Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 I bought the Yogourmet Maker and made yogurt with a problem. I used the BTVC book and the manual for the Maker as guides. Everything went good till I let the mix cool to 112 degrees F and did the mix with Dannon and then mixed with the bulk mix. Then I read on the manual that better yogurt (more SCD friendly) can be made if you let the mix cool to room temp (72 or so). It was too late to change. I did put the covered mix in the frig to lower to room temp. But the Yogurt starter was already in place. I am within 3 days of starting SCD (very sensitive) and I am concerned that the yogurt may not be as bacteria boosted. Should I dump it or will it be okay? Thanks Quote Link to comment Share on other sites More sharing options...
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