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

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?

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

-Paul

You’re welcome.

-Paul

I think I sometimes get an organic brand that has no additives, but my memory is foggy on that. Because it’s the most convenient for me, I most often get a brand called “Prairie Farms” at my local County Market grocery. The label shows milk, cream and dipotassium phosphate as ingredients.

-Paul

You’re welcome!

-Paul