Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 It's refigerated on the top shelf by the yogurt where I shop. If you can't find it, ask someone and they almost always offer to order it or tell you what day it's delivered. I haven't checked shipping prices but I'd like to order the bulk for 40$ from Lucy before it gets so hot here. It's cheaper per box. Debbie houston cd Thanks for sharing that! I've never thought to look there. I've only had to order once so far for the starter (it lasts a long time . But getting it at WF will save a lot on shipping. Cool!Where do they keep it in the store? -JoannaSCD 9/2009, Crohn's 1992 >> The only place I've found starter locally is Whole Foods. They have > the legal type of yogourmet for yogurt. I haven't seen one with> bifidus (SCD illegal).> > Debbie 40 cd> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 Thanks for info. I'm going to look for the legal starter the next time I go to Whole Foods. I'd rather have more of the "medicinal effect". To: BTVC-SCD Sent: Tue, February 16, 2010 11:18:11 AMSubject: Re: Re: Yogurt Question. The only place I've found starter locally is Whole Foods. They havethe legal type of yogourmet for yogurt. I haven't seen one withbifidus (SCD illegal).Debbie 40 cd> Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I> accidentally bought some and had to give it away.> Yogourmet also makes a legal starter, or you can use plain Dannon full fat> (no additives) yogurt. GI prohealth sells a legal starter, but it does not> contain acidophilus.>> PJ>> >> > >>> > >>> > >>>> > >>If this is correct finally, it only took me a year to get it right.>> > >> The>> > >> results are soo worth it though, this yogurt tastes amazing! Not very>> > >> sour>> > >> at all.>> > >>> > > LOL. I love tart yogurt. Yum.>> > >>> > > But I think it is that tart because you said you were letting it>> > > ferment for>> > > over 30 hours.>> > >>> > > You really only need 24 - considering it takes 4 hours to make regular>> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> > > of precautions built into it.>> > >>> > > Mara>> > >>> > >>> > >>> > >>> > >>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 Thanks for info. I'm going to look for the legal starter the next time I go to Whole Foods. I'd rather have more of the "medicinal effect". To: BTVC-SCD Sent: Tue, February 16, 2010 11:18:11 AMSubject: Re: Re: Yogurt Question. The only place I've found starter locally is Whole Foods. They havethe legal type of yogourmet for yogurt. I haven't seen one withbifidus (SCD illegal).Debbie 40 cd> Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I> accidentally bought some and had to give it away.> Yogourmet also makes a legal starter, or you can use plain Dannon full fat> (no additives) yogurt. GI prohealth sells a legal starter, but it does not> contain acidophilus.>> PJ>> >> > >>> > >>> > >>>> > >>If this is correct finally, it only took me a year to get it right.>> > >> The>> > >> results are soo worth it though, this yogurt tastes amazing! Not very>> > >> sour>> > >> at all.>> > >>> > > LOL. I love tart yogurt. Yum.>> > >>> > > But I think it is that tart because you said you were letting it>> > > ferment for>> > > over 30 hours.>> > >>> > > You really only need 24 - considering it takes 4 hours to make regular>> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> > > of precautions built into it.>> > >>> > > Mara>> > >>> > >>> > >>> > >>> > >>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? > >> > > > >> > > > >> > >> > >> > >>If this is correct finally, it only took me a year to get it right. > >> > >> The > >> > >> results are soo worth it though, this yogurt tastes amazing! Not very > >> > >> sour > >> > >> at all. > >> > > > >> > > LOL. Â I love tart yogurt. Â Yum. > >> > > > >> > > But I think it is that tart because you said you were letting it > >> > > ferment for > >> > > over 30 hours. > >> > > > >> > > You really only need 24 - considering it takes 4 hours to make regular > >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty > >> > > of precautions built into it. > >> > > > >> > > Mara > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? > >> > > > >> > > > >> > >> > >> > >>If this is correct finally, it only took me a year to get it right. > >> > >> The > >> > >> results are soo worth it though, this yogurt tastes amazing! Not very > >> > >> sour > >> > >> at all. > >> > > > >> > > LOL. Â I love tart yogurt. Â Yum. > >> > > > >> > > But I think it is that tart because you said you were letting it > >> > > ferment for > >> > > over 30 hours. > >> > > > >> > > You really only need 24 - considering it takes 4 hours to make regular > >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty > >> > > of precautions built into it. > >> > > > >> > > Mara > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 At 07:47 PM 2/16/2010, you wrote: I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? It can. Why do you need to keep taking the lid off to test it? What 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 16, 2010 Report Share Posted February 16, 2010 At 07:47 PM 2/16/2010, you wrote: I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? It can. Why do you need to keep taking the lid off to test it? What 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 16, 2010 Report Share Posted February 16, 2010 Custom Probiotics sells online a SCD legal starter that (I believe)contains the same strains as the legal Yogourmet without the sucrose and works out to be cheaper in the end. > >> > > > >> > > > >> > >> > >> > >>If this is correct finally, it only took me a year to get it right. > >> > >> The > >> > >> results are soo worth it though, this yogurt tastes amazing! Not very > >> > >> sour > >> > >> at all. > >> > > > >> > > LOL. Â I love tart yogurt. Â Yum. > >> > > > >> > > But I think it is that tart because you said you were letting it > >> > > ferment for > >> > > over 30 hours. > >> > > > >> > > You really only need 24 - considering it takes 4 hours to make regular > >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty > >> > > of precautions built into it. > >> > > > >> > > Mara > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 Custom Probiotics sells online a SCD legal starter that (I believe)contains the same strains as the legal Yogourmet without the sucrose and works out to be cheaper in the end. > >> > > > >> > > > >> > >> > >> > >>If this is correct finally, it only took me a year to get it right. > >> > >> The > >> > >> results are soo worth it though, this yogurt tastes amazing! Not very > >> > >> sour > >> > >> at all. > >> > > > >> > > LOL. Â I love tart yogurt. Â Yum. > >> > > > >> > > But I think it is that tart because you said you were letting it > >> > > ferment for > >> > > over 30 hours. > >> > > > >> > > You really only need 24 - considering it takes 4 hours to make regular > >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty > >> > > of precautions built into it. > >> > > > >> > > Mara > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 > i order it cheap from vitaglo > eileen > > >> >> The only place I've found starter locally is Whole Foods. They have >> the legal type of yogourmet for yogurt. I haven't seen one with >> bifidus (SCD illegal). Do you order by the small box? I looked at their website and they don't seem to have the large box of small 1 ounce boxes. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 > i order it cheap from vitaglo > eileen > > >> >> The only place I've found starter locally is Whole Foods. They have >> the legal type of yogourmet for yogurt. I haven't seen one with >> bifidus (SCD illegal). Do you order by the small box? I looked at their website and they don't seem to have the large box of small 1 ounce boxes. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > >I have a question on making yogurt. Does it > >contaminate the yogurt if you keep taking the > >top off your while it is fermenting and putting > >in a thermometer to check to make sure it doesn't go over 110? > > It can. Why do you need to keep taking the lid > off to test it? What 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 17, 2010 Report Share Posted February 17, 2010 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > >I have a question on making yogurt. Does it > >contaminate the yogurt if you keep taking the > >top off your while it is fermenting and putting > >in a thermometer to check to make sure it doesn't go over 110? > > It can. Why do you need to keep taking the lid > off to test it? What 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 17, 2010 Report Share Posted February 17, 2010 > The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > > >>> I have a question on making yogurt. Does it >>> contaminate the yogurt if you keep taking the >>> top off your while it is fermenting and putting >>> in a thermometer to check to make sure it doesn't go over 110? >> >> It can. Why do you need to keep taking the lid >> off to test it? What yogurt maker are you using? Just boil water and pour it over the thermometer or let the thermometer rest in it a few moments between testings. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 > The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > > >>> I have a question on making yogurt. Does it >>> contaminate the yogurt if you keep taking the >>> top off your while it is fermenting and putting >>> in a thermometer to check to make sure it doesn't go over 110? >> >> It can. Why do you need to keep taking the lid >> off to test it? What yogurt maker are you using? Just boil water and pour it over the thermometer or let the thermometer rest in it a few moments between testings. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 Hi, Here is some info on the SCD yogurt making process (scroll down): http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm The Beginner’s Guide has a lot of good info. Hang in there! Carol CD 22 yrs SCD 5 yrs From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of beablessing21 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 Hi, Here is some info on the SCD yogurt making process (scroll down): http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm The Beginner’s Guide has a lot of good info. Hang in there! Carol CD 22 yrs SCD 5 yrs From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of beablessing21 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 At 02:10 PM 2/17/2010, you wrote: The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused OK. I know zilch about the Yolife. One reason I like using the Yogourmet is because it does have water around the yogurt container, and all that is necessary is to test the temperature of the water, not the yogurt. If the water doesn't go over 110F, if there isn't an endothermic reaction from the fermentation, then the yogurt cannot go over 110F if the water around it doesn't go over that. — 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 17, 2010 Report Share Posted February 17, 2010 At 02:10 PM 2/17/2010, you wrote: The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused OK. I know zilch about the Yolife. One reason I like using the Yogourmet is because it does have water around the yogurt container, and all that is necessary is to test the temperature of the water, not the yogurt. If the water doesn't go over 110F, if there isn't an endothermic reaction from the fermentation, then the yogurt cannot go over 110F if the water around it doesn't go over that. — 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 17, 2010 Report Share Posted February 17, 2010 I order 24 little boxes (which then come in 2 packages of 12 boxes each) at a time. We eat a lot of yogurt at our house! This comes to $62.16 with free shipping. http://www.vitaglo.com/f2614006.html Holly Crohn's SCD 12/01/08 > >> > >> The only place I've found starter locally is Whole Foods. They have > >> the legal type of yogourmet for yogurt. I haven't seen one with > >> bifidus (SCD illegal). > > Do you order by the small box? I looked at their website and they > don't seem to have the large box of small 1 ounce boxes. > > Mara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 I order 24 little boxes (which then come in 2 packages of 12 boxes each) at a time. We eat a lot of yogurt at our house! This comes to $62.16 with free shipping. http://www.vitaglo.com/f2614006.html Holly Crohn's SCD 12/01/08 > >> > >> The only place I've found starter locally is Whole Foods. They have > >> the legal type of yogourmet for yogurt. I haven't seen one with > >> bifidus (SCD illegal). > > Do you order by the small box? I looked at their website and they > don't seem to have the large box of small 1 ounce boxes. > > Mara > Quote Link to comment Share on other sites More sharing options...
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