Guest guest Posted May 23, 2007 Report Share Posted May 23, 2007 I have been doing my whole organic cow's milk yogurt for a whole year now, and for the first time was curious to know the temperature after 24 hrs in my yogurmet maker. I find that it is probably too hot: 120 degrees Farenheit. Any of you know if I have been wasting my time this whole year? Anya's grandma UC Dec. 2005 Diagnosed June 2006 SCD June 2006 Meds. Alternating 25 mg. 12.5 mg. Purinethol 500 mgs. Pentasa Tapering Prednisolone after 3rd flare in the year to 5.3 ml. a day 300 mg. Acidophilus 1/4 tablet Freeda's Multivitamin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2007 Report Share Posted May 24, 2007 > I have been doing my whole organic cow's milk yogurt for a whole year > now, and for the first time was curious to know the temperature after > 24 hrs in my yogurmet maker. I find that it is probably too hot: 120 > degrees Farenheit. > > Any of you know if I have been wasting my time this whole year? > > Anya's grandma > > UC Dec. 2005 > Diagnosed June 2006 > SCD June 2006 > Meds. Alternating 25 mg. 12.5 mg. Purinethol > 500 mgs. Pentasa > Tapering Prednisolone after 3rd flare in the year to 5.3 ml. a day > 300 mg. Acidophilus > 1/4 tablet Freeda's Multivitamin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2007 Report Share Posted May 25, 2007 Hi Anya's Grandma, The yogurt is going to be tested over a variety of temp for residual lactose. http://health.groups.yahoo.com/group/pecanbread/message/66311 More important than the end temp of the yogurt maker is if the milk was cooled (to room temperature or below) before adding the yogurt starter. Shocking the bacteria by putting them in too hot milk is much worse than the temperature rising gradually over the incubation period. Is Anya experiencing symptoms? Sheila, SCD Feb. 2001, UC 23yrs mom of Em and Dan > > I have been doing my whole organic cow's milk yogurt for a whole year > now, and for the first time was curious to know the temperature after > 24 hrs in my yogurmet maker. I find that it is probably too hot: 120 > degrees Farenheit. > > Any of you know if I have been wasting my time this whole year? > > Anya's grandma > > UC Dec. 2005 > Diagnosed June 2006 > SCD June 2006 > Meds. Alternating 25 mg. 12.5 mg. Purinethol > 500 mgs. Pentasa > Tapering Prednisolone after 3rd flare in the year to 5.3 ml. a day > 300 mg. Acidophilus > 1/4 tablet Freeda's Multivitamin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2007 Report Share Posted May 25, 2007 Hi, Sheila, I appreciate your answering me and sending notice that yogurt will be tested. I hope to hear from them soon. Well yes, Anya has been in what I think is 100% adeherence to SCDiet.for almost a year, 11 months to be exact. We goofed first with apple cider, we bought elli's, and when we realized it was not legal, about a month afterwards we bought a juicerand we put her two days in the intro diet and started all over again. A few days ago we bought a new thermometer so I was curious and took the temperature of the yougurt after 24 hrs., I had always heated the milk to 180 F let it cool to about 100 F, so up to there I was doing it OK. Nevertheless, Anya has had 3 flares within these 11 months. We know that it is normal to have flares at 3, 6 and probably 9 months. However, her GI doctor does not believe in diets, and after each analysis, she increases her medication instead of lowering it, as I expect every time. As I am not a doctor and I am totally focused in this diet, to me it is the medication that keeps her gut inflamed. But Anya is only 4.5 y.o. is happy, active, healthy, good humored, pink in her cheeks, her hair and eyes shine, you would never guess she is that ill, so I keep having faith in this diet and am waiting the day for the doctor to say: " Well, I think we can take her off Puriethol and Pentasa. Thank you for your interest and help. This group has been a blessing for all of us, always there when we feel discouraged or in doubt. I am so grateful. Araceli, Anya's grandmother > > > > > > > Hi Anya's Grandma, > > The yogurt is going to be tested over a variety of temp for residual > lactose. http://health.groups.yahoo.com/group/pecanbread/message/66311 > > More important than the end temp of the yogurt maker is if the milk > was cooled (to room temperature or below) before adding the yogurt > starter. Shocking the bacteria by putting them in too hot milk is > much worse than the temperature rising gradually over the incubation > period. > > Is Anya experiencing symptoms? > > Sheila, SCD Feb. 2001, UC 23yrs > mom of Em and Dan > > > > > > I have been doing my whole organic cow's milk yogurt for a whole > year > > now, and for the first time was curious to know the temperature > after > > 24 hrs in my yogurmet maker. I find that it is probably too hot: > 120 > > degrees Farenheit. > > > > Any of you know if I have been wasting my time this whole year? > > > > Anya's grandma > > > > UC Dec. 2005 > > Diagnosed June 2006 > > SCD June 2006 > > Meds. Alternating 25 mg. 12.5 mg. Purinethol > > 500 mgs. Pentasa > > Tapering Prednisolone after 3rd flare in the year to 5.3 ml. a day > > 300 mg. Acidophilus > > 1/4 tablet Freeda's Multivitamin > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2007 Report Share Posted May 26, 2007 Hi Araceli, << the yougurt after 24 hrs., I had always heated the milk to 180 F let> it cool to about 100 F, so up to there I was doing it OK. You should let the milk cool lower than 100°F. It should cool to at *least* room temperature which is 64-77 °F (20–25 °C). The wrong directions/temperatures were on pecanbread until a few months ago - you may have been using the old directions. The room temperature directions are what Elaine wrote in BTVC for making Yogurt. Sheila, SCD Feb. 2001, UC 23yrs mom of Em and Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2007 Report Share Posted May 26, 2007 Oh, I see, I'll do that in my next batch. Yesterday I left only the second lid and the thermometer in, so I checked every time I went in the kitchen and when it was too near 120 I took the lid off. But I am not always all day home. The yougurt seems thick and good. Thank you so much for your information. When we started the diet we were in Durham, N.C. and our over did have a bulb, so temperature was always correct. Thank you and have a good weekend. Araceli > > > > > > > Hi Araceli, > > << the yougurt after 24 hrs., I had always heated the milk to 180 F > let> it cool to about 100 F, so up to there I was doing it OK. > > You should let the milk cool lower than 100°F. It should cool to at > *least* room temperature which is 64-77 °F (20–25 °C). The wrong > directions/temperatures were on pecanbread until a few months ago - > you may have been using the old directions. The room temperature > directions are what Elaine wrote in BTVC for making Yogurt. > > Sheila, SCD Feb. 2001, UC 23yrs > mom of Em and Dan > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Another question on yogurt, I would like to make french cream. Are 24 hrs.enough fermentation time ? In BTVD it says 24 - 48 hrs. .. Araceli, Anya's grandmother Anya 4.5 y.o. UC Dec. 2005 Diagnosed June 2006 SCD June 2006 Meds. Purinethol, Pentasa, Prednisolone, Acidophilus, Multivitamin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2007 Report Share Posted June 2, 2007 Hi Araceli, << Another question on yogurt, I would like to make french cream. Are 24> hrs.enough fermentation time ? In BTVD it says 24 - 48 hrs.>> 24-29 hrs is enough fermentation time to make the french cremè. Also, it only requires a comparable amount of yogurt starter. Elaine wrote few years ago that this particular recipe came from Child (if my recollection is correct) and that the extra fermentation time and extra starter is realy not necessary to fermewnt cream. This is because cream has less lactose than other forms of milk. Sheila, SCD Feb. 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
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