Re: Yogurt temperature too high? Please Help

[Guest guest]

Hi,

This happened to me too. I felt the temperature in the yogourmet yogurt maker

to be a bit too high. This was my first time. I was thinking of calling them to

find out. Will let you know what they say.

Thanks,

SAM

bretyboyoo wrote:

I made a 30 hour goat milk yogurt using the Yogourmet yogurt maker. I

measured the temperature of the milk right after taking it out using

the thermometer(sterilized of course), and found it to be 5 to 10

degrees over the ideal temp. range. The temperature was slightly

higher around the edges. Is this normal? I then measured the water

in the yogurt maker and found it to be high also. Is this so it can

heat the milk in the middle of the batch to the necessary temp? Will

acidophilus stop growing completely at such temperatures or will it

just slow down. The consistency of the yogurt is very liquidy. I

guess it tastes acidic but I cant judge anymore because I havent had

real milk in years and also I make Kefir which is very sour and acidic.

This is my second yogurt maker, I returned the other one for the same

reason. My next step will be to call the manufacturer to find out if

they've had this problem before.

Has anyone else heard of this?

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[Guest guest]

Are you the Sam that allowed Carol to post you Sam's Super Rich Frozen Yogurt?

If so, I remember her saying that you had more than you'd be willing to give

out. Would you post other frozen yogurt recipes that you've created please? My

family loves the Super Rich.

Meleah

Re: Yogurt temperature too high? Please Help

Hi,

This happened to me too. I felt the temperature in the yogourmet yogurt maker

to be a bit too high. This was my first time. I was thinking of calling them to

find out. Will let you know what they say.

Thanks,

SAM

bretyboyoo wrote:

I made a 30 hour goat milk yogurt using the Yogourmet yogurt maker. I

measured the temperature of the milk right after taking it out using

the thermometer(sterilized of course), and found it to be 5 to 10

degrees over the ideal temp. range. The temperature was slightly

higher around the edges. Is this normal? I then measured the water

in the yogurt maker and found it to be high also. Is this so it can

heat the milk in the middle of the batch to the necessary temp? Will

acidophilus stop growing completely at such temperatures or will it

just slow down. The consistency of the yogurt is very liquidy. I

guess it tastes acidic but I cant judge anymore because I havent had

real milk in years and also I make Kefir which is very sour and acidic.

This is my second yogurt maker, I returned the other one for the same

reason. My next step will be to call the manufacturer to find out if

they've had this problem before.

Has anyone else heard of this?

---------------------------------

No need to miss a message. Get email on-the-go

with Yahoo! Mail for Mobile. Get started.

[Guest guest]

No I am not that SAM. Sorry.

robin wrote:

Are you the Sam that allowed Carol to post you Sam's Super Rich Frozen

Yogurt? If so, I remember her saying that you had more than you'd be willing to

give out. Would you post other frozen yogurt recipes that you've created please?

My family loves the Super Rich.

Meleah

[Guest guest]

> Are you the Sam that allowed Carol to post you Sam's Super Rich

Frozen Yogurt?

If so, I remember her saying that you had more than you'd be willing to give

out. Would

you post other frozen yogurt recipes that you've created please? My family loves

the Super

Rich.

> Meleah

>

That would be Sam Eaton.

Carol F

SCD 7 years celiac