Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 Hi, How do the folks with the heating pad method know when it heats to 110? If I can't get it exactly, is it ok to go a few hours longer than 24? I can check every couple of hours... Liz K UC 4 yrs, SCD 2 months __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 Hi, Liz, I don't do the heating pad method, but I can tell you that yogurt can ferment for a minimum of 24 hours (start timing when it reaches 100F) to a maximum of 30 hours. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 Hi Liz, <<How do the folks with the heating pad method know when it heats to 110?>> I put my thermometer in the milk when it reaches 100°F I start timing for 24 hours. The temperature range is 100°-110°F. <<If I can't get it exactly, is it ok to go a few hours longer than 24? I can check every couple of hours...>> You should get the temperature in that range 100-110°F. You need to ferment for at least 24 hours but can go up to 29 hours. 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 19, 2007 Report Share Posted October 19, 2007 >>Hi, How do the folks with the heating pad method know when it heats to 110? If I can't get it exactly, is it ok to go a few hours longer than 24? I can check every couple of hours...>> I used the heating pad method. I placed it under an ice chest. I put a few inches (just enough to cover about 1/2-1/3 of the jars) of 100-114F water in the chest and the jars with the yogurt. I wrap a beach towel around the whole thing. Then I use my digital thermometer which has a sort of probe with a long metal cord attached to a base with a reading. I put the probe in the water and then close the lid and wrap everything in the beach towel. I then monitor the temp on the readout and adjust the heating pad until I get a stable setting. I marked on the dial of the pad where this is so I can just set it at this spot every time. Also sometimes you need to nudge it up a bit at night. I guess if you don't have one of these typed of thermometers you can open up the ice chest every hour or so an measure the temp of the water bath and adjust the heating pad until you get a consistent reading. If the water gets too warm add a few ice cubes or if it gets too cold add some warmer water. This is kind of touchy at first but is good when you get it down. This method produces a fine quality and texture of yogurt. Good luck. Email me if you have any more questions. Doreen ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
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