Yogurt really has way less carbs??? Is this true???

[bpollina]

confused.

I'm confused. I just bought a 1/2 gal carb countdown milk and it is in the fridge. How much plain yogurt do I add to the entire container?

Since I'm going on vacation this weekend, if I add the proper amount of cultures tonight when I get to the hotel and let it sit on the counter, it should be ready tomorrow night at the same time?

Isn't it dangerous to leave it out that long unrefridgerated?

[2big4mysize]

okay I know I posted it in a yogurt topic but I guess in the accidental board culling it got deleted
I take the carbcountdown from the store and let it sit out while i put everything away. Then I add plain active culture yogurt about 2T to the carton after I open up the entire top. My microwave will not whole the entire carton to warm it up so my method takes longer about 24 hrs to get DANNON thickness yogurt. then I carefully close the top and holding it closed shake up the carton to distribute the added yogurt.
then I use a clothespin to keep it closed place it on a warm appilance like the top of my frig and allow it to react. In 24 hours I have a layer of "water" on top and yogurt underneath. Stick it in the fidge and poof you got a whole 1/2 gallon of yogurt.

If you want greek about 7-9% fat yogurt you need to remove about a pint of the carb countdaown and add a pink of heavy cream this will add 153 grams of fat to your 1/2 gallon of yogurt from the milk with the milk fat at 48 that gives you a total of 8.9% fat and then make it.

To make yocheese you place some yogurt that you have measured into a cheese cloth and tie it up. Hang it up and allow it to lose liquid until you have the thickness you want. I have never been able to find an accurate measure of how much carbs are in this lost whey so I just count the yogurt cheese as the total amount of carbs in my measured cheese.


The FAQ is actually my post form 2003 and Perry just reposted it. The problem with the Go DIet fellow's numbers was he was looking only for lactose carbs assuming they all were lactose carbs. But the acid in the yogurt denatures some of the proteins too and they react to make carbohydrate bonds too leaving the amine groups behind. We have a yogurt topic somewhere on ADBB that discusses all the reactions the milk undergoes to get to the final yofurt with statements from the yogurt companies about how many bacteria are in it and how they add back lactose to the final product for taste and for keeping those active cultures alive until the expo date on the carton. So as you see the carb content of your home made long time aged bacteria dead yogurt may have less carbs then when you started out to make it the stuff in the store has what the manufacturer says it has.

You can add yogurt back on the OWL rung 2 if your body can handle it but you need to count all the carbs listed. Happy low carbing.

[Elizellen]

To make yocheese you place some yogurt that you have measured into a cheese cloth and tie it up. Hang it up and allow it to lose liquid until you have the thickness you want.

Do you hang it in the fridge or somewhere warm? I just bought some cheesecloth to try it this weekend with my leftover greek yogurt and don't want to mess it up.

[2big4mysize]

you can actually wrap it up, place it on an inverted bowl in a larger bowl so you don't spill the liquid in the frig with another plate on top with some kind of weight to press the water out if you want.

I used to hang it from the sink faucet overnight to make mine.

[sugarfreeone]

I eat yocheese, which is full fat, plain yogurt, drained overnight in the fridge to a nearly cream cheese consistency. Its never caused me to gain a single pound and I love it mixed with fresh berries or sf jello powder. I figure its about 4 carbs to a cup. I LOVE IT!

Betty

Betty (or anyone who can figure this out to help me ,
How does this become 4 carbs per cup made from regular, full fat plain yogurt? Doesn't it become concetrated without the liquid...which would actually make it higher in carbs per cup than the original? I would like to make this since I am on the dairy rung now and it sounds good!

Thanks!
Kathleen

[2big4mysize]

I eat yocheese, which is full fat, plain yogurt, drained overnight in the fridge to a nearly cream cheese consistency. Its never caused me to gain a single pound and I love it mixed with fresh berries or sf jello powder. I figure its about 4 carbs to a cup. I LOVE IT!

Betty

Betty (or anyone who can figure this out to help me ,
How does this become 4 carbs per cup made from regular, full fat plain yogurt? Doesn't it become concetrated without the liquid...which would actually make it higher in carbs per cup than the original? I would like to make this since I am on the dairy rung now and it sounds good!

there is no way to know the exact amount of soluble carbs that drip out in the making of the yocheese without some very complex eqipment and testing on batches. to be safe you should always count all the carbs you started with in your yogurt. the denatured proteins make a matrix that can actually trap lactose too so never never assume your yogurt or cheese is solid protein and fat. That is why different cheeses have different flavors too in adition to all the aging and different bacterias added.

Thanks!
Kathleen