Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 Thanks for info. I'm going to look for the legal starter the next time I go to Whole Foods. I'd rather have more of the "medicinal effect". To: BTVC-SCD Sent: Tue, February 16, 2010 11:18:11 AMSubject: Re: Re: Yogurt Question. The only place I've found starter locally is Whole Foods. They havethe legal type of yogourmet for yogurt. I haven't seen one withbifidus (SCD illegal).Debbie 40 cd> Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I> accidentally bought some and had to give it away.> Yogourmet also makes a legal starter, or you can use plain Dannon full fat> (no additives) yogurt. GI prohealth sells a legal starter, but it does not> contain acidophilus.>> PJ>> >> > >>> > >>> > >>>> > >>If this is correct finally, it only took me a year to get it right.>> > >> The>> > >> results are soo worth it though, this yogurt tastes amazing! Not very>> > >> sour>> > >> at all.>> > >>> > > LOL. I love tart yogurt. Yum.>> > >>> > > But I think it is that tart because you said you were letting it>> > > ferment for>> > > over 30 hours.>> > >>> > > You really only need 24 - considering it takes 4 hours to make regular>> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> > > of precautions built into it.>> > >>> > > Mara>> > >>> > >>> > >>> > >>> > >>> >>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? > >> > > > >> > > > >> > >> > >> > >>If this is correct finally, it only took me a year to get it right. > >> > >> The > >> > >> results are soo worth it though, this yogurt tastes amazing! Not very > >> > >> sour > >> > >> at all. > >> > > > >> > > LOL. Â I love tart yogurt. Â Yum. > >> > > > >> > > But I think it is that tart because you said you were letting it > >> > > ferment for > >> > > over 30 hours. > >> > > > >> > > You really only need 24 - considering it takes 4 hours to make regular > >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty > >> > > of precautions built into it. > >> > > > >> > > Mara > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 > i order it cheap from vitaglo > eileen > > >> >> The only place I've found starter locally is Whole Foods. They have >> the legal type of yogourmet for yogurt. I haven't seen one with >> bifidus (SCD illegal). Do you order by the small box? I looked at their website and they don't seem to have the large box of small 1 ounce boxes. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > >I have a question on making yogurt. Does it > >contaminate the yogurt if you keep taking the > >top off your while it is fermenting and putting > >in a thermometer to check to make sure it doesn't go over 110? > > It can. Why do you need to keep taking the lid > off to test it? What yogurt maker are you using? > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 > The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused > > >>> I have a question on making yogurt. Does it >>> contaminate the yogurt if you keep taking the >>> top off your while it is fermenting and putting >>> in a thermometer to check to make sure it doesn't go over 110? >> >> It can. Why do you need to keep taking the lid >> off to test it? What yogurt maker are you using? Just boil water and pour it over the thermometer or let the thermometer rest in it a few moments between testings. Mara Quote Link to comment Share on other sites More sharing options...
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