replies from digestive wellness and lyo-san re yogourtmet

[Guest guest]

Hi all

Thanks for your replies.Thanks so much for advice .I got in touch with

digestive wellness from whom I bought the yogourtmet and this was

there response to me.I also was in touch with lyo-san who make them I

think and their reply is below.

I tried switching it off every 4-5 hours and it did keep the

temperature at 110 until the final reading but the water I had in the

pot starting out was cooler than lukewarm.I do not know if this is a

problem.The final temperature at the end of 24 hours was 115.Is this a

problem.

If I am starting with cooler than lukewarm water is there a problem

with the 24 hour thing is having the initial temperature lower

delaying the onset of incubation and thus leaving me counting 24 hours

but the process of fermentation being active for less than that?

I have dripped this new yogurt and it is not as set(solid) as previous efforts.

Digestive Wellness

to me

Regarding sheila's questions about what quantity I gave to my son I

did it strictly according to book.Staring with an 1/4 of a spoon

tsp.etc he is also on vit K protocol I have been dripping the yogurt

to lower the reaction etc.

I bought 3 yogourtmet for extended family.Is the process using progurt

and goats out milk the window without the modifications that have been

recommended?

More options 07-May (2 days ago)

Hi Anne ,

I've followed the discussion on pecanbread.com about this issue.

I'm not quite sure how you should go about it. I would think that you should

try a very small amount of yogurt, and see his reaction.AllFor future

yogurt making, I think you should shut the machine every five

hours or so, wait 2 minutes, and immediately re-start it. The company says

that the reason why the temp. is so high is because it's not designed to be

on 24 hrs. I think this idea may help. Follow it closely through inserting

the thermometer every now and then.

Good Luck to you!

Thanks for choosing DigestiveWellness.com

Your online source for SCD products

Esther Weiss

esther@...

This is Lyo-san's response

Dear Mrs. ,

Thank you for your message and for purchasing our product.

First of all, our product has been designed for a shorter incubation time of

4-5 hours. However, it will work correctly and safely for a period of 24

hours without any problem.

We have a lot of satisfied SCD customers in North America which are using

our product this way.

There is no problem for the yogurt as long as the incubation temperature is

under 122°F.

However, if you want to make sure the temperature is lower, I would suggest

you start the incubation at a lower temperature of about 100-105°F, this way

the average incubation temperature during the 24 hours incubation period

will be lower.

There is no thermostat inside our yogurt maker so no adjustment is possible.

We hope everything is to your satisfaction and please accept our very best

regards.

Serge Brault

Customer service department

Lyo-San Inc.

[Guest guest]

Hi Anne,

> Thanks for your replies.Thanks so much for advice .I got in touch

with> digestive wellness from whom I bought the yogourtmet and this

was> there response to me.I also was in touch with lyo-san who make

them I> think and their reply is below.

>

> I tried switching it off every 4-5 hours and it did keep the

> temperature at 110 until the final reading but the water I had in

the> pot starting out was cooler than lukewarm.I do not know if this

is a> problem.The final temperature at the end of 24 hours was 115.Is

this a> problem.>

The water temp or the yogurt temp?

<< If I am starting with cooler than lukewarm water is there a problem

> with the 24 hour thing is having the initial temperature lower

> delaying the onset of incubation and thus leaving me counting 24

hours> but the process of fermentation being active for less than

that?>>

I cool my milk to lower than room temperature (someone once told me

that it will make a better tasting yogurt) and so I start the 24-29

hour fermentation period once the milk/yogurt reaches 100°F.

<< I have dripped this new yogurt and it is not as set(solid) as

previous efforts.

> Digestive Wellness to me

<<Regarding sheila's questions about what quantity I gave to my son I

> did it strictly according to book.Staring with an 1/4 of a spoon

> tsp.etc he is also on vit K protocol I have been dripping the yogurt

> to lower the reaction etc. >>

How much yogurt is he eating now did you gradually increase it. It

may be that he (1.) just isn't ready for yogurt yet or (2.) that it

may be more than he is ready for.

> I bought 3 yogourtmet for extended family.Is the process using

progurt> and goats out milk the window without the modifications that

have been> recommended?

Are the extended family members on SCD also? For SCD you need to cool

the milk to room temp before adding the starter and you should

endeavor to keep the yogurt maker at 100-110°F (as I wrote in

seperate email it should be fine if the temp does go a bit above this)

http://health.groups.yahoo.com/group/pecanbread/message/65934

Sheila, SCD Feb. 2001, UC 23yrs

mom of and