Re: Good results with yogurt - more time

[Guest guest]

>

> Well, by accident I left the yogurt in the maker for about 8-10 hrs

> longer than usual. As a result, it turned out way more firm than

> before - just about like a usual store-bought consistency. It was in

> the machine for over 24 hrs - more like 32 hrs. I will try it again to

> see if it has the same effect. It tasted normal also.

>

> I hope this would not mess up the probiotic count for any reason.

>

It killed the probiotics. You can still enjoy the taste of it.

Carol F.

SCD 6 years, celaic

[Guest guest]

You will most certainly have lost a lot of your live probiotics by 32 hours. I

think 28 hours is about max. There will be some left.... so go ahead and use

it, but next time set a timer or something.

I try to make yogurt late at night, right before I go to bed.... then, my 24 hr

batch will be ready right before bedtime the next night. I put a sticky note on

the cabinet where my toothbrush is, so I can't forget..... and/or sometimes I

will set a timer right after I finish the dinner dishes that next evening.... so

it will go off a few hours later when the yogurt is done.

I learned the hard way NOT to make yogurt mid morning one day when you have a

DENTAL appointment the next day at the same time!! Making it late ensures I

will always be home when the batch is done.

Patti

Good results with yogurt - more time

Well, by accident I left the yogurt in the maker for about 8-10 hrs

longer than usual. As a result, it turned out way more firm than

before - just about like a usual store-bought consistency. It was in

the machine for over 24 hrs - more like 32 hrs. I will try it again to

see if it has the same effect. It tasted normal also.

I hope this would not mess up the probiotic count for any reason.

[Guest guest]

>

> Is this another one of those instances where Elaine changed what she said in

the book in

a note to one of the lists? Because in BTVC, page 158, she says " ...cover, and

let stand for

at least 24 hours at 100-110F (38-43C). (If you forget to remove it after 24

hours, and the

fermentation goes on longer, all the better.) "

> Lorilyn

>

Intersting point. I checked all the yogurt instructions including those on

Pecanbread and

didn't see the 24-28 hours and no longer than 32 mentioned. They don't say

anything

beyond the 24 hours.

Mimi, enlighten us please. You are the Yoga of Yogurt.

Carol F.

SCD 6 years, celiac

[Guest guest]

> Mimi, enlighten us please. You are the Yoga of Yogurt.

>

> Carol F.

> SCD 6 years, celiac

LOL, yes, please do . . . I tell you, there was no difference in taste

at all - same delicious stuff. I also am confused due to reading that

same passage in the book.