Guest guest Posted May 20, 2006 Report Share Posted May 20, 2006 Summer I'm just catching up with the list so am quite delayed with my question. I was very interested in all of your info re: cheese/bread/yogurt [Re:Re:Probiotics/Hyperactivity---]. When we started SCD I was concerned about the batches of yogurt which smelled very yeasty. J did not tolerate those batches so they were/are pitched (with much regret on my part). Now I think I understand what's going on, however, is there a way to avoid this contamination beyond the sterilization. Right now I'm using my crockpot covered with foil and vented to maintain the proper temp. The yogurt is covered with the glass lid and cooled in the refridge overnight then transfered into a plastic container with fitted lid. It sounds like the contamination is probably in the initial cook and vent, yes? Is there anything to be done to get rid of the yeast once the yogurt is made? I just hate throwing away the food and the time. Thanks! CD companion to J, 34 yo w/ chronic systemic yeast, leaky gut, autism, Tourette's, OCD, Bi-Polar, MR hugely successful SCD 8/05 Quote Link to comment Share on other sites More sharing options...
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