i'm sorry but i have no idea! That recipe looks like the directions for building an atom bomb, so i've just been waiting for someone else to try it and tell me it's really not that difficult. please let me know how it turns out

I think that it is probably fine. What it means is that the yogurt might start culturing more... which is okay, as SCD yogurt has to ferment for at least 24 hours or longer. I would taste it and see what you think.

Now for my yogurt story for yesterday. I made a big batch of yogurt and was taking it out of the heating container when bam! the lid popped off and I dropped it on the counter. It splashed all over the counters, dishwasher, fridge, floor and of course, myself. It was the biggest mess I think I have ever created! Spent about an hour cleaning it up and digging it out of the cracks. What a mess!

L

I can't help with the question either, but I was wondering if any of you use a substitute commercial brand that is similar to the requirements outlined in the Elaine Gottschall book. I think that some of the goat's milk yogurt is similar and fermented the required amount. Any advice from anyone??

Qcumber ~ it really isn't hard at all. I've made it with and without a yogurt maker. I find it easier and more accurate with the yogurt maker. I would look into it! There is SOOO much good bacteria in it that is amazing for our healing process and staying healthy. I remember reading an article about someone who didn't start it until the 3rd month of being on the diet and couldn't believe how much better they felt once they added it. I know you're already doing better but just wanted to let you know it wasn't as difficult as it seems :o).
DavisMom ~ Oh my goodness! I am so sorry about your mess! That stinks :o(. I'm thinking I'm still going to try to use the batch I left out ALL day. I'll taste it but I don't know if I'll be able to tell? I've always doctored it up with honey. I've been using 2% milk, what do you use? I read the less fat the milk the more tart. Thanks for your advice and, again, so sorry about the mess!
Sheila...(I'm not writing that full name! lol) ~ I called and ordered mine from Lucy's Kitchen. The man was very nice and helpful. As for any other brands I have no idea. I'd think they would be fine??? Wish I was more help!

The yogurt will be fine after you stick it in the refrigerator for 8 hrs. You need to stop the fermentation before you eat it. I've done this myself, but the taste test will confirm if it's gone bad or not.

DavisMom,

Ugh. This is where a dog comes in handy to help clean up!. I used to have a dog who LOVED yogurt.

I dropped a whole open18 count carton of eggs once and it was like an explosion of slime in my kitchen. I would find egg residue months and months later, in the weirdest places.

I agree that the yogurt will be fine once you refrigerate it.

Does anyone use VSL #3 in their yogurt? I am thinking of adding it to mine this time. I am lactose intolerant so I make my yogurt with coconut milk and honey. Delicious! You have to add gelatin though because it just doesn't gel like the real thing.

Zorah - I have used VSL #3 in my yogurt as a starter, with 1/2 of the regular starter. It tasted a little different, but not bad. There are some online chats about it if you want more info.
Making yogurt with coconut milk sounds yummy!

Clrbyers4 - I usually use 2% or whole milk. I tried no fat and found that it was more tart and much more runny. I like my yogurt thick, so sometimes I even strain it with cheese cloth and make it thick like Greek -style.

L

DavisMom,

I would like info on on line chats if you have it available.

Thanks in advance!