Re: 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.

A better gauge is to measure the yogurt itself - sterilize the thermometer

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

yogurt.

115 is not the ideal range for the yogurt, but is acceptable.

Mara

[Guest guest]

So Marilyn if the water measured between 115 and 117 degrees is that an

acceptable temperature? I did not meausure the yogurt for exactly the reason

you stated I did not want any bad bacteria to get into the yogurt. I just want

to make sure I am doing this right before I give the yogurt to my son.

thank you for your response.

Piera

> >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

>

[Guest guest]

I am constantly wanting to check the temp on my yogurt in my dehydrator. I am

paranoid about not fermenting it properly since my kids react very badly to

fluid milk. Anyway, I figured out a way to cover it AND keep a sanitized

digital thermometer in it. I use mason jars, cover the top with parchment,

secure it with a rubber band and pop the thermometer through the paper. Works

like a charm. I felt like a genius!!!

Chrissy

mama to 3 boys on SCD 9 months and doing great!

> >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

>

[Guest guest]

Chrissie,

Great idea. I have been keeping the slender probe of my thermometer in

the yogurt, the lid a bit tilted to accomodate the wire from the

probe to the display.

It tickles me to walk by the stool where the display sits and see it

at a constant 100 degrees. I switched to using the oven to ferment

it, and the lightbulb--I moved from a 60 watt down to a 40-- is

constant. It gets to 100 degrees, and every time I pass by, it is at

100 degrees.

Marilyn, I hope that I'm not letting in un-wanted bacteria/yeasts by

having one of the jars have a loose lid. It is perched on the one jar

containing the probe, not screwed down. I did originally have the

probe in water put in at same temp as yogurt, then thought I was being

overly fussy and switched it to the yogurt itself. I suppose it might

be a case of so far, so good. I switched from the Yogourmet to the

oven quite a while ago now, and all has gone well.

17a.Re: Making yourgurt for the first timePosted by:

" chrissypottershah " chrissypottershah@... chrissypottershahMon

Mar 1, 2010 5:56 am (PST)

I am constantly wanting to check the temp on my yogurt in my

dehydrator. I am paranoid about not fermenting it properly since my

kids react very badly to fluid milk. Anyway, I figured out a way to

cover it AND keep a sanitized digital thermometer in it. I use mason

jars, cover the top with parchment, secure it with a rubber band and

pop the thermometer through the paper. Works like a charm. I felt like

a genius!!!

Chrissy

mama to 3 boys on SCD 9 months and doing great!

> >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

>

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[Guest guest]

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of chrissypottershah

I am constantly wanting to check the temp on my

yogurt in my dehydrator. I am paranoid about not fermenting it properly since

my kids react very badly to fluid milk. Anyway, I figured out a way to cover it

AND keep a sanitized digital thermometer in it. I use mason jars, cover the top

with parchment, secure it with a rubber band and pop the thermometer through

the paper. Works like a charm. I felt like a genius!!!

That is brilliant! <slaps forehead, why didn’t

I think of that!?>

Carol

CD 22 yrs SCD

5 yrs

,_._,___

[Guest guest]

At 09:04 AM 3/1/2010, you wrote:

Marilyn, I hope that I'm not

letting in un-wanted bacteria/yeasts by

having one of the jars have a loose lid. It is perched on the one jar

containing the probe, not screwed down. I did originally have the

probe in water put in at same temp as yogurt, then thought I was being

overly fussy and switched it to the yogurt itself. I suppose it might

be a case of so far, so good. I switched from the Yogourmet to the

oven quite a while ago now, and all has gone well.

I suspect that Chrissy's method -- with a secure cover and the probe not

being moved will work for those who want to test the yogurt itself.

Since your method doesn't have a warm breeze blowing by, it probably will

be all right also.

My primary concern is people who keep opening the jars and checking. It's

just not necessary, and it could introduce unwanted bacteria and

yeast.

Me, I'm lazy. I've been making SCD yogurt for almost 9 years, and I've

never tested the yogurt itself, and never had a bad batch. Except the one

time the milk was too old....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund