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Posted 3/31/2014 8:31 PM (GMT 0)
I'm new the cooking for the SCD diet and just made SCD yogurt in my new Cuisinart Electric Yogurt maker. All SCD websites say you must let it ferment for 24 hours but it seems to have cooked too long and curdled. Does it have to be 24 hours? If so, how can I avoid curdling? The machine allows me at adjust length of time but not the temperature.
Posted 3/31/2014 8:44 PM (GMT 0)
Hmm, sounds like the temp is too high. I have the yogourmet ( even though the jar is plastic) and if it is really warm I dump the water halfway trough the fermentation process and replace it with cooler water. I don't know if you can do that with your machine.
Posted 3/31/2014 11:44 PM (GMT 0)
Canada: i have the electric Euro cuisine model....it cooks 7 glass jars at a time and i have never had it curdle, even though i have cooked it up to 30 hours. Are to cooking the milk up to 180 on stove first?....then letting cool to 118, adding starter and then pouring injars. I love this system.
Posted 4/1/2014 12:10 AM (GMT 0)
The temperature is too high or you used to much starter culture. I use widemouth canning jars(1 quart) with lids and put them in a small cooler with a heating pad on the bottom set to low.

I agree that heating the milk to 180-185 and letting it cool to 100-110 helps to prevent whey separation and get firm yogurt. Never had problem with kurds and yogurt but kefir wants to do it all the time.


You can eat it if it turns to kurds by using a yogurt strainer. Sour but you get used to it
Posted 4/1/2014 12:15 AM (GMT 0)
next time you make yogurt, check the temperature at different intervals to make sure it's not going over 110 degrees F. mine doesn't have a thermometer either, but the temperature stays steady. i checked it a few times when i was first making yogurt. i use a DASH yogurt maker.
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