yogurt starter and mayo disaster

[Guest guest]

I received my first shipment of the yogurt starter from GIProhealth

today (the day that never should have been). Not only was it not

cold, it was warm and the ice pack were very warm. It was sent

priority as they said it must be done. So, is it any good still

since in not only was not cold, but was warm.

Also, I tried my hand at making the homemade mayo for the first

time, the cooked recipe from SCDrecipe.com. It turned out to be

liquid. My food processor is too big to be able to stir the small

amount around. My small one doesn't have a spout to pour the oil

slowly in. You could see a curdled look in it once it finally went

liquid. It was going well until not quite half way into adding the

oil.

Can anyone advise me on the yogurt starter?

Does anyone have any ideas/suggestions on making the mayo?

Bonita

son, SCD 1 week, ADHD, OCD, ASpergers, highly salicylate sensitive,

food allergies

[Guest guest]

Hi,

I had the same problem with the same mayo recipe and fp. I watch

foodnetwork a lot . Whenever I've seen them making homemade mayo, they

use a blender. The best looking mayo I saw (can't find it on-line) used

three egg yolks, drizzled a cup of olive oil in the top of the blender.

Maybe someone else has ideas on the mayo. I'm worried about eating it raw

(I'm sure you are also) since I'm sure I'll eat a lot of it. Does anyone

know if pasterized egg products are legal?

Debbie 38 crohn's

pentasa

scd 1/07

>

> I received my first shipment of the yogurt starter from GIProhealth

> today (the day that never should have been). Not only was it not

> cold, it was warm and the ice pack were very warm. It was sent

> priority as they said it must be done. So, is it any good still

> since in not only was not cold, but was warm.

>

> Also, I tried my hand at making the homemade mayo for the first

> time, the cooked recipe from SCDrecipe.com. It turned out to be

> liquid. My food processor is too big to be able to stir the small

> amount around. My small one doesn't have a spout to pour the oil

> slowly in. You could see a curdled look in it once it finally went

> liquid. It was going well until not quite half way into adding the

> oil.

>

> Can anyone advise me on the yogurt starter?

>

> Does anyone have any ideas/suggestions on making the mayo?

>

> Bonita

> son, SCD 1 week, ADHD, OCD, ASpergers, highly salicylate sensitive,

> food allergies

>

>

>

[Guest guest]

I had the exact same problem with that mayo recipe half way through pouring in

the oil. I wonder if maybe we should just use half the oil, because it looked

perfect up to that point.

yogurt starter and mayo disaster

I received my first shipment of the yogurt starter from GIProhealth

today (the day that never should have been). Not only was it not

cold, it was warm and the ice pack were very warm. It was sent

priority as they said it must be done. So, is it any good still

since in not only was not cold, but was warm.

Also, I tried my hand at making the homemade mayo for the first

time, the cooked recipe from SCDrecipe.com. It turned out to be

liquid. My food processor is too big to be able to stir the small

amount around. My small one doesn't have a spout to pour the oil

slowly in. You could see a curdled look in it once it finally went

liquid. It was going well until not quite half way into adding the

oil.

Can anyone advise me on the yogurt starter?

Does anyone have any ideas/suggestions on making the mayo?

Bonita

son, SCD 1 week, ADHD, OCD, ASpergers, highly salicylate sensitive,

food allergies

[Guest guest]

I received my first shipment of the yogurt starter from GIProhealth

today (the day that never should have been). Not only was it not

cold, it was warm and the ice pack were very warm. It was sent

priority as they said it must be done. So, is it any good still

since in not only was not cold, but was warm.

" Our probiotics can be left out of the refrigerator for as long as

two weeks if the temperature is never higher then 70 degrees F with

about a 5% loss of cultures. The higher the temperature the shorter

the time span it can stay out of the refrigerator. "

an email i got from GI Prohealth about their bacteria progurt

culture. I would imagine it would still be good. My parents

brought two bottles of the stuff from texas to europe last month and

it survived just fine through all the traveling.

-kelly

[Guest guest]

>

> I had the exact same problem with that mayo recipe half way through pouring in

the oil.

I wonder if maybe we should just use half the oil, because it looked perfect up

to that

point.

>

,

Oil works best when it is drizzled in, not poured. Try putting your oil in a

plastic squeeze

bottle with a narrow nozzle, the type used to dispense ketchup and mustard. You

can add

litle and mix with the other ingredients and then drizzle the rst in a steady

stream. It

should not take much more than a minute to add it all . You will be able to tell

from the

sound of the blender or food processor blades that yhe mayo is thickening.

Occasionally

the mayo won't emulsify at all.

Carol F.

SCX 7 years, celiac

[Guest guest]

It should still be good. If your yogurt doesn't turn out, or spoils very

quickly, I would call to let them know. My sister-in-law did order starter last

summer that ws warm when it arrived. They said it should be fine, but every

batch she made from it for several weeks would spoil in two days or so. She

finally threw out that starter.

Meleah

Re:yogurt starter and mayo disaster

I received my first shipment of the yogurt starter from GIProhealth

today (the day that never should have been). Not only was it not

cold, it was warm and the ice pack were very warm. It was sent

priority as they said it must be done. So, is it any good still

since in not only was not cold, but was warm.

" Our probiotics can be left out of the refrigerator for as long as

two weeks if the temperature is never higher then 70 degrees F with

about a 5% loss of cultures. The higher the temperature the shorter

the time span it can stay out of the refrigerator. "

an email i got from GI Prohealth about their bacteria progurt

culture. I would imagine it would still be good. My parents

brought two bottles of the stuff from texas to europe last month and

it survived just fine through all the traveling.

-kelly