BTVC and pecanbread site give different cooling temperatures which is right

[Guest guest]

Hi All

On the peacan site it says

2.) Turn the heat off and allow the milk to cool. The heated milk

needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's

yogurt making instructions in BTVC). The range for room temperature is

20–25 °C (64-77 °F). Stir well before determining the final

temperature. You may cover the pot with a clean tea towel while it

cools.

Whereas on the breaking the visicious cycle site the instructions are

3/ Let the milk cool, you can speed cooling by putting it in a sink of

cold water as above. Allow the milk to cool to below 110'F(43C) luke

warm temperature (body temperature) or cooler.

It is obviously two different target cooling temperatures

In the pecanbread site it says cool as per BTVC which is confusing

the peacan way needs extra time for the yogurt to return to over 100

degrees from room temperature whereas on BTVC the scooping the skin

and adding the starter are done with Yogurt cooled to 110 so the short

time needed to do the above will see the yogurt stay in the fermenting

zone and hence when you put it in the yogurt marker it is already over

100 so it would not need any time to reach it so the fermenting time

is 24 hours

I have been cooling to 20 degrees which to me is below room

temperature I have had to put it in the frifge to get it to that

temperature, and hence needing 6 or 7 hours to heat it back to

fermenting temperature. Then the fermenting 24 hours and then of

course dripping it for another 8 hours.No wonder Yogurt making is a

nightmare especially for a child with autism as we do not know the

consequence.

Elaine method(or on BTVC) is more natural flowing but is it wrong?

I use goats and progurt.

Thanks for the help everyone

Anne

[Guest guest]

Hi Anne,

>

> Hi All

> On the peacan site it says

> 2.) Turn the heat off and allow the milk to cool. The heated milk

> needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's

> yogurt making instructions in BTVC). The range for room

temperature is

> 20–25 °C (64-77 °F). Stir well before determining the final

> temperature. You may cover the pot with a clean tea towel while it

> cools.

>

> Whereas on the breaking the visicious cycle site the instructions

are

>

>

> 3/ .....>>>>>

The directions on the BTVC website are more similar to directions

included with yogurt makers and with commercial store yogurt

production.

The directions on the BTVC website do not correspond to what Elaine

wrote in BTVC. At one point the pecanbread yogurt directions were

incorrect and some people posted that they were having problems when

they introduced yogurt. The directions were checked and the error

was found and corrected. People have written in to say that since

they started following the correct directions for making yogurt they

are able to tolerate the yogurt with no problems.

<<<<<I have been cooling to 20 degrees which to me is below room

> temperature I have had to put it in the frifge to get it to that

> temperature, and hence needing 6 or 7 hours to heat it back to

> fermenting temperature. Then the fermenting 24 hours and then of

> course dripping it for another 8 hours.No wonder Yogurt making is a

> nightmare especially for a child with autism as we do not know the

> consequence.

>

> Elaine method(or on BTVC) is more natural flowing but is it wrong?

> I use goats and progurt.

>

> Thanks for the help everyone

> Anne>>>>

It sounds as if you are doing it correctly.

It is time consuming - that is why I now make 2-4 litres/quarts at

a time. I used to have a small 5 cup yogurt maker but when 4 of us

were on the diet I was always making yogurt.

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

mom of and