Comments on: Yoghurt temperature trick

By: Paul Stocker

Paul Stocker — Mon, 30 Apr 2012 16:42:29 +0000

Blackbass,

You are too kind! I hope this is the key that fixes your issues.

-Paul

By: Blackbass

Blackbass — Mon, 30 Apr 2012 02:17:45 +0000

Paul …you are awesome! I have been doin the yoguart thing on and off for a year…and couldnt figure out why I was having issues..I have probably been feeding the bad bacteria the whole time, thinking I was healing inside and constantly defending the diet to non-believers….so now I am making my first batch with a dimmer..hope its the final touch to complete recovery from Crohn’s…Thanks for your post…and the SCD lifestyle and BTVC sites…a God sent for me!!!

By: Paul Stocker

Paul Stocker — Tue, 06 Mar 2012 13:40:20 +0000

Karl,

The cream needs to be heated too so add it to your milk when you start.

-Paul

By: Karl

Karl — Tue, 06 Mar 2012 10:31:47 +0000

Hi, I am in my first week of trying the diet and want to start altering some yogurt. I would like to try using cream to make it a bit thicker and smoother. How do I add the cream? Does it need to be heated like the milk or can I just add out of the tub with the starter yogurt?
Thanks

By: Paul Stocker

Paul Stocker — Thu, 22 Dec 2011 16:33:51 +0000

Anonymous,

I don’t know how big the yoghurt temperature problem is as not everyone uses a Yogourmet or has a problem with theirs. However, this seemed like a problem that enough people had to warrant a post. I’m supposing this is useful to many, but not most SCDers.

Without the ability to test for sugars or cultures in the finished yoghurt, it’s a bit of a guessing game. What you can know for sure is that if your yoghurt goes above the SCD recommended temperature range for a significant amount of time, you’ll probably end up with a non-optimal food. Perhaps it will have some sugars left or maybe the bacteria count will be lower than desired or maybe a mixture of the two.

-Paul

By: Anonymous

Anonymous — Tue, 20 Dec 2011 02:51:56 +0000

So, I’m new to the SCD, and I’m making my first batch of yogurt using the Yogourment multi…

And I just came across this site, and this is the first time I’ve heard about the temperature getting too hard on the yogurt maker. I have about an hour before I remove the yogurt from the incubator. I guess this means my first batch is screwed?

What I don’t get is this… if the yogurt was not working for most people because of the error in temperature, how come many people claim the yogurt helped them?

By: Paul Stocker

Paul Stocker — Sat, 10 Dec 2011 13:29:50 +0000

Lookingatunseenthings,

I don’t think you need to worry about it. You need to get a handle on the temperature of the yoghurt anyways.

-Paul

By: lookingatunseenthings

lookingatunseenthings — Sat, 10 Dec 2011 05:39:43 +0000

Paul I just got a new Yogourmet and had a question about testing the temp of the yogurt while it is in the maker. Is it OK to open the lid several times during the making and put the thermometer (the one that came with the Yogourmet) inside the thing of yogurt? The water between the container and the wall was up @ 120. . but I was hesitant to keep opening up the container of yogurt to test it with the thermometer. I thought I might mess up the live cultures. . I did it a couple times throughout the 24 hour period and it was always up over the “green” labeled area on the thermometer, which was over 110. . too high. The directions to the yoghurt maker say if it’s too hot, to take the lid off.. . Sigh. Thanks for your help. ~Pam

By: Specific Carbohydrate Diet Yogurt | HEALTH

Specific Carbohydrate Diet Yogurt | HEALTH — Sun, 13 Nov 2011 05:38:33 +0000

[...] menus plus the rest of the family promised they’d eat it. So I began to hunt. I read about a temperature issue with a popular SCD yogurt maker, plus it looked like it has doubled in price recently, so I kept [...]

By: Paul Stocker

Paul Stocker — Fri, 14 Oct 2011 16:23:18 +0000

Audrey,

You’re welcome.

-Paul