Naja, Nullo What can you tell me about Yogurt

[2big4mysize]

it is very easy and as simple or complex as you want. you want the milk bacteria free some folks sclad it me i just open the container since it was pasturized and add my active yogurt cultures by taking a big spoonful of a yogurt with active cultures plain flavored and mixing it. close the carton and place the container in a warm place on top of the frig or a heating pad on low The bacteria will grow by eating the proteins and lactose in the milk and you get yogurt the longer you grow it the thicker it will get and the sourer. Once you have the consistancy you want stick it in the frig and eat it up Yum.

[Desertthorn]

Pammie, when I make yogurt before Atkins, I would just get canning jars, the pint size and I would scald some milk, add a Tablespoon of the plain store bought yogurt as a starter and stick it in the warm oven and leave till set . I tried it with cream and water and it didn't work out as well, so that was it. Then I was reading Dana Carpenters cook book and she saids to take a quart jar with lid, fill it half up with water, add 2 cups of dried milk, 1 Tablespoon of the starter and she said to do like book said, to set it on a heating pad.....Unfortunatly, I don't have one, but anything that will keep it at about 100-120 degrees should work. Maybe a slow cooker? If it gets to hot, it will kill the culture, too cold, it will not set, which is why a yogurt maker is handy. But Ive made lots of yogurt without one. She counts it as 4 carbs but that is because she likes the GoDiet folks theory about it. I went to google and can't find any evidence except the GoDiet folks to agree.
Chocolate yogurt sounds discusting, but I guess if its called Chocolate yogurt ice cream....

[pammie]

here at my local supermarket, I can get what is called "yogurt bacteria" I guess that would be the same as getting a starter yogurt, right?

and I am wondering, if it could be made in my rice cooker....since I don't use it foor rice anymore!!

[book]

if there is a 'holding' temp on your cooker I bet that would work! And yogurt bacteria should work fine.

book

[pammie]

there is indeed a holding temp...I am going to try it!!!

[book]

well I have to go to the store later, so I am getting some of the Hood's and plain yogurt... rather excited here!


book

[2big4mysize]

Pammie before you waste your money test the hold temp setting by putting water in the cooker and see what it is. Oh and don't flavor the yogurt before you ferment it and you are looking for a pH of -4.5 to -4.7 to know it is done and the temp should be 45C if you use that scale for the cooking As Lynne said if it is too hot you have cooked your bacteria and will get a pudding. tastey but no bacteria for good colon health. this is yogurt bacteria and what is the active yogurt cultures I was talking about above Lactobacillus bulgaricus and Streptococcus thermophilus. Some contain thickening cultures, usually strains of L. bulgaricus, produce more polysaccharides during fermentation and you won't need any thickeners after wards. Some yogurt companies add back some lactose to ensure their bacteria stay alive until the expiration date and some companies kill the bateria off to make sure their yogurt has the same taste when you eat it as it does when it leaves the factory which is why the godiet folk are wrong. The bacteria do the same thing to the lactose our gut bacteria do to the sugar alcohols. It breaks them down into smaller carbon compounds so a test for lactose will not show as much lactose as it is broken down into glucose and galactose in the product and then the glucose is turned to lactic acid but it does contain polysaccharides such as aldehydes (we digest them) too from their actions so it actuall makes some carbs in the fermenting of the proteins too.

Lynne make your liquid a mixture of milk and the rest cream. the bacteria alter the ph by eating the lactose but the proteins get fermented which is what makes yogurt the creamy stuff it is and the proteins will be there in the cream. I can't tell you exactly how much milk to use to do it but that is what Hood did. They use lower lactose milk with cream and some gum stabilizers in their milk. If you have zanthum or augar augar you can add a bit after it gets "cooked" for thickening if you like thicker yogurt.

Happy yogurt making oh and I will feel so bad if I see any help I made yogurt and now I'm pigging out on the stuff and out of ketosis, so please eat it responsible. Count those carbs.

[not2late]

DON'T THROW AWAY THE WHEY!

You can use it to lacto-ferment veggies, like refrigerator pickles, salsas, chutney's etc. In theory, lacto-fermenting the veggies and fruits will make them more digestible---so you'll get more of a vitamin and mineral bang out of them. You can also add the whey to beverages.

[2big4mysize]

Megs with the hood "milk" are you sure it is whey?

[not2late]

Good point, it might not be whey..... ensive

[Desertthorn]

Ok, 2big, I don't want be belabor this point,,,,,but you said

by eating the proteins and lactose in the milk

Isn't the lactose the sugar!!! So if it gets eaten, why should I count it.
Where is Naja when you need her.!!!
Then you complicate my poor brain by saying

Some yogurt companies add back some lactose to ensure their bacteria stay alive until the expiration date and some companies kill the bateria off to make sure their yogurt has the same taste when you eat it as it does when it leaves the factory which is why the godiet folk are wrong. The bacteria do the same thing to the lactose our gut bacteria do to the sugar alcohols. It breaks them down into smaller carbon compounds so a test for lactose will not show as much lactose as it is broken down into glucose and galactose in the product and then the glucose is turned to lactic acid but it does contain polysaccharides such as aldehydes

So am I to understand that if I make homemade yogurt.....I won't add the lactose back, I can count it as 4 gms.

[2big4mysize]

Some yogurt companies add back some lactose to ensure their bacteria stay alive until the expiration date and some companies kill the bateria off to make sure their yogurt has the same taste when you eat it as it does when it leaves the factory which is why the godiet folk are wrong.

NO, the yogurt companies test their products after they are made on as raw materials and know how much carb is in the finished product that is why the go diet folk are wrong. they say the lactose is all eaten up by the live cultures after the yogurt is made but before you eat it but it isn't totally turned to CO2 and water which is the only way our bodies couldn't use the altered remaining chemicals. and lactic acid is still a carb fuel source as our bodies love lactate ions as a quick fuel source.


The total calories in the yogart are precisely measured as are the fat cals and the protein cals all reamining cals are by definition carbohydrates. The only carbohydrate calories we do not metabolize are defined as fiber. Yogurt has NO FIBER so all reamining calories are converted to grams as there are 4 cals per gram of carb. It does not matter if those carbs are lactose, lactate ions in lactic acid, galatose from the fracturing of the latose, left over glucose from the fracturing of the latose by the bacteria and not used up before the pH reached the critical level, or aldehydes from the proteins being fermented they will and do enter your mouth and get to your blood stream as usable hydrocarbons for the sugar burning energy systems in our bodies.

[Desertthorn]

Ok, I think I got it. Back to 12 gms :no :no :no :no

[Anonymous]

We love soymilk yogurts. I just stir in 1/2 cup of plain yogurt as a starter into 1 liter of unheated soymilk. It sets up thick in just a few hours. We get all the health benefits of soy and the extra advantage of being very low in carbs.