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Yogurt made w/starter much more tart!

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Hi all -

Since starting SCD last July, I've been making my yogurt using Fage

Total Greek yogurt, which doesn't contain acidophilus. I have been

taking the GI Pro Health SCDophilus supplement once daily.

Last week, I decided to make a batch using Yogourmet starter for a

couple of reasons (one being that I could take starter with me if I

travel somewhere for an extended period and need to make yogurt, and

the other to possibly eliminate the supplement).

The batch made with the starter is NOTICEABLY more tart than my

normal yogurt made with the Fage yogurt. Is that due to the

acidophilus?

Is it better for me? I know the official BTVC website says that the

Fage yogurt is okay to use - but I'm just wondering if that means

there is still lactose left and that's why my yogurt was less tart.

If they are basically the same, I think I'll go back to my old ways

and keep taking the supplement, and just keep the starter option

open if necessary. I mean YIKES I got into a permanent pucker after

eating a spoonful! <pucker>

Kathy

UC diagnosed 12/05

SCD since 7/07

2 tabs of sulfasalazine (down from 6) daily

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