Re: BUMP: How do I know if yogurt starter is going bad?

[Guest guest]

Hi Caroline,

All I know is my last 2 bottles of starter from GI Prohealth were not good.

Yogurt came out runny and didn't smell yogurty.

I switched from my yogurt maker to dehydrator and back.. did a couple of test

runs with dairy and it just was not up to par.

Make sure the temps on your yogurt maker is good. And that you aren't adding

the starter to milk that is cold or even too hot. It's better the bacteria

adjusts to the temp.

Jodi

> >

> > Hi there,

> >

> > I use GI ProHealth yogurt starter. I use somewhere between 1/8-1/4 tsp for 2

quarts of cow's milk at a time.

> > My last batch was a little thinner than usual. Does this mean that the

starter is losing effectiveness? It says it is good for a few more months still.

> > What other signs should I look for to tell if it's going bad? I can't really

judge by my symptoms because they've been all over the place for the last few

months, i.e. some blood and mucus here and there.

> > Thanks for your help!

> >

> > Caroline

> > SCD since 1/7/10

> > UC--->Crohn's since 1999

> > Remicade since 2008

> >

>

[Guest guest]

My yogurt maker is a Yogourmet and I've been making yogurt with it for 7 months.

I've got it rigged with a dimmer switch and check the water temp several times

over the 24-hour period to make sure it's on target at 100-110. I cool my heated

milk down to 75 degrees before adding the starter. So I'm pretty sure the only

questionable variable is the starter.

I will contact GI Pro Health b/c the bottle says it is guaranteed fresh till the

Best By date which is November 2010. Maybe they'' send me a replacement bottle.

I really like the bottle of starter rather than the idea of all those little

yogourmet packets. Plus, the bottle works out to be cheaper per quart.

Do you have any other suggestions for brands that are good and legal?

> > >

> > > Hi there,

> > >

> > > I use GI ProHealth yogurt starter. I use somewhere between 1/8-1/4 tsp for

2 quarts of cow's milk at a time.

> > > My last batch was a little thinner than usual. Does this mean that the

starter is losing effectiveness? It says it is good for a few more months still.

> > > What other signs should I look for to tell if it's going bad? I can't

really judge by my symptoms because they've been all over the place for the last

few months, i.e. some blood and mucus here and there.

> > > Thanks for your help!

> > >

> > > Caroline

> > > SCD since 1/7/10

> > > UC--->Crohn's since 1999

> > > Remicade since 2008

> > >

> >

>

[Guest guest]

Shoot Caroline- I make mine just like you- in the yogurmet, with a dimmer. And

I, too, prefer the freeze-dried starter. I really hope GI ProHealth isn't

slacking on us ;(

Keep us posted on what you find out. I guess in the meantime you could use some

commercial yogurt as starter and see if it comes out fine...

-Joanna

SCD 9/2009, Crohn's 1992, 20mg Prednisone

>

> My yogurt maker is a Yogourmet and I've been making yogurt with it for 7

months. I've got it rigged with a dimmer switch and check the water temp several

times over the 24-hour period to make sure it's on target at 100-110. I cool my

heated milk down to 75 degrees before adding the starter. So I'm pretty sure the

only questionable variable is the starter.