Just made first batch of yogurt....

[Guest guest]

I just made my first batch of yogurt but not sure if I did it

correctly. I have a Euro Cuisine yogurt maker, and the directions

that came with it says to cool to room temp. then put in jars and into

machine for 6-8 hrs. I was using the SCD goat milk yogurt directions

and it says to ferment for 24 hours??? Not sure what to do, or how to

do that with my yogurt maker. Any thoughts or suggestions would be

GREATLY appreciated. (I used the progurt yogurt starter)

TIA!!!

[Guest guest]

Hi,Tia,

Just keep the yogurt maker going for 24-29 hours. Now it was not

designed for that, so you'll probably want to buy an inline dimmer

switch to keep the temperature between 100 and 110F.

mom to -12

SCD 4/23/04

[Guest guest]

> Hi,Tia,

> Just keep the yogurt maker going for 24-29 hours. Now it was not

> designed for that, so you'll probably want to buy an inline dimmer

> switch to keep the temperature between 100 and 110F.

I'm confused about the inline dimmer switch. I'm on my first batch too

and mine has a 12 hour timer, so it went for a full 12 hrs, then I

unplugged it and started it again....so I could also let it go longer

than 24 hours?

:-) tara---

>

[Guest guest]

Hi Tara!

The reason for the dimmer switch is because many

commercial yogurt makers will overheat and thus your

yogurt will get too hot (over 110 degrees). The dimmer

switch allows the yogurt maker to run with less power

so it won't overheat. At least, that is my

understanding.

B.

ASD son, RA self, SCD Nov. 2007

http://scdgirl.blogspot.com

**********

--- tvromanowich wrote:

>

> > Hi,Tia,

> > Just keep the yogurt maker going for 24-29 hours.

> Now it was not

> > designed for that, so you'll probably want to buy

> an inline dimmer

> > switch to keep the temperature between 100 and

> 110F.

>

> I'm confused about the inline dimmer switch. I'm on

> my first batch too

> and mine has a 12 hour timer, so it went for a full

> 12 hrs, then I

> unplugged it and started it again....so I could also

> let it go longer

> than 24 hours?

> :-) tara---

>

>

> >

>

>

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[Guest guest]

yes, I am on my first batch too. Well, I threw out the first batch because it

got up to too high of temperature overnight. I guess I was thinking that the

machine would keep it at a constant temperature...not knowing it is only

intended to run 4 or 5 hours.

So on my second batch I have been checking it more, and when it gets to 110 I

unplug the machine and let it sit for a bit, and then plug it in again. I'll

have to get to home depot for a dimmer switch too. I am hoping to get this

yogurt batch perfect!

Any ideas if the unplugging trick will work for now?

Thanks

sandy

ulcerative colitis since 2004

asocol, prednazone, imuran currently

scd- one week today!!!

S Bridges wrote:

Hi Tara!

The reason for the dimmer switch is because many

commercial yogurt makers will overheat and thus your

yogurt will get too hot (over 110 degrees). The dimmer

switch allows the yogurt maker to run with less power

so it won't overheat. At least, that is my

understanding.

B.

ASD son, RA self, SCD Nov. 2007

http://scdgirl.blogspot.com

**********

--- tvromanowich wrote:

>

> > Hi,Tia,

> > Just keep the yogurt maker going for 24-29 hours.

> Now it was not

> > designed for that, so you'll probably want to buy

> an inline dimmer

> > switch to keep the temperature between 100 and

> 110F.

>

> I'm confused about the inline dimmer switch. I'm on

> my first batch too

> and mine has a 12 hour timer, so it went for a full

> 12 hrs, then I

> unplugged it and started it again....so I could also

> let it go longer

> than 24 hours?

> :-) tara---

>

>

> >

>

>

__________________________________________________________

Be a better friend, newshound, and

know-it-all with Yahoo! Mobile. Try it now.

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---------------------------------

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[Guest guest]

So, how do I know if my first batch (which is now done) got too hot. I just

unplugged after 12 hours and plugged in again... I don't really want to throw

away my first batch....I had this milk overnighted from PA (we are in NJ). I

just don't know how I'll know if it's good.... This is the yogurt maker I used.

Is anyone familiar with it? Thanks for all of the help!

http://www.amazon.com/Deni-5600-1-Quart-Electric-Yogurt/dp/B000I6PHV8/ref=pd_bbs\

_sr_1?ie=UTF8&s=home-garden&qid=1196774994&sr=8-1

---------------------------------

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[Guest guest]

I kept checking mine too and it seemed that it kept all but the middle jar (it

makes 7 jars at one time) at about 100-105 but the middle one got over 110,

should I throw that one out??

Thanks for all your advice it has been SO helpful!!

---------------------------------

Never miss a thing. Make Yahoo your homepage.

[Guest guest]

I too, have my first batch completed of yogurt. I think I kept it at the

correct temperature for 24 hours. It turned out thick and creamy, and a bit of

water because of the thermomerter poking it and moving.

I tasted it, and it's pretty awful. Tart and kind of like sour milk taste.

Is this the way anyone elses taste before they add any fruit puree or honey?

Thanks for any help.

Sandy

ulcerative colits-2004

scd- 1 week!

Tara Romanowich wrote:

So, how do I know if my first batch (which is now done) got too hot. I

just unplugged after 12 hours and plugged in again... I don't really want to

throw away my first batch....I had this milk overnighted from PA (we are in NJ).

I just don't know how I'll know if it's good.... This is the yogurt maker I

used. Is anyone familiar with it? Thanks for all of the help!

http://www.amazon.com/Deni-5600-1-Quart-Electric-Yogurt/dp/B000I6PHV8/ref=pd_bbs\

_sr_1?ie=UTF8&s=home-garden&qid=1196774994&sr=8-1

---------------------------------

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[Guest guest]

Hi Tara,

If you did it for 24 hours and it tastes pretty tart then it should

be fine. If you want to be sure next time you can use a thermometer

to check the temperature after 8-10 hours.

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

mom of and

>

> So, how do I know if my first batch (which is now done) got too

hot. I just unplugged after 12 hours and plugged in again... I

don't really want to throw away my first batch....I had this milk

overnighted from PA (we are in NJ). I just don't know how I'll know

if it's good.... This is the yogurt maker I used. Is anyone

familiar with it? Thanks for all of the help!

>

> http://www.amazon.com/Deni-5600-1-Quart-Electric-

Yogurt/dp/B000I6PHV8/ref=pd_bbs_sr_1?ie=UTF8&s=home-

garden&qid=1196774994&sr=8-1

>

>

> ---------------------------------

> Be a better pen pal. Text or chat with friends inside Yahoo! Mail.

See how.

>

>

[Guest guest]

Hi Kris,

If it was only slightly above 110F near the end of the fermentation

time , then it should be okay.

If it was very high 120F - I'd be concerned especially if it went

high early.

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

mom of and

-- In pecanbread , Tara Romanowich

wrote:

>

> So, how do I know if my first batch (which is now done) got too

hot. I just unplugged after 12 hours and plugged in again... I

don't really want to throw away my first batch....I had this milk

overnighted from PA (we are in NJ). I just don't know how I'll know

if it's good.... This is the yogurt maker I used. Is anyone

familiar with it? Thanks for all of the help!

>

> http://www.amazon.com/Deni-5600-1-Quart-Electric-

Yogurt/dp/B000I6PHV8/ref=pd_bbs_sr_1?ie=UTF8&s=home-

garden&qid=1196774994&sr=8-1

>

>

> ---------------------------------

> Be a better pen pal. Text or chat with friends inside Yahoo! Mail.

See how.

>

>

[Guest guest]

Hi Kris,

If it was only slightly above 110F near the end of the fermentation

time , then it should be okay.

If it was very high 120F - I'd be concerned especially if it went

high early.

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

mom of and

-- In pecanbread , Kris Owen wrote:

>

> I kept checking mine too and it seemed that it kept all but the

middle jar (it makes 7 jars at one time) at about 100-105 but the

middle one got over 110, should I throw that one out??

> Thanks for all your advice it has been SO helpful!!

>

>

>

> ---------------------------------

> Never miss a thing. Make Yahoo your homepage.

>

>

[Guest guest]

Hi Sandy,

Yes, it is tart, much tarter than regular storebought yogurt. Honey,

fruit help with the flavour. Also if you drip the yogurt that helps

remove some of the tartness.

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

mom of and

> So, how do I know if my first batch (which is now done)

got too hot. I just unplugged after 12 hours and plugged in again...

I don't really want to throw away my first batch....I had this milk

overnighted from PA (we are in NJ). I just don't know how I'll know

if it's good.... This is the yogurt maker I used. Is anyone familiar

with it? Thanks for all of the help!

>

> http://www.amazon.com/Deni-5600-1-Quart-Electric-

Yogurt/dp/B000I6PHV8/ref=pd_bbs_sr_1?ie=UTF8&s=home-

garden&qid=1196774994&sr=8-1

>

> ---------------------------------

> Be a better pen pal. Text or chat with friends inside Yahoo! Mail.

See how.

>

>

[Guest guest]

Sorry new to this yogurt making. How do you drip the yogurt? Also, mine turned

out slightly on the runny side, any ideas how to make it thicker?

TIA, your all a wonderful help to us newbies!

Kris

---------------------------------

Never miss a thing. Make Yahoo your homepage.

[Guest guest]

I just made my first batch of yogurt this week also and I am wondering how

long it will last? How long can I cook with it before it goes bad?

>

> Sorry new to this yogurt making. How do you drip the yogurt? Also, mine

> turned out slightly on the runny side, any ideas how to make it thicker?

> TIA, your all a wonderful help to us newbies!

> Kris

>

> ---------------------------------

> Never miss a thing. Make Yahoo your homepage.

>

>

[Guest guest]

Hi, Kris,

Your yogurt will have a good probiotic effect for two weeks and will be

good to eat for one additional week after that (though without much

probiotic effect). If you're cooking with it, then the probiotic

effect will be gone anyway.

mom to -12

SCD 4/23/04

[Guest guest]

Hi Kris,

>

> Sorry new to this yogurt making. How do you drip the yogurt? Also,

mine turned out slightly on the runny side, any ideas how to make it

thicker?>>>

Instructions for dripping yogurt:

http://pecanbread.com/new/recipes/nutcreamcheese.html

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/drippi

ng_yoghurt.htm

Some people add gelatin *after* the incubation period to thicken the

yogurt.

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

mom of and

> TIA, your all a wonderful help to us newbies!

> Kris

>

>

> ---------------------------------

> Never miss a thing. Make Yahoo your homepage.

>

>

[Guest guest]

I've been adding gelatin (1 envelope to 1/2 gallon)to the cold goat

milk before heating the milk to 180 as suggested in the Yogourmet

booklet. Is that an acceptable option or is it best to add it after

incubation?

>

> Some people add gelatin *after* the incubation period to thicken the

> yogurt.

>

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

> mom of and

>

P.S. Thank you for your help Sheila, Hannah is again improving since

we stopped the nut flours last week--only 3x the last 2 days

(10-16/day had been " normal " ) and not as loose!!! I can't wait to see

what this week brings!

Dawn

Hannah's mom, SCD 11-1-07, IBD 2 yrs

>

[Guest guest]

Please add the gelatin after the fermentation and resting period.

mom to -12

SCD 4/23/04

[Guest guest]

Specifically how do you do that? Don't you have to mix it into a cold liquid

and then a hot liquid? If you mix it after the yogurt sets and cools, will it

thicken?

Bonita

Re: Just made first batch of yogurt....

Please add the gelatin after the fermentation and resting period.

mom to -12

SCD 4/23/04

[Guest guest]

At 09:12 PM 12/9/2007, you wrote:

>Specifically how do you do that? Don't you have

>to mix it into a cold liquid and then a hot

>liquid? If you mix it after the yogurt sets and cools, will it thicken?

You can soften it in cold water in the top of a

double boiler, then place over gently simmering

water until it melts completely. Remove from

heat, and let cool to room temp, then add a few

tablespoons of yogurt, and mix well, then a few

more and mix well, then stir the mixture into the

chilled yogurt. Sort of the reverse of tempering egg-thickened soup.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund