Euro Cuisine Yogurt maker

[Guest guest]

I started my first batch of goat yogurt last night-in the euro cuisine

yogurt maker...I can't quite make out from the posts exactly what I

should be doing as far as temperature goes. In Elaines book I think it

says that the yogurt makers keep it at the perfect temperature..but

then I am reading in the posts that people are venting the lid,

inserting cardboard to prevent overheating-I'm so confused! I was

under the impression I could just let it do it's thing.

If anyone has any tips for this particular yogurt maker I would greatly

appreciate your feedback.

nah Hansen

mother to 3 yo undiagnosed Ella

mdsuzetta@...

[Guest guest]

nah,

I can't help you with the Euro Cuisine, as I use

a Yogourmet. I can tell you that I've seen this

controversy over overheating Yogurt makers at least a dozen times.

This list didn't exist when I began SCD. I joined

the Long Island list after I'd made several

batches of SCD yogurt, according to the

directions which are in Elaine's book, and which

Lucy Rosset sent with my Yogourmet.

I've never had a batch of yogurt not turn out,

except for the one time I used milk that was too

near its sell-by date. I don't spend time

sticking a thermometer in the yogurt every couple

of hours. I don't prop the lid, or use cardboard.

I heat the milk, cool it to around 75-80F, blend

it with the starter, put it in the inner

container, put it in the Yogourmet, and put the

outer lid on. I put a piece of tape on the

outside to remind me what time to take it off. AND THAT'S IT.

If making large batches in the dehydrator, it's

similar. I prepare the jars of innoculated milk,

close them, put them in the dehydrator, turn it

on to the appropriate temperature, and stick a

piece of masking tape on the front with the date and time I should remove it.

Yogurt making is not rocket science. It is

science, and it does require a respect for proper

sanitary procedures, but it is not, or should not

be, a source of major anguish and heartburn. I

hope you, and everyone else, can ease off a bit

on worry about this aspect, at least, of the diet.

Lest you think that at six years on the diet, I

don't have to worry about such things, I know,

from last weekend, when a friend served me a

smoothie (100% legal, she said) made with

commercial yogurt that I do react to improperly

made yogurt. (Acidophilus warded off major issues.)

As was said in Adam's Hitchhiker's Guide to the Galaxy, " DON'T PANIC!! "

— 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]

I have that yogurt maker. Two actually. I've never had a problem with

temperature 'except' when I moved from an older apartment to this place.

The tops seemed to get too hot too soon and turn a slight brownish color. I

think that was user error when I first moved here and had a new stove to

deal with. I did change locations of the makers closer to the stove with

vents/fans running. It was summertime. I'm not sure what caused it.

I thought about putting a themometer under the lid but decided not to mess

with it. It's happened maybe twice since I've had these two makers. Make

sure you strain it well before mixing in the starter also in case a skin has

developed.

This is the one with the seven jars, right? When the weather cools off, I'd

like a larger maker to have one big batch instead of emptying out jars and

having half empty ones all over the fridge. It's great to have sweet/savory

or easy take alongs though .

It is automatic but I don't get the 'timer' on it. I leave a post-it note

with time/date and 'please don't bump me' on the lid so I know what time to

turn it off.

Debbie 38 crohn's

pentasa

scd 1/07

>

> I started my first batch of goat yogurt last night-in the euro cuisine

> yogurt maker...I can't quite make out from the posts exactly what I

> should be doing as far as temperature goes. In Elaines book I think it

> says that the yogurt makers keep it at the perfect temperature..but

> then I am reading in the posts that people are venting the lid,

> inserting cardboard to prevent overheating-I'm so confused! I was

> under the impression I could just let it do it's thing.

> If anyone has any tips for this particular yogurt maker I would greatly

> appreciate your feedback.

> nah Hansen

> mother to 3 yo undiagnosed Ella

> mdsuzetta@... <mdsuzetta%40aol.com>

>

>

>