Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 Hi All, My yogurt temp read at 115 degrees after 25 hours of fermentation. Is it still good? Thanks Hinojosa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Hi , << My yogurt temp read at 115 degrees after 25 hours of fermentation. Is> it still good?>> Did you take the temp during fermentation? if yes about at what point and what was the temp>? Sheila, SCD Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Hi Sheila, I took the temp after appx 18hrs into the fermentation and it read more like 119 degrees. > > Hi , > > << My yogurt temp read at 115 degrees after 25 hours of fermentation. > Is> it still good?>> > > Did you take the temp during fermentation? if yes about at what point > and what was the temp>? > > > Sheila, SCD Feb. 2001, UC 23 yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Hi , Sorry, but it sounds too high Sheila Hi Sheila, I took the temp after appx 18hrs into the fermentation and it read more like 119 degrees. > > Hi , > > << My yogurt temp read at 115 degrees after 25 hours of fermentation. > Is> it still good?>> > > Did you take the temp during fermentation? if yes about at what point > and what was the temp>? > > > Sheila, SCD Feb. 2001, UC 23 yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Is my yogurt maker faulty? Benito's BM is forest green and very soft. I don't know if it is from the yogurt or coming off of the VSL#3. How can I keep the yogurt maker from being too high? Hinojosa > > > > Hi , > > > > << My yogurt temp read at 115 degrees after 25 hours of > fermentation. > > Is> it still good?>> > > > > Did you take the temp during fermentation? if yes about at what > point > > and what was the temp>? > > > > > > Sheila, SCD Feb. 2001, UC 23 yrs > > mom of and > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 I don't know what type of yogurt maker you have, but in mine the heat comes up from the bottom, then you lay the jars on the bottom (a EuroCuisine). Mine was running a little high, so I cut two pieces of corrugated cardboard to fit inside the bottom of the yogurt maker so that the jars are not directly on the heat source. Now, the yogurt is measuring about 105 degrees. Becky Re: Yogurt at 115 degrees Is my yogurt maker faulty? Benito's BM is forest green and very soft. I don't know if it is from the yogurt or coming off of the VSL#3. How can I keep the yogurt maker from being too high? Hinojosa > > > > Hi , > > > > << My yogurt temp read at 115 degrees after 25 hours of > fermentation. > > Is> it still good?>> > > > > Did you take the temp during fermentation? if yes about at what > point > > and what was the temp>? > > > > > > Sheila, SCD Feb. 2001, UC 23 yrs > > mom of and > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Green BM's are from the stool moving through the intestine too quickly so the bile is not broken down. Other reasons for green could be eating a lot of dark green leafy vegetables or something with green food coloring in it. Some earlier posts from the makers of the Yogourmet Machine said to unplug the yogurt maker about every 5 hours to reset it. Most yogurt makers aren't actually made to run for 24 hours. You may want to look back and see exactly what to do. Debbie K. > > > > > > Hi , > > > > > > << My yogurt temp read at 115 degrees after 25 hours of > > fermentation. > > > Is> it still good?>> > > > > > > Did you take the temp during fermentation? if yes about at what > > point > > > and what was the temp>? > > > > > > > > > Sheila, SCD Feb. 2001, UC 23 yrs > > > mom of and > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 Thanks for your suggestions, Debbie, Becky and Sheila. Last night I tried to make it in the oven. The 60 watt bulb didn't heat up the oven at all so I put a heating pad in there. I put an oven temp in the oven and it read 112 degrees when I woke up. This is after 8 hours in the oven. I took out the yogurt and the temp of the yogurt was 130 degrees. The only thing I can think of is I used the yogurt maker (Yougermet) container and I should of used an oven type of container. I am not having good luck with this, am I? Hinojosa > > > > > > Hi , > > > > > > << My yogurt temp read at 115 degrees after 25 hours of > > fermentation. > > > Is> it still good?>> > > > > > > Did you take the temp during fermentation? if yes about at what > > point > > > and what was the temp>? > > > > > > > > > Sheila, SCD Feb. 2001, UC 23 yrs > > > mom of and > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 I understand that 119 is too hot, but what about 115? Is that too hot or not? My yogurt maker is almost always at 115, at any point that I check it throughout the 24 hour period. I thought that was just fine and my yogurt always comes out perfect. Am I wrong about that? What is the optimal temp range for SCD yogurt? (FYI I am using cow milk and yogourmet starter; does the optimal temp range vary depending on what you use? I plan to try goat milk and progurt starter at some point) Thanks in advance, K restarting SCD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 Mine yogurt maker was too hot, so I turned it off and instead draped a heating pad over the top with a thermometer inside. The temp was in the correct range, so I made yogurt and it turned out very liquid -- not thick at all. Are you supposed to verify the temp inside the machine or the temp of the yogurt itself if you are testing temps? What consistency should the yogurt be? - Kuykendall wrote: I understand that 119 is too hot, but what about 115? Is that too hot or not? My yogurt maker is almost always at 115, at any point that I check it throughout the 24 hour period. I thought that was just fine and my yogurt always comes out perfect. Am I wrong about that? What is the optimal temp range for SCD yogurt? (FYI I am using cow milk and yogourmet starter; does the optimal temp range vary depending on what you use? I plan to try goat milk and progurt starter at some point) Thanks in advance, K restarting SCD --------------------------------- Building a website is a piece of cake. Yahoo! Small Business gives you all the tools to get online. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2007 Report Share Posted June 18, 2007 Hi <<I understand that 119 is too hot, but what about 115? Is that too hot > or not? My yogurt maker is almost always at 115, at any point that I > check it throughout the 24 hour period. I thought that was just fine > and my yogurt always comes out perfect. Am I wrong about that? What is > the optimal temp range for SCD yogurt? (FYI I am using cow milk and > yogourmet starter; does the optimal temp range vary depending on what > you use?>> The optimal temp range is different for different yogurt starters. The yogurmet bacteria have a higher optimal temp range. 115°F *may* be okay to fully ferment the yogurt - as long as the temp comes up gradually - (ie. you don't start at 115°F). Gradually temperature rise allows the 3 bacteria do to " their " part of the fermentation. I believe the yogurt starters are being tested for lactose breakdown - but the results are not back yet. << I plan to try goat milk and progurt starter at some point)>> The progurt's L. casei has a lower optimal temp range than the other bacteria. Sheila, SCD Feb, 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2007 Report Share Posted June 18, 2007 Thanks Sheila. I came across it somewhere that for the progurt it needs 100-110. So I guess if I want to try that, I'll need a new yogurt maker. My yogourmet has always been 115, and yes it does bring the temp up gradually. So I guess that is probably fine with the yogourmet starter since I am getting good results with it. Thanks again for the information! > > Hi > > <<I understand that 119 is too hot, but what about 115? Is that too hot > > or not? My yogurt maker is almost always at 115, at any point that I > > check it throughout the 24 hour period. I thought that was just fine > > and my yogurt always comes out perfect. Am I wrong about that? What is > > the optimal temp range for SCD yogurt? (FYI I am using cow milk and > > yogourmet starter; does the optimal temp range vary depending on what > > you use?>> > > The optimal temp range is different for different yogurt starters. The > yogurmet bacteria have a higher optimal temp range. 115°F *may* be > okay to fully ferment the yogurt - as long as the temp comes up > gradually - (ie. you don't start at 115°F). Gradually temperature rise > allows the 3 bacteria do to " their " part of the fermentation. I > believe the yogurt starters are being tested for lactose breakdown - > but the results are not back yet. > > << I plan to try goat milk and progurt starter at some point)>> > > The progurt's L. casei has a lower optimal temp range than the other > bacteria. > > Sheila, SCD Feb, 2001, UC 23yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 Hi , <<Mine yogurt maker was too hot, so I turned it off and instead draped a heating pad over the top with a thermometer inside. The temp was in the correct range, so I made yogurt and it turned out very liquid -- not thick at all. Are you supposed to verify the temp inside the machine or the temp of the yogurt itself if you are testing temps?>> The yogurt should come up to the temperature of the water - so it should not matter. << What consistency should the yogurt be? >> The yogurt should be thick and will firm when refrigerated. Cow milk yogurt is thicker than goat which is a little watery. To improve the texture refrigerate the yogurt without disturbing it after the incubation period. Sheila, SCD Feb. 2001, UC 23 yrs mom of E and D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 What water? My yougurt maker doesn't use water. - Sheila Trenholm wrote: Hi , <<Mine yogurt maker was too hot, so I turned it off and instead draped a heating pad over the top with a thermometer inside. The temp was in the correct range, so I made yogurt and it turned out very liquid -- not thick at all. Are you supposed to verify the temp inside the machine or the temp of the yogurt itself if you are testing temps?>> The yogurt should come up to the temperature of the water - so it should not matter. << What consistency should the yogurt be? >> The yogurt should be thick and will firm when refrigerated. Cow milk yogurt is thicker than goat which is a little watery. To improve the texture refrigerate the yogurt without disturbing it after the incubation period. Sheila, SCD Feb. 2001, UC 23 yrs mom of E and D --------------------------------- You snooze, you lose. Get messages ASAP with AutoCheck in the all-new Yahoo! Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2007 Report Share Posted June 19, 2007 mea cupla : ) In your case, take the temperature of the yogurt itself. The air is subject to rapid change. Sheila Re: Re: Yogurt at 115 degrees What water? My yougurt maker doesn't use water. - Sheila Trenholm <sheilat@.... com> wrote: Hi , <<Mine yogurt maker was too hot, so I turned it off and instead draped a heating pad over the top with a thermometer inside. The temp was in the correct range, so I made yogurt and it turned out very liquid -- not thick at all. Are you supposed to verify the temp inside the machine or the temp of the yogurt itself if you are testing temps?>> The yogurt should come up to the temperature of the water - so it should not matter. << What consistency should the yogurt be? >> The yogurt should be thick and will firm when refrigerated. Cow milk yogurt is thicker than goat which is a little watery. To improve the texture refrigerate the yogurt without disturbing it after the incubation period. Sheila, SCD Feb. 2001, UC 23 yrs mom of E and D ------------ --------- --------- --- You snooze, you lose. Get messages ASAP with AutoCheck in the all-new Yahoo! Mail Beta. Quote Link to comment Share on other sites More sharing options...
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