correct cool & ferment temp for yogurt

[Guest guest]

I see on the pecanbread website, as well as on one area of Elaine's

website, the 'cool' temperature is 64-77 °F.

The recipe I originally saw:

http://www.breakingtheviciouscycle.org/gettingstarted/yogurt.html

states a cooling temperature of 108-112 (and not lower) and fermenting

temp of 100-110.

What's with this discrepancy within Elaine's site and from Elaine's to

pecanbread? More importantly, is my yogurt going to be effective or

should I chuck it? (I just put it on the oven to ferment at 110

according to inserted thermometer and 60 according to non-inserted

thermometer.)

Baden, mom to 3yr old with suspected autism and celiac

[Guest guest]

Hi, baden,

I don't make yogurt in the oven, so I hope someone who does will answer.

But it is the temperature of the yogurt that counts, not the

temperature of the air in the oven.

The lower cooling temperature yields better results. This was

discovered fairly recently and has helped produce better yogurt.

mom to alex--12

SCD 4/23/04

[Guest guest]

Thanks, .

Does a yogurt maker bring the cooling temp to the 108-112 or to room

temperature? If the former, do you just ignore the gauge on the yogurt

maker thermometer that indicates when to add the starter, and wait til

it hits room temp?

Baden, mom to 3 yr old with suspected Celiac and Autism

[Guest guest]

Hi Baden,

>

> I see on the pecanbread website, as well as on one area of Elaine's

> website, the 'cool' temperature is 64-77 °F.>>>>

Cooling to room temp or below are the correct instructions to

follow - especially when just starting the yogurt. These are the

instructions from BTVC.

<<<<< The recipe I originally saw:

> http://www.breakingtheviciouscycle.org/gettingstarted/yogurt.html

> states a cooling temperature of 108-112 (and not lower) and

fermenting

> temp of 100-110.

>

> What's with this discrepancy within Elaine's site and from

Elaine's to> pecanbread?>>>>>

The incorrect instructions on the BTVC website may have come from

commercial production instructions for making yogurt. They are not

satisfactory for making SCD 24 yogurt.

<<<<More importantly, is my yogurt going to be effective or

> should I chuck it?>>>>

If you follow the instructions on the pecanbread website or in BTVC

you'll be fine.

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

mom of and

[Guest guest]

> Does a yogurt maker bring the cooling temp to the 108-112 or to room

> temperature? If the former, do you just ignore the gauge on the yogurt

> maker thermometer that indicates when to add the starter, and wait til

> it hits room temp?

Hi, Baden,

My yogurt maker does not have a gauge to tell me when to put in the

starter. I am not familiar with that type of yogurt maker. Because of

this, I would bring the milk down to the cooler temperature before

putting it in the yogurt maker.

mom to -12

SCD 4/23/04