Guest guest Posted October 7, 2007 Report Share Posted October 7, 2007 After heating and cooling the milk how long can it stay at a cool temperature in the fridge? Sometimes it takes a while to cool down and I do this before bed and try to stay awake. Can I leave it overnight to cool down? I have NOT added the starter yet. Can I add the starter to really cold milk? After cooling down in the fridge it is cold after being in the fridge for a awhile. Do I need to add to add time to the fermentation process and not start the 24 hour process until the yoghurt maker has heated the yoghurt to at least 100 degrees? The other day I threw out a batch of yogurt after my yogurt maker overheated and FORGOT to plug it back in before heading to bed. I figured it was unplugged too long and the temperature was too cool below 100 degress. Blessings, Beth mom to , 2 yrs. old with digestion problems but doing better since starting SCD 6 weeks ago Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 Hi Sheila - I bought and use the same yoghurt maker. I called the company today as I wasn't sure how high the degrees goes up to since the yoghurt maker states not to add water to the base. The representative at the company stated for 8-10 hours of fermentation the yoghurt maker ranges from 104-120 degrees; for 24 hours of fermentation the yoghurt maker would be at 125 degrees. What is the maximum degrees permitted to make the raw goat yoghurt @ 24 hours of fermentation? I'm now concerned that the yoghurt I have been making for the past 2 months has little if any benefit to my son, if we are letting it ferment beyond the recommended degrees. Any insight would be appreciated. Thank you. Martha > > Hi Ellie, > > > <<We have a Euro Cuisine yoghurt maker. The temperature of the goat > > yoghurt was 126 to 131 degrees in diferent bottles. Does this mean > that > we have to throw the yoghurt away?>> > > It is too high especially if you are using Progurt. You shouldn't use > it for those on the diet but it may be still edible (by non-SCDers). > > <<Also, we will be taking a trip in the winter. Is it ok if we stop > > giving the yoghurt for ten days? >> > > Yes, you can stop. Some people use probiotics for instances like this. > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 Hi Sheila, I have two of the Euro machines. I've been using them for 10 months (six before that). I use yogourmet starter from Whole Foods and whole milk, half and half and sometimes yogurt for the french cream. Now that I can tolerate it, I can *feel* the difference within 30 minutes of eating it. Question is--does this temp thing with progurt affect me as in it's been wrong all this time? I do still have problems, it's never gone away--could that be why? Thanks, Debbie 38 crohn's pentasa scd 1/07 ps-I looked this up and it said the center temp never got over 118F. Is that too high also? It's a comparison chart. I have the " non- timer " version. http://www.healthgoods.com/Shopping/Appliances/Yogurt_Maker_Comparison _Chart.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Hi Beth, <<After heating and cooling the milk how long can it stay at a cool temperature in the fridge? Sometimes it takes a while to cool down and I do this before > bed and try to stay awake. Can I leave it overnight to cool down? I have NOT > added the starter yet.>> If it has cooled down overnight you should probably reheat, cool it and then add starter. Leaving it that long may allow some other bacteria beside the yogurt bacteria to grow when you incubate it. <<Can I add the starter to really cold milk? <<After cooling down in the fridge it is cold after being in the fridge for a awhile. > Do I need to add to add time to the fermentation process and not start the 24 > hour process until the yoghurt maker has heated the yoghurt to at least 100 > degrees? >>>> I cool my milk rapidly in the sink filled with cold water (sometimes I add ice) and sometimes it will get very cold before I add the starter. I pop it in my yogurt maker (heating pad set up) and start the incubation time from when it reaches the fermentation temp (100° F). But,if your milk has cooled a long time, like overnight, adding the starter may grow more than just the yogurt starter. Sheila, SCD Feb.2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 Hi Martha, <<Hi Sheila - I bought and use the same yoghurt maker. I called the > company today as I wasn't sure how high the degrees goes up to since > the yoghurt maker states not to add water to the base. > > The representative at the company stated for 8-10 hours of > fermentation the yoghurt maker ranges from 104-120 degrees; for 24 > hours of fermentation the yoghurt maker would be at 125 degrees. > > What is the maximum degrees permitted to make the raw goat yoghurt @ > 24 hours of fermentation?>> Elaine said we should incubate our yogurt between 100-110°F. It is important that the milk is room temp or cooler when the yogurt starter is added. If the temperature remains at the proper incubation for 24 hours all the lactose should be digested (fermented). If the temperature slowly increases towrd the end of the incubation period it still may digest the lactose but I do not know. I don't know what temperature is the cut off etc. It needs to be tested in a setting that can measure the amount of lactose at various temperatures using the usual starter cultures. I had 2 yogurt makers but stopped using them because they overheat. What may help is placing the yogurt maker on a rack. This allows heat to escape from below. Some people vent the yogurt maker or turn it off at a certain point until the yogurt cools down and then plug it in for the remaining fermentation. I use the heating pad method now. It makes large batches of yoghurt and doesn't overheat. Some people have put a potentiometer/rheostat on their yogurt maker (suggested by an SCDer in Europe) this prevents them from overheating. Some use dehydrators (like Excalibur) because they don't overheat either and have the option of using the dehydrator for other SCD purposes (dehydrating garlic, fruit leathers etc.) Sheila, SCD Feb. 2001, UC 23 yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 Hi Debbie, <<I have two of the Euro machines. I've been using them for 10 months > (six before that). I use yogourmet starter from Whole Foods and > whole milk, half and half and sometimes yogurt for the french cream.> > < Now that I can tolerate it, I can *feel* the difference within 30 > minutes of eating it. Question is--does this temp thing with progurt > affect me as in it's been wrong all this time?>> Are you using the Progurt? Did you cool your milk before adding the starter? You tolerate it now...what happened when you didn't tolerate it? What do you feel in 30 minutes. Feel better or feel worse? <<I do still have problems, it's never gone away--could that be why?>> Sorry, I am confused by your email. You wrote that you tolerate it now, but you still have problems. Can you explain a little more : ) Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 Hi Sheila, Are you using the Progurt? Did you cool your milk before adding the starter? You tolerate it now...what happened when you didn't tolerate it? What do you feel in 30 minutes. Feel better or feel worse? <<I do still have problems, it's never gone away--could that be why?>> Sorry, I am confused by your email. You wrote that you tolerate it now, but you still have problems. Can you explain a little more : ) Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Ok, I only have access to Yogourmet locally. I have never been able to order the progurt. I use a local milk and/or half and half also (Oak Farms). Nothing added and it just tastes better. In the beginning, I did not drip it. I had a burning sensation in my guts and a die-off type of reaction. I could not eat very much at all. It was also too tart (this was before I knew lists or groups existed so I thought something was wrong and the tartness/burning were related). Now, I drip it. I can feel in my gut something (soothing sometimes and other odd feelings in the gut area--closest I can describe is a firming up feeling not long after I eat yogurt). Sounds weird so I didn't try to explain it the first time. If I eat very much of it, I get constipated. If I'm careful with what I eat (not far off the stage 1 but some 2 or 3 for some reason and if I include the acidolpholus pill every single day), the constant diarrhea, urgency, not maintaining any food is gone. Now I don't know why I asked about the yogurt because I just answered the question on if it works or not. I eat a lot of DCCC also and don't have any of those 'weird feelings' so it has to be the yogurt. I have never checked the temperature though. What do you think? Debbie 38 crohn's pentasa scd 1/07 > > Hi Debbie, > > <<I have two of the Euro machines. I've been using them for 10 > months > (six before that). I use yogourmet starter from Whole Foods > and > whole milk, half and half and sometimes yogurt for the french > cream.> > > < Now that I can tolerate it, I can *feel* the difference within 30 > > minutes of eating it. Question is--does this temp thing with progurt > > affect me as in it's been wrong all this time?>> > > Are you using the Progurt? > > Did you cool your milk before adding the starter? > > You tolerate it now...what happened when you didn't tolerate it? > What do you feel in 30 minutes. Feel better or feel worse? > > <<I do still have problems, it's never gone away--could that be why?>> > > Sorry, I am confused by your email. You wrote that you tolerate it > now, but you still have problems. Can you explain a little more : ) > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 Problems still not able to eat a lot of foods but I can at least eat a salad sometimes. I can eat a tomato sometimes. Had to lose the nut flour for now. I guess those come with time. Still have temps/chills, trouble sleeping but not always. Extreme fatigue. Not yogurt related though since I've thought it out to post :-). > > Hi Sheila, > > Are you using the Progurt? > > Did you cool your milk before adding the starter? > > You tolerate it now...what happened when you didn't tolerate it? > What do you feel in 30 minutes. Feel better or feel worse? > > <<I do still have problems, it's never gone away--could that be why?>> > > Sorry, I am confused by your email. You wrote that you tolerate it > now, but you still have problems. Can you explain a little more : ) > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > Ok, I only have access to Yogourmet locally. I have never been able to > order the progurt. I use a local milk and/or half and half also (Oak > Farms). Nothing added and it just tastes better. > > In the beginning, I did not drip it. I had a burning sensation in my guts > and a die-off type of reaction. I could not eat very much at all. It was > also too tart (this was before I knew lists or groups existed so I thought > something was wrong and the tartness/burning were related). > > Now, I drip it. I can feel in my gut something (soothing sometimes and > other odd feelings in the gut area--closest I can describe is a firming up > feeling not long after I eat yogurt). Sounds weird so I didn't try to > explain it the first time. If I eat very much of it, I get constipated. > > If I'm careful with what I eat (not far off the stage 1 but some 2 or 3 > for some reason and if I include the acidolpholus pill every single day), > the constant diarrhea, urgency, not maintaining any food is gone. > > Now I don't know why I asked about the yogurt because I just answered the > question on if it works or not. I eat a lot of DCCC also and don't have any > of those 'weird feelings' so it has to be the yogurt. I have never checked > the temperature though. > > What do you think? > > Debbie 38 crohn's > pentasa > scd 1/07 > > > > > > > Hi Debbie, > > > > <<I have two of the Euro machines. I've been using them for 10 > > months > (six before that). I use yogourmet starter from Whole Foods > > and > whole milk, half and half and sometimes yogurt for the french > > cream.> > > > < Now that I can tolerate it, I can *feel* the difference within 30 > > > minutes of eating it. Question is--does this temp thing with progurt > > > affect me as in it's been wrong all this time?>> > > > > Are you using the Progurt? > > > > Did you cool your milk before adding the starter? > > > > You tolerate it now...what happened when you didn't tolerate it? > > What do you feel in 30 minutes. Feel better or feel worse? > > > > <<I do still have problems, it's never gone away--could that be why?>> > > > > Sorry, I am confused by your email. You wrote that you tolerate it > > now, but you still have problems. Can you explain a little more : ) > > > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > > mom of and > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2007 Report Share Posted October 13, 2007 Hi Deb, <<Problems still not able to eat a lot of foods but I can at least eat a salad> sometimes. I can eat a tomato sometimes. Had to lose the nut flour for > now. I guess those come with time. Still have temps/chills, trouble> sleeping but not always. Extreme fatigue.>> I had symptoms like that last year and it was viral. It went on for longer than a month. 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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