Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 > > I am making goat yogurt for the first time today. My first attempt > has been with my oven. I wanted to test everyone's ability to handle > the yogurt before investing in a yogurt maker; however, this has been > much more difficult than I anticipated. > Well J.L. this is a big step and I hope the yogurt is well tolerated. When making yogurt in the oven you don't turn on the oven at all. Replace the oven light bulb with a 60 watt conventional light bulb and that will maintain the 100 degree heat. You can place aan oven thermometer in there and if the twmperature goes higher, place a pen or small object to open the oven door a tiny bit. I've made yogurt in my iven for six years becaus I have both an upper and lower oven (in a forty year old electric stove) Carol F. celiac, SCD six years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 Well, not turning the oven on seems like a pretty important detail. Maybe that should be notated in the directions on Pecanbread so that silly people like me avoid that mistake. My oven is teeny-tiny (for whatever reason the person who built this place in the 1950s did not see the need to have an oven large enough to fit a turkey and none of the owners following did either). Anyway, the light bulb is teeny-tiny too, and when I tried to replace it with a 60 watt bulb today, the bulb would not fit in the socket. And I do not know the wattage of the current bulb since it is not printed on the bulb. I do have a thermometer in there now. And with the oven cooking at 150* with the door propped open quite a bit, I seem to be maintaining somewhere between 100 and 110*. My question is can this yogurt be saved after briefly being subjected to high temperatures (140 - 150*)? Is it something that will be " safe " for my no-casein children to consume? Are there any indicators that I should be aware of that would tell me to throw it out? Thanks for tid-bits. Jeni Lynn > > > Well J.L. this is a big step and I hope the yogurt is well tolerated. > > When making yogurt in the oven you don't turn on the oven at all. Replace the oven light > bulb with a 60 watt conventional light bulb and that will maintain the 100 degree heat. > You can place aan oven thermometer in there and if the twmperature goes higher, place a > pen or small object to open the oven door a tiny bit. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 > > Well, not turning the oven on seems like a pretty important detail. > Maybe that should be notated in the directions on Pecanbread so that > silly people like me avoid that mistake. Silly people with a copy pf BTVC, edition 10 will find the oven onstructions on page 159:-) > > My oven is teeny-tiny (for whatever reason the person who built this > place in the 1950s did not see the need to have an oven large enough > to fit a turkey and none of the owners following did either). > Anyway, the light bulb is teeny-tiny too, and when I tried to replace > it with a 60 watt bulb today, the bulb would not fit in the socket. > And I do not know the wattage of the current bulb since it is not > printed on the bulb. If you are not reay for a yogurt maker, try using a heating pad. > > I do have a thermometer in there now. And with the oven cooking at > 150* with the door propped open quite a bit, I seem to be maintaining > somewhere between 100 and 110*. > > My question is can this yogurt be saved after briefly being subjected > to high temperatures (140 - 150*)? Is it something that will > be " safe " for my no-casein children to consume? Are there any > indicators that I should be aware of that would tell me to throw it > out? > Usually people use " overexposed yogurt " in recipes even though the probiotic benefits are gone. I don't know if that temperature is too high or not. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 > Silly people with a copy pf BTVC, edition 10 will find the oven onstructions on page 159:-) I appreciate the guidance, but I was refering to Pecanbread's directions because it was tailored more to what I am doing (mainly that it had more specific details when using progurt starter rather than commercial yogurt). Also, as I previously mentioned, since my oven has its very inconvenient quirks, the 60-watt light bulb heat as described in BTVC would not have helped me anyway. > If you are not reay for a yogurt maker, try using a heating pad. After today's event I went ahead and ordered a yogurt maker, so hopefully I will not repeat this experience. But if it doesn't arrive in time, I will take your suggestion (as described on pg. 159 of BTVC) and pull out the heating pad. > > I don't know if that temperature is too high or not. Is anyone else able to answer my question which was is my yogurt " safe " for my no-casein children to consume if it was briefly subjected (approximately 10 minutes) to high temperatures (between 140*-150*)? Has it lost it's probiotic benefit? And is it OK for them to still have for the sake of more calories? Jeni Lynn mom to Margeaux 6 yr. (ADD, heavy metal toxicity, gastrointestinal problems) 4 yr. (risk for ADD, heavy metal toxicity, gastrointestinal problems) Elle, 22 mo. (heavy metal toxicity, gastrointestinal problems) SCD 8 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Thank you Patti and Meleah. I guess my husband and I will try this batch and skip the kids (just to be safe). My yogurt maker should arrive next week. I will give it another go at that point, hopefully with some success. Jeni Lynn mom to Margeaux 6 yr. (ADD, heavy metal toxicity, gastrointestinal problems) 4 yr. (risk for ADD, heavy metal toxicity, gastrointestinal problems) Elle 22 mo. (heavy metal toxicty, gastrointestinal problems) SCD 8 months Quote Link to comment Share on other sites More sharing options...
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