Re: Yogourmet yogurt makers

[Guest guest]

Jill,

To the best of my knowledge, there are no commercial yogurt makers which

are designed to make SCD yogurt.

If you eat lots of yogurt, save up and get an Excalibur 9 tray

dehydrator. It's expensive, but you can use it for a gazillion other

things. In fact, I use mine so much, I ended up getting a second one two

years later!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi I just realized my yogurt maker goes from 104-118. Does this mean i need to

get a dimmer? Can you let me know how that works, I am only 3 weeks in so the

yogurt is so important to me. Thanks for the help.

>

> Hello All,

>

> I'm sure that this question has been posed before, but I've been

> unable to find a good solution.

>

> I've been using the yogourmet yogurt maker for nearly 2 years, but

> recently, after the same time span of no UC symptoms, I entered an

> unexplained, sudden flare. Although I am certain that stress was a

> very highly contributing factor in this flare, I'm investigating all

> my staples as possible sources of illegals. Since I used to eat

> yogurt religiously every day, I worry that the yogourmet maker I have

> may have cooked at overly high settings, effectively destroying the

> " good " bacteria responsible for eliminating the lactose.

>

> Rather than buying a dimmer for the yogourmet maker and switching it

> to low after 6 hours (which is a great inconvenience for those of us

> who make yogurt at night), I'd prefer to look at alternative yogurt

> makers. Does anyone know whether there any alternative yogurt makers

> that adhere to the 100-110 F temperature for the duration that

> they're plugged in?

>

> Thanks,

> Jill

> UC 2004

> SCD May 2007

> probiotics, calcium, vitamin C, multi-vitamin, fish oil

> now on lialda, cortifoam, rowasa

>

[Guest guest]

Hi I just realized my yogurt maker goes from 104-118. Does this mean i need to

get a dimmer? Can you let me know how that works, I am only 3 weeks in so the

yogurt is so important to me. Thanks for the help.

>

> Hello All,

>

> I'm sure that this question has been posed before, but I've been

> unable to find a good solution.

>

> I've been using the yogourmet yogurt maker for nearly 2 years, but

> recently, after the same time span of no UC symptoms, I entered an

> unexplained, sudden flare. Although I am certain that stress was a

> very highly contributing factor in this flare, I'm investigating all

> my staples as possible sources of illegals. Since I used to eat

> yogurt religiously every day, I worry that the yogourmet maker I have

> may have cooked at overly high settings, effectively destroying the

> " good " bacteria responsible for eliminating the lactose.

>

> Rather than buying a dimmer for the yogourmet maker and switching it

> to low after 6 hours (which is a great inconvenience for those of us

> who make yogurt at night), I'd prefer to look at alternative yogurt

> makers. Does anyone know whether there any alternative yogurt makers

> that adhere to the 100-110 F temperature for the duration that

> they're plugged in?

>

> Thanks,

> Jill

> UC 2004

> SCD May 2007

> probiotics, calcium, vitamin C, multi-vitamin, fish oil

> now on lialda, cortifoam, rowasa

>

[Guest guest]

No, you don’t need a dimmer. Yogurt bacteria will thrive at up

to 122 F – though you normally want to avoid that very high end. But 118 F isn’t

going to kill it.

n

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of celiacwhits

Sent: Thursday, March 12, 2009 12:55 PM

To: BTVC-SCD

Subject: Re: Yogourmet yogurt makers

Hi I just realized my yogurt maker goes from

104-118. Does this mean i need to get a dimmer? Can you let me know how that

works, I am only 3 weeks in so the yogurt is so important to me. Thanks for the

help.

>

> Hello All,

>

> I'm sure that this question has been posed before, but I've been

> unable to find a good solution.

>

> I've been using the yogourmet yogurt maker for nearly 2 years, but

> recently, after the same time span of no UC symptoms, I entered an

> unexplained, sudden flare. Although I am certain that stress was a

> very highly contributing factor in this flare, I'm investigating all

> my staples as possible sources of illegals. Since I used to eat

> yogurt religiously every day, I worry that the yogourmet maker I have

> may have cooked at overly high settings, effectively destroying the

> " good " bacteria responsible for eliminating the lactose.

>

> Rather than buying a dimmer for the yogourmet maker and switching it

> to low after 6 hours (which is a great inconvenience for those of us

> who make yogurt at night), I'd prefer to look at alternative yogurt

> makers. Does anyone know whether there any alternative yogurt makers

> that adhere to the 100-110 F temperature for the duration that

> they're plugged in?

>

> Thanks,

> Jill

> UC 2004

> SCD May 2007

> probiotics, calcium, vitamin C, multi-vitamin, fish oil

> now on lialda, cortifoam, rowasa

>

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8:42 PM

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[Guest guest]

i love my yogourmet yogurt maker- did purchase an excalibur (sitting the

basement - too big for my kitchen) :-(

eileen

>

>

> Jill,

>

> To the best of my knowledge, there are no

> commercial yogurt makers which are designed to make SCD yogurt.

>

> If you eat lots of yogurt, save up and get an

> Excalibur 9 tray dehydrator. It's expensive, but

> you can use it for a gazillion other things. In

> fact, I use mine so much, I ended up getting a second one two years later!

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 12:32 PM 3/12/2009, you wrote:

No, you don’t need a dimmer.

Yogurt bacteria will thrive at up to 122 F – though you normally want to

avoid that very high end. But 118 F isn’t going to kill

it.

n,

The usual temperature for SCD yogurt is between 100F and 110 F.

According to the Weston Price website,

" Streptococcus thermophilus ferments at 110°F to 112°F and

produces .9-1.1 percent acid, Lactobacillus acidophilus ferments

at 100° to 112°F and produces 1.2-2 percent acid, and Lactobacillus

bulgaricus grows at 110° to 116°F and produces 2-4 percent acid.

"

As you can see, we're slanting the fermentation temperature a bit more

towards the acidophilus end of things. There have been reports, though,

of difficulties with yogurt fermented at the higher

temperatures.

However, I do know that Elaine did not bother with testing the

temperatures -- she went with " cool to hand temperature " and

then " place in yogurt maker and ferment for 24-28 hours. " The

Pecanbread folks, however, state that the fermentation time begins when

the yogurt temp reaches fermentation temp. This may be because the l.

caseii in the cow-dairy-free starter they use may be more sensitive

to the higher temperatures.

I do know I follow " cool to just warm on the outside of the

pan " and " ferment for 24-38 hours " and have never had a

bad batch.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 12:32 PM 3/12/2009, you wrote:

No, you don’t need a dimmer.

Yogurt bacteria will thrive at up to 122 F – though you normally want to

avoid that very high end. But 118 F isn’t going to kill

it.

n,

The usual temperature for SCD yogurt is between 100F and 110 F.

According to the Weston Price website,

" Streptococcus thermophilus ferments at 110°F to 112°F and

produces .9-1.1 percent acid, Lactobacillus acidophilus ferments

at 100° to 112°F and produces 1.2-2 percent acid, and Lactobacillus

bulgaricus grows at 110° to 116°F and produces 2-4 percent acid.

"

As you can see, we're slanting the fermentation temperature a bit more

towards the acidophilus end of things. There have been reports, though,

of difficulties with yogurt fermented at the higher

temperatures.

However, I do know that Elaine did not bother with testing the

temperatures -- she went with " cool to hand temperature " and

then " place in yogurt maker and ferment for 24-28 hours. " The

Pecanbread folks, however, state that the fermentation time begins when

the yogurt temp reaches fermentation temp. This may be because the l.

caseii in the cow-dairy-free starter they use may be more sensitive

to the higher temperatures.

I do know I follow " cool to just warm on the outside of the

pan " and " ferment for 24-38 hours " and have never had a

bad batch.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Oh good! Thanks for letting me know!

>

> >No, you don't need a dimmer. Yogurt bacteria

> >will thrive at up to 122 F – though you normally

> >want to avoid that very high end. But 118 F isn't going to kill it.

>

> n,

>

> The usual temperature for SCD yogurt is between 100F and 110 F.

>

> According to the Weston Price website,

>

> " Streptococcus thermophilus ferments at 110°F to

> 112°F and produces .9-1.1 percent acid,

> Lactobacillus acidophilus ferments at 100° to

> 112°F and produces 1.2-2 percent acid, and

> Lactobacillus bulgaricus grows at 110° to 116°F

> and produces 2-4 percent acid. "

>

> As you can see, we're slanting the fermentation

> temperature a bit more towards the acidophilus

> end of things. There have been reports, though,

> of difficulties with yogurt fermented at the higher temperatures.

>

> However, I do know that Elaine did not bother

> with testing the temperatures -- she went with

> " cool to hand temperature " and then " place in

> yogurt maker and ferment for 24-28 hours. " The

> Pecanbread folks, however, state that the

> fermentation time begins when the yogurt temp

> reaches fermentation temp. This may be because

> the l. caseii in the cow-dairy-free starter they

> use may be more sensitive to the higher temperatures.

>

> I do know I follow " cool to just warm on the

> outside of the pan " and " ferment for 24-38 hours "

> and have never had a bad batch.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Make sure you are testing the milk/yogurt, not the water bath surrounding the milk/yogurt container. The water temperature is often higher than the milk, which is OK. What is critical is that the milk/yogurt temperature stays between 90 to 110. I think a milk temperature up to 120 will be OK as well.

Remember that people have been making yogurt for centuries, without using yogurt makers or electricity.... Yogurt will ferment within a reasonably wide variation of temperatures.

Kim M.

SCD 5 years

>>>>>>>>>>

Hi I just realized my yogurt maker goes from 104-118. Does this mean i need to get a dimmer? Can you let me know how that works, I am only 3 weeks in so the yogurt is so important to me. Thanks for the help.