Re: question from a frustrated yogurt maker!

[Guest guest]

Terri,

From my experience, it should be all together and look like regular

store bought yogurt. I have had it separate like that when I let it

get too hot. I may also do it if it is too cool.

I think 100 degrees is too low of a temp. I have always read that you

want the fermenting temp to be 105-112 degrees. Anything below that

will allow the good bacteria to be active enough and higher kills the

good bacteria.

The way I make mine is:

1. put milk in jars

2. put jars in large pot, heat to 185 degrees

3. quick cool in sink filled with cold water 12-15 minutes

While the milk is cooling, I set up my system (heat plate with a round

pizza pan upside down on it and the pot off water from before with ice

added to get to 105 degrees)

4. place jars with lids on, back in 105 degree water

5. check temp of WATER (this way you do not contaminate the yogurt)

every 30 mins or so to make sure it stays at 105-108 degrees

6. 24-26 hours later...enjoy!!!

Hope this helps.

mother of Caden 2 3/4 years, SCD since 2/05 and Emmalynn 14

months mostly SCD

>

> Hi, This is my 3rd attempt & I think I botched it again. Just took

my

> mason jars from the oven after 24 hrs. at 100 degrees & the *yogurt*

> is all settled on the bottom half, while the top half lookss like

> water. Is this normal?

> Thanks,

> Terri

>

[Guest guest]

Terri,

From my experience, it should be all together and look like regular

store bought yogurt. I have had it separate like that when I let it

get too hot. I may also do it if it is too cool.

I think 100 degrees is too low of a temp. I have always read that you

want the fermenting temp to be 105-112 degrees. Anything below that

will allow the good bacteria to be active enough and higher kills the

good bacteria.

The way I make mine is:

1. put milk in jars

2. put jars in large pot, heat to 185 degrees

3. quick cool in sink filled with cold water 12-15 minutes

While the milk is cooling, I set up my system (heat plate with a round

pizza pan upside down on it and the pot off water from before with ice

added to get to 105 degrees)

4. place jars with lids on, back in 105 degree water

5. check temp of WATER (this way you do not contaminate the yogurt)

every 30 mins or so to make sure it stays at 105-108 degrees

6. 24-26 hours later...enjoy!!!

Hope this helps.

mother of Caden 2 3/4 years, SCD since 2/05 and Emmalynn 14

months mostly SCD

>

> Hi, This is my 3rd attempt & I think I botched it again. Just took

my

> mason jars from the oven after 24 hrs. at 100 degrees & the *yogurt*

> is all settled on the bottom half, while the top half lookss like

> water. Is this normal?

> Thanks,

> Terri

>

[Guest guest]

Terri,

From my experience, it should be all together and look like regular

store bought yogurt. I have had it separate like that when I let it

get too hot. I may also do it if it is too cool.

I think 100 degrees is too low of a temp. I have always read that you

want the fermenting temp to be 105-112 degrees. Anything below that

will allow the good bacteria to be active enough and higher kills the

good bacteria.

The way I make mine is:

1. put milk in jars

2. put jars in large pot, heat to 185 degrees

3. quick cool in sink filled with cold water 12-15 minutes

While the milk is cooling, I set up my system (heat plate with a round

pizza pan upside down on it and the pot off water from before with ice

added to get to 105 degrees)

4. place jars with lids on, back in 105 degree water

5. check temp of WATER (this way you do not contaminate the yogurt)

every 30 mins or so to make sure it stays at 105-108 degrees

6. 24-26 hours later...enjoy!!!

Hope this helps.

mother of Caden 2 3/4 years, SCD since 2/05 and Emmalynn 14

months mostly SCD

>

> Hi, This is my 3rd attempt & I think I botched it again. Just took

my

> mason jars from the oven after 24 hrs. at 100 degrees & the *yogurt*

> is all settled on the bottom half, while the top half lookss like

> water. Is this normal?

> Thanks,

> Terri

>

[Guest guest]

Thanks ! I know this might be a silly question, but do you

keep your pot in the oven to maintain that temp.?

> >

> > Hi, This is my 3rd attempt & I think I botched it again. Just

took

> my

> > mason jars from the oven after 24 hrs. at 100 degrees & the

*yogurt*

> > is all settled on the bottom half, while the top half lookss

like

> > water. Is this normal?

> > Thanks,

> > Terri

> >

>

[Guest guest]

Thanks ! I know this might be a silly question, but do you

keep your pot in the oven to maintain that temp.?

> >

> > Hi, This is my 3rd attempt & I think I botched it again. Just

took

> my

> > mason jars from the oven after 24 hrs. at 100 degrees & the

*yogurt*

> > is all settled on the bottom half, while the top half lookss

like

> > water. Is this normal?

> > Thanks,

> > Terri

> >

>

[Guest guest]

>

> Hi, This is my 3rd attempt & I think I botched it again. Just took my

> mason jars from the oven after 24 hrs. at 100 degrees & the *yogurt*

> is all settled on the bottom half, while the top half lookss like

> water. Is this normal?

> Thanks,

> Terri

>

terri,

Put a big post it on your yogurt maker and train yourself to wait 24 hours. I

enter the time

yogurt will finish on my computer alarm and calendar which i check every day. I

do not use

mason jars, though, just a covered pyrex bowl and then I divide the batch later.

As the late ny Cocharane would have said if your yogurt was on trial " If in

doubt,

throw it out. "

Carol F.

[Guest guest]

> > >

> > > Hi, This is my 3rd attempt & I think I botched it again. Just

> took

> > my

> > > mason jars from the oven after 24 hrs. at 100 degrees & the

> *yogurt*

> > > is all settled on the bottom half, while the top half lookss

> like

> > > water. Is this normal?

> > > Thanks,

> > > Terri

> > >

I never heard of making yogurt that way and do it all in one covered bowl in the

oven with

a 60 watt bulb after bringing the milk to 180in a pot, cooling and adding the

starter and

pouring it into a pyrex bowl.

Carol F.

[Guest guest]

This method called jar-in-water method was not my idea. I got it

from the " Super Baby Food Book Diet. " It has a whole chapeter on

making yogurt. Great book but not all SCD of course.

Terri, The crock pot I use plugs into the wall. The hot plate

portion is a lipped plate with a knob with numbers 1-5 on the front.

There is a rectangular pan with a clear glass lid that sits on top of

it.

To make the yogurt I remover the rectangular pan and put an aluminum

pizza pan (it doesn't get used for pizza anymore :-) upside down on

the hot plate.

I put the milk in the jars (2 64 oz if perfect in my pot) and heat in

the milk in the jars in a regular stove top pot until the milk is 185

degrees. Then let to milk cool to 105 degrees and add the starter.

Then I place a regular stove top cooking pot on top of the pizza pan

and add ice until the water is 105 degrees. Oh yeh, I use the pizza

pan on top of the hot plate because if I set the large pot directly

on top of the hot plate the water in the pot gets too hot.

I put the lids on the yogurt jars and ceck the water to make sure it

stays at the right temp.

Hope this helps! Let me know if you have any other questions.

> > >

> > > Hi, This is my 3rd attempt & I think I botched it again. Just

> took

> > my

> > > mason jars from the oven after 24 hrs. at 100 degrees & the

> *yogurt*

> > > is all settled on the bottom half, while the top half lookss

> like

> > > water. Is this normal?

> > > Thanks,

> > > Terri

> > >

> >

>

[Guest guest]

This method called jar-in-water method was not my idea. I got it

from the " Super Baby Food Book Diet. " It has a whole chapeter on

making yogurt. Great book but not all SCD of course.

Terri, The crock pot I use plugs into the wall. The hot plate

portion is a lipped plate with a knob with numbers 1-5 on the front.

There is a rectangular pan with a clear glass lid that sits on top of

it.

To make the yogurt I remover the rectangular pan and put an aluminum

pizza pan (it doesn't get used for pizza anymore :-) upside down on

the hot plate.

I put the milk in the jars (2 64 oz if perfect in my pot) and heat in

the milk in the jars in a regular stove top pot until the milk is 185

degrees. Then let to milk cool to 105 degrees and add the starter.

Then I place a regular stove top cooking pot on top of the pizza pan

and add ice until the water is 105 degrees. Oh yeh, I use the pizza

pan on top of the hot plate because if I set the large pot directly

on top of the hot plate the water in the pot gets too hot.

I put the lids on the yogurt jars and ceck the water to make sure it

stays at the right temp.

Hope this helps! Let me know if you have any other questions.

> > >

> > > Hi, This is my 3rd attempt & I think I botched it again. Just

> took

> > my

> > > mason jars from the oven after 24 hrs. at 100 degrees & the

> *yogurt*

> > > is all settled on the bottom half, while the top half lookss

> like

> > > water. Is this normal?

> > > Thanks,

> > > Terri

> > >

> >

>

[Guest guest]

,

Maybe, you should just get a yougourmet yougurt maker... it might be alot

simpler.

www.lucyskitchenshop.com

Agape,

carebearandrea@...> wrote:

This method called jar-in-water method was not my idea. I got it

from the " Super Baby Food Book Diet. " It has a whole chapeter on

making yogurt. Great book but not all SCD of course.

Terri, The crock pot I use plugs into the wall. The hot plate

portion is a lipped plate with a knob with numbers 1-5 on the front.

There is a rectangular pan with a clear glass lid that sits on top of

it.

To make the yogurt I remover the rectangular pan and put an aluminum

pizza pan (it doesn't get used for pizza anymore :-) upside down on

the hot plate.

I put the milk in the jars (2 64 oz if perfect in my pot) and heat in

the milk in the jars in a regular stove top pot until the milk is 185

degrees. Then let to milk cool to 105 degrees and add the starter.

Then I place a regular stove top cooking pot on top of the pizza pan

and add ice until the water is 105 degrees. Oh yeh, I use the pizza

pan on top of the hot plate because if I set the large pot directly

on top of the hot plate the water in the pot gets too hot.

I put the lids on the yogurt jars and ceck the water to make sure it

stays at the right temp.

Hope this helps! Let me know if you have any other questions.

> > >

> > > Hi, This is my 3rd attempt & I think I botched it again. Just

> took

> > my

> > > mason jars from the oven after 24 hrs. at 100 degrees & the

> *yogurt*

> > > is all settled on the bottom half, while the top half lookss

> like

> > > water. Is this normal?

> > > Thanks,

> > > Terri

> > >

> >

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

,

Maybe, you should just get a yougourmet yougurt maker... it might be alot

simpler.

www.lucyskitchenshop.com

Agape,

carebearandrea@...> wrote:

This method called jar-in-water method was not my idea. I got it

from the " Super Baby Food Book Diet. " It has a whole chapeter on

making yogurt. Great book but not all SCD of course.

Terri, The crock pot I use plugs into the wall. The hot plate

portion is a lipped plate with a knob with numbers 1-5 on the front.

There is a rectangular pan with a clear glass lid that sits on top of

it.

To make the yogurt I remover the rectangular pan and put an aluminum

pizza pan (it doesn't get used for pizza anymore :-) upside down on

the hot plate.

I put the milk in the jars (2 64 oz if perfect in my pot) and heat in

the milk in the jars in a regular stove top pot until the milk is 185

degrees. Then let to milk cool to 105 degrees and add the starter.

Then I place a regular stove top cooking pot on top of the pizza pan

and add ice until the water is 105 degrees. Oh yeh, I use the pizza

pan on top of the hot plate because if I set the large pot directly

on top of the hot plate the water in the pot gets too hot.

I put the lids on the yogurt jars and ceck the water to make sure it

stays at the right temp.

Hope this helps! Let me know if you have any other questions.

> > >

> > > Hi, This is my 3rd attempt & I think I botched it again. Just

> took

> > my

> > > mason jars from the oven after 24 hrs. at 100 degrees & the

> *yogurt*

> > > is all settled on the bottom half, while the top half lookss

> like

> > > water. Is this normal?

> > > Thanks,

> > > Terri

> > >

> >

>

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

>

> This method called jar-in-water method was not my idea. I got it

> from the " Super Baby Food Book Diet. "

This is the SCD Diet, Yogurt instructions for SCD are found with pictures at:

http://www.pecanbread.com/goatyogurt.html

Carol F.

[Guest guest]

>

> This method called jar-in-water method was not my idea. I got it

> from the " Super Baby Food Book Diet. "

This is the SCD Diet, Yogurt instructions for SCD are found with pictures at:

http://www.pecanbread.com/goatyogurt.html

Carol F.

[Guest guest]

>

> This method called jar-in-water method was not my idea. I got it

> from the " Super Baby Food Book Diet. "

This is the SCD Diet, Yogurt instructions for SCD are found with pictures at:

http://www.pecanbread.com/goatyogurt.html

Carol F.

[Guest guest]

> > > > >

> > > > > Hi, This is my 3rd attempt & I think I botched it again.

> Just

> > > took

> > > > my

> > > > > mason jars from the oven after 24 hrs. at 100 degrees &

the

> > > *yogurt*

> > > > > is all settled on the bottom half, while the top half

lookss

> > > like

> > > > > water. Is this normal?

> > > > > Thanks,

> > > > > Terri

> > > > >

> > > >

> > >

> >

> >

> >

> >

> >

> >

> >

> > For information on the Specific Carbohydrate Diet, please read

the

> book _Breaking the Vicious Cycle_ by Elaine Gottschall and read

the

> following websites:

> > http://www.breakingtheviciouscycle.info

> > and

> > http://www.pecanbread.com

> >

> >

> >

> >

> >

[Guest guest]

> > > > >

> > > > > Hi, This is my 3rd attempt & I think I botched it again.

> Just

> > > took

> > > > my

> > > > > mason jars from the oven after 24 hrs. at 100 degrees &

the

> > > *yogurt*

> > > > > is all settled on the bottom half, while the top half

lookss

> > > like

> > > > > water. Is this normal?

> > > > > Thanks,

> > > > > Terri

> > > > >

> > > >

> > >

> >

> >

> >

> >

> >

> >

> >

> > For information on the Specific Carbohydrate Diet, please read

the

> book _Breaking the Vicious Cycle_ by Elaine Gottschall and read

the

> following websites:

> > http://www.breakingtheviciouscycle.info

> > and

> > http://www.pecanbread.com

> >

> >

> >

> >

> >

[Guest guest]

> > > > >

> > > > > Hi, This is my 3rd attempt & I think I botched it again.

> Just

> > > took

> > > > my

> > > > > mason jars from the oven after 24 hrs. at 100 degrees &

the

> > > *yogurt*

> > > > > is all settled on the bottom half, while the top half

lookss

> > > like

> > > > > water. Is this normal?

> > > > > Thanks,

> > > > > Terri

> > > > >

> > > >

> > >

> >

> >

> >

> >

> >

> >

> >

> > For information on the Specific Carbohydrate Diet, please read

the

> book _Breaking the Vicious Cycle_ by Elaine Gottschall and read

the

> following websites:

> > http://www.breakingtheviciouscycle.info

> > and

> > http://www.pecanbread.com

> >

> >

> >

> >

> >

[Guest guest]

Hi Terri,

> , THanks for sharing your method with me! I do have a yogurt

> maker that my husband made for me (he's an engineer and it works

> great)

Interesting - my Engineer husband made a yogurt maker for us also.

> That's not normal is it?

Correct. The milk should not curdle when heated.

Sheila

[Guest guest]

Hi Terri,

> , THanks for sharing your method with me! I do have a yogurt

> maker that my husband made for me (he's an engineer and it works

> great)

Interesting - my Engineer husband made a yogurt maker for us also.

> That's not normal is it?

Correct. The milk should not curdle when heated.

Sheila

[Guest guest]

Hi Terri,

> , THanks for sharing your method with me! I do have a yogurt

> maker that my husband made for me (he's an engineer and it works

> great)

Interesting - my Engineer husband made a yogurt maker for us also.

> That's not normal is it?

Correct. The milk should not curdle when heated.

Sheila

[Guest guest]

Hi Terri,

> > > , THanks for sharing your method with me! I do have a

> yogurt

> > > maker that my husband made for me (he's an engineer and it

works

> > > great)

> >

> > Interesting - my Engineer husband made a yogurt maker for us

also.

> >

> > > That's not normal is it?

> >

> > Correct. The milk should not curdle when heated.

> >

> > Sheila

>

> funny! Hopefully tomorrow I can get a new batch & try again.

What's

> your yogurt maker like?

The specs are here somewhere on yahoo in the archives. Rob wrote it

out one day.

It is basically a wooden box, a light bulb and a cord. I do 4 L at

a time.

Sheila

[Guest guest]

Hi Terri,

> > > , THanks for sharing your method with me! I do have a

> yogurt

> > > maker that my husband made for me (he's an engineer and it

works

> > > great)

> >

> > Interesting - my Engineer husband made a yogurt maker for us

also.

> >

> > > That's not normal is it?

> >

> > Correct. The milk should not curdle when heated.

> >

> > Sheila

>

> funny! Hopefully tomorrow I can get a new batch & try again.

What's

> your yogurt maker like?

The specs are here somewhere on yahoo in the archives. Rob wrote it

out one day.

It is basically a wooden box, a light bulb and a cord. I do 4 L at

a time.

Sheila

[Guest guest]

What I find interesting about this post is we all have

engineer husbands. My son's speech therapist says most

of her ASD kids come from engineer/architect dads.

Shoulda married a CPA!!

Amy

Ben's mom-HFA, SCD 12 weeks

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

> Hi Terri,

>

> > > > , THanks for sharing your method with

> me! I do have a

> > yogurt

> > > > maker that my husband made for me (he's an

> engineer and it

> works

> > > > great)

> > >

> > > Interesting - my Engineer husband made a yogurt

> maker for us

> also.

> > >

> > >

__________________________________________________

[Guest guest]

What I find interesting about this post is we all have

engineer husbands. My son's speech therapist says most

of her ASD kids come from engineer/architect dads.

Shoulda married a CPA!!

Amy

Ben's mom-HFA, SCD 12 weeks

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

> Hi Terri,

>

> > > > , THanks for sharing your method with

> me! I do have a

> > yogurt

> > > > maker that my husband made for me (he's an

> engineer and it

> works

> > > > great)

> > >

> > > Interesting - my Engineer husband made a yogurt

> maker for us

> also.

> > >

> > >

__________________________________________________

[Guest guest]

What I find interesting about this post is we all have

engineer husbands. My son's speech therapist says most

of her ASD kids come from engineer/architect dads.

Shoulda married a CPA!!

Amy

Ben's mom-HFA, SCD 12 weeks

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

> Hi Terri,

>

> > > > , THanks for sharing your method with

> me! I do have a

> > yogurt

> > > > maker that my husband made for me (he's an

> engineer and it

> works

> > > > great)

> > >

> > > Interesting - my Engineer husband made a yogurt

> maker for us

> also.

> > >

> > >

__________________________________________________