Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 Hello Sheila, I have a question about yogurt. I am making it the way you suggested with water and the tuperware and heating pad but I am having a little bit of problems. Last night I added the cultures to the goat milk at 64 degrees F. I put it in the water, which was 104 degrees. The water temp dropped to 94 degrees within 10 minutes. I closed the lid and went to sleep. This was at 11 p.m. At 6:30 a.m. this morning the water temp was 115 degrees. I measured the temp of the yogurt too and it was at 112 degrees. I immediately kept the top off and it cooled down to 104 and stayed that way all day. At what point does the fermentation period begin? Once the water again reaches 100 to 110 degrees? or as soon as I put the cultured milk into the water even though the cold milk causes the water to get cooler? Also, is this batch ruined since it went above 110 degrees? Thanks so much for your help and Benito is doing great! We tried raw watermelon, he didn't get diahrea but the stools did change a bit so I am putting raw fruits off for a while longer. Hinojosa Mother to Benito 4yo, SCD since 2/14/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2007 Report Share Posted September 7, 2007 Hi , <<I have a question about yogurt. I am making it the way you > suggested with water and the tuperware and heating pad but I am > having a little bit of problems. Last night I added the cultures to > the goat milk at 64 degrees F. I put it in the water, which was 104 degrees. The water temp dropped to 94 degrees within 10 minutes. I > closed the lid and went to sleep. This was at 11 p.m. At 6:30 a.m. > this morning the water temp was 115 degrees. I measured the temp of > the yogurt too and it was at 112 degrees. I immediately kept the > top off and it cooled down to 104 and stayed that way all day. At > what point does the fermentation period begin? Once the water again > reaches 100 to 110 degrees?>> I start timing the fermentation process once the water or milk reaches the fermentation temp. range. << or as soon as I put the cultured milk into the water even though the cold milk causes the water to get > cooler? Also, is this batch ruined since it went above 110 degrees?>> If at the end of the fermentation time if it tastes tart then it is likely okay. It only went to 112°F which is a slight increase. There is more concern if it is a huge jump in temperature - some reported 125°F and above. <<Thanks so much for your help and Benito is doing great! We tried > raw watermelon, he didn't get diahrea but the stools did change a > bit so I am putting raw fruits off for a while longer.>> A lot of people seem to have trouble with watermelon - even if other raw fruits are tolerated. I tolerate raw peeled apples, cantalope, mango and decided to try watermelon the summer. I had half a slice of watermelon and also had a change in stools. I've decided to wait longer again before giving it another go. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of Em and Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2007 Report Share Posted September 7, 2007 Hi Sheila, Thanks for the reply. I forgot to add that I cannot be entirely sure the yogurt fermented for 24 hours as I could not stay awake anylonger at 12:30 am. So I unplugged the heating pad and hoped for the best. The previous night at 11 pm the water was actually at 96 degrees not 94 as I wrote previously and at 6:30am the temp was 115 degrees, so at some point in the night it reached 100 degrees. I am just hoping that it was around 12:30 the previous night so that when I unplugged the heating pad at 12:30 the next night it had been 24 hours. What do you think? Do you think the yogurt is still safe or could there possibly lactose left in it. The yogurt tastes tart and seems normal in consistency but I just wanted to make sure. Thanks Again, Hinojosa Mother to Benito, SCD since 2/14/07, 4 yo and slowly improving each day!! > > Hi , > > <<I have a question about yogurt. I am making it the way you > > suggested with water and the tuperware and heating pad but I am > > having a little bit of problems. Last night I added the cultures to > > the goat milk at 64 degrees F. I put it in the water, which was > 104 degrees. The water temp dropped to 94 degrees within 10 > minutes. I > > closed the lid and went to sleep. This was at 11 p.m. At 6:30 a.m. > > this morning the water temp was 115 degrees. I measured the temp > of > the yogurt too and it was at 112 degrees. I immediately kept the > > top off and it cooled down to 104 and stayed that way all day. At > > what point does the fermentation period begin? Once the water > again > reaches 100 to 110 degrees?>> > > I start timing the fermentation process once the water or milk > reaches the fermentation temp. range. > > > << or as soon as I put the cultured milk into the water even though > the cold milk causes the water to get > cooler? Also, is this batch > ruined since it went above 110 degrees?>> > > If at the end of the fermentation time if it tastes tart then it is > likely okay. It only went to 112°F which is a slight increase. > There is more concern if it is a huge jump in temperature - some > reported 125°F and above. > > > <<Thanks so much for your help and Benito is doing great! We tried > > raw watermelon, he didn't get diahrea but the stools did change a > > bit so I am putting raw fruits off for a while longer.>> > > A lot of people seem to have trouble with watermelon - even if other > raw fruits are tolerated. I tolerate raw peeled apples, cantalope, > mango and decided to try watermelon the summer. I had half a slice > of watermelon and also had a change in stools. I've decided to wait > longer again before giving it another go. > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of Em and Dan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 Hi , <<Thanks for the reply. I forgot to add that I cannot be entirely > sure the yogurt fermented for 24 hours as I could not stay awake > anylonger at 12:30 am. So I unplugged the heating pad and hoped for the best. The previous night at 11 pm the water was actually at 96 degrees not 94 as I wrote previously and at 6:30am the temp was 115> degrees, so at some point in the night it reached 100 degrees. I am just hoping that it was around 12:30 the previous night so that when I unplugged the heating pad at 12:30 the next night it had been 24 hours. What do you think? Do you think the yogurt is still safe or could > there possibly lactose left in it. The yogurt tastes tart and seems > normal in consistency but I just wanted to make sure. <<<...Last night I added the > cultures to the goat milk at 64 degrees F. I put it in the water, which was 104 degrees. The water temp dropped to 94 degrees within 10 minutes. I closed the lid and went to sleep. This was at 11 p.m. At 6:30 a.m. this morning the water temp was 115 degrees. I measured the temp of > the yogurt too and it was at 112 degrees. I immediately kept the top off and it cooled down to 104 and stayed that way all day. > At > > > what point does the fermentation period begin? Once the water > > again > reaches 100 to 110 degrees?>>> I think it is pretty hard to be sure that it did ferment for at least 24 hours. Did you leave the yogurt in the water after you unplugged the heating pad. If yes, then you may have 24 full hours at the correct temp range. I have done that overnight sometimes and it will very slowly cool down to room temperature and get those last few hours that are needed for fermentation. When I make yogurt for myself I always err on the side of caution and go at least 24 hours but often closer to 27-28 (29 hours is the max that Elaine rec'd for yogurt). Even if you go above 30 hours you are assured the lactose is fully fermented, there are just a smaller number of microbes. It will help a lot if you can put the yogurt in the water earlier in the day-especially the first few times you make it and are get used to how long it takes to come to temperature. If I am running late with making the yogurt and it still isn't up to temperature when I go to bed I leave it longer than 24 hours - more like 28-29 hrs. 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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