Carb Control Yogurt

[2big4mysize]

You can create whatevr % milk fat yiouy want in your yogurt by adding cream to milk to to get teh 5 you want before you start making your yogurt

you don't want to go all cream as it is the recation of theproteins in the milk that gives the yogurt its classic texture all cream with bacteria gives you sour cream.

you don't have to use skim milk at all American whole milk is 3.5% fat skim is fat free and there are % in between too.

[michele4ad]

Thanks for the answer, but now I have another question...The cream yougurt I eat here must not be made entirely out of cream, since like you said it would be sour cream. Ok, so I would have to use some combination of milk and cream. But isn't milk really high in carbs? Could I use a mixture of cream and half and half? I want to try to mimick the super rich and creamy yogurt I can get here. Is half and half also too high in carbs to use? I could use one of the lo-carb milk products, but they are expensive, and I have never tried them. I don't really know anything about them but they seem like frankenfood to me. Is this waht you use when you make yogurt?
Thanks,
Michele

[2big4mysize]

you can add cream to the carb control mikl in your store you could add whey protein powedr to water and then add your cream and some milk as the yougurt bacteria need some lactose for food to creat the changes in the acidity of the mix which causes the changes in the proteins they actually liberat some of the hydrocarbs in the stucture of the proteins from the amine groups to get the gunk that is the body of the yogurt. you can see all the chemicals that it becomes in the yogurt topic form the toolbox in the most memerable topic I think or if it didn't get culled it is in the search feature somewhere.