Re: Yogurt - when does the 24 hours start?

[Guest guest]

At 03:19 PM 4/2/2010, you wrote:

So, I've been making my yogurt

by taking the milk to 180, then cooling down to 70, adding the starter

and sticking it in the Yogourmet. I take it out 24 hours later. I've got

a dimmer switch so once it gets to the acceptable range of 100-110 I

adjust the switch to keep it at the right temp.

However, I just read on pecanbread that you are supposed to start timing

the 24 hours when it reaches the right temp, NOT when you put it in the

machine. WHAT?!?! Is this right, and I've been making it wrong all this

time?

I usually do my yogurt for around 26 hours. This is because I usually try

to get my yogurt on before dinner, and then, 24 hours later, it's done,

but I'm eating dinner, so I don't get around to it before dinner's

over.

Pecanbread also wants the temp when you add the starter to be in the 70s.

Elaine said, " room temperature, " and room temperature in

Canada is in the 70s. My room temperature is usually in the

mid-80s. I refuse to run my air conditioner to get room temperature

down to the 70s.

Elaine never, that I know of, said the time started when it reached

fermenting temperature. Some people need the extra fermentation time.

Have you been doing well with your yogurt as prepared?

Then don't sweat it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Hi Caroline,

Sorry to say but that is correct. Yes the 24hrs only starts at the right temp of 100. I don't have a yogourmet, but recently I started to use there starter. Now I have always cooled the milk down to 70. But with the new starter I was not getting thick yogurt. Then I read the instructions and it said cool down to 108-112. Now for me that is way to high but now the yogurt gets cooled down to around 94 and my yoghurt is much thicker.

Sky

To: BTVC-SCD Sent: Sat, 3 April, 2010 6:19:43 AMSubject: Yogurt - when does the 24 hours start?

Hi all,So, I've been making my yogurt by taking the milk to 180, then cooling down to 70, adding the starter and sticking it in the Yogourmet. I take it out 24 hours later. I've got a dimmer switch so once it gets to the acceptable range of 100-110 I adjust the switch to keep it at the right temp.However, I just read on pecanbread that you are supposed to start timing the 24 hours when it reaches the right temp, NOT when you put it in the machine. WHAT?!?! Is this right, and I've been making it wrong all this time?here's what diane d. said..."You are supposed to start timing the 24hr period once the yogurtreaches 100 degrees. It usually takes my yogurt maker about 5hrs. to get to that temp., so I add 5 plus 24 for a min. of 29hrs in the machine."Someone who knows what they're doing, please advise! :)Thanks,CarolineSCD since 1/7/10 (wow, almost 3 months!!)UC/Crohn's since 1999Remicade

since 6/2008

[Guest guest]

Thanks for the info. As far as I know, I'm doing fine with it the way i've been

making it. I still have a little blood and mucus here and there but I've only

been at it for 3 months.

I think I will continue the way I am but maybe add 2 hours to the total time

just to be on the safe side.

Happy Easter...

Caroline

SCD since 1/7/10

UC/Crohns since 1999

Remicade since 2/2008

> >So, I've been making my yogurt by taking the

> >milk to 180, then cooling down to 70, adding the

> >starter and sticking it in the Yogourmet. I take

> >it out 24 hours later. I've got a dimmer switch

> >so once it gets to the acceptable range of

> >100-110 I adjust the switch to keep it at the right temp.

> >

> >However, I just read on pecanbread that you are

> >supposed to start timing the 24 hours when it

> >reaches the right temp, NOT when you put it in

> >the machine. WHAT?!?! Is this right, and I've

> >been making it wrong all this time?

>

> I usually do my yogurt for around 26 hours. This

> is because I usually try to get my yogurt on

> before dinner, and then, 24 hours later, it's

> done, but I'm eating dinner, so I don't get around to it before dinner's over.

>

> Pecanbread also wants the temp when you add the

> starter to be in the 70s. Elaine said, " room

> temperature, " and room temperature in Canada is

> in the 70s. My room temperature is usually in

> the mid-80s. I refuse to run my air conditioner

> to get room temperature down to the 70s.

>

> Elaine never, that I know of, said the time

> started when it reached fermenting temperature.

> Some people need the extra fermentation time.

>

> Have you been doing well with your yogurt as prepared?

>

> Then don't sweat it.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

It also says in BTVC that you can go 24-30 hours. So, there's a large time frame in there. after 30 hours it says something about the good bacteria dieing or not having enough good..I forget. Still, after 30 hours it's not like they all look at their watch and lie down never to wake up again. I'm pretty sure it would be a gradual thing. A slow die off of friendlies.-UC - 1+ yearsSCD - 8 months 100% strict and 4 months restricted diet.Asacol - 12 pills a day Prednisone 40mg entocort With vit E mixed inBack to intro/stage 1 for now.To: BTVC-SCD From: moonshinethreads@...Date: Sun, 4 Apr 2010 00:39:42 +0000Subject: Re: Yogurt - when does the 24 hours start?

Thanks for the info. As far as I know, I'm doing fine with it the way i've been making it. I still have a little blood and mucus here and there but I've only been at it for 3 months.

I think I will continue the way I am but maybe add 2 hours to the total time just to be on the safe side.

Happy Easter...

Caroline

SCD since 1/7/10

UC/Crohns since 1999

Remicade since 2/2008

> >So, I've been making my yogurt by taking the

> >milk to 180, then cooling down to 70, adding the

> >starter and sticking it in the Yogourmet. I take

> >it out 24 hours later. I've got a dimmer switch

> >so once it gets to the acceptable range of

> >100-110 I adjust the switch to keep it at the right temp.

> >

> >However, I just read on pecanbread that you are

> >supposed to start timing the 24 hours when it

> >reaches the right temp, NOT when you put it in

> >the machine. WHAT?!?! Is this right, and I've

> >been making it wrong all this time?

>

> I usually do my yogurt for around 26 hours. This

> is because I usually try to get my yogurt on

> before dinner, and then, 24 hours later, it's

> done, but I'm eating dinner, so I don't get around to it before dinner's over.

>

> Pecanbread also wants the temp when you add the

> starter to be in the 70s. Elaine said, "room

> temperature," and room temperature in Canada is

> in the 70s. My room temperature is usually in

> the mid-80s. I refuse to run my air conditioner

> to get room temperature down to the 70s.

>

> Elaine never, that I know of, said the time

> started when it reached fermenting temperature.

> Some people need the extra fermentation time.

>

> Have you been doing well with your yogurt as prepared?

>

> Then don't sweat it.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

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