Making yourgurt for the first time

[Guest guest]

Hi first time making the yougurt with yogourmet and I wanted to make sure I am

making it right I measured the water this morning and the temperature was 115

was that ok? I think I read somewhere that it should be between 100 and 110, I

want to make sure It is not overheating.

[Guest guest]

At 09:32 AM 2/21/2010, you wrote:

A better gauge is to measure the

yogurt itself - sterilize the thermometer

first. Because there will be variation between the water and the

yogurt.

Actually, no. My design engineer husband, who specializes, among other

things, in fluid flow and temperature issues, says that the temperature

of the yogurt cannot go any higher than the temperature of the water,

unless there is an endothermic (heat producing) reaction to the

fermentation -- and if there was an endothermic reaction, we probably

wouldn't have to maintain the temperature the way we do -- it would

maintain itself.

Measuring the water outside the yogurt is just FINE, although you may

wish to consider that the yogurt will not reach the water temperature for

a couple of hours after the water does.

If you keep popping the lid to check the temperature of the yogurt

itself, you risk introducing odd bacteria and yeasts which will multiply

along with the ones we WANT to multiply.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund