Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 Hi I am flabbergasted by the recent posting on yogourtmet yogurt makergoing to too high a temperature and lactose remaining I had my son who has autism off all dairy and caesin for 6 years.I bought the yogourtmet (in fact 3 of them for extended family plus extra inserts) and I used goat's milk and progurt after the 24 hours the temperature was 120.Obviously I have reintroduced Lactose into his system and there has been an increase in self stimming and tantrums again. I can't understand how this yogurt maker was recommended when people seemed to be aware that it exceeded the required temperature.Or is it only recently that people became aware that there was a problem.I am upset by this I put a lot of thought into researching which Yogurt maker would fit SCD criteria and spent hundreds of euro on it.What do I do with them now.Is the yogurt I am making of any benefit even to my extended family who are not caesin free.I cannot continue to give this one to my son.I would appreciate any technical advice.Thanks in advance Best Regards Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 Hi Anne, I remember one mother who reported that her daughter had increases temper tantrums after starting out with the yogurt. It was a die off reaction and I encouraged the mother to continue with the yogurt. After about a month, the temper tantrums went away and the very young daughter recovered from autism after a few months. Did you wait at least a month before trying the yogurt? Did you start out with a 1/8 of a teaspoon? It might be due to die off rather than to a bad yogurt maker. Yes, only this week have I been aware of this problem. Mimi > I am flabbergasted by the recent posting on yogourtmet yogurt makergoing to > too high a > temperature and lactose remaining I had my son who has autism off all dairy > and caesin for > 6 years.I bought the yogourtmet (in fact 3 of them for extended family plus > extra inserts) and > I used goat's milk and progurt after the 24 hours the temperature was > 120.Obviously I have > reintroduced Lactose into his system and there has been an increase in self > stimming and > tantrums again. > I can't understand how this yogurt maker was recommended when people seemed > to be > aware that it exceeded the required temperature.Or is it only recently that > people became > aware that there was a problem Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 I've been a bit disturbed by this whole yogurt temperature thing as well. I'm not upset about spending the money on the yogurt maker. I'm just wondering what to do about all of this. I have the Yogurtmet maker. I've never seen any issues with my son once we reintroduced the yogurt, and his lab tests have not shown yeast overgrowth except when he has had definite illegal foods in larger amounts(a moment of weakness for me). I'd like to know what Mimi and Sheila think should be the solution to this. I wish Patty, Carol, and Marilyn were around right now to throw in their two cents as well. I definitely cannot use my oven several days a week for 24 hours each time to make yogurt. I would never get any other food made. I also have a toddler, and two toher young children. I honestly wouldn't trust the yogurt to be safe in the oven with the door propper open for 24 hours. It would very likely get shut, or the light turned off, or something else during that time frame when I wasn't standing right there at the oven door to protect my precious yogurt. There's got to be asolution that isn't as complicated as the ingenius plan that Rebekah came up with using her crockpot, a towel, and the water. That's just too complicated for me. I'd rather pull out the yogurt altogether than have to go through so much to prepare it properly. What do you think Sheila and Mimi? Meleah yogourtmet and progurt Hi I am flabbergasted by the recent posting on yogourtmet yogurt makergoing to too high a temperature and lactose remaining I had my son who has autism off all dairy and caesin for 6 years.I bought the yogourtmet (in fact 3 of them for extended family plus extra inserts) and I used goat's milk and progurt after the 24 hours the temperature was 120.Obviously I have reintroduced Lactose into his system and there has been an increase in self stimming and tantrums again. I can't understand how this yogurt maker was recommended when people seemed to be aware that it exceeded the required temperature.Or is it only recently that people became aware that there was a problem.I am upset by this I put a lot of thought into researching which Yogurt maker would fit SCD criteria and spent hundreds of euro on it.What do I do with them now.Is the yogurt I am making of any benefit even to my extended family who are not caesin free.I cannot continue to give this one to my son.I would appreciate any technical advice.Thanks in advance Best Regards Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 > > I can't understand how this yogurt maker was recommended when people > seemed to be > aware that it exceeded the required temperature.Or is it only > recently that people became > aware that there was a problem.I am upset by this I put a lot of > thought into researching > which Yogurt maker would fit SCD criteria and spent hundreds of euro > on it. I too, am extremely upset. I am in a flare that I cannot turn around and may have to go on heavy duty medications, all because I switched to the ProGurt starter with goat's milk. I was doing so well in March before I switched; solid bowel movements with almost no mucus, I was tolerating a wide variety of foods, eating salad every day. Now I've had diarrhea for over two weeks and may be facing immunosuppressives, all from undigested lactose in the yogurt. My usual methods of intro diet and high dose acidopholus is doing nothing, and I am losing weight by the day. I have two young children to take care of and wanted to have a third; if I have to go on something like Humira or 6MP that is no longer an option. I think we seriously need to be highlighting the potential harm of the Yogourmet with the Progurt starter. Had I known more about the temperature sensitivity I would have used our crockpot. The maxim has always been " is it good and tart and set? " which worked fine for the Lyosan starter with the Yogurtmet, and I have never had a problem with either yogurt makers, even when one goes up to 118. Lucy from Lucy's Kitchenshop tells everyone that even up to 120 is OK. I wish I could go back in time and not have switched starters, and now I cannot reverse the harm that it has caused. debora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 This has been a long time concern for me as well. I burned out 4 different yogurt makers ( 3 brands - none the mentioned ones) over the course of 4 yrs ages ago . I used to use 2 at the same time. I would set one with the milk for the 12 hrs max that the machine withstood and about 1/2 hr before the time was up I would plug in the second one to gain optimal temp and transfer the container for another 11 1/2 hrs and then repeat for the last 1/2 hr or 1 hr with the one I had started out with.Watching the temp each time of change.After a while this stopped working and I notice the temp going up as well as not tolerating as well......So I gave up. Stopped the yogurt and the probiotics all together as it seemed that I was better without. All this talk of goatmilk which at the time no one has suggested made me consider of trying again....but really, without the proper utensils - makes one think... I agree the crockpot, towel & water method is not good for me either. It means one has to keep watch during the whole operation in order to not pass on the temp....not possible. Maybe it's time to get a proper yogurt maker marketed! Aren't there enough of us world wide? F. Sevilla, Spain / UC 11yrs / SCD 10yrs robin escribió: I've been a bit disturbed by this whole yogurt temperature thing as well. I'm not upset about spending the money on the yogurt maker. I'm just wondering what to do about all of this. I have the Yogurtmet maker. I've never seen any issues with my son once we reintroduced the yogurt, and his lab tests have not shown yeast overgrowth except when he has had definite illegal foods in larger amounts(a moment of weakness for me). I'd like to know what Mimi and Sheila think should be the solution to this. I wish Patty, Carol, and Marilyn were around right now to throw in their two cents as well. I definitely cannot use my oven several days a week for 24 hours each time to make yogurt. I would never get any other food made. I also have a toddler, and two toher young children. I honestly wouldn't trust the yogurt to be safe in the oven with the door propper open for 24 hours. It would very likely get shut, or the light turned off, or something else during that time frame when I wasn't standing right there at the oven door to protect my precious yogurt. There's got to be asolution that isn't as complicated as the ingenius plan that Rebekah came up with using her crockpot, a towel, and the water. That's just too complicated for me. I'd rather pull out the yogurt altogether than have to go through so much to prepare it properly. What do you think Sheila and Mimi? Meleah --------------------------------- LLama Gratis a cualquier PC del Mundo. Llamadas a fijos y móviles desde 1 céntimo por minuto. http://es.voice.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Hi Meleah and Anne, <<I've been a bit disturbed by this whole yogurt temperature thing as well. .... I have the Yogurtmet maker. I've never seen any issues with my son once we reintroduced the yogurt, and his lab tests have not shown yeast overgrowth except when he has had definite illegal foods in larger amounts(a moment of weakness for me). I'd like to know what Mimi and Sheila think should be the solution to this.>> <<< I am flabbergasted by the recent posting on yogourtmet yogurt makergoing to too high a temperature and lactose remaining ... Anne >>> There are a few issues here. Let me try and address some of them: The 'lactose remaining' were mostly geared toward people inoculating the milk at 'too high' temperatures. That will very likely kill bacteria and especially the more sensitive L. casei which has a lower optimal temperature range than L. acdiophilus. The solution for this is for everyone doing SCD to cool their milk to room temperature or below before adding the yogurt starter. It is very important to gently increase the temperature surrounding the bacteria otherwise the heat shock can kill them. As for the yogurt makers going too high - that's a bit different. Although bacteria do have various optimal temperature ranges all they are is *optimal*. Bacteria can live and reproduce outside of this range just not to the same extent as they do in their range. I found at least one strain of S. thermophilus whose optimun temp range went up to 50°C (122°F) http://mic.sgmjournals.org/cgi/content/full/147/5/1189 Also bacteria can interact differently when combined as in yogurt starter. This paper suggests that when together S. thermophilus and L. bulgaricus can produce acid at temperatures 2-8 ° above their seperate optimum temp ranges. The production of lactic acid indicates the fermentation of lactose: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi? cmd=Retrieve&db=PubMed&list_uids=3805441&dopt=Abstract This is probably why you haven't noticed any problems with your son when you reintroduced the yogurt Meleah. Despite the yogurt maker temps being above the range the lactose is still fermented. Anne, you may have noticed increased stimming, tantrums etc.. because your son is going through die off, isn't ready for yogurt is having too much yogurt too soon etc. How much did you start with? How much is he getting now? Did he start have trouble only when the yogurt started? How were bm's prior to the introduction of yogurt? A bit more info would help us to make more meaningful suggestions on how to get things turned around. For everybody else, who wants to keep the temp from getting too high during the yogurt making process, Ana's suggestion of putting the yogurt maker on a metal rack to raise it off the counter and allow air to circulate is a great idea. Sheila, SCD Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Is the problem the yogourmet and the progurt combination, or the yogourmet and progurt individually? > > > > > I can't understand how this yogurt maker was recommended when people > > seemed to be > > aware that it exceeded the required temperature.Or is it only > > recently that people became > > aware that there was a problem.I am upset by this I put a lot of > > thought into researching > > which Yogurt maker would fit SCD criteria and spent hundreds of euro > > on it. > > I too, am extremely upset. I am in a flare that I cannot turn around > and may have to go on heavy duty medications, all because I switched to > the ProGurt starter with goat's milk. I was doing so well in March > before I switched; solid bowel movements with almost no mucus, I was > tolerating a wide variety of foods, eating salad every day. Now I've > had diarrhea for over two weeks and may be facing immunosuppressives, > all from undigested lactose in the yogurt. My usual methods of intro > diet and high dose acidopholus is doing nothing, and I am losing weight > by the day. I have two young children to take care of and wanted to > have a third; if I have to go on something like Humira or 6MP that is > no longer an option. I think we seriously need to be highlighting the > potential harm of the Yogourmet with the Progurt starter. Had I known > more about the temperature sensitivity I would have used our crockpot. > The maxim has always been " is it good and tart and set? " which worked > fine for the Lyosan starter with the Yogurtmet, and I have never had a > problem with either yogurt makers, even when one goes up to 118. Lucy > from Lucy's Kitchenshop tells everyone that even up to 120 is OK. I > wish I could go back in time and not have switched starters, and now I > cannot reverse the harm that it has caused. > > debora > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Hi F. , <<...Maybe it's time to get a proper yogurt maker marketed! Aren't there enough of us world wide?>> I believe some people put a rheostat/potentiometer on their yogurt makers to ensure it stays in the correct tempersture range. Sheila, SCD Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 Sheila Been following this line with interest. I'm using both a Yogurtmet and an old Sanyo. Both appear to be holding the proper temps so far, however, every once in a while I open a finished batch to find bubbles on top. Usually a lot and often in patterns - reminds me of high school chemistry experiments in petri dishes. I've been begrudgingly pitching these but am curious, could this be caused by heat spikes killing off the good guys mid fermentation? Am scrupulous about cleanliness and have a good source of goat milk so was ruling those out. TY CD companion to J, 35 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...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Hi Ty, << Been following this line with interest. I'm using both a Yogurtmet and an old Sanyo. Both appear to be holding the proper temps so far, however, every once in a while I open a finished batch to find bubbles on top. Usually a lot and often in patterns - reminds me of high school chemistry experiments in petri dishes. I've been begrudgingly pitching these but am curious, could this be caused by heat spikes killing off the good guys mid fermentation? >> If the bubbles are colored an/or fuzzy then yes throw them out. Occasionally, I have gotten surface contamination sometimes from condensation that picked up some bacteria that liked the incubation temperatures. I doubt these were caused by heat spikes. Heat spikes seem to cause seperation of the the water and yogurt. << Am scrupulous about cleanliness and have a good source of goat milk so was ruling those out. >> Are you heating your goat milk to 180-185° to pasterurize it and then cooling it to room temperature before adding the starter? Are the yogurt containers sterilized? Sheila, SCD Feb. 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Hi, Are the bubbles popped, or are they still intact? On my yogurt the top looks frothy or like popped bubbles. I just thought it was the froth you get from stirring the milk before fermenting it. What should the top of the yogurt look like? Totally smooth like paper? Belle Sheila Trenholm wrote: Hi Ty, << Been following this line with interest. I'm using both a Yogurtmet and an old Sanyo. Both appear to be holding the proper temps so far, however, every once in a while I open a finished batch to find bubbles on top. Usually a lot and often in patterns - reminds me of high school chemistry experiments in petri dishes. I've been begrudgingly pitching these but am curious, could this be caused by heat spikes killing off the good guys mid fermentation? >> If the bubbles are colored an/or fuzzy then yes throw them out. Occasionally, I have gotten surface contamination sometimes from condensation that picked up some bacteria that liked the incubation temperatures. I doubt these were caused by heat spikes. Heat spikes seem to cause seperation of the the water and yogurt. << Am scrupulous about cleanliness and have a good source of goat milk so was ruling those out. >> Are you heating your goat milk to 180-185° to pasterurize it and then cooling it to room temperature before adding the starter? Are the yogurt containers sterilized? Sheila, SCD Feb. 2001, UC 23yrs mom of and --------------------------------- Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Yahoo! Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Hi Belle, Milky bubbles on top from stirring briskly are fine. Sheila, SCD Feb. 2001, UC 23yrs mom of Em and Dan Hi, Are the bubbles popped, or are they still intact? On my yogurt the top looks frothy or like popped bubbles. I just thought it was the froth you get from stirring the milk before fermenting it. What should the top of the yogurt look like? Totally smooth like paper? Messages in this topic (0) Reply (via web post) | Start a new topic Messages | Polls 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 Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe Recent Activity 23New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Yes, this is what I get as well and I have never had a problem Charlene <>< Charlene Flikkema Choir Director Harvest Bible Chapel Oakville Spirit Led! Galations 5:16 Hi, Are the bubbles popped, or are they still intact? On my yogurt the top looks frothy or like popped bubbles. I just thought it was the froth you get from stirring the milk before fermenting it. What should the top of the yogurt look like? Totally smooth like paper? Belle Sheila Trenholm wrote: Hi Ty, << Been following this line with interest. I'm using both a Yogurtmet and an old Sanyo. Both appear to be holding the proper temps so far, however, every once in a while I open a finished batch to find bubbles on top. Usually a lot and often in patterns - reminds me of high school chemistry experiments in petri dishes. I've been begrudgingly pitching these but am curious, could this be caused by heat spikes killing off the good guys mid fermentation? >> If the bubbles are colored an/or fuzzy then yes throw them out. Occasionally, I have gotten surface contamination sometimes from condensation that picked up some bacteria that liked the incubation temperatures. I doubt these were caused by heat spikes. Heat spikes seem to cause seperation of the the water and yogurt. << Am scrupulous about cleanliness and have a good source of goat milk so was ruling those out. >> Are you heating your goat milk to 180-185° to pasterurize it and then cooling it to room temperature before adding the starter? Are the yogurt containers sterilized? Sheila, SCD Feb. 2001, UC 23yrs mom of and --------------------------------- Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Yahoo! Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 the bubbles could be from yeats spores from the air, similar to kefir > > Hi Ty, > > << Been following this line with interest. I'm using both a > Yogurtmet and an old Sanyo. Both appear to be holding the proper > temps so far, however, every once in a while I open a finished batch > to find bubbles on top. Usually a lot and often in patterns - > reminds me of high school chemistry experiments in petri dishes. > I've been begrudgingly pitching these but am curious, could this be > caused by heat spikes killing off the good guys mid fermentation? >> > > If the bubbles are colored an/or fuzzy then yes throw them out. > Occasionally, I have gotten surface contamination sometimes from > condensation that picked up some bacteria that liked the incubation > temperatures. I doubt these were caused by heat spikes. Heat spikes > seem to cause seperation of the the water and yogurt. > > << Am scrupulous about cleanliness and have a good source of goat > milk so was ruling those out. >> > > Are you heating your goat milk to 180-185° to pasterurize it and then > cooling it to room temperature before adding the starter? Are the > yogurt containers sterilized? > > Sheila, SCD Feb. 2001, UC 23yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 -------------- Original message ---------------------- > > Are you heating your goat milk to 180-185° to pasterurize it and then > cooling it to room temperature before adding the starter? Are the > yogurt containers sterilized? > Oh yes to both questions. The other characteristic which I forgot to mention is that the yogurt comes out quite firm - even though it's goat milk. I do drip it as it does thin when I try to stir in meds. So, in fact, I can try to use it? 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...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Hi Meleah, Are there electric cords that are used as light dimmers? Maybe that might lower the temperature. I agree with the idea of a steel rack under the yogurt maker. GIProHealth is very dedicated to its customers. Maybe they might run some tests or pay for tests that we might run. We would make yogurt with different temperatures and then send them to labs and have the lactose levels measured. Mimi > I've been a bit disturbed by this whole yogurt temperature thing as well. > I'm not upset about spending the money on the yogurt maker. I'm just > wondering what to do about all of this. I have the Yogurtmet maker. I've > never seen any issues with my son once we reintroduced the yogurt, and his > lab tests have not shown yeast overgrowth except when he has had definite > illegal foods in larger amounts(a moment of weakness for me). I'd like to > know what Mimi and Sheila think should be the solution to this. I wish > Patty, Carol, and Marilyn were around right now to throw in their two cents > as well. I definitely cannot use my oven several days a week for 24 hours > each time to make yogurt. I would never get any other food made. I also > have a toddler, and two toher young children. I honestly wouldn't trust the > yogurt to be safe in the oven with the door propper open for 24 hours. It > would very likely get shut, or the light turned off, or something else > during that time frame when I wasn't standing right there at the oven door > to protect my precious yogurt. There's got to be asolution that isn't as > complicated as the ingenius plan that Rebekah came up with using her > crockpot, a towel, and the water. That's just too complicated for me. I'd > rather pull out the yogurt altogether than have to go through so much to > prepare it properly. What do you think Sheila and Mimi? > Meleah > yogourtmet and progurt > > > Hi > I am flabbergasted by the recent posting on yogourtmet yogurt makergoing > to too high a > temperature and lactose remaining I had my son who has autism off all > dairy and caesin for > 6 years.I bought the yogourtmet (in fact 3 of them for extended family > plus extra inserts) and > I used goat's milk and progurt after the 24 hours the temperature was > 120.Obviously I have > reintroduced Lactose into his system and there has been an increase in > self stimming and > tantrums again. > I can't understand how this yogurt maker was recommended when people > seemed to be > aware that it exceeded the required temperature.Or is it only recently > that people became > aware that there was a problem.I am upset by this I put a lot of thought > into researching > which Yogurt maker would fit SCD criteria and spent hundreds of euro on > it.What do I do with > them now.Is the yogurt I am making of any benefit even to my extended > family who are not > caesin free.I cannot continue to give this one to my son.I would > appreciate any technical > advice.Thanks in advance > > Best Regards > > Anne > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 I have a different brand yogurt maker. Do I need to take the temp throughout the fermenting process -- is that what you are all doing? 2 different yogurt questions -- can you refridgerate the yogurt with gelatin to make it firmer if that's how your child likes it? If you make a smoothie with refridgerated yogurt plus frozen fruit -- have you just destroyed all of the bacteria because of the temp of the fruit? - --------------------------------- Don't be flakey. Get Yahoo! Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 Hi , This is an intersting question. It would depend on the amount of frozen fruit. It might be a good idea to take some yogurt then add 20% (or the percentage of frozen fruit that you are planning to add ) frozen fruit and then take the temperature. Please report to us the results. Mimi > If you make a > smoothie with refridgerated yogurt plus frozen fruit -- have you just > destroyed all of the bacteria because of the temp of the fruit? > > - > > > --------------------------------- > Don't be flakey. Get Yahoo! Mail for Mobile and > always stay connected to friends. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 What temperature range does it need to stay in? - pecan post wrote: Hi , This is an intersting question. It would depend on the amount of frozen fruit. It might be a good idea to take some yogurt then add 20% (or the percentage of frozen fruit that you are planning to add ) frozen fruit and then take the temperature. Please report to us the results. Mimi > If you make a > smoothie with refridgerated yogurt plus frozen fruit -- have you just > destroyed all of the bacteria because of the temp of the fruit? > > - > > > --------------------------------- > Don't be flakey. Get Yahoo! Mail for Mobile and > always stay connected to friends. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 interestingly i have just read that the different lactic acid bacteria species all prefer slightly different temperatures and really you need some sort of temperature cycle to get a decent spread of species an exact constant temperature is not what you want at all > Hi , > > This is an intersting question. > > It would depend on the amount of frozen fruit. It might be a good idea > to take some yogurt then add 20% (or the percentage of frozen fruit > that you are planning to add ) frozen fruit and then take the > temperature. Please report to us the results. > > Mimi > > If you make a > > smoothie with refridgerated yogurt plus frozen fruit -- have you just > > destroyed all of the bacteria because of the temp of the fruit? > > > > - > > > > > > --------------------------------- > > Don't be flakey. Get Yahoo! Mail for Mobile and > > always stay connected to friends. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2007 Report Share Posted May 12, 2007 Hi CD, << Are you heating your goat milk to 180-185° to pasterurize it and then > > cooling it to room temperature before adding the starter? Are the > > yogurt containers sterilized? > > > Oh yes to both questions. The other characteristic which I forgot to mention is that the yogurt comes out quite firm - even though it's goat milk. I do drip it as it does thin when I try to stir in meds. > So, in fact, I can try to use it?>> If the yogurt is firm and tart and the bubbles are like milk bubbles it should be fine. If the yogurt is not tart, has a different texture than the regular goat milk and the bubbles are not milk bubbles (coloured or irregular shapes etc.) don't use it. Sheila, SCD Feb. 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2007 Report Share Posted May 12, 2007 Hi , <<I have a different brand yogurt maker. Do I need to take the temp throughout the fermenting process -- is that what you are all doing? >> I make a couple of litres of yogurt with a heating pad and take the temperature when I start, in the middle and confirm the temperature is still good at the end of the incubation time. << 2 different yogurt questions -- can you refridgerate the yogurt with gelatin to make it firmer if that's how your child likes it? >> Yes, you can add gelatin *after* the fermentation period. << If you make a smoothie with refridgerated yogurt plus frozen fruit -- have you just destroyed all of the bacteria because of the temp of the fruit?>> No, you haven't destroyed all the bacteria. If you freeze yogurt some of the bacteria may die (lyse) when they freeze. Adding frozen fruit, but not continuing the freezing process (putting it in the freezer and dropping the temperature of the mix) is unlikely to kill many (if any) bacteria. Sheila, SCD Feb. 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
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