yogurt maker exceeding temperature recommendation

[Guest guest]

I'm finding my Yogourmet yogurt maker, even with the lid off, is

averaging about 112 degrees for the yogurt, sometimes reaching 115. I

have another, older Yogourmet, but that went to 117, so I've stopped

using it. I've switched back to the Yogourmet starter from the

ProGurt (after causing a progressively worsening flare that I now need

to turn around due to killing the yogurt starter and ingesting who

knows how much lactose; ugh!), so I'm wondering if for the Yogourmet

Lyosan yogurt starter, if 112-115 is still too high. If so, what do

other people do to bring the temperature within range? I'm already

leaving the lid off the whole time, and it is not that hot here (I live

on the coast.) Or is it time for a different yogurt maker?

Debora

[Guest guest]

Hi Debora,

I use a dehydrator that lets you choose the temperature that you want.

I begin by trying to warm water and measure the temperatures. If the

temperatures are too high then I adjust the temperature by lowering

the temperature dials.

HTH,

Mimi

> I'm finding my Yogourmet yogurt maker, even with the lid off, is

> averaging about 112 degrees for the yogurt, sometimes reaching 115. I

> have another, older Yogourmet, but that went to 117, so I've stopped

> using it. I've switched back to the Yogourmet starter from the

> ProGurt (after causing a progressively worsening flare that I now need

> to turn around due to killing the yogurt starter and ingesting who

> knows how much lactose; ugh!), so I'm wondering if for the Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. If so, what do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I live

> on the coast.) Or is it time for a different yogurt maker?

>

> Debora

>

>

[Guest guest]

I had noticed that when I place the thermometer deeper than 2 " into

the yogurt it was hotter and would read 115 degrees and if I placed

it close to the bottom it would read even hotter. If I only measured

the temp from about an inch deep it read correctly at 110 degrees. I

don't know if that matters or helps but my yogurt did turn out fine.

Right now I have had to put the yogurt away for a little while until

my son has been on SCD for awhile. He did not tolerate it well. But

I plan on introducing it again in a few months.

HTH

Hinojosa, mother to Benito, 3.5yo, ASD, SCD since 2/14/07

>

> I'm finding my Yogourmet yogurt maker, even with the lid off, is

> averaging about 112 degrees for the yogurt, sometimes reaching

115. I

> have another, older Yogourmet, but that went to 117, so I've

stopped

> using it. I've switched back to the Yogourmet starter from the

> ProGurt (after causing a progressively worsening flare that I now

need

> to turn around due to killing the yogurt starter and ingesting who

> knows how much lactose; ugh!), so I'm wondering if for the

Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. If so, what

do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I

live

> on the coast.) Or is it time for a different yogurt maker?

>

> Debora

>

[Guest guest]

> Hi Debora,

>

> I use a dehydrator that lets you choose the temperature that you want.

> I begin by trying to warm water and measure the temperatures. If the

> temperatures are too high then I adjust the temperature by lowering

> the temperature dials.

>

Could you recommend a good brand that is big enough to do large batches?

Thanks!

[Guest guest]

Hi Deborah,

I have the 9 tray one. Wish that I had the one with the timer since it

is easy to forget.

I can make about 8 or 9 quarts of yogurt at once.

http://www.excaliburdehydrator.com/Dehydrators-37-cat.htm

Mimi

>

>

>

> > Hi Debora,

> >

> > I use a dehydrator that lets you choose the temperature that you want.

> > I begin by trying to warm water and measure the temperatures. If the

> > temperatures are too high then I adjust the temperature by lowering

> > the temperature dials.

> >

>

> Could you recommend a good brand that is big enough to do large batches?

>

> Thanks!

>

>

[Guest guest]

Hi Debora,

<< so I'm wondering if for the Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. >>

From literature*, S. thermophilus has an optimal growth temperature

range of 35-42°C (95-107.6°F). At temperatures of 112-115°F it may

still be able to survive and breakdown lactose *but* it may not

breakdown all of the lactose in the milk. L. acidophilus has a

slightly lower optimal growth temp. range then the S. thermophilus.

Considering that you are in the middle of a flare I would not chance

it.

<< If so, what do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I

live on the coast.) Or is it time for a different yogurt maker? >>

Have you tried the oven & light bulb method?

*http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve&db=PubMed&list_uids=3805441&dopt=Abstract

Sheila, SCD Feb. 2001, UC 23yrs

mom of emily and

[Guest guest]

Dear Sheila, It sounds like 95 degrees would be optimal then for both

thermophilus and acidophulus. My oven light has a cover screwed on over it but

the existing light does give off some heat. I'm not sure how to do the

lightbulb method when I can't get to the light socket. It's a gas oven but it

does NOT seem to have a pilot light -- uses a different method of some kind.

The oven would be most convenient for large batches, if I can figure out how to

keep it steady at 95 degrees. My new yogurt maker keeps the temp at 115 degrees

-- sigh.

Thanks,

Sheila Trenholm wrote:

Hi Debora,

<< so I'm wondering if for the Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. >>

From literature*, S. thermophilus has an optimal growth temperature

range of 35-42°C (95-107.6°F). At temperatures of 112-115°F it may

still be able to survive and breakdown lactose *but* it may not

breakdown all of the lactose in the milk. L. acidophilus has a

slightly lower optimal growth temp. range then the S. thermophilus.

Considering that you are in the middle of a flare I would not chance

it.

<< If so, what do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I

live on the coast.) Or is it time for a different yogurt maker? >>

Have you tried the oven & light bulb method?

*http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve&db=PubMed&list_uids=3805441&dopt=Abstract

Sheila, SCD Feb. 2001, UC 23yrs

mom of emily and

---------------------------------

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Yahoo! Autos.

[Guest guest]

Both of my yogurtmet's read 115 also. Maybe we shouldn't be promoting this

yogurt maker then if it's not making the yogurt lactose free. Just a thought.

Pearl

Lake wrote: Dear Sheila, It sounds

like 95 degrees would be optimal then for both thermophilus and acidophulus. My

oven light has a cover screwed on over it but the existing light does give off

some heat. I'm not sure how to do the lightbulb method when I can't get to the

light socket. It's a gas oven but it does NOT seem to have a pilot light -- uses

a different method of some kind. The oven would be most convenient for large

batches, if I can figure out how to keep it steady at 95 degrees. My new yogurt

maker keeps the temp at 115 degrees -- sigh.

Thanks,

Sheila Trenholm wrote:

Hi Debora,

<< so I'm wondering if for the Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. >>

From literature*, S. thermophilus has an optimal growth temperature

range of 35-42°C (95-107.6°F). At temperatures of 112-115°F it may

still be able to survive and breakdown lactose *but* it may not

breakdown all of the lactose in the milk. L. acidophilus has a

slightly lower optimal growth temp. range then the S. thermophilus.

Considering that you are in the middle of a flare I would not chance

it.

<< If so, what do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I

live on the coast.) Or is it time for a different yogurt maker? >>

Have you tried the oven & light bulb method?

*http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve&db=PubMed&list_uids=3805441&dopt=Abstract

Sheila, SCD Feb. 2001, UC 23yrs

mom of emily and

---------------------------------

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Yahoo! Autos.

[Guest guest]

Will this be a problem for people making Cashew Nut Yogurt?

Roseann

Son SCD since 2/07

Re: Re: yogurt maker exceeding temperature recommendation

Both of my yogurtmet's read 115 also. Maybe we shouldn't be promoting this

yogurt maker then if it's not making the yogurt lactose free. Just a thought.

Pearl

Lake <rebeccalake1302@ yahoo.com> wrote: Dear Sheila, It sounds like 95

degrees would be optimal then for both thermophilus and acidophulus. My oven

light has a cover screwed on over it but the existing light does give off some

heat. I'm not sure how to do the lightbulb method when I can't get to the light

socket. It's a gas oven but it does NOT seem to have a pilot light -- uses a

different method of some kind. The oven would be most convenient for large

batches, if I can figure out how to keep it steady at 95 degrees. My new yogurt

maker keeps the temp at 115 degrees -- sigh.

Thanks,

Sheila Trenholm <sheilat@.... com> wrote:

Hi Debora,

<< so I'm wondering if for the Yogourmet

> Lyosan yogurt starter, if 112-115 is still too high. >>

From literature*, S. thermophilus has an optimal growth temperature

range of 35-42°C (95-107.6°F). At temperatures of 112-115°F it may

still be able to survive and breakdown lactose *but* it may not

breakdown all of the lactose in the milk. L. acidophilus has a

slightly lower optimal growth temp. range then the S. thermophilus.

Considering that you are in the middle of a flare I would not chance

it.

<< If so, what do

> other people do to bring the temperature within range? I'm already

> leaving the lid off the whole time, and it is not that hot here (I

live on the coast.) Or is it time for a different yogurt maker? >>

Have you tried the oven & light bulb method?

*http://www.ncbi. nlm.nih.gov/ entrez/query. fcgi?

cmd=Retrieve& db=PubMed& list_uids= 3805441&dopt= Abstract

Sheila, SCD Feb. 2001, UC 23yrs

mom of emily and

------------ --------- --------- ---

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Yahoo! Autos.

[Guest guest]

> Both of my yogurtmet's read 115 also. Maybe we shouldn't be promoting

> this yogurt maker then if it's not making the yogurt lactose free.

> Just a thought. Pearl

I agree. I set up a query at the Long Island List, and almost every

one is reporting their yogourmets at 115. I called the Lyosan company

and they said, since we leave it plugged in for 24 hours, it goes to

the higher temperature. Since I have no way of testing my yogurt for

lactose, I now wonder if my lack of improvement all last year was due

to undigested lactose in the yogurt. The maxim has always been, " is it

tart and thick? " but I think that is now irresponsible, especially as I

have discovered that lactose alone could double my inflammation in a

month, and that was a teeny amount of lactose. Elaine was very

specific in BTVC that the yogurt must remain between 100-110, but Lucy

and her husband are saying up to 120 degrees is fine. Perhaps for

some, a little lactose isn't an issue, but if your research is saying

107 is optimal for thermopholus, and the acidopholus requires even

lower temperatures, than I think this is dangerous advice. I'm using a

crockpot right now; keeping at 103 degrees, and didn't eat any yogurt

yesterday; maybe finally I'll turn this flare around! But the

Yogourmets I have (and I've bought 3 over the years) is now in the

closet.

Debora

[Guest guest]

Hi ,

<< It sounds like 95 degrees would be optimal then for both

thermophilus and acidophulus. >>

No, 95°F is a bit too low. The bacteria (L. acidophilus, L. bulgaricus

and S. thermophilus) work together optimally in the range of 100-110°

F. If it is too low there will be incomplete fermentation of the

lactose.

<< My oven light has a cover screwed on over it but the existing light

does give off some heat. >>

Is there any way to unscrew the cover - you'd need to replace the oven

light if it burned out.

Sheila, SCD Feb. 2001, UC 23yrs

mom of emily and

[Guest guest]

Hi Roseann,

<< Will this be a problem for people making Cashew Nut Yogurt? >>

There is no lactose to ferment in nut yogurt - so there will be no

residual lactose if the higher temperature kills some of the bacteria.

So no, it shouldn't be a problem.

Sheila, SCD Feb. 2001, UC 23yrs

mom of and