Re: ? for the yogurt experts

[Guest guest]

I'm not an expert by any means, but I make my yogurt with half and half, which is technically cream I guess. Makes really creamy yogurt, even I like it!kay-lynnWhen you row another person across the river, you get there yourself..- Fortune cookieSubject: ? for the yogurt expertsTo: BTVC-SCD Date: Thursday, September 4, 2008, 11:39 AM

I have a local dairy farm near my house that sells steroid and

antibiotic free milk. I use that when I make my yogurt. The last

time I went in there they had a new milk product; they called

in "CreamLine". The milk is still pasteurized but it is not

homogenized. And because it is not homogenized it is creamier or

cream collects on the surface and I guess you're supposed to shake it

up.

So my questions to the yogurt experts…Have you ever made yogurt with

this type of milk? I assume it will be somewhat like making yogurt

with cream. Can I use it to make yogurt?

For kicks I asked them if I could get unpasteurized milk, to make

some real old fashion yogurt. They said it would be illegal for

them to sell it to me. Oh well.

Thanks for any advice.

Pat

UC Nov 2004

Modified SCD Feb 2008

Off over ½ of medication, still in remission.

[Guest guest]

Hi Pat,I have used all possible milks to make yogurt including non homogenised which is what i prefer because this milk is very natural. Because (this is my laic understanding of what i read) the proces of homogenisation breaks down milk fat into smaller particules so that it can't gather on top and make the cream but this way the molecules in milk are modified/transformed so it is less natural (i also read they can be differently absorbed by the intestines after). So when i have a chance to get non homogenised milk it is what i take. When you heat the milk and after cool it you do have some cream forming on top but i put it through a sieve when i stir it with yogurt starter and my yogurt after is completely smooth, i do think it is not necessary to do it because it is just cream after all. But i like my yogurt smooth

I occasionaly also use non pasturised raw milk that i get at my husband's aunt who has a cow farm here in France. I love yogurts from this milk because her milk is much richer in fat than what we buy in supermarkets (half and half doesn't exsist here) but she lives far away so i can't get it all the time. Plus i buy it because i know her and how the cows are treated, otherwise i wouldn't trust just any farmer and buy unpasterized milk (by the way here in France we can also buy unpasturized milk in supermarkets - it is not forbidden to sell it).

So go ahead and try the milk and then decide for yourself which yogurt you prefer JanjaUC 07/07SCD 08/07, med free

[Guest guest]

janja, just curious since you have been on SCD a year now, are you

going to have a follow up colonoscopy to see if your colon is better?

I just wondered. Thanks

Kay-lynn

18 yr old son - UC 5/08, SCD 7/08

5mg prednisone, daily asacol, probiotics, digestive enzymes.

-

-- In BTVC-SCD , Janja wrote:

>

> Hi Pat,

>

> I have used all possible milks to make yogurt including non homogenised

> which is what i prefer because this milk is very natural. Because

(this is

> my laic understanding of what i read) the proces of homogenisation

breaks

> down milk fat into smaller particules so that it can't gather on top and

> make the cream but this way the molecules in milk are

modified/transformed

> so it is less natural (i also read they can be differently absorbed

by the

> intestines after). So when i have a chance to get non homogenised

milk it is

> what i take. When you heat the milk and after cool it you do have

some cream

> forming on top but i put it through a sieve when i stir it with yogurt

> starter and my yogurt after is completely smooth, i do think it is not

> necessary to do it because it is just cream after all. But i like my

yogurt

> smooth

> I occasionaly also use non pasturised raw milk that i get at my

husband's

> aunt who has a cow farm here in France. I love yogurts from this milk

> because her milk is much richer in fat than what we buy in supermarkets

> (half and half doesn't exsist here) but she lives far away so i

can't get it

> all the time. Plus i buy it because i know her and how the cows are

treated,

> otherwise i wouldn't trust just any farmer and buy unpasterized milk

(by the

> way here in France we can also buy unpasturized milk in supermarkets

- it is

> not forbidden to sell it).

>

> So go ahead and try the milk and then decide for yourself which

yogurt you

> prefer

>

> Janja

> UC 07/07

> SCD 08/07, med free

>

[Guest guest]

> I have a local dairy farm near my house that sells steroid and

> antibiotic free milk. I use that when I make my yogurt. The last

> time I went in there they had a new milk product; they called

> in " CreamLine " . The milk is still pasteurized but it is not

> homogenized. And because it is not homogenized it is creamier or

> cream collects on the surface and I guess you're supposed to shake it

> up.

>

> So my questions to the yogurt experts…Have you ever made yogurt with

> this type of milk? I assume it will be somewhat like making yogurt

> with cream. Can I use it to make yogurt?

Sure, you're right, it is like (light?) cream. It will be delicious.

>

>

> For kicks I asked them if I could get unpasteurized milk, to make

> some real old fashion yogurt. They said it would be illegal for

> them to sell it to me. Oh well.

FYI, Raw milk in yogurt is very advanced, since the milk would

carry its own bacteria.

Mara

[Guest guest]

Hi Pat, I haven't made it from un-homogenized whole milk which is what it sounds like you're talking about but I have made it from raw, un-homogenized half and half and full cream. Both turned out very nice and creamy. To answer your question, yes you can make it from un-homogenized whole milk. As Mara, I believe, mentioned

using unpasteurized milk is very advanced because raw milk does have its own bacteria in it. I pasteurized the milk myself before making yogurt from it. Raw milk and raw milk yogurt are supposed to be very good for you but when dealing with a person that already has a compromised immune system and digestive problems, using raw milk probably isn't a real good idea. There is a post from Marilyn in the archives on the subject that explains this very well. I'll post it below. I do like getting milk from the local dairy though. It is fresh from grass-fed, hormone-free, antibiotic-free cows and in it's most natural form, which is almost always better. It is when they start messing around with our food trying to make it "better" that they screw it all up.Here is Marilyn's post: Milk may only be used if it is fermented as SCD yogurt, turned into

butter, or cheese. SCD directions call for milk used to make yogurt to be pasteurized and then cooled before adding the starter culture. After that, it is fermented for at least 24 hours. Some raw milk advocates say that true raw milk is clean, without extraneous bacteria, and that one can just add starter, and ferment it, without pasteurizing it. Back when I was beginning a raw diet for my fur kids, the Dachshund Duo, I was desperately worried about feeding them raw chicken -- salmonella! And who knows what other kind of bacteria! My vet advised me that she had never seen a healthy animal started on raw food who became ill -- in all her years of practice, only one, who was sick when the owner tried the switch, became ill. Raw milk people are doubtless right about their particular passion, and it's certain that we humans have drunk raw milk for far longer than we have drunk pasteurized. However, we who are on SCD are NOT

healthy initially. And like that poor sick dog, we don't want to throw more at our systems than they are ready for. It's like the difference between cooked and raw veggies. We eliminate all but the specific bacterial strains we want from the milk we are culturing into yogurt. We starve out the bad bacteria, and introduce (through our yogurt) specific, well-studied strains which we know are beneficial. We let our system adjust to eating human style instead of rumen style. THEN, and only then, do we consider adding things. I feel that raw milk yogurt should be regarded like kefir -- a very advanced food, to be used only after significant healing has taken place. — MarilynThe laws regarding raw milk are different

everywhere. Where I live you can buy it if you buy it directly from the farm but it cannot be sold in stores or shipped. That is my understanding anyway. And the farm must be Grade A certified. I believe there are only 2 farms in Texas that are licensed to sell raw milk. And again, I always pasteurize it myself before making yogurt from it. I buy raw because that is the only way the dairy offers it.Best wishes,Kim H.husband, , CD 1999SCD 2002 I have a local

dairy farm near my house that sells steroid and antibiotic free milk. I use that when I make my yogurt. The last time I went in there they had a new milk product; they called in "CreamLine". The milk is still pasteurized but it is not homogenized. And because it is not homogenized it is creamier or cream collects on the surface and I guess you're supposed to shake it up. So my questions to the yogurt experts…Have you ever made yogurt with this type of milk? I assume it will be somewhat like making yogurt with cream. Can I use it to make yogurt? For kicks I asked them if I could get unpasteurized milk, to make some real old fashion yogurt. They said it would be illegal for them to sell it to me. Oh well. Thanks for any advice. Pat UC Nov 2004 Modified SCD Feb 2008 Off over ½ of medication, still in remission.

[Guest guest]

The way i understand it we have to heat up the milk before making yogurt no matter what type of milk we use. So when i use raw milk i heat it before the same so in fact i do pasteurise it (pasteurization is heating the milk between 70 and 85 degrees celsius what is also required by SCD). So we don't use raw milk to make our yogurts because we pasteurize it ourselves so we don't need to worry about it being too advanced.

I am adding a link about expanation of pasteurization: http://en.wikipedia.org/wiki/PasteurizationIf i come to the difference between raw farm milk and storebought pasteurized or even raw milk (as i said in France we can buy both in supermarkets). The difference is in fat content. Because for selling a milk under a brand it has to always have the same fat content so the dairies always have to transform milk in some way and add water to achieve always the same fat content. So no matter if i buy pasteurized or raw milk in shops, when i take full fat it will always have 3.5 of fat inside.

When i buy raw milk at aunt's farm it is totally natural so sometimes there is 4 percent of fat inside, sometimes 4.5 but never 3.5, natural cows milk has always more than 3.5 of fat inside so everything we buy in shops (from 0.5, 1.6, 2 and 3.5 - these are fat values of different types of milk) is mixed with water (this was explained to me my husbands aunt who sells milk to the dairies).

I hope i helped to clarify and explain some things. So to me raw milk is not dangerous or more difficult to digest because i don't use it in raw form, but when you do use it you of course have be careful to heat it up as soon as possible. It stays fresh less longer than pasteurized milk.

Janja

[Guest guest]

Thanks everyone for your replies. The pasteurized & homogenized

discussion was very interesting.

I will make a batch with this " Creamline " milk and let you know how it

turns out.

Thanks again.

Pat

[Guest guest]

I made a double batch yesterday. To my surprise it tasted the same as

the other yogurt I have made.

I used my wife's fondu pot, it holds 2 qrts. It keeps a steady 100-110

degrees. 24 hours. My starter is plain organic stoneybrook yogurt.

It tasted the same and wasn't any thicker.

Let me know If I'm missing or messing up something.

Thanks

[Guest guest]

>

> I made a double batch yesterday. To my surprise it tasted the same as

> the other yogurt I have made.

>

> I used my wife's fondu pot, it holds 2 qrts. It keeps a steady 100-110

> degrees. 24 hours. My starter is plain organic stoneybrook yogurt.

> It tasted the same and wasn't any thicker.

>

> Let me know If I'm missing or messing up something.

>

> Thanks

Hi ?

Sounds like you did it right, except for the stoneybrook starter - that contains

pectin, which, unless it occurs naturally, is an illegal. We use Dannon natural

full milk, or Fage Total, the latter of which does not contain acidophilus. So

you

can add some in. Or various starters like the yogourmet acidophilus one.

Mara

[Guest guest]

At 09:26 AM 9/15/2008, you wrote:

My starter is plain organic

stoneybrook yogurt.

Did you mean Stonyfield yogurt? It is not legal as a starter.

CULTURED PASTEURIZED ORGANIC WHOLE MILK, INULIN, PECTIN. CONTAINS: SIX

LIVE ACTIVE CULTURES INCLUDING: L. ACIDOPHILUS, BIFIDUS, L. CASEI, AND L.

REUTERI.

Inulin and pectin are not SCD-legal, and neither is the bifidus or the L.

reuteri.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

> >My starter is plain organic stoneybrook yogurt.

>

> Did you mean Stonyfield yogurt? It is not legal as a starter.

>

>

> CULTURED PASTEURIZED ORGANIC WHOLE MILK, INULIN,

> PECTIN. CONTAINS: SIX LIVE ACTIVE CULTURES

> INCLUDING: L. ACIDOPHILUS, BIFIDUS, L. CASEI, AND L. REUTERI.

>

> Inulin and pectin are not SCD-legal, and neither

> is the bifidus or the L. reuteri.

>

>

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

Well isn't that a kick in the nu.... gut. That was the first time I

used Stoneyfield. the other one I used to use did not have the

Insulin and pectin in it but it did have bifidus and L.reteri.

GRRRRR. Never easy is it.

[Guest guest]

At 05:24 PM 9/15/2008, you wrote:

GRRRRR. Never easy is

it.

In some areas of the world, it appears to be quite easy to find a good

and SCD-legal starter. In others, it isn't. I couldn't find one in my

area, so, since starting SCD, I've always used the Yogourmet from Lucy's

Kitchen Shop.

Likewise, many people have an easy time finding the DCCC (dry curd

cottage cheese) -- I never found it until I'd been on the diet for four

years! I always made extra yogurt and dripped it really well.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I think I finally got this yogurt thing figured out. I found a new

starter. Of all places I found it at a middle-eastern grocery store

while looking for tahini to make baba ganoush since my neighbor gave

me a bunch of eggplant.

The yogurt's only ingredients was milk 3.5% fat…Wow !…it was the

creamiest yogurt I have ever tasted. The container did not say what

bacteria cultures were in it but I took a chance. I figured that

yogurt that only had milk as an ingredient would have a good chance

of only having natural yogurt bacteria.

I used whole milk and the yogurt was the best I have ever made. Very

thick, not runny, tasted good not too tart. Finally!!

The store also had fresh squeezed pomegranate juice and some other

non-concentrate juices that you don't find in other stores. They had

a large variety of teas and many things that are SCD legal ….compared

to other stores.

However the tahini did not agree with me. Very similar reaction that

I had with the organic peanut butter. I was really bummed about it

since the baba ganoush has a lot calories in it.

Pat

[Guest guest]

Hi Pat,I'm glad your yogurt turned out this time. It is important to check out what cultures are in it though. There are a lot of different probiotic cultures being added to yogurt these days and some of them Elaine recommended against such as bifidus which is fairly common. What brand is it? You could look it up on the web or call the company and ask what cultures it contains. Take care,Kim H.husband, , CD 1999SCD 2002

I think I finally got this yogurt thing figured out. I found a new

starter. Of all places I found it at a middle-eastern grocery store

while looking for tahini to make baba ganoush since my neighbor gave

me a bunch of eggplant.

The yogurt's only ingredients was milk 3.5% fat…Wow !…it was the

creamiest yogurt I have ever tasted. The container did not say what

bacteria cultures were in it but I took a chance. I figured that

yogurt that only had milk as an ingredient would have a good chance

of only having natural yogurt bacteria.