Guest guest Posted June 30, 2007 Report Share Posted June 30, 2007 Hello List, I placed my yogurt in my homemade makeshift maker (like Sheila makes it) at 3 PM on Friday and Saturday at 12 pm the temperature was at 98 degrees. I upped the heat on the heating pad which is the heat source so now it is at 100 degrees. What should I do? Should I start the 24 hour fermentation now? I checked the yogurt and it is not sour or anything and it has begun to ferment but I am not sure what to do. Thanks in advance! Hinojosa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2007 Report Share Posted June 30, 2007 Hi , <<I placed my yogurt in my homemade makeshift maker (like Sheila makes > it) at 3 PM on Friday and Saturday at 12 pm the temperature was at 98 > degrees. I upped the heat on the heating pad which is the heat source > so now it is at 100 degrees. What should I do? Should I start the 24 > hour fermentation now?>> Start the 24 hours from when it reached 100°F. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2007 Report Share Posted June 30, 2007 Thanks Sheila! Is it because the bacteria I am introducing don't start feeding until it reaches 100 degrees? There is no way that the bacteria will die? I am asking because I know we are not to go over 30 hours so I am a little confused. Thanks Hinojosa Mother to Benito, 3.5 yo, SCD since 2/14/07 > > Hi , > > <<I placed my yogurt in my homemade makeshift maker (like Sheila makes > > it) at 3 PM on Friday and Saturday at 12 pm the temperature was at 98 > > degrees. I upped the heat on the heating pad which is the heat source > > so now it is at 100 degrees. What should I do? Should I start the > 24 > > hour fermentation now?>> > > Start the 24 hours from when it reached 100°F. > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2007 Report Share Posted July 1, 2007 Hi , I think it is better to err on the side of caution and ferment it for 24 hours from the time it reached 100degrees F. Some of the culture may die or it may not last as long in the refrigerator but at least all the lactose will be converted to glucose and galactose. If you go with less time (timed 24 hours from Friday) you may have livier bacteria but you may also have leftover lactose. Sheila, SCD Feb. 2001, UC 23 yrs, PCOD 22yrs mom of and Thanks Sheila! Is it because the bacteria I am introducing don't start feeding until it reaches 100 degrees? There is no way that the bacteria will die? I am asking because I know we are not to go over 30 hours so I am a little confused. Thanks Hinojosa Mother to Benito, 3.5 yo, SCD since 2/14/07 > > Hi , > > <<I placed my yogurt in my homemade makeshift maker (like Sheila makes > > it) at 3 PM on Friday and Saturday at 12 pm the temperature was at 98 > > degrees. I upped the heat on the heating pad which is the heat source > > so now it is at 100 degrees. What should I do? Should I start the > 24 > > hour fermentation now?>> > > Start the 24 hours from when it reached 100°F. > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
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