly

> once the lid is off.

>

> If you are still worried you could return it and get

> a new one.

>

>

> Sheila, SCD 59 mos, 22 yrs UC

> mom of Em and Dan

>

> > The yogurt is very tart. Does that mean it is

> legal?

> > I called the manufacturer and they said that it

> could

> > cool pretty quickly after opening the lid.

> > Would cooking it more that 24 hours help the

> yogurt?

> > I did end up cooking it about 30 hours last time.

> >

> >

> > mom to Josh 7yo new to SCD

> >

> > -- Sheila Trenholm wrote:

> >

> > > Hi ,

> > >

> > > 90°F does sound a little too low.

> > >

> > > Was the resulting yogurt tart?

> > >

> > > Sheila

> > >

> > > > > I just purchased a new yogurt maker (Euro

> > > Cuisine

> > > > > brand). It does not show the temperature at

> > > which

> > > > > it

> > > > > is cooking. After 24 hours I put my food

> > > > > thermometer

> > > > > in one of the yogurt jars. The temp. read

> 90

> > > > > degrees.

> > > > > Is this yogurt legal? Does the yogurt have

> to

> > > be

> > > > > 100

> > > > > to 110 degrees or just the instrument in

> which

> > > you

> > > > > are

> > > > > cooking it?

> > > > >

> > > > > Thansk

> > > > > Mom to Josh7yo, new to SCD

> > >

> > >

> > >

> > >

> >

> >

> >

> >

> > __________________________________________

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> >

>

>

>

>

>

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