Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 what starter did you use? sounds a little scary from your description. more like a gigantic yogurt biofilm. I've never seen anything like that before. that sounds more like something yeast does than bacteria, IME. Anyone else seen that? Have you poked it? Is it alive? <g> Mara > My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? > > (Max temp at the bottom of the container is 110F, making 1L at a time) > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 what starter did you use? sounds a little scary from your description. more like a gigantic yogurt biofilm. I've never seen anything like that before. that sounds more like something yeast does than bacteria, IME. Anyone else seen that? Have you poked it? Is it alive? <g> Mara > My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? > > (Max temp at the bottom of the container is 110F, making 1L at a time) > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 Have you poked it? Is it alive? <g>Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd though. What kind of milk did you use? And starter? Maybe if you told us exactly what you did through the whole process we could figure it out. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 Have you poked it? Is it alive? <g>Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd though. What kind of milk did you use? And starter? Maybe if you told us exactly what you did through the whole process we could figure it out. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 At 11:55 AM 2/12/2010, you wrote: My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive? Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 At 11:55 AM 2/12/2010, you wrote: My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive? Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 The more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 The more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 Another question.Did you sterilize all the equipment before use?MaraThe more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 Another question.Did you sterilize all the equipment before use?MaraThe more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 You didn't use raw milk, did you? Are we not allowed to use raw milk? I was planning on doing that at some point. Thanks! My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 You didn't use raw milk, did you? Are we not allowed to use raw milk? I was planning on doing that at some point. Thanks! My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 At 03:27 PM 2/12/2010, you wrote: Are we not allowed to use raw milk? I was planning on doing that at some point. I do believe that there's a great deal of benefit to be gained from raw milk, but NOT at the beginning of the diet. Back when I was beginning a raw diet for my fur kids, I was desperately worried about feeding them raw chicken -- salmonella! And who knows what other kind of bacteria! My vet advised me that she had never seen a healthy animal started on raw food who became ill -- in all her years of practice, only one, who was sick when the owner tried the switch, became ill. Raw milk people are doubtless right about their particular passion, and it's certain that we humans have drunk raw milk for far longer than we have drunk pasteurized. However, we who are on SCD are NOT healthy initially. And like that poor sick dog, we don't want to throw more at our systems than they are ready for. It's like the difference between cooked and raw veggies. By pasteurizing the milk, we eliminate all but the specific bacterial strains we want from the milk we are culturing into yogurt. We starve out the bad bacteria, and introduce (through our yogurt) specific, well-studied strains which we know are beneficial. We let our system adjust to eating human style instead of rumen style. THEN, and only then, do we consider adding things. My suspicion is that raw milk yogurt should be regarded like kefir -- a very advanced food, to be used only after significant healing has taken place. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 At 03:27 PM 2/12/2010, you wrote: Are we not allowed to use raw milk? I was planning on doing that at some point. I do believe that there's a great deal of benefit to be gained from raw milk, but NOT at the beginning of the diet. Back when I was beginning a raw diet for my fur kids, I was desperately worried about feeding them raw chicken -- salmonella! And who knows what other kind of bacteria! My vet advised me that she had never seen a healthy animal started on raw food who became ill -- in all her years of practice, only one, who was sick when the owner tried the switch, became ill. Raw milk people are doubtless right about their particular passion, and it's certain that we humans have drunk raw milk for far longer than we have drunk pasteurized. However, we who are on SCD are NOT healthy initially. And like that poor sick dog, we don't want to throw more at our systems than they are ready for. It's like the difference between cooked and raw veggies. By pasteurizing the milk, we eliminate all but the specific bacterial strains we want from the milk we are culturing into yogurt. We starve out the bad bacteria, and introduce (through our yogurt) specific, well-studied strains which we know are beneficial. We let our system adjust to eating human style instead of rumen style. THEN, and only then, do we consider adding things. My suspicion is that raw milk yogurt should be regarded like kefir -- a very advanced food, to be used only after significant healing has taken place. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 When I was a kid, I had a glass of what appeared to be good milk (tasted and smelled just fine, and I had quite a nose/tastebuds for anything spoiled). The only thing was that my tongue felt something odd, and when I pulled that something out of my mouth, it appeared to just be paper-like (it came from a paper carton, so I didn't think much of it). A little while later, my brother poured milk on his cereal. He put the spoon in, lifted it up, and slime was running off the edges of it. He said my face turned green upon seeing this ;-). However, I had no ill effects from drinking this slime ridden milk. I have no clue as to the cause of the slime, or as to why the milk tasted fine. But it sounds an awful lot like your yogurt! Holly Crohn's SCD 12/01/08 > > > My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? > > > > (Max temp at the bottom of the container is 110F, making 1L at a time) > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 When I was a kid, I had a glass of what appeared to be good milk (tasted and smelled just fine, and I had quite a nose/tastebuds for anything spoiled). The only thing was that my tongue felt something odd, and when I pulled that something out of my mouth, it appeared to just be paper-like (it came from a paper carton, so I didn't think much of it). A little while later, my brother poured milk on his cereal. He put the spoon in, lifted it up, and slime was running off the edges of it. He said my face turned green upon seeing this ;-). However, I had no ill effects from drinking this slime ridden milk. I have no clue as to the cause of the slime, or as to why the milk tasted fine. But it sounds an awful lot like your yogurt! Holly Crohn's SCD 12/01/08 > > > My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches? > > > > (Max temp at the bottom of the container is 110F, making 1L at a time) > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 Hah! Isn't it supposed to be alive? Here's my process: Bring 1L whole milk to boil. Cover, turn off heat, wait for temp to settle below 110F (come back in a few hours). Take out 1/4c of starter yogurt (I'm using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to that FAGE Total stuff in the states), and mix with 1/2c of my milk. Drop that paste into the yogurt maker, dump the rest of the milk into the yogurt maker, and let sit for 24 hours. I've had to lower the temperature of my yogurt maker SIGNIFICANTLY, because it kept reaching 130F at the bottom of the container (I have a Thermopen themometer, so I can see the exact temperature wherever I want to check it instead of just an average temperature. Originally I had a few hot areas at 130F and a few cooler areas around 110F. Now my hotspots are ~110 and my cooler spots around 90F.) I suspect I have to try a new brand of starter, although the last time I did that the yogurt was not nearly as good, flavor-wise.. > > > Have you poked it? Is it alive? <g> > > > Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd > though. What kind of milk did you use? And starter? Maybe if you told > us exactly what you did through the whole process we could figure it > out. > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Chinese Herbs (not legal but helping!) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 Hah! Isn't it supposed to be alive? Here's my process: Bring 1L whole milk to boil. Cover, turn off heat, wait for temp to settle below 110F (come back in a few hours). Take out 1/4c of starter yogurt (I'm using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to that FAGE Total stuff in the states), and mix with 1/2c of my milk. Drop that paste into the yogurt maker, dump the rest of the milk into the yogurt maker, and let sit for 24 hours. I've had to lower the temperature of my yogurt maker SIGNIFICANTLY, because it kept reaching 130F at the bottom of the container (I have a Thermopen themometer, so I can see the exact temperature wherever I want to check it instead of just an average temperature. Originally I had a few hot areas at 130F and a few cooler areas around 110F. Now my hotspots are ~110 and my cooler spots around 90F.) I suspect I have to try a new brand of starter, although the last time I did that the yogurt was not nearly as good, flavor-wise.. > > > Have you poked it? Is it alive? <g> > > > Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd > though. What kind of milk did you use? And starter? Maybe if you told > us exactly what you did through the whole process we could figure it > out. > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Chinese Herbs (not legal but helping!) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 At 03:16 AM 2/13/2010, you wrote: Take out 1/4c of starter yogurt (I'm using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to that FAGE Total stuff in the states), and mix with 1/2c of my milk. Drop that paste into the yogurt maker, dump the rest of the milk into the yogurt maker, and let sit for 24 hours. Well, first of all, I wouldn't " dump the rest of the milk in " and let it sit without mixing. I typically place the starter in the yogurt maker, then add milk a few tablespoons at a time until it's thin-liquid, then add the rest of the milk and stir vigorously for a couple minutes before covering it and letting the yogurt fairies get on with their job in the yogurt maker. What kind of yogurt maker are you using? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 At 03:16 AM 2/13/2010, you wrote: Take out 1/4c of starter yogurt (I'm using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to that FAGE Total stuff in the states), and mix with 1/2c of my milk. Drop that paste into the yogurt maker, dump the rest of the milk into the yogurt maker, and let sit for 24 hours. Well, first of all, I wouldn't " dump the rest of the milk in " and let it sit without mixing. I typically place the starter in the yogurt maker, then add milk a few tablespoons at a time until it's thin-liquid, then add the rest of the milk and stir vigorously for a couple minutes before covering it and letting the yogurt fairies get on with their job in the yogurt maker. What kind of yogurt maker are you using? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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