Yogurt question about temps

[Guest guest]

I made my first batch of SCD yogurt, and it turned out great, at least

I think it did. I made it in my oven with a 60 watt bulb. I wanted

to do it this way first to see if I would react to the yogurt before

investing in a yogurt maker.

I had to prop the door open a little to let off some of the heat

during the process. The temperatures were fine overnight, but since

it got hotter during the day, I noticed when I came home from work

that the temperature was close to 120 F. My question is at what

temperature do the beneficial bacteria cultures die? I have read that

you need to keep the temperature between 100 F to 110 F while

incubating. I just want to make sure that all the lactose was

digested and that the bacteria cultures didn't die off half way

through making the yogurt.

I also used half and half and the Yogoumert starter packages to make

my yogurt. The resulting yogurt is quite firm, like store bought

yogurt. If this worked, I'm very excited. I have been dairy free

since last September, though casein seems to be ok for me.

Thanks, Claire

[Guest guest]

The instructions that came with my Yogourmet yogurt maker say that if the temp

goes above 122 degrees F, all the bacterial culture will be killed. Different

starters *might* be a little different... but most use the same basic strains.

Are you sure the temp never went as high as 122?

Patti

Yogurt question about temps

I made my first batch of SCD yogurt, and it turned out great, at least

I think it did. I made it in my oven with a 60 watt bulb. I wanted

to do it this way first to see if I would react to the yogurt before

investing in a yogurt maker.

I had to prop the door open a little to let off some of the heat

during the process. The temperatures were fine overnight, but since

it got hotter during the day, I noticed when I came home from work

that the temperature was close to 120 F. My question is at what

temperature do the beneficial bacteria cultures die? I have read that

you need to keep the temperature between 100 F to 110 F while

incubating. I just want to make sure that all the lactose was

digested and that the bacteria cultures didn't die off half way

through making the yogurt.

I also used half and half and the Yogoumert starter packages to make

my yogurt. The resulting yogurt is quite firm, like store bought

yogurt. If this worked, I'm very excited. I have been dairy free

since last September, though casein seems to be ok for me.

Thanks, Claire

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Thanks Patti. Since I wasn't watching the temps all day, I can't be

entirely sure it didn't go above 122, but I think that the temps were

probably no higher than 120 max. I think my yogurt is safe AND

delicious!

Claire

>

> The instructions that came with my Yogourmet yogurt maker say that if

the temp goes above 122 degrees F, all the bacterial culture will be

killed. Different starters *might* be a little different... but most

use the same basic strains. Are you sure the temp never went as high as

122?

>

> Patti