Thermometer (was Re: The Mystery of Runny Yogurt)

[Guest guest]

It's possible the temperature of the yogurt is getting too high or

staying too low.

I bought a remote thermometer from the Source (used to be Radio Shack,

aka Circuit City) for about $25 Cdn called Nexxtech Digital Cooking

Thermometer (cat no. 631-1025). It's great. You set the high and low

limits and it beeps if it exceeds either one. You put the probe into

whatever you're measuring the temperature of, and there's a long wire

connected to the little box where you set the temperature. I get a

constant reading of the temperature of my yogurt, and I'm surprised at

how high the temperature goes with the 60 watt light bulb in the oven.

It works great for yogurt. Set it for 180 for the high temperature and

about 70 for the low temperature and it beeps when you've heated it

enough, and beeps when it's cooled down enough to add the starter.

There are a few other bells and whistles too:

http://tinyurl.com/yo8ygu

Good luck. Theresa (in Vancouver, Canada)

>

> Was this one ever explained/ One out of ten batches of yogurt that I

make in an identical

> way comes out runny even after dripping it. I've seen others complain

of this but am not

> sure I ever saw a definitive answer.

>

> Carol F.

> SCD 7 years, celiac

>

[Guest guest]

Carol,

I always cool my milk in a cold water bath. I don't always add ice.... but

sometimes. I stir the milk a few times during the cooling process.

I don't see how faster cooling could influence the " clotting " of the milk when

the yogurt is setting up.

Patti

Thermometer (was Re: The Mystery of Runny Yogurt)

I have a thermometer and it is accurate. What I am wondering about is

usually I

leave my boiled milk out at room temperature covered with a tea towel to come

to the

lower temperature. The batch that was runny was cooled by setting it in ice

cubes and

cold water (Elaine's instructions) . Could the shock influence the clotting of

the milk when

the yogurt sets?

Carol F.

SCD 7 years, celiac