I think if the temperature states under 115F, it will be OK.

dcarch

Don't have a thermometer, but maybe if I let the bowl sit for a few minutes before I add the yogurt it would be OK. (Been telling myself to get a thermometer for years, but I need one so very rarely.)

I agree, mostly. I culture my homemade yogurt at 110F because some enzymes perish at a lower temperature than others, anywhere from 100F to 160F. In addition, the bacteria die off gradually anyway, so yogurt that's been refrigerated for a couple of weeks already has a lot fewer "live and active cultures" than freshly made yogurt.

So, depending on whether your tongue is abestos, LOL, I'd keep the temperature at least under the 115F mark, the temperature that I add the yogurt from my last batch to begin fermentation on the new batch.

Yeah, I know, every time I bake a pan full of sauerkraut and pork chops, I'm killing the "good bugs", which is why I just can sauerkraut. I never eat it without heating it, so the "beneficial bacteria" is a moot point.

Annie

You would probably enjoy a nice little folding thermometer. I rarely used one until I got a thermapen. I have a second back-up for the grill that was about ten bucks at SurLaTable. Not an instant read but quick enough.

Yes, you are killing the good probiotics if you like your oats hot. Even 130 is not that hot. Maybe find a few other good sources of fermentation.

Use apple cider vinegar and miso in your salad dressings. The vinegar with the mother. Make quick pickles with lots of different veggies. I heat my pickling spices with some vinegar but mostly water. Once cool before I fridge my pickles, I add more AC vinegar. Make my own krauts and kimchi, but some you will find in your grocery refrigerated section. If you don't like it from the container, add some to your favorite slaw recipe.

Grainlady posted a few times a day for probably 10years so you can search and get your fix. One about kefir, HERE . Klick on her screen name and activity and you will get a listing of all of them.

I do make several fermented foods, my favorite being a Turkish cabbage that tastes like a cross between sauerkraut and kim chi. It's from The Joy of Pickling by Linda Ziedrich.

Of course, I make a number of pickles with vinegar, but there's no probiotics there.

I guess I'll just enjoy the flavor of the oats with yogurt and get the probiotic boost in other applications.

Lots of probiotics in fermented food including pickles. I do cook with yogurt and glaze with miso that will kill the goods. But use enough fresh in sauces and dressings room temp that I'm fine with the heat as I like the flavors and always have those on hand.

I have that book. That sounds really good as kimchi can be overpowering. I've taken kraut, kimchi, and added to a fresh made slaw to tone it down.

I've started making small batch kraut using this site, HERE, after a couple big crock batches that were inedible being way too salty. 3 one quart ball jars at a time and so much easier to store in the fridge after the ferment.

I made kraut for years in half gallon jars til I decided I preferred the Turkish stuff more.

Maybe you can have the yogurt on the side without putting it directly in the oats. Get them both on the same spoon but without touching? I like my oatmeal savory too....but just salt and pepper. It never occurred to me to use butter and cheese. Yum!

jerzee girl, I think that's the solution! Great idea.