Re: Goat yogurt and casein questions

[Guest guest]

debbie - do you know of a yogurt culture that we can use to make the goat yogurt - other than the one made with dairy from Lucy's kitchen??? (the one you get in whole foods)

Goat yogurt and casein questions

1) Would it be OK to try to make goat yogurt thicker by either

doubling the amount of starter or fermenting it longer? What would be

the maximum time (after returning to 100-110 degrees)?

2) Does anyone know if the yogurt process really "denatures" some of

the casein in milk so that it's not so allergenic?

Thanks. Debbie T (UC 28 yrs, SCD 10/06, Lialda)

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[Guest guest]

---- Original message ----

>Date: Thu, 25 Sep 2008 06:58:11 -0000

>

>Subject: Goat yogurt and casein questions

>To: BTVC-SCD

>

>1) Would it be OK to try to make goat yogurt thicker by either

>doubling the amount of starter or fermenting it longer? What would be

>the maximum time (after returning to 100-110 degrees)?

It won't happen. If you want it thicker, add cow's milk to it.

Mara

[Guest guest]

At 01:58 AM 9/25/2008, you wrote:

1) Would it be OK to try to make

goat yogurt thicker by either doubling the amount of starter or

fermenting it longer? What would be the maximum time (after returning to

100-110 degrees)?

Goat yogurt, much to many people's dismay, is just naturally thinner than

cow's milk yogurt. You CAN drip it, after it's made in order to

make it thicker. (I do this with all my cow's milk yogurt, but usually

don't bother with the goat's milk yogurt because I drink it like a very

thick milk shake.

2) Does anyone know if the

yogurt process really " denatures " some of the casein in milk so

that it's not so allergenic?

Elaine said that her research indicated that it did. However, people new

to SCD, who have not had milk or milk products in some time, should

probably do SCD dairy free at the outset and allow some healing to take

place before trying the yogurt. Many people find that their allergies

reduce in severity as their guts heal. However, if you have ever had an

anaphylactic reaction to something, you should not eat it.

—

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]

Custom Probiotics has a powdered yogurt culture with just the legal strains...GI ProHealth has Progurt also with legal strains...I couldn't tolerate the progurt starter but had luck with the Custom Probiotics brand. Good luck!

--------- Goat yogurt and casein questions

1) Would it be OK to try to make goat yogurt thicker by eitherdoubling the amount of starter or fermenting it longer? What would bethe maximum time (after returning to 100-110 degrees)?2) Does anyone know if the yogurt process really "denatures" some ofthe casein in milk so that it's not so allergenic?Thanks. Debbie T (UC 28 yrs, SCD 10/06, Lialda)

Find phone numbers fast with the New AOL Yellow Pages!

[Guest guest]

Does anyone have an answer for Laney and me? If we're dealing with

allergies to cow's milk proteins and want to try goat's milk yogurt,

we don't want to use a starter that contains cow's milk. Is there an

alternative?

Debbie T

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> debbie - do you know of a yogurt culture that we can use to make

the goat yogurt - other than the one made with dairy from Lucy's

kitchen???? (the one you get in whole foods)

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> 1) Would it be OK to try to make goat yogurt thicker by either

>

> doubling the amount of starter or fermenting it longer? What would be

>

> the maximum time (after returning to 100-110 degrees)?

>

>

>

> 2) Does anyone know if the yogurt process really " denatures " some of

>

> the casein in milk so that it's not so allergenic?

>

>

>

> Thanks. Debbie T (UC 28 yrs, SCD 10/06, Lialda)

>

[Guest guest]

At 04:12 PM 9/25/2008, you wrote:

Does anyone have an answer for

Laney and me? If we're dealing with allergies to cow's milk proteins and

want to try goat's milk yogurt, we don't want to use a starter that

contains cow's milk. Is there an alternative?

GIProHealth has Progurt, which is a dairy-free starter.

Custom Probiotics also has a yogurt starter which is reputed to be casein

free, although there have been one or two reports of reactions. In

addition, care is needed in dealing with Custom Probiotics as the owner

has very strong opinions about probiotics and inevitably tries to talk an

SCDer into non-SCD legal supplements. (Only way to deal with this is,

when he asks you if you are happy with your supplements, or the progress

you are making on SCD, is to tell him firmly, " Yes, I am! "

Otherwise, he will try to get you to buy something which is not

SCD-legal.)

—

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]

OOOOH Thanks for the advice - i will call them and get the casein free starter since my celiac daughter has osteoporosis and does take sufficient calcium and vit D and still has bad bone density results @ 23 years of age - it's definately worth a try - how is the calcium in goats milk - is it as strong as cow's milk???

thanks always !!!

laney

Re: Re: Goat yogurt and casein questions

At 04:12 PM 9/25/2008, you wrote:

Does anyone have an answer for

Laney and me? If we're dealing with allergies to cow's milk proteins and

want to try goat's milk yogurt, we don't want to use a starter that

contains cow's milk. Is there an alternative?

GIProHealth has Progurt, which is a dairy-free starter.

Custom Probiotics also has a yogurt starter which is reputed to be casein

free, although20there have been one or two reports of reactions. In

addition, care is needed in dealing with Custom Probiotics as the owner

has very strong opinions about probiotics and inevitably tries to talk an

SCDer into non-SCD legal supplements. (Only way to deal with this is,

when he asks you if you are happy with your supplements, or the progress

you are making on SCD, is to tell him firmly, "Yes, I am!"

Otherwise, he will try to get you to buy something which is not

SCD-legal.)

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Find phone numbers fast with the New AOL Yellow Pages!

[Guest guest]

Thanks Marilyn. I couldn't find Progurt at the GI ProHealth website.

I'm writing to them and to Custom Probiotics.

Debbie T

>GIProHealth has Progurt, which is a dairy-free starter.

>

> Custom Probiotics also has a yogurt starter which

> is reputed to be casein free

[Guest guest]

Just a heads up though -Progurt is on back-order until Nov. 10th (I

ordered some 4 weeks ago and I've been waiting...)

BB/Ellen

>

> GIProHealth has Progurt, which is a dairy-free starter.

>

>

> — 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]

At 07:10 PM 9/25/2008, you wrote:

Just a heads up though -Progurt

is on back-order until Nov. 10th (I ordered some 4 weeks ago and I've

been waiting...)

So I had heard. GIProHealth is very particular, as I understand it, about

the quality of this yogurt starter, and making sure it is, indeed, casein

free.

—

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]

Just received this response from Custom Probiotics:

Hi Debbie,

All our probiotics and yogurt starter are dairy, casein and whey free.

Regards,

Harry Bronozian

Custom Probiotics, Inc.,

2947B Honolulu Avenue

Glendale, California 91214

Tel. (818)248-3529; (800)219-8405

Fax. (818)248-6343

e-mail: info@...

web site: www.customprobiotics.com

>

> Custom Probiotics has a powdered yogurt culture with just the legal

strains...GI ProHealth has Progurt also with legal strains...I

couldn't tolerate the progurt starter but had luck with the Custom

Probiotics brand. Good luck!

>

> --------- Goat yogurt and casein questions

>

>

> 1) Would it be OK to try to make goat yogurt thicker by either

> doubling the amount of starter or fermenting it longer? What would be

> the maximum time (after returning to 100-110 degrees)?

>

> 2) Does anyone know if the yogurt process really " denatures " some of

> the casein in milk so that it's not so allergenic?

>

> Thanks. Debbie T (UC 28 yrs, SCD 10/06, Lialda)

>

>

>

>

> Find phone numbers fast with the New AOL Yellow Pages!

>