Why is my yogurt doing this?

[Guest guest]

Ok, I use the same organic milk everytime I make yogurt. And I use the

same starter(fage yogurt). But this last batch I'm just not sure what

the heck happened to it. I also use the yogourmet maker. When I opened

the batch(after having sat in the fridge for 8 hours), there was liquid

covering my yogurt and it was along the sides about halfway down. It

tastes ok(if not as tart as normal, but still tart). Just wondering why

it does this? Also I made a batch about a month ago that was SO tart I

couldn't eat it(seriously made my mouth pucker). Any clues as to why

sometimes its really tart and sometimes not? If I ferment it longer

than 24 hours, does it become more tart?

Thanks!

[Guest guest]

Hi ,

Did you have a lid on your yogurt?

Did your yogurt maker overheat near the end of the 24 hours?

Sheila, SCD Feb. 2001, UC 23yrs, OCOD 22yrs

mom of and

-- In pecanbread , " " wrote:

>

> Ok, I use the same organic milk everytime I make yogurt. And I use

the

> same starter(fage yogurt). But this last batch I'm just not sure

what

> the heck happened to it. I also use the yogourmet maker. When I

opened

> the batch(after having sat in the fridge for 8 hours), there was

liquid

> covering my yogurt and it was along the sides about halfway down.

It

> tastes ok(if not as tart as normal, but still tart). Just

wondering why

> it does this? Also I made a batch about a month ago that was SO

tart I

> couldn't eat it(seriously made my mouth pucker). Any clues as to

why

> sometimes its really tart and sometimes not? If I ferment it

longer

> than 24 hours, does it become more tart?

> Thanks!

>

>

[Guest guest]

Do you check the temperature of the yogurt as you are fermenting it?

The Yogourmet yogurt maker often overheats and needs unplugged for

periods of time so that it does not go above 110 degrees. That could

explain the differences in tartness. To produce SCD legal yogurt you

have to maintain the temp between 100 and 110 degrees.

I used to just unplug and plug back in mine according to the temp,

I've heard some others are having success using an inline dimmer

switch to lower the amount of power getting to the yogurt maker.

K

Dayton, Ohio, USA

SCD since June 2006, redid intro June 2007

Myself and 2 kids are SCD, hubby is finally and ever so slowly

transitioning to it. Conditions we are treating successfully with SCD:

Hashimoto's Thyroiditis (autoimmune), Chronic Fatigue Syndrome,

Fibromyalgia, Rheumatoid Arthritis, leaky gut, IBS, ADD, ADHD, chronic

diarrhea, yeast/candida, and salicylate intolerance.

" All diseases begin in the gut " - Hypocrites (460-370 BC)

>

> Ok, I use the same organic milk everytime I make yogurt. And I use the

> same starter(fage yogurt). But this last batch I'm just not sure what

> the heck happened to it. I also use the yogourmet maker. When I opened

> the batch(after having sat in the fridge for 8 hours), there was liquid

> covering my yogurt and it was along the sides about halfway down. It

> tastes ok(if not as tart as normal, but still tart). Just wondering why

> it does this? Also I made a batch about a month ago that was SO tart I

> couldn't eat it(seriously made my mouth pucker). Any clues as to why

> sometimes its really tart and sometimes not? If I ferment it longer

> than 24 hours, does it become more tart?

> Thanks!

>

>

[Guest guest]

I didn't think I needed to check it. How frustrating, but I'll keep

that in mind next time. thanks!

-emily

> >

> > Ok, I use the same organic milk everytime I make yogurt. And I

use the

> > same starter(fage yogurt). But this last batch I'm just not sure

what

> > the heck happened to it. I also use the yogourmet maker. When I

opened

> > the batch(after having sat in the fridge for 8 hours), there was

liquid

> > covering my yogurt and it was along the sides about halfway down.

It

> > tastes ok(if not as tart as normal, but still tart). Just

wondering why

> > it does this? Also I made a batch about a month ago that was SO

tart I

> > couldn't eat it(seriously made my mouth pucker). Any clues as to

why

> > sometimes its really tart and sometimes not? If I ferment it

longer

> > than 24 hours, does it become more tart?

> > Thanks!

> >

> >

>

[Guest guest]

thanks sheila,

the lid was tight as always. But I'm guessing it might have been the

temp. I just found out that the yogourmet maker doesn't always keep a

consistent temperature.

> >

> > Ok, I use the same organic milk everytime I make yogurt. And I

use

> the

> > same starter(fage yogurt). But this last batch I'm just not sure

> what

> > the heck happened to it. I also use the yogourmet maker. When I

> opened

> > the batch(after having sat in the fridge for 8 hours), there was

> liquid

> > covering my yogurt and it was along the sides about halfway down.

> It

> > tastes ok(if not as tart as normal, but still tart). Just

> wondering why

> > it does this? Also I made a batch about a month ago that was SO

> tart I

> > couldn't eat it(seriously made my mouth pucker). Any clues as to

> why

> > sometimes its really tart and sometimes not? If I ferment it

> longer

> > than 24 hours, does it become more tart?

> > Thanks!

> >

> >

>

[Guest guest]

My yogurt has been turning out very watery and I use the Yogourmet.

Are there other brands that maintain a more consistent temperature?

> > >

> > > Ok, I use the same organic milk everytime I make yogurt. And I

> use

> > the

> > > same starter(fage yogurt). But this last batch I'm just not

sure

> > what

> > > the heck happened to it. I also use the yogourmet maker. When I

> > opened

> > > the batch(after having sat in the fridge for 8 hours), there

was

> > liquid

> > > covering my yogurt and it was along the sides about halfway

down.

> > It

> > > tastes ok(if not as tart as normal, but still tart). Just

> > wondering why

> > > it does this? Also I made a batch about a month ago that was SO

> > tart I

> > > couldn't eat it(seriously made my mouth pucker). Any clues as

to

> > why

> > > sometimes its really tart and sometimes not? If I ferment it

> > longer

> > > than 24 hours, does it become more tart?

> > > Thanks!

> > >

> > >

> >

>