Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 A couple things regarding yogurt. I've made whole cream yogurt twice now, and it doesn't seem nearly as tart as the whole milk yogurt. It's much more like sour cream, and maybe not even quite as sour as that. Is it turning out all right? Also, I continue to have the grainy yogurt near the bottom of my yogurt container when it's finished. I seriously doubt that I am not thoroughly mixing it every time since I've never had this problem before. I'm thinking that it has more to do with the new bottle of starter. It was one of those from GI Pro Health that arrived warm. My sister-in-law also had this happen, and threw it out this week because her yogurt kept spoiling quickly after being ready. It would get red streaks in it. Anyone ever seen this before? I remember at least one person on the list posting about being concerned about their starter arriving warm from GI Pro Health. Has anyone else had any problems with their yogurt recently? Meleah scd 05/06 iel 3.5yrs. asd, Ethan 5yrs., Mark 18mths., both nt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2006 Report Share Posted November 28, 2006 > > can some one explain the room temp cooling in the BTVC, and the 2 diff > cooling temps in the pecan bread and SCD info web sites and how it > effects the yogurt making process and the way it produces the good > bacteria? > Thanks > > Jess Jess, Elaine stressed in her book that if the milk was not cooled to the 'below room temerature " level, it would it would kill the basteria you are geting ready to introduce. Someone who managed another SCD list got instuctions from a Goat Milk farm for the higher temperature that used to appear on Pecanbread. The die off may have been from getting more action from friendlly bacteria incubated as a resut of the lower temperature. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2006 Report Share Posted November 28, 2006 Another reason why there were conflicting temps listed on the website for cooling to, was that the two most commonly used yogurt starters suggested that temp for their product, which would lead one to believe that they must have been confident, based on trials, that the bacteria was remaining lively and the end result was perfectly fine. I know that Elaine did not use a thermometer when making yogurt, and she wanted to be " on the safe side " with cooling..... so simply left it until it was " room temp " (which can vary, of course). We all got together on the different conflicting instructions.... and took a look at the fact that one strain in particular, l.casei, was a little more sensitive..... and might need a lower temp to be introduced into. Some people use l.casei in their starter.... some don't... but the other bacteria will not be harmed by starting lower. Sheila did the majority of the work on researching the starter strains and temps..... and tried to bring everyone to a point of agreement so we can get the website updated and make everything more consistent. It made sense to come up with a specific target temp for cooling.... not just " room temp " , so yogurt cooks in Phoenix in mid-August will have no confusion, and will realise the need to add ice to their cooling water. Jess, I think that if your yogurt had anything at all to do with the symptoms your family is noticing, it could just be that you had MORE of the lively, friendly bacteria in your yogurt than you did before.... and possibly you're getting a bit of die-off as a result. Nothing to worry about. It might not even be connected. Patti Re: yogurt > > can some one explain the room temp cooling in the BTVC, and the 2 diff > cooling temps in the pecan bread and SCD info web sites and how it > effects the yogurt making process and the way it produces the good > bacteria? > Thanks > > Jess Jess, Elaine stressed in her book that if the milk was not cooled to the 'below room temerature " level, it would it would kill the basteria you are geting ready to introduce. Someone who managed another SCD list got instuctions from a Goat Milk farm for the higher temperature that used to appear on Pecanbread. The die off may have been from getting more action from friendlly bacteria incubated as a resut of the lower temperature. Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2006 Report Share Posted November 28, 2006 Thanks for your feedback Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2006 Report Share Posted November 29, 2006 Hi Jess, << MY three boys have ben eating the goat yogurt from the 3 to 4th week I > always made it by cooling around 110. I made it this week and used > the pecanbread web site as a reminder to the instructions it says 77F > for cooling. I know this has been discussed before- I searched old > posts. All three of my children have had neg side effects that I hope > are die off, runny nose, irratabilty and some increased stimming - one > symptom per child. I am wondering why this is and did the yogurt > cooled at 77F make this much differnce? >> Your children probably did have some extra die off because you are now getting a full fermentation with all three bacterial strains in the yogurt. If you are using the ProGurt yogurt starter it has L. casei which has a lower (than the other bacteria) growth temperature. The temperature has to be cool enough when the L. casei is introduced into the milk to prevent damage or death of the bacteria. The L. casei has antimicrobial and antifungal effects and now by using the lower temperatures of 77F you should be getting lots of L. casei in the finished yogurt. More antimicrobial/antifungal effects can mean more die off. << can some one explain the room temp cooling in the BTVC, and the 2 diff cooling temps in the pecan bread and SCD info web sites and how it effects the yogurt making process and the way it produces the good bacteria? >> For making SCD yogurt all milk should be cooled to room temperature or lower. We agreed on 77F since it falls within the scientifically accepted room temperature range. Elaine wrote it should be cooled to room temperature or lower or else the higher temperatures may kill off some of the yogurt starting bacteria. Some of the temperatures listed on the various websites are based on manufacturers of yogurt. It does not matter to commercial yogurt producers if there is lactose left in their yogurt. Also, it would cost money to cool the milk to alower temperature and then allow the temperature to raise up again high enough to begin fermentation. Since, SCDers need a fully fermented yogurt you need to ensure that all strains of bacteria are alive and that they are not damaged. It takes a bit longer but you'll end up with a better yogurt. By cooling to room temperature or lower ( or using 77F) you allow all the strains of bacteria to do their part in fermenting the milk into yogurt. Each bacterial strain plays a different role in the yogurt making process and can play different parts in healing the bowel. In the Progurt starter the bact. strains have overlapping temperature ranges. The L. casei starts the fermentation as the temperature rises in the milk (when put in the yogurt maker)and then as it continues to warm up the other strains take over and become predominant in the conversion of lactose to glucose and galactose. If the milk is too hot for the L. casei you'll miss out on a portion of this process. Sheila, SCD Feb. 2001, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
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