Guest guest Posted December 2, 2007 Report Share Posted December 2, 2007 HI, I am in the process of making my first batch of SCD goat yoghurt and thought all was going well until I read the instructions for the dehydrator that says that food temp will be less than air temp (teach me not to read directions properly before jumping in!). I was measuring air temp and thinking all was well. So I just checked the actual yoghurt temp and it is about 90 deg F. Can I turm it up a bit now and ferment it for longer to correct this problem? If so, how much longer etc? Really appreciate any help on this - thanks! Nonni (Mum to ASD, SCD 5 months) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2007 Report Share Posted December 3, 2007 Hi Nonni, Turn up the temperature until the yogurt reaches the 100-110F range. When it reaches that range start timing for 24 hours. The extra time at 90F won't hurt it but it won't count in the fermentation time. Let me know how the yogurt turns out. I've done it like this before and the yogurt came out very very creamy and thick. I'd like to know if it was a fluke or not. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and urgent yoghurt question HI, I am in the process of making my first batch of SCD goat yoghurt and thought all was going well until I read the instructions for the dehydrator that says that food temp will be less than air temp (teach me not to read directions properly before jumping in!). I was measuring air temp and thinking all was well. So I just checked the actual yoghurt temp and it is about 90 deg F. Can I turm it up a bit now and ferment it for longer to correct this problem? If so, how much longer etc? Really appreciate any help on this - thanks! Nonni (Mum to ASD, SCD 5 months) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2007 Report Share Posted December 4, 2007 Hi Sheila, thank you for that info. I turned it up and left it for another 13 hours (as I only read this message tonight). So I won't give this batch to as it will probably still have lactose I assume. My hubby will enjoy it anyway! But it did turn out really thick and creamy like you mentioned. Looks great actually! Excited to try again! Just a couple of other questions - does it have to be in an airtight container? If so how do you measure the yoghurt temp? I had this batch with a lid slightly off with the thermometer just poking out the gap. Is that ok? Thanks again for your advice! Nonni (Mum to (SCD 5 months) and Finn) > > Hi Nonni, > > Turn up the temperature until the yogurt reaches the 100-110F range. When it reaches that range start timing for 24 hours. The extra time at 90F won't hurt it but it won't count in the fermentation time. > > Let me know how the yogurt turns out. I've done it like this before and the yogurt came out very very creamy and thick. I'd like to know if it was a fluke or not. > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and > > > > urgent yoghurt question > > HI, > I am in the process of making my first batch of SCD goat yoghurt and > thought all was going well until I read the instructions for the > dehydrator that says that food temp will be less than air temp (teach > me not to read directions properly before jumping in!). I was > measuring air temp and thinking all was well. So I just checked the > actual yoghurt temp and it is about 90 deg F. Can I turm it up a bit > now and ferment it for longer to correct this problem? If so, how much > longer etc? Really appreciate any help on this - thanks! > Nonni (Mum to ASD, SCD 5 months) > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2007 Report Share Posted December 5, 2007 Hi Nonni, > > > > Hi Nonni, > > > > Turn up the temperature until the yogurt reaches the 100-110F > range. When it reaches that range start timing for 24 hours. The > extra time at 90F won't hurt it but it won't count in the > fermentation time. > > > > Let me know how the yogurt turns out. I've done it like this > before and the yogurt came out very very creamy and thick. I'd like > to know if it was a fluke or not. > > > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > > mom of and > > > > > > > > urgent yoghurt question > > > > HI, > > I am in the process of making my first batch of SCD goat yoghurt > and > > thought all was going well until I read the instructions for the > > dehydrator that says that food temp will be less than air temp > (teach > > me not to read directions properly before jumping in!). I was > > measuring air temp and thinking all was well. So I just checked > the > > actual yoghurt temp and it is about 90 deg F. Can I turm it up a > bit > > now and ferment it for longer to correct this problem? If so, how > much > > longer etc? Really appreciate any help on this - thanks! > > Nonni (Mum to ASD, SCD 5 months) > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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