Re: Help please! Yogurt making using heating pad?

[Guest guest]

Hi ,

<<I was planning on using the oven method (pilot light/60 watt bulb)

but

alas my oven does not use a pilot light. I have had no luck getting

the temp anywhere near the 110 degrees required.

So...I found these wonderful instructions:

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heatin

g_pad_yoghurt.htm

on using the heating pad method. This method is really all I can do

since I don't have a yogurt maker.

But my question is, how can you be sure that the temp of the yogurt

stays at 110-115 overnight? >>

The temperature should stay within the range of 100-110°F (***not

110-115°F***)

<<The instructions say to adjust the

heating pad setting (low/med/high) as need be based on the temperature

of the yogurt. This sounds pretty unscientific and I'm afraid I'm

going to have it too low or too high all night while I'm asleep.>>

Before I made yogurt with my heating pad I did a test run with only

water in the container. I tested the water a number of times during

the 24 hour period.

Please note that the BTVC site instructions should read to cool the

milk to room temperature or below before adding the yogurt starter.

The range for room temperature is 20–25 °C (64-77 °F). These are the

directions that are in BTVC for yogurt making.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of Em and Dan

[Guest guest]

Thanks again, Sheila!

I love the idea of a trial run using water.

I bought this Yogourmet starter off the shelf at a local health food

store. I can't seem to find a list of ingredients about the Yogourmet

starter sold at lucy's. I'm hoping I bought the same kind that is

sold at lucy's. It has:

skim milk powder

sucrose

acsorbic acid

L. bulgaricus

S. thermophilus

L. acidophilus

Hopefully it's still good. It wasn't refrigerated at the store, and

it's hot here in Hawaii. Today I think I could actually make yogurt

in our living room, heating pad or not.

-

>

> Hi ,

>

> <<I was planning on using the oven method (pilot light/60 watt bulb)

> but

> alas my oven does not use a pilot light. I have had no luck getting

> the temp anywhere near the 110 degrees required.

>

> So...I found these wonderful instructions:

>

> http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heatin

> g_pad_yoghurt.htm

>

> on using the heating pad method. This method is really all I can do

> since I don't have a yogurt maker.

>

> But my question is, how can you be sure that the temp of the yogurt

> stays at 110-115 overnight? >>

>

> The temperature should stay within the range of 100-110°F (***not

> 110-115°F***)

>

> <<The instructions say to adjust the

> heating pad setting (low/med/high) as need be based on the temperature

> of the yogurt. This sounds pretty unscientific and I'm afraid I'm

> going to have it too low or too high all night while I'm asleep.>>

>

> Before I made yogurt with my heating pad I did a test run with only

> water in the container. I tested the water a number of times during

> the 24 hour period.

>

> Please note that the BTVC site instructions should read to cool the

> milk to room temperature or below before adding the yogurt starter.

> The range for room temperature is 20–25 °C (64-77 °F). These are the

> directions that are in BTVC for yogurt making.

>

> Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

> mom of Em and Dan

>

[Guest guest]

Sorry. One more:

So I'm doing the trial run using water but in reviewing what I found

on BTVC's website I see the following step under yogurt prep (yogurt

maker or oven,for after milk has been heated on the stovetop and

before adding the starter):

2.) Turn the heat off and allow to cool to between 108 and 112 degrees

F. Stir well before determining the final temperature. You may cover

the potwith a clean tea towel while it cools.

But Sheila, you wrote:

> Please note that the BTVC site instructions should read to cool the

> milk to room temperature or below before adding the yogurt starter.

> The range for room temperature is 20–25 °C (64-77 °F). These are the

> directions that are in BTVC for yogurt making.

Not wanting to split hairs, just not sure quite what to do here.

That's a big temperature discrepancy!

Thanks for catching my error on the cruising temp. It should be

100-110, I now understand. Not sure where I got the 115!

Thanks and sorry for all the questions today -

[Guest guest]

Hi ,

I wouldn't trust that method either - even though people swear by

their inaccurate methods These cultures do work outside the optimum

temp range, just obviously not as well.

If you buy a brewing heating pad (i.e. one used for making beer, etc),

and an adjustable thermostat, then you can be reasonably assured that

you'll be sticking to a tight temperature range. Don't shop for price

necessarily. Talk to the owner, often they will say that other

customers have used it for same purpose (or cheesemaking).

I use a heating pad & thermostat from ibrew.com.au. I keep the batch

size to <3L at a time, I cover with some towels and a foam box (for

insulation, even heat distribution), and I leave it for more than 24

hours to allow time to heat up. I regularly test the temperature, and

find it to be very close to the mid point, if not right on it.

The only point is that when I used my largest pot (>3L capacity), I

found the temperature was just slightly below the optimum range -

great yogurt though, just needed to leave longer.

Anything electrical can plug into the thermostat. As long as the

temperature probe is in the milk/yogurt, then the thermostat will turn

the heating appliance on/off as appropriate. Obviously make sure the

thermostat reaches the mid-point temperature (e.g. 40C or 104F).

good luck,

cheers

Russ.

[Guest guest]

Hello again ,

The best method is to follow the book, which states to cool to room

temperature or less. It will still work using the incorrect method

from the 'official' site.

The BTVC website's error is shameful, given that discrepancies like

this only add to the stress of the person starting SCD. And really, it

is unnecessary stress.

You are good to catch that error on the BTVC website. The same error

was on the pecanbread.com site as well. According to a longisland list

veteran, the error occured when someone obtained general instructions

from a commercial company, and didn't bother altering them properly

for SCD.

good luck.

Russ.

> Not wanting to split hairs, just not sure quite what to do here.

> That's a big temperature discrepancy!

>

> Thanks for catching my error on the cruising temp. It should be

> 100-110, I now understand. Not sure where I got the 115!

>

> Thanks and sorry for all the questions today -

>

[Guest guest]

> >

> > Hi ,

> >

> > <<I was planning on using the oven method (pilot light/60 watt

bulb)

> > but

> > alas my oven does not use a pilot light. I have had no luck

getting

> > the temp anywhere near the 110 degrees required.

> >

> > So...I found these wonderful instructions:

> >

> >

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heatin

> > g_pad_yoghurt.htm

> >

> > on using the heating pad method. This method is really all I can

do

> > since I don't have a yogurt maker.

> >

> > But my question is, how can you be sure that the temp of the

yogurt

> > stays at 110-115 overnight? >>

> >

> > The temperature should stay within the range of 100-110°F

(***not

> > 110-115°F***)

> >

> > <<The instructions say to adjust the

> > heating pad setting (low/med/high) as need be based on the

temperature

> > of the yogurt. This sounds pretty unscientific and I'm afraid I'm

> > going to have it too low or too high all night while I'm asleep.>>

> >

> > Before I made yogurt with my heating pad I did a test run with

only

> > water in the container. I tested the water a number of times

during

> > the 24 hour period.

> >

> > Please note that the BTVC site instructions should read to cool

the

> > milk to room temperature or below before adding the yogurt

starter.

> > The range for room temperature is 20–25 °C (64-77 °F). These are

the

> > directions that are in BTVC for yogurt making.

> >

> > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

> > mom of Em and Dan

> >

>

[Guest guest]

Hi ,

Sorry about the blank e-mail...my computer hiccuped.

<<I bought this Yogourmet starter off the shelf at a local health food

> store:

> skim milk powder

> sucrose

> acsorbic acid

> L. bulgaricus

> S. thermophilus

> L. acidophilus>>

Yes, this is the correct starter. The tiny amount of sucrose & milk

powder is digested by the bacteria.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and

[Guest guest]

Hi ,

> 2.) Turn the heat off and allow to cool to between 108 and 112

degrees

> F. Stir well before determining the final temperature. You may

cover

> the potwith a clean tea towel while it cools.

>

>

> But Sheila, you wrote:

>

> > Please note that the BTVC site instructions should read to cool

the milk to room temperature or below before adding the yogurt

starter.

> > The range for room temperature is 20–25 °C (64-77 °F). These are

the directions that are in BTVC for yogurt making.

>

> Not wanting to split hairs, just not sure quite what to do here.

> That's a big temperature discrepancy!

The book and the pecanbread website are correct. The temperatures

that are posted on the BTVC website are incorrect. The milk should

be cooled to room temperature or below.

The temperatures listd on the BTVC are incorrect - they are for

regular yogurt making and commercial yogurt making. For SCD we need

lively, healthy bacteria. Adding the starter at the warmer

temperature could thermally shock the nice bacteria.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and

[Guest guest]

Hi Russ,

<<It will still work using the incorrect method

> from the 'official' site.>>

Although it may set up it may not have all the lactose properly

digested. It may be more important if using the starter with L.

casei as that strain has a much lower optimal growth range than L.

acidophilus.

<<The BTVC website's error is shameful, given that discrepancies like

> this only add to the stress of the person starting SCD. And really,

it is unnecessary stress.>>

I have contacted Iain about the temperature issue. Please remember

that the websites and listserves are manned by volunteers. The book

does have the correct temperature listed. Anyone wishing to help

could contact Mimi or myself.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of Em and Dan

[Guest guest]

Oops!

Well, I only let it get down to about 108. I sure made a lot for my

first time, lol. Dh and dd both love yogurt so I thought I'd share.

It's going along very nicely on the heating pad. It's been at about

108 for a few hours now.

Thank you everyone for your help. Next time I'll know to cool it down

to room temp. BTW room temp here right now is about 95 during the

day, lol.

So...do I still eat it? : )

-

> >

> > > Please note that the BTVC site instructions should read to cool

> the milk to room temperature or below before adding the yogurt

> starter.

> > > The range for room temperature is 20–25 °C (64-77 °F). These are

> the directions that are in BTVC for yogurt making.

> >

> > Not wanting to split hairs, just not sure quite what to do here.

> > That's a big temperature discrepancy!

>

> The book and the pecanbread website are correct. The temperatures

> that are posted on the BTVC website are incorrect. The milk should

> be cooled to room temperature or below.

>

> The temperatures listd on the BTVC are incorrect - they are for

> regular yogurt making and commercial yogurt making. For SCD we need

> lively, healthy bacteria. Adding the starter at the warmer

> temperature could thermally shock the nice bacteria.

>

> Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

> mom of and

>

[Guest guest]

Thanks for the great information, Russ. I didn't know such brewing

heating pads existed. I will check it out. -

>

> Hi ,

>

> I wouldn't trust that method either - even though people swear by

> their inaccurate methods These cultures do work outside the optimum

> temp range, just obviously not as well.

>

> If you buy a brewing heating pad (i.e. one used for making beer, etc),

> and an adjustable thermostat, then you can be reasonably assured that

> you'll be sticking to a tight temperature range. Don't shop for price

> necessarily. Talk to the owner, often they will say that other

> customers have used it for same purpose (or cheesemaking).

>

> I use a heating pad & thermostat from ibrew.com.au. I keep the batch

> size to <3L at a time, I cover with some towels and a foam box (for

> insulation, even heat distribution), and I leave it for more than 24

> hours to allow time to heat up. I regularly test the temperature, and

> find it to be very close to the mid point, if not right on it.

>

> The only point is that when I used my largest pot (>3L capacity), I

> found the temperature was just slightly below the optimum range -

> great yogurt though, just needed to leave longer.

>

>

> Anything electrical can plug into the thermostat. As long as the

> temperature probe is in the milk/yogurt, then the thermostat will turn

> the heating appliance on/off as appropriate. Obviously make sure the

> thermostat reaches the mid-point temperature (e.g. 40C or 104F).

>

>

> good luck,

> cheers

> Russ.

>

[Guest guest]

Hi ,

<<Well, I only let it get down to about 108. I sure made a lot for my

> first time, lol. Dh and dd both love yogurt so I thought I'd share.

Next time I'll know to cool it down

> to room temp. BTW room temp here right now is about 95 during the

> day, lol.>>

Cooling to room temperature (or below) can be done in the refrigerator

in a pan of cold water or a pan with ice water. The " Room temperature "

range is a standard range of temperature used in science generally

accepted to be 20–25 °C (64-77 °F). I listed the range on the website

since there can be huge variations in room temperature depending on

location, time of year etc..

> So...do I still eat it? : ) >>

I don't think you should use this batch. It may not be fully fermented

and if you run into any trouble you won't know if the problem is die

off, intolerance or reaction to residual lactose.

The yogurt should be fine for those not doing SCD.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and