proper way to ferment yogurt.

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Learn something new every day! I followed this....http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm"2.) Turn the heat off and allow to cool to between 108 and 112

degrees F.

Stir well before determining the final temperature. You may cover

the pot

with a clean tea towel while it cools."However, in BTVC on page 155 it says to let cool to room temp or lower before adding the starter. Interesting!I'll try letting it cool to room temp next time and see if I get a better yogurt out of it. I've been letting my yogurt ferment for longer than 24 hours. Usually closer to 36, maybe that is making up for killing some starter in the beginning Now i'm wondering if my yogourmet is heating too high like some other people's have been. Going to check that out too. -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: alcibiades@...Date: Wed, 10 Feb 2010 14:57:47 -0500Subject: 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 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 (AT) yahoo (DOT) comDate: 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.

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Yeah, that was supposed to be changed a while ago, IIRC. MaraLearn something new every day! I followed this....http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm"2.) Turn the heat off and allow to cool to between 108 and 112 degrees F. Stir well before determining the final temperature. You may cover the pot with a clean tea towel while it cools."However, in BTVC on page 155 it says to let cool to room temp or lower before adding the starter. Interesting!I'll try letting it cool to room temp next time and see if I get a better yogurt out of it. I've been letting my yogurt ferment for longer than 24 hours. Usually closer to 36, maybe that is making up for killing some starter in the beginning Now i'm wondering if my yogourmet is heating too high like some other people's have been. Going to check that out too. -UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: alcibiades@...Date: Wed, 10 Feb 2010 14:57:47 -0500Subject: Re: yogurt questionsCan'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 yo! ur milk in an ice bath,this happens fairly rapidly. MaraSo, 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) -Ke! vinUC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: laura.mayhorn (AT) yahoo (DOT) comDate: 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 i! t now. Hotmail: Free, trusted and rich email service. Get it now.