Guest guest Posted February 10, 2010 Report Share Posted February 10, 2010 Can't help you on most of your questions because I use a yogourmet yogurt maker and not a dehydrator. However, when I put my starter in (dannon plain yogurt) the temp of my milk is usually around 110 or a little below. So, I think you're fine as far as not killing the starter before it has a chance to work. Good way to tell if it worked is that your yogurt should be sour tasting. BTW, I use my yogurt maker as it came, I don't have a dimmer switch hooked up to it or anything. (some have done this to get a temp of 105-110 and not go above but I haven't worried about it) -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: laura.mayhorn@...Date: Wed, 10 Feb 2010 19:27:26 +0000Subject: yogurt questions Hi! Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions. How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria. After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it? I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon. So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me! Sorry for so many questions!! Thank you for any advice you could give! Thank you, 13 yr old son scd 2+ months Hotmail: Powerful Free email with security by Microsoft. Get it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2010 Report Share Posted February 10, 2010 ,In the future, if you don't have a thermometer, just test it on your wrist like you would when warming milk for a baby. If it feels almost neutral or leaning a bit to warm, it should be just right.AmeliaHusband UC 9 years, SCD 19 monthsLDN 3 mgTo: BTVC-SCD Sent: Wed, February 10, 2010 7:27:26 PMSubject: yogurt questions Hi! Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions. How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria. After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it? I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon. So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me! Sorry for so many questions!! Thank you for any advice you could give! Thank you, 13 yr old son scd 2+ months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2010 Report Share Posted February 10, 2010 Can't help you on most of your questions because I use a yogourmet yogurt maker and not a dehydrator. However, when I put my starter in (dannon plain yogurt) the temp of my milk is usually around 110 or a little below.Um, , you are supposed to have it at Canadian room temperature, which is likemid 70s. 110 is high to introduce the starter, especially acidophilus, which likesa cooler temperature than the other two strains. It you put your milk in an ice bath,this happens fairly rapidly. Mara So, I think you're fine as far as not killing the starter before it has a chance to work. Good way to tell if it worked is that your yogurt should be sour tasting. BTW, I use my yogurt maker as it came, I don't have a dimmer switch hooked up to it or anything. (some have done this to get a temp of 105-110 and not go above but I haven't worried about it) -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: laura.mayhorn@...Date: Wed, 10 Feb 2010 19:27:26 +0000Subject: yogurt questionsHi!Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions.How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria.After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it?I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon.So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me!Sorry for so many questions!! Thank you for any advice you could give!Thank you,13 yr old son scd 2+ monthsHotmail: Powerful Free email with security by Microsoft. Get it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2010 Report Share Posted February 10, 2010 Thank you everyone for your advice! The yogurt seems fine - in fact it is absolutely delicious (after I added some honey!)! Yay for yogurt!!! :-) To: BTVC-SCD Sent: Wed, February 10, 2010 1:51:10 PMSubject: Re: yogurt questions ,In the future, if you don't have a thermometer, just test it on your wrist like you would when warming milk for a baby. If it feels almost neutral or leaning a bit to warm, it should be just right.AmeliaHusband UC 9 years, SCD 19 monthsLDN 3 mg From: laura.mayhorn <laura.mayhorn@ yahoo.com>To: BTVC-SCD@yahoogroup s.comSent: Wed, February 10, 2010 7:27:26 PMSubject: yogurt questions Hi!Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions.How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria.After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it?I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon.So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me!Sorry for so many questions!! Thank you for any advice you could give!Thank you,13 yr old son scd 2+ months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2010 Report Share Posted February 10, 2010 I've read it two different ways also. But, it also says to take a little bit of the milk cooled to between 108 to 110 and mix it with starter. Taking a small amount of milk at 110 degrees and mixing it with cool to room temp. yogurt should produce a yogurt starter mix that has probably gotten to room temp. by the time you've mixed it. What I don't understand is, if it would kill the starter to have the milk at 110 degrees when adding the starter at the beginning, wouldn't bringing it to 110 degrees during fermenting for 24 hours also kill it? Does the starter need an adjustment period-like when you put your foot in a hot bath at first, you have to adjust to the bath temp. before you can get in, or is there something else I'm missing? Thanks! To: BTVC-SCD Sent: Wed, February 10, 2010 2:57:47 PMSubject: Re: yogurt questions Can't help you on most of your questions because I use a yogourmet yogurt maker and not a dehydrator. However, when I put my starter in (dannon plain yogurt) the temp of my milk is usually around 110 or a little below. Um, , you are supposed to have it at Canadian room temperature, which is like mid 70s. 110 is high to introduce the starter, especially acidophilus, which likes a cooler temperature than the other two strains. It you put your milk in an ice bath, this happens fairly rapidly. Mara So, I think you're fine as far as not killing the starter before it has a chance to work. Good way to tell if it worked is that your yogurt should be sour tasting. BTW, I use my yogurt maker as it came, I don't have a dimmer switch hooked up to it or anything. (some have done this to get a temp of 105-110 and not go above but I haven't worried about it) -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a day To: BTVC-SCD@yahoogroup s.comFrom: laura.mayhorn@ yahoo.comDate: Wed, 10 Feb 2010 19:27:26 +0000Subject: yogurt questions Hi!Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions.How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria.After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it?I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon.So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me!Sorry for so many questions!! Thank you for any advice you could give!Thank you,13 yr old son scd 2+ months Hotmail: Powerful Free email with security by Microsoft. Get it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2010 Report Share Posted February 11, 2010 Laurie,I believe it is to let the little bit of milk that is to be mixed with the starter to be cooled to about 25C (77F) or so before mixing in the starter. The starter is coming straight from the fridge and cold -- about 4C (40 F)-- so it is a shock to it to be mixed with liquid so warm. Once acclimated in this manner, it is easier on the bacteria when added to the remaining milk at a temp of 38-40 C (100-104F). At least, that is how I have heard it explained.AmeliaHusband UC 9 years, SCD 19 monthsLDN 3 mgTo: BTVC-SCD Sent: Thu, February 11, 2010 1:41:45 AMSubject: Re: yogurt questions I've read it two different ways also. But, it also says to take a little bit of the milk cooled to between 108 to 110 and mix it with starter. Taking a small amount of milk at 110 degrees and mixing it with cool to room temp. yogurt should produce a yogurt starter mix that has probably gotten to room temp. by the time you've mixed it. What I don't understand is, if it would kill the starter to have the milk at 110 degrees when adding the starter at the beginning, wouldn't bringing it to 110 degrees during fermenting for 24 hours also kill it? Does the starter need an adjustment period-like when you put your foot in a hot bath at first, you have to adjust to the bath temp. before you can get in, or is there something else I'm missing? Thanks! From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Wed, February 10, 2010 2:57:47 PMSubject: Re: yogurt questions Can't help you on most of your questions because I use a yogourmet yogurt maker and not a dehydrator. However, when I put my starter in (dannon plain yogurt) the temp of my milk is usually around 110 or a little below. Um, , you are supposed to have it at Canadian room temperature, which is like mid 70s. 110 is high to introduce the starter, especially acidophilus, which likes a cooler temperature than the other two strains. It you put your milk in an ice bath, this happens fairly rapidly. Mara So, I think you're fine as far as not killing the starter before it has a chance to work. Good way to tell if it worked is that your yogurt should be sour tasting. BTW, I use my yogurt maker as it came, I don't have a dimmer switch hooked up to it or anything. (some have done this to get a temp of 105-110 and not go above but I haven't worried about it) -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a day To: BTVC-SCD@yahoogroup s.comFrom: laura.mayhorn@ yahoo.comDate: Wed, 10 Feb 2010 19:27:26 +0000Subject: yogurt questions Hi!Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions.How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria.After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it?I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon.So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me!Sorry for so many questions!! Thank you for any advice you could give!Thank you,13 yr old son scd 2+ months Hotmail: Powerful Free email with security by Microsoft. Get it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2010 Report Share Posted February 11, 2010 Thanks Amelia. So it is analogous to getting getting acclimated to the water in the tub. , I did what you did. I'll let it cool to room temp. next time. I think that's easier anyway than trying to catch it right at 108 to 110. To: BTVC-SCD Sent: Thu, February 11, 2010 4:48:35 AMSubject: Re: yogurt questions Laurie,I believe it is to let the little bit of milk that is to be mixed with the starter to be cooled to about 25C (77F) or so before mixing in the starter. The starter is coming straight from the fridge and cold -- about 4C (40 F)-- so it is a shock to it to be mixed with liquid so warm. Once acclimated in this manner, it is easier on the bacteria when added to the remaining milk at a temp of 38-40 C (100-104F). At least, that is how I have heard it explained.AmeliaHusband UC 9 years, SCD 19 monthsLDN 3 mg From: Laurie G <scdhelps (AT) yahoo (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, February 11, 2010 1:41:45 AMSubject: Re: yogurt questions I've read it two different ways also. But, it also says to take a little bit of the milk cooled to between 108 to 110 and mix it with starter. Taking a small amount of milk at 110 degrees and mixing it with cool to room temp. yogurt should produce a yogurt starter mix that has probably gotten to room temp. by the time you've mixed it. What I don't understand is, if it would kill the starter to have the milk at 110 degrees when adding the starter at the beginning, wouldn't bringing it to 110 degrees during fermenting for 24 hours also kill it? Does the starter need an adjustment period-like when you put your foot in a hot bath at first, you have to adjust to the bath temp. before you can get in, or is there something else I'm missing? Thanks! From: Mara Schiffren <alcibiades (AT) rcn (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Wed, February 10, 2010 2:57:47 PMSubject: Re: yogurt questions Can't help you on most of your questions because I use a yogourmet yogurt maker and not a dehydrator. However, when I put my starter in (dannon plain yogurt) the temp of my milk is usually around 110 or a little below. Um, , you are supposed to have it at Canadian room temperature, which is like mid 70s. 110 is high to introduce the starter, especially acidophilus, which likes a cooler temperature than the other two strains. It you put your milk in an ice bath, this happens fairly rapidly. Mara So, I think you're fine as far as not killing the starter before it has a chance to work. Good way to tell if it worked is that your yogurt should be sour tasting. BTW, I use my yogurt maker as it came, I don't have a dimmer switch hooked up to it or anything. (some have done this to get a temp of 105-110 and not go above but I haven't worried about it) -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a day To: BTVC-SCD@yahoogroup s.comFrom: laura.mayhorn@ yahoo.comDate: Wed, 10 Feb 2010 19:27:26 +0000Subject: yogurt questions Hi!Well, I have just finished making my first batch of yogurt (whew - glad that's over...ok - it really wasn't too difficult!), and I have a few questions.How do I know that it worked? - I didn't have a thermometer that reads below 100, and I'm not really sure it was cooled enough before I put in the starter (I used Yogourmet) - so I think I might have killed the good bacteria.After I put it in the dehydrator, the temp went up to 115 for a bit before I noticed - would that kill it?I wanted to make a small batch, since I didn't know what I was doing, and didn't want to waste too much if it didn't turn out - I only made half of a quart, and used half of one of the starter packs. My question is: would this be enough starter - is there a minimum amount you can use or it won't work? It was less than half a tablespoon.So, if it didn't work properly, would it be ok to eat it or would we get sick? This whole fermenting thing is new to me!Sorry for so many questions!! Thank you for any advice you could give!Thank you,13 yr old son scd 2+ months Hotmail: Powerful Free email with security by Microsoft. Get it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2010 Report Share Posted February 11, 2010 At 07:03 PM 2/11/2010, you wrote: Well cripe. I've been doing the same thing (following Elaine's original instructions and adding refrigerated starter to the 110 degree milk). Just know you guys aren't the only one's making mistakes. Isn't it nice to know we can make them together? Thanks to everyone for setting me straight! Well, the debate about when to add the starter is an on-going one. I've had my teeth kicked in by people who felt that if I was adding the starter at anything above 70F, I wasn't making yogurt properly. I pointed out that I was adding it at MY room temperature (around 80F in summer) and was told that wasn't good enough. (Apparently, I was, according to those folks, supposed to keep my house at 70F.) Then there are the folks who feel it should be added at the fermentation temperature -- between 100-110F. So far, in 9 years of making SCD yogurt, I've added starter at temperatures ranging from 70F (room temp on a cold day in December) to around 100 or so because I didn't have enough ice to cool water to cool the milk in high summer. Is your yogurt turning out nice and thick and tart? Then you're probably doing it correctly. — 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 11, 2010 Report Share Posted February 11, 2010 On Thu, 11 Feb 2010 20:57:20 -0500, Wizop Marilyn L. Alm wrote:> At 07:03 PM 2/11/2010, you wrote:>> Well cripe. I've been doing the same thing>> (following Elaine's original instructions and>> adding refrigerated starter to the 110 degree>> milk). Just know you guys aren't the only one's>> making mistakes. Isn't it nice to know we can>> make them together? Thanks to everyone for setting me straight!>> Well, the debate about when to add the starter is an on-going one.>> I've had my teeth kicked in by people who felt> that if I was adding the starter at anything> above 70F, I wasn't making yogurt properly. I> pointed out that I was adding it at MY room> temperature (around 80F in summer) and was told> that wasn't good enough. (Apparently, I was,> according to those folks, supposed to keep my house at 70F.)>> Then there are the folks who feel it should be> added at the fermentation temperature -- between 100-110F.>> So far, in 9 years of making SCD yogurt, I've> added starter at temperatures ranging from 70F> (room temp on a cold day in December) to around> 100 or so because I didn't have enough ice to> cool water to cool the milk in high summer.>> Is your yogurt turning out nice and thick and> tart? Then you're probably doing it correctly.I agree.  It's possible to be too darn fussy about this. I almost always add at considerably higher than room temperature (which is 68 in the winter here/75-78 in the summer), and it always turns out beautifully and tastes fabulous. I don't think it's "wrong" unless you're adding the starter when the milk/cream is so hot that you definitely, positively kill the starter bacteria -- and you'll know that when/if the yogurt doesn't thicken. n______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2010 Report Share Posted February 11, 2010 Well... it *IS* nice and thick and tart and quite possibly the best yogurt I've ever tasted! So I guess I am doing something right! Perhaps I'll find some middle ground and let it cool a bit more, but not all the way to room temp. It sounds to me like everyone's yogurt-making techniques are as diverse as our symptoms that led us to SCD- LOL. Good night... -Joanan > > Is your yogurt turning out nice and thick and > > tart? Then you're probably doing it correctly. > > I agree. It's possible to be too darn fussy about this. > I almost always add at considerably higher than room temperature (which is > 68 in the winter here/75-78 in the summer), and it always turns out > beautifully and tastes fabulous. I don't think it's " wrong " unless you're > adding the starter when the milk/cream is so hot that you definitely, > positively kill the starter bacteria -- and you'll know that when/if the > yogurt doesn't thicken. > > n > > ______________________________ > > A funny, touching gift book for cat lovers. Signed copies, free shipping > (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the > 10 Cats Who Caused My Addiction by n Van Til > www.wordpowerpublishing.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 I must be doing mine correctly, too. :-P To: BTVC-SCD Sent: Thu, February 11, 2010 11:34:10 PMSubject: Re: yogurt questions Well... it *IS* nice and thick and tart and quite possibly the best yogurt I've ever tasted! So I guess I am doing something right! Perhaps I'll find some middle ground and let it cool a bit more, but not all the way to room temp.It sounds to me like everyone's yogurt-making techniques are as diverse as our symptoms that led us to SCD- LOL.Good night...-Joanan> > Is your yogurt turning out nice and thick and> > tart? Then you're probably doing it correctly.> > I agree. It's possible to be too darn fussy about this.> I almost always add at considerably higher than room temperature (which is > 68 in the winter here/75-78 in the summer), and it always turns out > beautifully and tastes fabulous. I don't think it's "wrong" unless you're > adding the starter when the milk/cream is so hot that you definitely, > positively kill the starter bacteria -- and you'll know that when/if the > yogurt doesn't thicken.> > n> > ____________ _________ _________> > A funny, touching gift book for cat lovers. Signed copies, free shipping > (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the > 10 Cats Who Caused My Addiction by n Van Til > www.wordpowerpublis hing.com> Quote Link to comment Share on other sites More sharing options...
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