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Crohn's Disease
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Posted 11/7/2008 2:46 AM (GMT 0)
My yogurt maker seems to be getting too hot. Any tips on how to keep the yogurt the proper temperature to avoid killing the bacteria? Will it even worth it to eat this batch?
Thanks
Basil
Posted 11/7/2008 3:09 AM (GMT 0)
Well, I'm going to try to call the company tomorrow, but in the mean time I did find this article that says 122F is the recommended temperature to keep out pathogenic bacteria...or something like that (silly me, I though that's why we boil the milk first!). Do you have the Yogourmet brand maker? 122F is the exact temperature mine heats to. Seems more than coincidental.

I think what you've made is definitely worth eating--at least according to this article. It says you get Lactobacilli and Streptococcus thermophilus surviving at that temperature. It's interesting that everything else you read says to keep the temp between 110F-115F.

http://biology.clc.uc.edu/Fankhauser/cheese/yogurt_making/yogurt2000.htm
Posted 11/7/2008 4:25 AM (GMT 0)
Thanks EMom! Looks like I'm ok according to your article. The starter I use only has those 2 cultures anyways.
Posted 11/7/2008 3:38 PM (GMT 0)

EMom said...
Well, I'm going to try to call the company tomorrow, but in the mean time I did find this article that says 122F is the recommended temperature to keep out pathogenic bacteria...or something like that (silly me, I though that's why we boil the milk first!). Do you have the Yogourmet brand maker? 122F is the exact temperature mine heats to. Seems more than coincidental.

I think what you've made is definitely worth eating--at least according to this article. It says you get Lactobacilli and Streptococcus thermophilus surviving at that temperature. It's interesting that everything else you read says to keep the temp between 110F-115F.

http://biology.clc.uc.edu/Fankhauser/cheese/yogurt_making/yogurt2000.htm

Hi EMom, I had to write you because our protocol seems so similar. My 13 year old son was diagnosed with Crohn's in Sept 07. Does he have any prescriptions? (my son has pentasa) How is he doing on the altered diet? We haven't tried the SC diet or the Maker's diet, we just took gluten, eggs and dairy out of his diet and he has been doing quite well. We also use peppermint, slippery elm, ginger (all for when he has stomach aches) and Boswellia (for inflamation).

I hope you don't mind me writing you specifically, I just haven't found that many people out there who have a teenager with CD and one who is going alternative. If you are interested, I would love to talk with you more - recipes, ideas, suggestions, support... let me know if you are interested

DMom.
Posted 11/7/2008 4:04 PM (GMT 0)
Sure, DMom! Sounds great! Just click on the little yellow envelope under my name to the left, and you can email me! Support is great! It's nice to share experiences and recipes, too! Although my son does eat the SCD legal yogurt, he eats no other dairy--not even the hard cheeses which are legal. It limits me a bit with the SCD, but that's okay. We've adapted. Oh, and he is doing fabulously! Thank you for asking!

As for prescriptions, my son was weaned off Asacol (as recommended by his GI) in June/July, so currently he takes no prescriptions. He is a very disciplined kid, so doesn't mind following the diet. (He also vividly remembers the summer of '07--right after his diagnosis--when he was on prednisone, and doesn't ever want to re-live that! I think that keeps him very motivated to remain on the diet...)

I look forward to hearing from you! And welcome to the forum!!! smilewinkgrin
Posted 11/7/2008 4:05 PM (GMT 0)
Oh, and DMom, I like your name! wink
Posted 11/10/2008 2:52 AM (GMT 0)
I tried leaving the outer lid of the yogourment off, and the temperature was right where it should be! I guess the outer lid traps too much heat in mine.
Posted 11/10/2008 5:32 AM (GMT 0)
I read a tip for keeping the Yogourmet between 100-110 degrees. Buy a dimmer switch, and experiment with it to find the right spot to keep the yogurt at an ideal temp.
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