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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches

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To: w0z who wrote (33735)	7/3/2018 8:01:33 PM
From: w0z	Read Replies (1) of 39297

I'm still fighting temperature wars with my second yogurt maker (Dash Bulk). It also seems to be too high (112-116 F) although not as bad as the Euro Cuisine YM80 (as high as 124 F). I was reading some reviews on Amazon and thought the review below was especially interesting (I added the F conversions). I also noticed Dr. Davis mentions the oven light method in one of his blog articles about L.reuteri. I already checked my oven (steady state at a perfect 37.4 C / 99.3 F with oven light on) and will try that next. 1.0 out of 5 stars Yoghurt - REALLY? By Dmon November 30, 2017 Size: 3 Quart Instant Pot\| Verified Purchase Furious doesn't even come close to describing what I think about this product. I am physician, from Balkans and have been making yoghurt for 30 years. I learned how to make it from my grandfather, who is 96, alive and who has been making yoghurt and kefir for over 85 years in a bag made of goat/sheep skin (later he switched to oven with pilot light). He learned it from form his parents and so on...you get the point. I make over 50 batches a year, and though there is some variation, I always get yoghurt in the end. Either I got a defect unit, or the maker of the pot doesn't know how to calibrate device, or people writing reviews "yoghurt" here don't have a clue what yogurt is and how it should taste. THIS POT DOES NOT MAKE YOGHURT, BECAUSE IT DOES NOT KEEP TEMPERATURE AT A LEVEL REQUIRED FOR BACTERIA TO GROW. You'd think humans who designed this pot would have sufficient intelligence to calibrate the device to ~37-38 C (98.6-100.4 F). Yoghurt cultures MUST be incubated at ~37-38 Celsius at ALL TIMES! This is not a coincidence, since that is a temperature in your intenstines where the same bacteria live and grow. One doesn't need medical degree to figure that one out. Bacteria will NOT grow efficiently below 35 Celsius (95 F), resulting in yoghurt that gels but that has NO ACIDITY (worthless, since lactose is not converted into lactic acid, and lactic acid works together with cultures to crowd out pathogen bacteria in gut). Temperature at 45 Celsius (113 F) will inactivate bacteria. Temperature above 46 C (114.8 F) kills them. Take a look at thermometer after 4 hours!!! The yoghurt had no taste. I had to rewarm the mixture to 37 C and put it in the oven with pilot light on to complete fermentation process. It's good that I didn't use more expensive goat milk.

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