Hot Weather Yogurt Making was Re: Yogurt at 115 degrees/Hot Weather Question???

[Guest guest]

Well crap, by morning time the temp was above 110. So I unplugged it

and put the lid on it for a few hours. The temp fell back to about 100

after several hours, so I then plugged it back in and took the lid

off. Constantly checking on it like this is driving me crazy. I could

easily ruin a batch if I needed to be out of the house or asleep.

Anyone having better luck with the Euro Cuisine?

K

Hashi's, Fibro, CFS, adrenal fatigue (mostly healed!!)

Kids: son Rhowan 5 yrs old, chronic loose stools/diarrhea, ADHD

behavior, salicylate intolerance; daughter Willow 6.5 yrs old,

salicylate intolerance

SCD take two 1 month (haven't redone intro diet yet)

>

> I started a batch in the Yogourmet today without the outer lid on and

> so far the temp has raised to 105 and seems to be holding steady. Of

> course it is wicked hot here in Ohio right now and we do not have air

> conditioning. Now I'm curious to see what it would run at during the

> winter with the lid on and off.

>

> For those of you that use the Euro Cuisine, how dependent is proper

> functioning on the temperature of the room? Will really hot days cause

> it to run at higher temps?

>

> K

> Hashi's, Fibro, CFS, adrenal fatigue (mostly healed!!)

> Kids: son Rhowan 5 yrs old, chronic loose stools/diarrhea, ADHD

> behavior, salicylate intolerance; daughter Willow 6.5 yrs old,

> salicylate intolerance

> SCD take two 1 month (haven't redone intro diet yet)

>

[Guest guest]

I have the Euro Cuisine. Last summer it started turning brown on top so I

didn't cook it as long. I never did test the temp. I asked about that when

I first restarted SCD. I think this summer since it gets so hot (had no

trouble so far or during the winter months) I'm going to set it up on a cake

rack under the vent on high. The vent on the stove. A few times, I just

spooned off the brown top out of frustration. BUT, usually the yogurt turns

out perfect (probably by accident!).

Debbie, 38, cd

pentasa

scd 1.07

>

> Well crap, by morning time the temp was above 110. So I unplugged it

> and put the lid on it for a few hours. The temp fell back to about 100

> after several hours, so I then plugged it back in and took the lid

> off. Constantly checking on it like this is driving me crazy. I could

> easily ruin a batch if I needed to be out of the house or asleep.

>

> Anyone having better luck with the Euro Cuisine?

>

> K

> Hashi's, Fibro, CFS, adrenal fatigue (mostly healed!!)

> Kids: son Rhowan 5 yrs old, chronic loose stools/diarrhea, ADHD

> behavior, salicylate intolerance; daughter Willow 6.5 yrs old,

> salicylate intolerance

> SCD take two 1 month (haven't redone intro diet yet)

>

>

> >

> > I started a batch in the Yogourmet today without the outer lid on and

> > so far the temp has raised to 105 and seems to be holding steady. Of

> > course it is wicked hot here in Ohio right now and we do not have air

> > conditioning. Now I'm curious to see what it would run at during the

> > winter with the lid on and off.

> >

> > For those of you that use the Euro Cuisine, how dependent is proper

> > functioning on the temperature of the room? Will really hot days cause

> > it to run at higher temps?

> >

> > K

> > Hashi's, Fibro, CFS, adrenal fatigue (mostly healed!!)

> > Kids: son Rhowan 5 yrs old, chronic loose stools/diarrhea, ADHD

> > behavior, salicylate intolerance; daughter Willow 6.5 yrs old,

> > salicylate intolerance

> > SCD take two 1 month (haven't redone intro diet yet)

> >

>

>

>