Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 April, You asked: <<do you need to cook fruit if you want to add it or can it be tossed in their without cooking?>> If you are newly starting the SCD, then yes.... you will be cooking (and peeling) all fruit, and veggies, for a while. You add fruit, or whatever else, to yogurt AFTER it's done fermenting. <<We were on antibiotics forever! Always had an infection and not diagnosed with ASD until he was 5 yrs old. >> The yogurt will be great for re-establishing the balance of gut flora that he needs to heal. Patti, mom to Katera Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 > Right before the milk has boiled the thermometer still reads below 82 > C, and the yogurt instructions say it's gotta be at 82 C for a couple > of minutes or bring it to a boil. > > However, when heating the milk up to a boil, does anyone notice a > slight burnt smell and then a burnt taste in the yogurt after it's > made? Also in the bottom of the pot and on the sides, I always find a > layer of burnt milk attached - anyone know how to prevent this without > the use of a double boiler? > We had this discussion last week. If using goat's milk just bring it up to 180 F, cow's milk should be brought to the boiling point. It should not scorch. Both milks need to be " pasteurized " to ensure they do not spoil with bad bacteria. Heat the milk on medium heat, stirring from time to time. I set my timer for about seven minutes to check it before it can boil up. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 I seem to be having problems with mine too this time. I've tried out of both jugs of the milk I got (from goat farmer). Before it gets anywhere near the 180 degrees it starts smelling a little strong and sourish. But, it smells fine and fresh straight out of the gallon jug. It also seems to start steaming very early. Yesterday's batch curdled and in the yogurt maker it separated into a nasty looking yellow liquid all on top. I tossed it and am trying again tonight, but looks like it's doing the same. First two batches of yogurt (different milk batches) were extremely creamy and thick- none of these problems. Bad milk or bad thermometer? Very discouraging! Janet, mom to Cody- SCD since 4-17-06- 5 yrs old > > Right before the milk has boiled the thermometer still reads below 82 > C, and the yogurt instructions say it's gotta be at 82 C for a couple > of minutes or bring it to a boil. > > However, when heating the milk up to a boil, does anyone notice a > slight burnt smell and then a burnt taste in the yogurt after it's > made? Also in the bottom of the pot and on the sides, I always find a > layer of burnt milk attached - anyone know how to prevent this without > the use of a double boiler? > > Thanks. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 Bruce, I am wondering if something is wrong with your thermometer? I bring my milk up to 82 C (180 F), hold it there for two minutes.... but it does not ever boil... or even begin to. The burnt taste means your milk has scorched on the bottom of the pan. That lends a nasty taste to the whole batch. I want to be done with yogurt making in a hurry, so I use high heat, and stir constantly, with wooden spoon, to keep it from scorching on the bottom. I use a stainless steel sauce pan. I only had slight scorching on my first couple of batches, until I learned to just tough it out and stand there stirring the whole time. I would be suspicious of your thermometer. The boiling point for water is 100 degrees C. I am not absolutely sure, but I would think that for milk, it can't be too much different than that. You might want to check it by bringing a pot of water to boil. If it boils and your thermometer reads significantly under 100 C, something is off... and your milk is actually being heated beyond 82. It's okay to boil the milk (just stir, stir, stir to prevent scorching)... unless you are using goat milk. In that case, taking it above 85 C will damage the more delicate proteins. Patti Yogurt question Right before the milk has boiled the thermometer still reads below 82 C, and the yogurt instructions say it's gotta be at 82 C for a couple of minutes or bring it to a boil. However, when heating the milk up to a boil, does anyone notice a slight burnt smell and then a burnt taste in the yogurt after it's made? Also in the bottom of the pot and on the sides, I always find a layer of burnt milk attached - anyone know how to prevent this without the use of a double boiler? Thanks. 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 <<We had this discussion last week. If using goat's milk just bring it up to 180 F, cow's milk should be brought to the boiling point.>> Cow's milk CAN be brought to the boiling point without damaging the proteins. It does not HAVE to be heated beyond 82 C (180 F). That temp works fine for both cow and goat. Patti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 My goat milk was definitely NOT boiling at 180 degrees F. It was frothy. ) KELLI _____ From: pecanbread [mailto:pecanbread ] On Behalf Of Patti Sent: Saturday, June 24, 2006 4:33 PM To: pecanbread Subject: Re: Yogurt question Bruce, I am wondering if something is wrong with your thermometer? I bring my milk up to 82 C (180 F), hold it there for two minutes.... but it does not ever boil... or even begin to. The burnt taste means your milk has scorched on the bottom of the pan. That lends a nasty taste to the whole batch. I want to be done with yogurt making in a hurry, so I use high heat, and stir constantly, with wooden spoon, to keep it from scorching on the bottom. I use a stainless steel sauce pan. I only had slight scorching on my first couple of batches, until I learned to just tough it out and stand there stirring the whole time. I would be suspicious of your thermometer. The boiling point for water is 100 degrees C. I am not absolutely sure, but I would think that for milk, it can't be too much different than that. You might want to check it by bringing a pot of water to boil. If it boils and your thermometer reads significantly under 100 C, something is off... and your milk is actually being heated beyond 82. It's okay to boil the milk (just stir, stir, stir to prevent scorching)... unless you are using goat milk. In that case, taking it above 85 C will damage the more delicate proteins. Patti Yogurt question Right before the milk has boiled the thermometer still reads below 82 C, and the yogurt instructions say it's gotta be at 82 C for a couple of minutes or bring it to a boil. However, when heating the milk up to a boil, does anyone notice a slight burnt smell and then a burnt taste in the yogurt after it's made? Also in the bottom of the pot and on the sides, I always find a layer of burnt milk attached - anyone know how to prevent this without the use of a double boiler? Thanks. 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.breaking <http://www.breakingtheviciouscycle.info> theviciouscycle.info and http://www.pecanbre <http://www.pecanbread.com> ad.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 << Is it because it lost its probiotic hit after being baked? >> Yes, cooking yogurt kills off all the probiotics. Patti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 > I am still going very slow with the yogurt (and cutting back on my > overload of nut flour) since one seems to produce morning urgency (not > diarrhea, just this " let's get to the bathroom feeling. " My question > is, how come when I made the cheesecake the yogurt didn't affect me? Is > it because it lost its probiotic hit after being baked? I'd like to add > it to more recipes since I take so little of it straight out of the > container and it seems great to cook with to maybe thicken things. I'm > wondering about soups, sauces, etc. when I'm ready. Thanks so much. > Best wishes, > Ronnie Ronnie, 1/2 cup of yogurt combined with three eggs and two cups of DCCC certainly gets dikuted. I use yogurt for a stroganoff sauce but cool the stir fried beef, vegetables and juices before stirring it in. It is also good in Faux Vichysoisse and Tomato Soup. Carol F. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 > Hi I have now mad emy second batch of yogurt, adn am wondering if it > turned out. I put gelitin in it to thicken it. Ellen, Do not add gelatin during the yogurt making process. You could make a jellied mixture after and even combine with cooked fruit for a nice mousse type dessert. Yogurt making is simple and you will quickly get the hang of it. The goat milk recommended will always make a thinner more runny yogurt than cow's milk but since the protein molecule is smaller it is usually better digested by children and even some adults (like me). Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 The first time I used the SCD Yogurt I experienced gas and diarrhea. I waited for a week, started slowly and believe it or not am experiencing constipation. Just added avocado to my diet, string beans, pear sauce and eating less cheese. Any suggestions. Thanks so much. Ronnie SCD 5 weeks IBS after Suspected Parasite Infection at beginning of year Quote Link to comment Share on other sites More sharing options...
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