[moneca]

Hi.
I was wondering if there were any other SCD mamas out there who might be able to help me solve a problem. I'm trying to make the yoghurt that must be cultured for 24 hours. My euro cuisine yoghurt maker must be overheating since the yoghurt was about 140 deg today when I got up. I think that the bacteria was probably dead at that point so I got rid of the batch. Any advice? I don't have an electric oven so I can't do the lightbulb idea and the pilot in the oven doesn't keep it warm. Thanks!

 

[MaryCeleste]

Quote:

Originally Posted by mountainmon Hi. I was wondering if there were any other SCD mamas out there who might be able to help me solve a problem. I'm trying to make the yoghurt that must be cultured for 24 hours. My euro cuisine yoghurt maker must be overheating since the yoghurt was about 140 deg today when I got up. I think that the bacteria was probably dead at that point so I got rid of the batch. Any advice? I don't have an electric oven so I can't do the lightbulb idea and the pilot in the oven doesn't keep it warm. Thanks!

If the temperature problem is fairly consistent, you can get a plug-in dimmer (AKA tabletop dimmer), which are usually available in the lighting section at the hardware store. This would let you lower the voltage going in to the machine, to make it run at a lower temperature. The catch is, they cost about $20, almost as much as a new yogurt maker.

If it's just an occasional problem, I'd probably let the yogurt cool, and "re-culture" it with some fresh starter to consume any remaining lactose. I doubt the yogurt would taste great after all that time, but it would probably be fine for cooking.

Hope the SCD is going well for you.

We only stayed on it for a month, but I'm thinking of starting again; in hindsight, it seems like it was helping.

 

[Chanley]

Back when I did dairy, I used to make my own.

In my Indian family we just use the stove or the top of the fridge. Fool proof but you cannot use a low fat milk. The whole milks are the best for this.

Just scald the milk, let cool, add culture and then wrap in a towel and place in gas oven or on top of fridge (warm places) overnight. Voila, you have yogurt.

Would this work for the SCD if you left it 24 hours?

 

[MaryCeleste]

Quote:

Originally Posted by Chanley Just scald the milk, let cool, add culture and then wrap in a towel and place in gas oven or on top of fridge (warm places) overnight. Voila, you have yogurt. Would this work for the SCD if you left it 24 hours?

I don't think it would be considered "SCD legal." The yogurt is supposed to be fermented at a constant temperature of 100-110 F for 24 hours. This is the only method that's been found to break down all the lactose. (Lactose is one of the forbidden carbs on the SCD.)

It's quite possible that other methods would work, too, but the rules of the diet are very strict: "If it's not on the list of allowed foods, don't eat it."

 

[moneca]

Thanks for the info mamas!

 

[momto l&a]

Ice chest filled with whatever temp water you want works really well, holds the temp for a long time. Dont know about 24 hours tho