Guest guest Posted November 18, 2007 Report Share Posted November 18, 2007 I'm reading the other posts and now I am worried that I have been feeding my son not properly fermented yogurt. This is what I do. I use goat milk and progurt starter. Make the yogurt and put it in my excalibur when it is at 100 degrees. I turn it on and let it go at least 24 hours. Sometimes it's out right at 24 hours sometimes and extra hour. I hope this is okay, my son is having such problems and I would hate to think I contributed to them. jo Mom to 9 Autism, seizures Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2007 Report Share Posted November 18, 2007 The recommended temp for cooling the milk before adding starter is lower than 100 degrees.... basically, it was agreed that cooling to room temp was safer, in protecting the starter bacteria from shock and having them die from too high a temp. If your Progurt starter says to cool only to 100 degrees, then I think it's probably fine. The time you are fermenting is correct, since your milk is at 100 degrees when you put it in. The question is whether or not you need to cool the milk down more before adding the starter. I have always cooled mine to 90 degrees, which is a compromise (I know) with the old instructions and the new ones. But, I use Yogourmet starter and this is much lower than what they recommend. I let my yogurtmaker run one hour longer (25 hrs) to give it a chance to warm back up to fermentation temp. Patti Is My Yogurt Method Okay I'm reading the other posts and now I am worried that I have been feeding my son not properly fermented yogurt. This is what I do. I use goat milk and progurt starter. Make the yogurt and put it in my excalibur when it is at 100 degrees. I turn it on and let it go at least 24 hours. Sometimes it's out right at 24 hours sometimes and extra hour. I hope this is okay, my son is having such problems and I would hate to think I contributed to them. jo Mom to 9 Autism, seizures Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 Hi jo, > > I'm reading the other posts and now I am worried that I have been > feeding my son not properly fermented yogurt. > > This is what I do. > > I use goat milk and progurt starter. Make the yogurt and put it in my excalibur when it is at 100 degrees. I turn it on and let it go at > least 24 hours. Sometimes it's out right at 24 hours sometimes and > extra hour.>>>> You should cool your milk farther down so that the warm milk doesn't damage the good bacteria that you are adding. After you mix in the starter place it in your yogurt maker. When the temperature reaches the fermentation temperature range of 100-110°F start timimg for 24- 30 hours. <<<<<I hope this is okay, my son is having such problems and I would hate> to think I contributed to them. > jo > Mom to 9 > Autism, seizures>>>> Most of us have made some kind of mistakes. If I tried listing all mine I'd be here all day long typing. Let us know how it goes with the yogurt next time and if you are still having problems please let us know. 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 November 20, 2007 Report Share Posted November 20, 2007 Hi jo, > > I'm reading the other posts and now I am worried that I have been > feeding my son not properly fermented yogurt. > > This is what I do. > > I use goat milk and progurt starter. Make the yogurt and put it in my excalibur when it is at 100 degrees. I turn it on and let it go at > least 24 hours. Sometimes it's out right at 24 hours sometimes and > extra hour.>>>> You should cool your milk farther down so that the warm milk doesn't damage the good bacteria that you are adding. After you mix in the starter place it in your yogurt maker. When the temperature reaches the fermentation temperature range of 100-110°F start timimg for 24- 30 hours. <<<<<I hope this is okay, my son is having such problems and I would hate> to think I contributed to them. > jo > Mom to 9 > Autism, seizures>>>> Most of us have made some kind of mistakes. If I tried listing all mine I'd be here all day long typing. Let us know how it goes with the yogurt next time and if you are still having problems please let us know. 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 November 22, 2007 Report Share Posted November 22, 2007 Hi Sheila, I have a question about the yogurt-making process. Why is it necessary to cool the yogurt below 100 F before adding the starter if we then end up culturing it at or above that temperature anyway? Thanks, R. Mom to Nikos (2 y/o on diet since 10/18) > > > > I'm reading the other posts and now I am worried that I have been > > feeding my son not properly fermented yogurt. > > > > This is what I do. > > > > I use goat milk and progurt starter. Make the yogurt and put it in > my excalibur when it is at 100 degrees. I turn it on and let it go at > > least 24 hours. Sometimes it's out right at 24 hours sometimes and > > extra hour.>>>> > > > You should cool your milk farther down so that the warm milk doesn't > damage the good bacteria that you are adding. After you mix in the > starter place it in your yogurt maker. When the temperature reaches > the fermentation temperature range of 100-110°F start timimg for 24- > 30 hours. > > > > <<<<<I hope this is okay, my son is having such problems and I would > hate> to think I contributed to them. > > jo > > Mom to 9 > > Autism, seizures>>>> > > Most of us have made some kind of mistakes. If I tried listing all > mine I'd be here all day long typing. > Let us know how it goes with the yogurt next time and if you are > still having problems please let us know. > > 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 November 23, 2007 Report Share Posted November 23, 2007 Hi , These are the directions in BTVC. The shock of the rapid temperature change can kill or damage some of the bacteria. Gradually raising the temperature allows the bacteria to acclimatize. Cooling the milk to room temperature or below (before adding the starter) ensures that you will have lots of lively lactose-eating bacteria. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and > > > > > > I'm reading the other posts and now I am worried that I have been > > > feeding my son not properly fermented yogurt. > > > > > > This is what I do. > > > > > > I use goat milk and progurt starter. Make the yogurt and put it > in > > my excalibur when it is at 100 degrees. I turn it on and let it go > at > > > least 24 hours. Sometimes it's out right at 24 hours sometimes > and > > > extra hour.>>>> > > > > > > You should cool your milk farther down so that the warm milk > doesn't > > damage the good bacteria that you are adding. After you mix in the > > starter place it in your yogurt maker. When the temperature > reaches > > the fermentation temperature range of 100-110°F start timimg for 24- > > 30 hours. > > > > > > > > <<<<<I hope this is okay, my son is having such problems and I > would > > hate> to think I contributed to them. > > > jo > > > Mom to 9 > > > Autism, seizures>>>> > > > > Most of us have made some kind of mistakes. If I tried listing all > > mine I'd be here all day long typing. > > Let us know how it goes with the yogurt next time and if you are > > still having problems please let us know. > > > > 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 November 23, 2007 Report Share Posted November 23, 2007 Sheila, Thank you for your response. I will try cooling the milk below 100 F next time. I have been making the yogurt for several years and it has not been turning out as well lately, so hopefully this will help. Thank you again, R Mom to (7-ASD) & Nikos (2 - undiagnosed but chronic diarrhea and food allergies) > > > > > > > > I'm reading the other posts and now I am worried that I have > been > > > > feeding my son not properly fermented yogurt. > > > > > > > > This is what I do. > > > > > > > > I use goat milk and progurt starter. Make the yogurt and put > it > > in > > > my excalibur when it is at 100 degrees. I turn it on and let it > go > > at > > > > least 24 hours. Sometimes it's out right at 24 hours sometimes > > and > > > > extra hour.>>>> > > > > > > > > > You should cool your milk farther down so that the warm milk > > doesn't > > > damage the good bacteria that you are adding. After you mix in > the > > > starter place it in your yogurt maker. When the temperature > > reaches > > > the fermentation temperature range of 100-110°F start timimg for > 24- > > > 30 hours. > > > > > > > > > > > > <<<<<I hope this is okay, my son is having such problems and I > > would > > > hate> to think I contributed to them. > > > > jo > > > > Mom to 9 > > > > Autism, seizures>>>> > > > > > > Most of us have made some kind of mistakes. If I tried listing > all > > > mine I'd be here all day long typing. > > > Let us know how it goes with the yogurt next time and if you are > > > still having problems please let us know. > > > > > > 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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