Wellbee's SCD Forum

I made yogurt this morning and forgot that when you add the yogurt to the milk you're supposed to take out a little. I dumped it into the whole pot and then realized, so I mixed it very well with a whisk. Is that ok?Also next time can I use my homemade yogurt for the starter? Thanks

The idea to add the milk first is just to get a smoother consistency which you most likely achieved with the whisk.\nAs per [Breaking the Vicious Cycle](http://www.wellbees.com/breaking-the-vicious-cycle.html) Homemade yogurt should NOT be used as a starter.

If I made homemade yogurt and then realized the actual oven temperature was only about 90-95 degrees, is the yogurt still ok, or do I need to dump it?

The yogurt may not be fully fermented - ie. contain undigested lactose. It is probably safer to not use it for an SCDer. However, it could be used by a non SCDer - if it is somewhat set like yogurt.

It definitely looks and tastes like yogurt, so I guess the rest of us will use it. Thank you!

Was so excited to make my 1st batch of SCD yogurt in my new Instant Potandmiscalculated the amount of cultures added. \n\nI only used half the amount of starter required (1 gallon whole milkandtwo, 5 gram packets of starter. The box says to use one packet per quart, so I'd only put in enough for a half gallon of milk)andfermented it 26 hrs - it didn't set up well, so I dripped it overnightandit looks good, and only then, realized my mistake. \n\nIs it SCD compliant or should I give it awayandstart over? Thanks for the help

esther thank you very much for the helpful link. \nanchoragekings, i see that quite a while has passed, what you have done in the end, did you bought [anabolics](http://www.athletespharmacy.to/)? \nI also want to thank you everyone for helping

Duronic Electric Yoghurt Maker \nhttps://www.amazon.co.uk/gp/product/B01NBNKF8G/ ... 1\n\nWould this Yogurt Machine work? It runs 24h, are there any other specification which it needs to fulfil?

Many machines will overheat after 6-8 hours, since they were not designed to run for so long. The temperature should not exceed 110 degrees Fahrenheit throughout the 24 hours.

I made sheep milk yoghurt. Is this alright because the book only recommends goats milk if cows milk cannot be tolerated? Thanks in advance!