Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 > I have 3 glass jars from Lucy's. > My husband also eats the yogurt. > Dripped seems to agree with me much more. > > Yea, I have to think if I will just make more at once or keep making > it. But yay you for being able to eat yogurt again. > The thing is I don't like how the water still comes out of the > dripped yogurt even when after finishing the dripping process. Some > reason the water grosses me out. I am so texture conscious it's > ridiculous. LOL! What is it with you and fluids dripped from substances. You had the same reaction with the zucchini thing. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 > I have 3 glass jars from Lucy's. > My husband also eats the yogurt. > Dripped seems to agree with me much more. > > Yea, I have to think if I will just make more at once or keep making > it. But yay you for being able to eat yogurt again. > The thing is I don't like how the water still comes out of the > dripped yogurt even when after finishing the dripping process. Some > reason the water grosses me out. I am so texture conscious it's > ridiculous. LOL! What is it with you and fluids dripped from substances. You had the same reaction with the zucchini thing. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 > Mara, > > >> But yay you for being able to eat yogurt again. > > > > Totally!!! > > > > >>> The thing is I don't like how the water still comes out of the >>> dripped yogurt even when after finishing the dripping process. Some >>> reason the water grosses me out. I am so texture conscious it's >>> ridiculous. >> >> LOL! >> >> What is it with you and fluids dripped from >> substances. >> >> You had the same reaction with the zucchini thing. > > > > > You know I thought I was a complete freak of nature my whole life. > Something when it comes to texture especially with food just sets me > off. Then I started the SCD and learned many ASD kids have this > idiosyncrasy and inner nutty quirk. So now I feel like a semi freak > show LOL. > > Don't get me started if chicken soup is too fatty.. and I just see > the stock just floating there clumpy doing nothing just taunting me > LOL I have to do some inner meditation to > get that ladle in and breathe through the process. LOL and gross. Anyway, I imagine you started back with the goat's milk. You know the cow milk and cream and half and half drip less than the goat's milk. Maybe it would upset your visual equilibrium less. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2009 Report Share Posted June 20, 2009 Wouldn't it be nice if the Yogurt fairies just did their thing and a fresh batch of yogurt would appear daily outta nowhere sitting in the fridge? Like some wicked cool Star Trek technology or something along those lines?A girl can dream!You know you're an SCDer when:You start dreaming about yogurt. =) Pour Dieu, pour terre,Alyssa =D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2009 Report Share Posted June 21, 2009 > > Guess there is no way to get around being in constant yogurt making mode! > ARGH! See my other response. The oven + lightbulb method is totally the way to go. (Details forthcoming, the title of which will be " Throw Away Your Yogurt Maker. " ) > Wouldn't it be nice if the Yogurt fairies just did their thing and a fresh > batch of yogurt would appear daily outta nowhere sitting in the fridge? Like > some wicked cool Star Trek technology or something along those lines? 'Zactly :-) -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > > More than yogurt fairies, I wish for a day when it becomes part of the > mainstream enough for someone to actually mass produce the SCD yogurt A couple of people, who I've hooked on SCD yogurt, are putting the screws to me to open an SCD yogurt/bakery shop along with a yoga studio, organic farmstand-slash-chicken & egg operation. The timing could work since I'm getting laid off this week. Hmmm...(scratches head) -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > > More than yogurt fairies, I wish for a day when it becomes part of the > mainstream enough for someone to actually mass produce the SCD yogurt A couple of people, who I've hooked on SCD yogurt, are putting the screws to me to open an SCD yogurt/bakery shop along with a yoga studio, organic farmstand-slash-chicken & egg operation. The timing could work since I'm getting laid off this week. Hmmm...(scratches head) -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > > More than yogurt fairies, I wish for a day when it becomes part of the > mainstream enough for someone to actually mass produce the SCD yogurt A couple of people, who I've hooked on SCD yogurt, are putting the screws to me to open an SCD yogurt/bakery shop along with a yoga studio, organic farmstand-slash-chicken & egg operation. The timing could work since I'm getting laid off this week. Hmmm...(scratches head) -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > On Sun, Jun 21, 2009 at 10:09 PM, smdsmom2008smdsmom2008@...> > wrote: >> >> More than yogurt fairies, I wish for a day when it becomes part of >> the >> mainstream enough for someone to actually mass produce the SCD yogurt > > A couple of people, who I've hooked on SCD yogurt, are putting the > screws to me to open an SCD yogurt/bakery shop along with a yoga > studio, organic farmstand-slash-chicken & egg operation. The timing > could work since I'm getting laid off this week. Hmmm...(scratches > head) That would be cool, Doug. (Heh, I wondered why you were making like a gallon a day - I knew you weren't eating all of that.) Where in MA do you live? The only problem about the stove method is that means you can't put anything in the oven for that long. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > On Sun, Jun 21, 2009 at 10:09 PM, smdsmom2008smdsmom2008@...> > wrote: >> >> More than yogurt fairies, I wish for a day when it becomes part of >> the >> mainstream enough for someone to actually mass produce the SCD yogurt > > A couple of people, who I've hooked on SCD yogurt, are putting the > screws to me to open an SCD yogurt/bakery shop along with a yoga > studio, organic farmstand-slash-chicken & egg operation. The timing > could work since I'm getting laid off this week. Hmmm...(scratches > head) That would be cool, Doug. (Heh, I wondered why you were making like a gallon a day - I knew you weren't eating all of that.) Where in MA do you live? The only problem about the stove method is that means you can't put anything in the oven for that long. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 > On Sun, Jun 21, 2009 at 10:09 PM, smdsmom2008smdsmom2008@...> > wrote: >> >> More than yogurt fairies, I wish for a day when it becomes part of >> the >> mainstream enough for someone to actually mass produce the SCD yogurt > > A couple of people, who I've hooked on SCD yogurt, are putting the > screws to me to open an SCD yogurt/bakery shop along with a yoga > studio, organic farmstand-slash-chicken & egg operation. The timing > could work since I'm getting laid off this week. Hmmm...(scratches > head) That would be cool, Doug. (Heh, I wondered why you were making like a gallon a day - I knew you weren't eating all of that.) Where in MA do you live? The only problem about the stove method is that means you can't put anything in the oven for that long. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 On Mon, Jun 22, 2009 at 11:15 AM, blackguitarmakerautumn71a@...> wrote: > > I think you meant 60 watt bulb? I take my 40 out and put a 60 in for > yogurt making :-) Depends on your oven. A 40 W bulb in my oven can heat the yogurt to over 120 degrees. -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 > > If possible, I'd appreciate if someone could outline the oven method. It's in the book and it's on the site but here it is in a nutshell. A 40 or 60 W light bulb will probably keep your oven at 100-110 degrees. You'll have to experiment to see what works. While most modern ovens have an external switch so you can leave the light on my oven is ancient and doesn't even have a light bulb. I simply put a clip-on desk lamp inside the oven. You'll have to experiment to get the right temperature. If it gets too hot you can keep the door cracked open slightly. Be aware that the yogurt temperature can differ from the air temperature so you have to measure the temperature of the yogurt. In my case even the 40 W bulb can make the yogurt too hot (120 F) if I put the lamp under the bowl (radiant heating versus convection heating) even though the air temperature hovers around 105 degrees, so I have to put the lamp over in a corner. You probably want to get the oven heating up for 30-60 minutes before putting starting the fermentation. I turn the light on when I start heating the milk so it's ready to go when the mixture is ready. I know that sounds like a lot of work but it's really quite simple and it's practically free. Frees up counter space too. -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 > > I let mine ferment and once it's near > the 24-hour mark, I gently move it all into dishtowel-lined colanders > and let it drip while still on the heat for another couple of hours. Be aware that the directions say to chill the yogurt before dripping it or disturbing it in any way. You should write something like, " Even though this is contrary to the instructions, I drip it before chilling it. " There tends to be a lot of confusion and inconsistency with the yogurt making instructions so it's best to be consistent with the instructions (or note when you're not). -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 Which website? I checked Elaine's Breaking the Vicious Cycle site and saw the heating pad method - which I have used. Thanks.>> If possible, I'd appreciate if someone could outline the oven method.It's in the book and it's on the site but here it is in a nutshell. A40 or 60 W light bulb will probably keep your oven at 100-110 degrees.You'll have to experiment to see what works. While most modern ovenshave an external switch so you can leave the light on my oven isancient and doesn't even have a light bulb. I simply put a clip-ondesk lamp inside the oven.You'll have to experiment to get the right temperature. If it getstoo hot you can keep the door cracked open slightly. Be aware thatthe yogurt temperature can differ from the air temperature so you haveto measure the temperature of the yogurt. In my case even the 40 Wbulb can make the yogurt too hot (120 F) if I put the lamp under thebowl (radiant heating versus convection heating) even though the airtemperature hovers around 105 degrees, so I have to put the lamp overin a corner.You probably want to get the oven heating up for 30-60 minutes beforeputting starting the fermentation. I turn the light on when I startheating the milk so it's ready to go when the mixture is ready.I know that sounds like a lot of work but it's really quite simple andit's practically free. Frees up counter space too.-- Cheers,DF in MAUC June '07SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 > > Which website? I checked Elaine's Breaking the Vicious Cycle site and saw > the heating pad method - which I have used. Thanks. It's mentioned here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm and here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_in_bulk.htm I recommend getting the milk as close to 105 degrees as you can before putting in the oven, that way you don't have to guess how long it takes to get up to temperature. -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 > > Which website? I checked Elaine's Breaking the Vicious Cycle site and saw > the heating pad method - which I have used. Thanks. It's mentioned here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm and here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_in_bulk.htm I recommend getting the milk as close to 105 degrees as you can before putting in the oven, that way you don't have to guess how long it takes to get up to temperature. -- Cheers, DF in MA UC June '07 SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 Does it matter what kind of pot you make it in - glass vs metal? I also need to invest in a food thermometer - digital or old school recommended?>> If possible, I'd appreciate if someone could outline the oven method.It's in the book and it's on the site but here it is in a nutshell. A40 or 60 W light bulb will probably keep your oven at 100-110 degrees.You'll have to experiment to see what works. While most modern ovenshave an external switch so you can leave the light on my oven isancient and doesn't even have a light bulb. I simply put a clip-ondesk lamp inside the oven.You'll have to experiment to get the right temperature. If it getstoo hot you can keep the door cracked open slightly. Be aware thatthe yogurt temperature can differ from the air temperature so you haveto measure the temperature of the yogurt. In my case even the 40 Wbulb can make the yogurt too hot (120 F) if I put the lamp under thebowl (radiant heating versus convection heating) even though the airtemperature hovers around 105 degrees, so I have to put the lamp overin a corner.You probably want to get the oven heating up for 30-60 minutes beforeputting starting the fermentation. I turn the light on when I startheating the milk so it's ready to go when the mixture is ready.I know that sounds like a lot of work but it's really quite simple andit's practically free. Frees up counter space too.-- Cheers,DF in MAUC June '07SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 Does it matter what kind of pot you make it in - glass vs metal? I also need to invest in a food thermometer - digital or old school recommended?>> If possible, I'd appreciate if someone could outline the oven method.It's in the book and it's on the site but here it is in a nutshell. A40 or 60 W light bulb will probably keep your oven at 100-110 degrees.You'll have to experiment to see what works. While most modern ovenshave an external switch so you can leave the light on my oven isancient and doesn't even have a light bulb. I simply put a clip-ondesk lamp inside the oven.You'll have to experiment to get the right temperature. If it getstoo hot you can keep the door cracked open slightly. Be aware thatthe yogurt temperature can differ from the air temperature so you haveto measure the temperature of the yogurt. In my case even the 40 Wbulb can make the yogurt too hot (120 F) if I put the lamp under thebowl (radiant heating versus convection heating) even though the airtemperature hovers around 105 degrees, so I have to put the lamp overin a corner.You probably want to get the oven heating up for 30-60 minutes beforeputting starting the fermentation. I turn the light on when I startheating the milk so it's ready to go when the mixture is ready.I know that sounds like a lot of work but it's really quite simple andit's practically free. Frees up counter space too.-- Cheers,DF in MAUC June '07SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 Does it matter what kind of pot you make it in - glass vs metal? I also need to invest in a food thermometer - digital or old school recommended?>> If possible, I'd appreciate if someone could outline the oven method.It's in the book and it's on the site but here it is in a nutshell. A40 or 60 W light bulb will probably keep your oven at 100-110 degrees.You'll have to experiment to see what works. While most modern ovenshave an external switch so you can leave the light on my oven isancient and doesn't even have a light bulb. I simply put a clip-ondesk lamp inside the oven.You'll have to experiment to get the right temperature. If it getstoo hot you can keep the door cracked open slightly. Be aware thatthe yogurt temperature can differ from the air temperature so you haveto measure the temperature of the yogurt. In my case even the 40 Wbulb can make the yogurt too hot (120 F) if I put the lamp under thebowl (radiant heating versus convection heating) even though the airtemperature hovers around 105 degrees, so I have to put the lamp overin a corner.You probably want to get the oven heating up for 30-60 minutes beforeputting starting the fermentation. I turn the light on when I startheating the milk so it's ready to go when the mixture is ready.I know that sounds like a lot of work but it's really quite simple andit's practically free. Frees up counter space too.-- Cheers,DF in MAUC June '07SCD Nov '08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 TQ wrote:I also need to invest in a food thermometer - digital or old school recommended?My personal recommendation is to go old school. I got a free digital with my yogurt maker. It had an on/off switch that I left on after a midnight yogurt making session. My new thermometer is a sturdy old school model that has no on/off switch. *grin*Rhonda 45, UCSon, 16, CDSCD 10 days Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 TQ wrote:I also need to invest in a food thermometer - digital or old school recommended?My personal recommendation is to go old school. I got a free digital with my yogurt maker. It had an on/off switch that I left on after a midnight yogurt making session. My new thermometer is a sturdy old school model that has no on/off switch. *grin*Rhonda 45, UCSon, 16, CDSCD 10 days Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 TQ wrote:I also need to invest in a food thermometer - digital or old school recommended?My personal recommendation is to go old school. I got a free digital with my yogurt maker. It had an on/off switch that I left on after a midnight yogurt making session. My new thermometer is a sturdy old school model that has no on/off switch. *grin*Rhonda 45, UCSon, 16, CDSCD 10 days Quote Link to comment Share on other sites More sharing options...
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