redwriter1 (November 30, 1999 at 12:00 am)

I am making LEGAL 24 hour yogurt according to the instructions given by Elaine Gottshall the bio-chemist. I know I don't have to use whole milk or half and half but that's what my son prefers and he does not have dairy issues. Some make it with goats milk. I'm not sure what you are saying has corn starch and milk powder in it.

a1mint (November 30, 1999 at 12:00 am)

There is absolutely no reason to use fatty milk or half/half. Look at the ingredient list of what you put in! You don't want cream if what you want is create yogurt! Making yogurt is as simple as propagating store yogurt in a milk overnight. Problem is that it's becoming hard to find yogurt in the stores. Again look at the ingredients. You'll see cream, corn starch, milk powder. It's all fake these days.

redwriter1 (November 30, 1999 at 12:00 am)

Yes, I always put the lids on.

shelbysnake (November 30, 1999 at 12:00 am)

Great video. I was just wondering if you put the lids on before you put it in the yogurt maker. My instruction manual says not to. But It seems everyone does. Any help would be great. Thank you.

redwriter1 (November 30, 1999 at 12:00 am)

Mine is a Salton Cosmopolitan from the 1970's and still works like a champ! It's all I could find (afford) when I first started. Kay-lynn

shanbar50 (November 30, 1999 at 12:00 am)

Thanks for the video. I have a question for you. I have been making SCD yogurt for many years using a Yogourmet yogurt maker. It uses a 2-quart batch container. I saw you using small individual cups but you didn't show what type of yogurt maker you used for the incubation period. I am very interested in what you are using to incubate. Thanks.

NatDede (November 30, 1999 at 12:00 am)

part 2 : I need to get a yogurt maker I assume or you only use the cups that came with it and refregerate it right away or you leave it on the counter and put it in the fridge 2 hours before consuming?

NatDede (November 30, 1999 at 12:00 am)

hey, great video. Im a little confused though. The yogurt you put in at the biggining, if I don't want to use plain yogurt for starters, what can I use? After cooling the milk at 110 degrees, you added more yogurt (can it be the same kind that you put at the biggining?) and where do I get the real yogurt? is it dry yogurt? I don't understand it sais on the scd web site (no milk) but you need to use milk for making yogurt is this bad? Whats better(cream or milk)? Id probably use lactose free milk

redwriter1 (November 30, 1999 at 12:00 am)

I'm not concerned about fat. It's another way I get some high calories into my son and the dripped is just a little to gloppy for my taste. Just a personal preference. Thanks for commentinng!!! Kay

muleshoekid (November 30, 1999 at 12:00 am)

I am SCD. Your video is informative, however, aren't you concerned with fat in using half and half. You state you like the thicker, creamer yogurt, the same effect can be achieved by cooling and dripping the yogurt. The length of time dripped controls the thickness of the yogurt.