Yogurt making question

[Guest guest]

Hi

I'm on the SCD (Specific Carbohydrate Diet) to heal my gut. This diet requires

that I culture yogurt for 24 hours to remove the lactose. Does anyone know if I

have to maintain the yogurt at a specific temerature for these 24 hours?

Generally I put the cultured (goat) milk into my oven with the light on. This

keeps the temperature around 95 degrease. Someone on the SCD group said I needed

to keep the yogurt at 107 degrease to remove all the lactose and I'm wondering

if this is true.

Thanks!

JP.

>

> yogurt generally takes 6 - 12 hours. Never just a couple of hours. Most

homemade raw yogurt is thin and soupy. Just drink it. There is nothing wrong

with it. The good bacteria in yogurt culture create a good environment and so

warm temp is not a problem. Those that are inexperienced with raw milk and

culturing are scared of high temps and milk, but both yogurt and kefir are made

with warm milk and they are wonderful products. Just not what the store sells.

>

> Rhonda