Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 How is SCD yoghurt different from the normal yoghurt we make at home!! Is it the temperature that which the milk is boiled to 180 degree C Shalini Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 Shalini,SCD yogurt is yogurt made at home that has been heated to 85-95C (about 180F) then cooled to below the 38C (100F), an SCD legal starter added, then fermented in the 110-113F range for 24 hours. Usually people who make yogurt at home only let it ferment in a warm place for about 6 hours, SCD yogurt must be held in the proper range for 24 hours.AmeliaHusband UC 9 years, SCD 20 monthsLDN 3 mgFrom: shalini_girotra To: BTVC-SCD Sent: Sun, March 7, 2010 2:16:31 PMSubject: SCD yoghurt How is SCD yoghurt different from the normal yoghurt we make at home!! Is it the temperature that which the milk is boiled to 180 degree C Shalini Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 Hi Shalini, Just to add to what Amelia said.. The importance of the temperature staying in the ideal range is because if the temperature is too high, it will kill the bacteria that are converting the lactose in the milk. Also if the temperature is too low, the bacterial enzymes will not be activated which again will prevent the lactose from being converted. The starter you use is also important. Home made yogurt can be made with a variety of starters including previously home made yogurt. But SCD yogurt's intent is to expose your gut to specific bacteria - which are not present in all starters. Check out this for more details: http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm Take care, Raj UC 2+ years SCD 2 months > > Shalini, > > SCD yogurt is yogurt made at home that has been heated to 85-95C (about 180F) then cooled to below the 38C (100F), an SCD legal starter added, then fermented in the 110-113F range for 24 hours. Usually people who make yogurt at home only let it ferment in a warm place for about 6 hours, SCD yogurt must be held in the proper range for 24 hours. > > Amelia > Husband UC 9 years, SCD 20 months > LDN 3 mg > > > > > > > ________________________________ > > To: BTVC-SCD > Sent: Sun, March 7, 2010 2:16:31 PM > Subject: SCD yoghurt > > > How is SCD yoghurt different from the normal yoghurt we make at home!! Is it the temperature that which the milk is boiled to 180 degree C > Shalini > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Shalini,To add to what Raj said, using a bit of the previously made batch of yogurt as a starter for the new batch is o.k. maybe once. Elaine discouraged this because she was afraid of the bacteria strains mutating or other strains/yeast eventually contaminating the subsequent batches. She felt that yogurt manufacturers were held to such standards that it was safest to use fresh commercial yogurt as a starter each time.AmeliaFrom: Rajashree To: BTVC-SCD Sent: Mon, March 8, 2010 5:35:21 AMSubject: Re: SCD yoghurt Hi Shalini, Just to add to what Amelia said.. The importance of the temperature staying in the ideal range is because if the temperature is too high, it will kill the bacteria that are converting the lactose in the milk. Also if the temperature is too low, the bacterial enzymes will not be activated which again will prevent the lactose from being converted. The starter you use is also important. Home made yogurt can be made with a variety of starters including previously home made yogurt. But SCD yogurt's intent is to expose your gut to specific bacteria - which are not present in all starters. Check out this for more details: http://www.breaking theviciouscycle. info/beginners_ guide/yoghurt/ yoghurt.htm Take care, Raj UC 2+ years SCD 2 months > > Shalini, > > SCD yogurt is yogurt made at home that has been heated to 85-95C (about 180F) then cooled to below the 38C (100F), an SCD legal starter added, then fermented in the 110-113F range for 24 hours. Usually people who make yogurt at home only let it ferment in a warm place for about 6 hours, SCD yogurt must be held in the proper range for 24 hours. > > Amelia > Husband UC 9 years, SCD 20 months > LDN 3 mg > > > > > > > ____________ _________ _________ __ > From: shalini_girotra <shalini_girotra@ ...> > To: BTVC-SCD@yahoogroup s.com > Sent: Sun, March 7, 2010 2:16:31 PM > Subject: SCD yoghurt > > > How is SCD yoghurt different from the normal yoghurt we make at home!! Is it the temperature that which the milk is boiled to 180 degree C > Shalini > Quote Link to comment Share on other sites More sharing options...
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