I ruined a BIG batch of yogurt. Can someone else eat it?

[Guest guest]

Hi

I posted my trials and tribulations with making the SCD yogurt on the

heating pad. I have been checking the thermometer regularly and

thought it was going fine, but I just noticed that when I placed the

candy thermometer down deeper in the container (I had had it toward

the top to make it easy to read w/o disturbing the yogurt), the yogurt

was cruising along at more like 120 toward the bottom. This vertical

temperature gradient is exactly what I was afraid of in using this

method, but I know no other way to do it right now, with my oven

having no pilot and all. I am on Maui and don't even know if anyone

sells yogurt makers here. I guess I'll have to order one.

Anyway, my main question is, can someone else eat this? Could I

myself even eat this, if I let it go the full 24 hours?

I know I probably killed off the good bacteria but will everything

that could hurt me on this diet be killed off if I see it through? I

just hate to see it go to waste.

Thanks...

[Guest guest]

,

There's nothing more discouraging than trying and

not having something work. For yogurt makers, and

in particular, the Yogourmet, which I like and

have never had a problem with in New Orleans, check out

http://www.yogurtforlife.com/ which says it's in

the Kahana Gateway Shopping Center, Maui. The

yogurt starter you want, if using powdered, is the one WITHOUT Bifidus.

Yes, if it ferments nicely and sets up a bit,

someone else could probably eat it -- but I don't think I'd trust it for SCD.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks, lin

I see the yogurtforlife.com website, but where did you see the mention

of the Kahana Gateway Shopping Center? I assume you mean there is a

distributor there? That would be wonderful. -

>

>

> ,

>

> There's nothing more discouraging than trying and

> not having something work. For yogurt makers, and

> in particular, the Yogourmet, which I like and

> have never had a problem with in New Orleans, check out

>

> http://www.yogurtforlife.com/ which says it's in

> the Kahana Gateway Shopping Center, Maui. The

> yogurt starter you want, if using powdered, is the one WITHOUT Bifidus.

>

> Yes, if it ferments nicely and sets up a bit,

> someone else could probably eat it -- but I don't think I'd trust it

for SCD.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

>

>

>

[Guest guest]

At 11:02 PM 8/2/2007, wrote:

>I see the yogurtforlife.com website, but where

>did you see the mention of the Kahana Gateway

>Shopping Center? I assume you mean there is a

>distributor there? That would be wonderful.

,

To find this, I went to Google (Google is your

FRIEND on this diet! <g>) and did a search on " Yogourmet, Maui " .

That gave me this URL:

http://www.iadu.com/search.php?q=yogurt

Which, looking at it now, when I'm not on the

run, does seem to indicate that the Yogurt for

Life is NOT at the shopping center. They're in

Colorado, which doesn't help at all. If you're

going to order from the mainland, you'd do best

to get it from Lucy's Kitchen Shop. Drat. I misread it. My apologies.

However, there was a contact for the shopping

center, so I've emailed them and asked where on

the island a Yogourmet can be found. I'll let you

know as soon as I know something.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi ,

I put a large plastic container on the heating pad and partially fill

it with water. I place the smaller containers with milk and starter

into this water. The water level is just above the level of milk in

the containers. Sometimes I have to weigh down the containers. The

bottom of my large container is ribbed so the bottom of the

containers of yogurt are not resting directly above the heating pad.

If the bottom of yours is flat you could do the same with a rack,

metal divet etc..

Sheila

> I posted my trials and tribulations with making the SCD yogurt on

the

> heating pad. I have been checking the thermometer regularly and

> thought it was going fine, but I just noticed that when I placed the

> candy thermometer down deeper in the container (I had had it toward

> the top to make it easy to read w/o disturbing the yogurt), the

yogurt

> was cruising along at more like 120 toward the bottom. This

vertical

> temperature gradient is exactly what I was afraid of in using this

> method, but I know no other way to do it right now, with my oven

> having no pilot and all. I am on Maui and don't even know if anyone

> sells yogurt makers here. I guess I'll have to order one.

>

> Anyway, my main question is, can someone else eat this? Could I

> myself even eat this, if I let it go the full 24 hours?

>

> I know I probably killed off the good bacteria but will everything

> that could hurt me on this diet be killed off if I see it through?

I

> just hate to see it go to waste.

>

> Thanks...

>

[Guest guest]

Wow - how nice of you! Thanks again. I am attempting another batch

using the heating pad but can see that the yogurt maker would make

things quite a bit easier. Nothing like getting up at 3am to take

your yogurt's temperature, lol.

> >I see the yogurtforlife.com website, but where

> >did you see the mention of the Kahana Gateway

> >Shopping Center? I assume you mean there is a

> >distributor there? That would be wonderful.

>

> ,

>

> To find this, I went to Google (Google is your

> FRIEND on this diet! <g>) and did a search on " Yogourmet, Maui " .

>

> That gave me this URL:

>

> http://www.iadu.com/search.php?q=yogurt

>

> Which, looking at it now, when I'm not on the

> run, does seem to indicate that the Yogurt for

> Life is NOT at the shopping center. They're in

> Colorado, which doesn't help at all. If you're

> going to order from the mainland, you'd do best

> to get it from Lucy's Kitchen Shop. Drat. I misread it. My apologies.

>

> However, there was a contact for the shopping

> center, so I've emailed them and asked where on

> the island a Yogourmet can be found. I'll let you

> know as soon as I know something.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

>

>

>

[Guest guest]

That is brilliant! I am going to try that next time. I am already

attempting another batch today just resting a metal pot on the heating

pad, but this time using a larger pan/less milk so that the milk is

shallower and there should be less of a temperature gradient. I

played around with the temperature setting and the number of dish

towels required in order to get (via oral thermometer) a surface

temperature reading of 105 degrees. The idea of submerging the

container in warm water is even better. We're getting closer - I can

almost taste that yogurt now!

BTW, dh is thoroughly enjoying my first (botched) batch. Says it's

the best he's ever had : )

Thanks again -

>

> Hi ,

>

> I put a large plastic container on the heating pad and partially fill

> it with water. I place the smaller containers with milk and starter

> into this water. The water level is just above the level of milk in

> the containers. Sometimes I have to weigh down the containers. The

> bottom of my large container is ribbed so the bottom of the

> containers of yogurt are not resting directly above the heating pad.

> If the bottom of yours is flat you could do the same with a rack,

> metal divet etc..

>

> Sheila

>

>

> > I posted my trials and tribulations with making the SCD yogurt on

> the

> > heating pad. I have been checking the thermometer regularly and

> > thought it was going fine, but I just noticed that when I placed the

> > candy thermometer down deeper in the container (I had had it toward

> > the top to make it easy to read w/o disturbing the yogurt), the

> yogurt

> > was cruising along at more like 120 toward the bottom. This

> vertical

> > temperature gradient is exactly what I was afraid of in using this

> > method, but I know no other way to do it right now, with my oven

> > having no pilot and all. I am on Maui and don't even know if anyone

> > sells yogurt makers here. I guess I'll have to order one.

> >

> > Anyway, my main question is, can someone else eat this? Could I

> > myself even eat this, if I let it go the full 24 hours?

> >

> > I know I probably killed off the good bacteria but will everything

> > that could hurt me on this diet be killed off if I see it through?

> I

> > just hate to see it go to waste.

> >

> > Thanks...

> >

>

[Guest guest]

Good news! The heating pad method worked well the 2nd time I

attempted making the y ogurt. I just had to keep the milk more

shallow, use a thicker-bottomed pot, and experiment with the number of

dish towels between the pad and the pot in order to keep the

temperature steady. Also I made a smaller batch.

During the day I kept blankets loosely around the pot and at night I

snugged them in a bit and also covered the foil with part of the

blanket, to compensate for the lower room temperature.

It fermented for about 30 hours total and this morning I enjoyed my

very first SCD yogurt. It was delicious!

Thanks again for your help. I may still experiment with the water pan

method or simply buy a yogurt maker, but it's nice to know that this

method does seem to work. BTW, the temperature was 101 at the top of

the yogurt and 109 at the bottom, pretty much consistently throughout

the fermentation. The trick was to make sure I kept the thermoometer

toward the bottom to make sure this temp didn't go over 110.

-

>

> Hi ,

>

> I put a large plastic container on the heating pad and partially fill

> it with water. I place the smaller containers with milk and starter

> into this water. The water level is just above the level of milk in

> the containers. Sometimes I have to weigh down the containers. The

> bottom of my large container is ribbed so the bottom of the

> containers of yogurt are not resting directly above the heating pad.

> If the bottom of yours is flat you could do the same with a rack,

> metal divet etc..

>

> Sheila

>

>

> > I posted my trials and tribulations with making the SCD yogurt on

> the

> > heating pad. I have been checking the thermometer regularly and

> > thought it was going fine, but I just noticed that when I placed the

> > candy thermometer down deeper in the container (I had had it toward

> > the top to make it easy to read w/o disturbing the yogurt), the

> yogurt

> > was cruising along at more like 120 toward the bottom. This

> vertical

> > temperature gradient is exactly what I was afraid of in using this

> > method, but I know no other way to do it right now, with my oven

> > having no pilot and all. I am on Maui and don't even know if anyone

> > sells yogurt makers here. I guess I'll have to order one.

> >

> > Anyway, my main question is, can someone else eat this? Could I

> > myself even eat this, if I let it go the full 24 hours?

> >

> > I know I probably killed off the good bacteria but will everything

> > that could hurt me on this diet be killed off if I see it through?

> I

> > just hate to see it go to waste.

> >

> > Thanks...

> >

>