Guest guest Posted May 29, 2007 Report Share Posted May 29, 2007 hi all, i made the SCD yogurt last night. i am so disappointed to say that it was 24 hours at around 11pm and i forgot and went to bed... i left the yogurt out till 7am with the machine off. when i checked the temp in the morning it was around 71 to 77 degrees. could bad bacteria have bred in these conditions redeeming the yogurt harmful - does anyone know if this is now unsafe to use? roweena x Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Hi Roweena, << i made the SCD yogurt last night. i am so disappointed to say that > it was 24 hours at around 11pm and i forgot and went to bed... i > left the yogurt out till 7am with the machine off. when i checked > the temp in the morning it was around 71 to 77 degrees. > > could bad bacteria have bred in these conditions redeeming the yogurt > harmful - does anyone know if this is now unsafe to use?>> I am unclear on what you did. Here is two scenarios: If you fermented the yogurt for a " full " 24 hours before turning the machine off and the yog cooling to 71-77°, the yogurt should be okay. The bacteria in the yogurt are highly competetive and should prevent the growth of harmful microbes. I'd use it up fairly quickly or if you still have some left after a week I'd suggest that you cook/bake with it just to be on the safe side. If the yogurt was not fermented for the full 24 hrs first - I'd toss it ,because fermenting at room temperature might promote growth of who knows what. Sheila, SCD, Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
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