Naja, Nullo What can you tell me about Yogurt

[Desertthorn]

I was just reading Dana Carpenters cookbook and she said

If you look at the label of either yogurt and buttermilk you'll see that the nutritional label claims 12 grams of carbs per cup ( and by the way 8 grams of protein) This is the same carbohydrate count as the milk these products are made from. For this reason many low-carbers avoid yogurt and buttermilk.
However, in GO-Diet, Dr Goldberg and Dr. O'Mara explain that in actuality, most of the lactose (milk sugar) in the milk is converted into lactic acid by the bacteria. This is what gives these foods their sour taste. The labels say "12 grams carbohydrate" largely, they say because carbohydrate count is determined by "difference"/ What this means is that the calorie count is determined first. Then the protein and fat fractions are measured, and the number of calories they contribute is calculated. Any calories left over are assumed to come from Carbohydrates>
However, Goldberg and O'Marra say, this is inaccurate in the cases of yogurt and buttermilk, and they say we should count just 4 grams of carbs per cup for these cultured milks."

I really need yogurt in my diet because my swedish and danish ancestry cry out for it. What do you think about the above statement and have you ever read about it.

[2big4mysize]

Lynne, check out the Tool Box. details of the chemicals and a statement from the Atkins nutritionals and from the dairy industry. They keep a certain amount of lactic acid in their product to keep the bacteria a live and the exact amount is precisly measured as the acidity of the yogurt is effected by how much the bacteria eat. Don;'t you think if it had less carbs the yogurt folks would have just changed the labels and not had to invent low carb yogurt?

[Desertthorn]

Well thats true, but most folks don't eat plain yogurt, they want that junkfood yogurt that is filled with sugar and fruit.

[2big4mysize]

when you get to the dairy rung you can add yogurt back just use the full value on the label is all.

[Desertthorn]

I will and you better watch how fast I am going to move up OWL. Two weeks of induction left me 5 pounds lighter, and this week I am adding more veggies. (For those of you who think 5 pounds isn't a lot of weight to lose on induction, know that I have been doing this diet for nearly a year and a half with a 1/2 year back slide while in Iraq. 5 pounds is a miracle)
But I am going to do some more research on this yogurt and buttermilk issue cause if I can count it as 4 grams instead of 12 grams, thats a whole bunch of grams I can play with......
I know, Im bad.

[cowgirlno1]

Why don't you try making your own?? Lots less carbs and I'm sure it would taste sooo much better!

[2big4mysize]

Lynne be very careful if you have any yeast issues that may be effected by yo=gurt without active cultures. Also that 12 is for the whole container. Watch for stuff added into the yogurt too. you want active cultures and only milk and or cream possible a gum stabilizer

[Desertthorn]

Actually I do make my own and have even used heavy cream and water, which was okay but didn't culture well. Dana Carpenter has a recipe using dry milk which I am going to try. But actually, its the same carbs, 12 g per cup, homemade or plain.
I turn on my oven to the lowest setting and keep the door ajar to let some of the heat out and let it sit over night. I just old mayo jars or canning jars, and it turns out go good.
2big, yogurt helps with my yeast problems.

[NulloModo]

I wish I could help, but I am a yogurt novice. I actually haven't eaten any of it since starting on this plan, but as I am gaining an interest in middle eastern cuisine that will probably change...

[2big4mysize]

Lynne I know good yogurt will help it but if you get one of those custard ones with added stuff it will hurt it.

If you can get the Hood Countdown stuff you can make your own yogurt Do they have it on the base where you are? If not you can spike your cream/water mix with some full fat milk and get your yogurt going that way. there may not be enough lactose in your cream to feed the yogurt cultures and you have truely 4 carb yogurt. sorry couldn't resist.

[book]

you can use the Hood for yogurt? Yay! I use the little glass freezer jelly jars and they way I culture it is to set the jars on a heating pad set on low, covered well with a towel to hold in the warmth. I don't like leaving an oven on...it looks hokey but it works!

Now I have to go buy some starter....


book

[2big4mysize]

Book they use different formulas but the nonchocolate milks work very well but the growth is slower so let it sit about twice your usual time. The choclate for some reason will not turn to a solid yogurt no matter how long you let it sit.

[book]

well chocolate yogurt would be weird! but thanks for the warning!

I am so glad you told me this. I used to make honey-sweetened yogurt and really miss it. I am assuming stevia will sweeten it just fine, you don't need much sweetener anyway.

book

[2big4mysize]

you are asking the wrong person i don't sweeten much of anything, you never ate my muffins did you LOL.

I just add a big tablespoon of active culture plain yogurt to the carton and close it up shake it up and stick it for 24 hours on in a warm place and poof I got a 1/2 gallon of lower carb yogurt then the stuff in the store. you will have some whey on top and you can toss it or blend it back in for thinner yogurt, just remember the carb count is for the whole container and if you toss the liquid you need to adjust your carb count for the change. I can't tell you how many carbs are in the liquid part either. I just use the whole and estimate it per cup and know when i've eatten the whole package I've had that many carbs so if I'm slightly under on one day and slightly over the next it all averages out for the week.

[pammie]

ok ok, I never knew you could make yogurt without a yogurt maker, in fact I was just getting ready to go buy a nice fancy one!

please, someone, can ¥ou explain step b¥ step how it is done??