yogurt maker temperature is too high

[Guest guest]

Hi everyone, my son and I are going SCD on 12/21. We have been slowly

leading up to the plunge for about a month. During that time I have

been attempting to make yogurt. The problem is whenever I check the

temperature after 24 hours it is above 110 F. Making it the " normal

way " in the yogurt maker gives me a reading of 120 F! If I fiddle

around with the way I make it I can get it to 115 F and that is by

placing a wire cookie rack above the yogurt maker and covering it with

a dome and a towel(Without the towel it is at 95 F). I read in BTVC

that the temp needs to be between 100 and 110 for proper fermentation

without killing the good stuff.

I tried using the warm setting on my slow cooker, but that actually

brought it up to 135 F. At this point I am just using water instead of

yogurt starter and milk, because it is getting expensive to run all

these tests!

Do I need to get a new model yogurt maker or because I'm using cow's

milk, is 115 F okay? I thought I heard that goat's milk is more

sensitive than cow's in its break down process. So I got hopeful...

I tried checking a search of postings, but the search engine was busy.

Sorry if this is a repeated question! But any suggestions would be

appreciated. The 21st is just around the corner and I want to be able

to do this right. I also have a few friends who are going SCD and they

are trying various ways, too. But none of us has gotten the proper

temp. THANK YOU!!!

Gail

[Guest guest]

Hi, Gail,

When using a regular yogurt maker, the best way IMO to regulate the

temperature is to buy an inline dimmer switch either on line or at Home

Depot. Here is a picture of what you are looking for:

http://www.lampsplus.com/htmls/prodlist.asp?

Category=Dimmer&Type=table_floor

Several members use the dimmer switch with good results. If the server

is ever not busy :-( you can search for other methods. I have never

used any of these methods, since I use a dehydrator. It was tricky

finding the right setting for the dehydrator at first, but I've got it

down now, and it is really useful for making crackers.

mom to -12

SCD 4/23/04

[Guest guest]

how long does it take to make the yogart and the bread? thanks

screenwriter1230 wrote: Hi everyone, my

son and I are going SCD on 12/21. We have been slowly

leading up to the plunge for about a month. During that time I have

been attempting to make yogurt. The problem is whenever I check the

temperature after 24 hours it is above 110 F. Making it the " normal

way " in the yogurt maker gives me a reading of 120 F! If I fiddle

around with the way I make it I can get it to 115 F and that is by

placing a wire cookie rack above the yogurt maker and covering it with

a dome and a towel(Without the towel it is at 95 F). I read in BTVC

that the temp needs to be between 100 and 110 for proper fermentation

without killing the good stuff.

I tried using the warm setting on my slow cooker, but that actually

brought it up to 135 F. At this point I am just using water instead of

yogurt starter and milk, because it is getting expensive to run all

these tests!

Do I need to get a new model yogurt maker or because I'm using cow's

milk, is 115 F okay? I thought I heard that goat's milk is more

sensitive than cow's in its break down process. So I got hopeful...

I tried checking a search of postings, but the search engine was busy.

Sorry if this is a repeated question! But any suggestions would be

appreciated. The 21st is just around the corner and I want to be able

to do this right. I also have a few friends who are going SCD and they

are trying various ways, too. But none of us has gotten the proper

temp. THANK YOU!!!

Gail

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

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[Guest guest]

>

> how long does it take to make the yogart and the bread? thanks

Hi, Liz,

The yogurt ferments for 24-29 hours.

http://www.pecanbread.com/new/yogurt1.html

We have many bread recipes. Here is one of several links. There are

recipes in our archives and in SCD cookbooks as well.

http://www.pecanbread.com/new/recipes1.html

They take from 8 minutes to bake to 1.5 hours depending on the recipe.

To understand SCD it is crucial to read the book Breaking the Vicious

Cycle and to read the wealth of information at www.pecanbread.com.

mom to --12

SCD 4/23/04

[Guest guest]

>

> Hi everyone, my son and I are going SCD on 12/21. We have been slowly

> leading up to the plunge for about a month. During that time I have

> been attempting to make yogurt. The problem is whenever I check the

> temperature after 24 hours it is above 110 F. Making it the " normal

> way " in the yogurt maker gives me a reading of 120 F! If I fiddle

> around with the way I make it I can get it to 115 F and that is by

> placing a wire cookie rack above the yogurt maker and covering it with

> a dome and a towel(Without the towel it is at 95 F). I read in BTVC

> that the temp needs to be between 100 and 110 for proper fermentation

> without killing the good stuff.

>

Gail,

Before you try to sort out what's wrong with the yogurt maker (I haven't had one

and have

been SCD for 8 years) how about an experiment making yogurt in the oven by

replacing

the bulb with a standard 60 watt bulb or by using a heating pad?

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

Carol F.

SCD 8 years, celiac

[Guest guest]

Thank you, everyone, for your suggestions. I appreciate your reading

my long winded email and then taking the time to respond! I am going

to look into all of those suggestions and am hopeful again.

Gail

>

> Hi, Gail,

> When using a regular yogurt maker, the best way IMO to regulate

the

> temperature is to buy an inline dimmer switch either on line or at

Home

> Depot. Here is a picture of what you are looking for:

> http://www.lampsplus.com/htmls/prodlist.asp?

> Category=Dimmer&Type=table_floor

>

> Several members use the dimmer switch with good results. If the

server

> is ever not busy :-( you can search for other methods. I have

never

> used any of these methods, since I use a dehydrator. It was

tricky

> finding the right setting for the dehydrator at first, but I've

got it

> down now, and it is really useful for making crackers.

>

>

> mom to -12

> SCD 4/23/04

>

[Guest guest]

Thanks! I have a gas oven, but I just remembered reading that the

pilot light alone may be at 100 degrees. I'll have to check that

out. Thanks for bringing up the oven.

Gail

> >

> > Hi everyone, my son and I are going SCD on 12/21. We have been

slowly

> > leading up to the plunge for about a month. During that time I

have

> > been attempting to make yogurt. The problem is whenever I check

the

> > temperature after 24 hours it is above 110 F. Making it

the " normal

> > way " in the yogurt maker gives me a reading of 120 F! If I

fiddle

> > around with the way I make it I can get it to 115 F and that is

by

> > placing a wire cookie rack above the yogurt maker and covering

it with

> > a dome and a towel(Without the towel it is at 95 F). I read in

BTVC

> > that the temp needs to be between 100 and 110 for proper

fermentation

> > without killing the good stuff.

> >

> Gail,

> Before you try to sort out what's wrong with the yogurt maker (I

haven't had one and have

> been SCD for 8 years) how about an experiment making yogurt in the

oven by replacing

> the bulb with a standard 60 watt bulb or by using a heating pad?

>

>

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

rt.htm

>

> Carol F.

> SCD 8 years, celiac

>