Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Hi Jodi, What makes yogurt thick is the gradual increase of lactic acid. The bacteria added to the nut milk must be breaking down some of the constituents of the nut milk and as a by-product producing lactic acid (that's where they get the name lactic acid bacteria). Adding honey to the nut milk gives the bacteria more food so you get higher numbers and a firmer end product. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos > I'm asking from a standpoint of making yogurt, not maximizing > probiotics. What actually makes the milk turn into yogurt? It can't > be just the bacteria eating the lactose, because then nut yogurt > wouldn't work. What makes it thick? > > jodi > ><}}}> > > > > > > Hi Jodi, > > > > > So then why does it work with nut milk, since there is no > lactose? > > > > Although there is no lactose there is some carbohydrates that the > > bacteria can use to procreate. > > > > Since there is no lactose in nut milk, some add a little honey > which > > the bacteria will use. When honey is used it results in higher > > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > > plain nut milk. > > > > Sheila 47 mos SCD, 20 yrs UC > > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Hi Jodi, What makes yogurt thick is the gradual increase of lactic acid. The bacteria added to the nut milk must be breaking down some of the constituents of the nut milk and as a by-product producing lactic acid (that's where they get the name lactic acid bacteria). Adding honey to the nut milk gives the bacteria more food so you get higher numbers and a firmer end product. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos > I'm asking from a standpoint of making yogurt, not maximizing > probiotics. What actually makes the milk turn into yogurt? It can't > be just the bacteria eating the lactose, because then nut yogurt > wouldn't work. What makes it thick? > > jodi > ><}}}> > > > > > > Hi Jodi, > > > > > So then why does it work with nut milk, since there is no > lactose? > > > > Although there is no lactose there is some carbohydrates that the > > bacteria can use to procreate. > > > > Since there is no lactose in nut milk, some add a little honey > which > > the bacteria will use. When honey is used it results in higher > > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > > plain nut milk. > > > > Sheila 47 mos SCD, 20 yrs UC > > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Hi Jodi, What makes yogurt thick is the gradual increase of lactic acid. The bacteria added to the nut milk must be breaking down some of the constituents of the nut milk and as a by-product producing lactic acid (that's where they get the name lactic acid bacteria). Adding honey to the nut milk gives the bacteria more food so you get higher numbers and a firmer end product. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos > I'm asking from a standpoint of making yogurt, not maximizing > probiotics. What actually makes the milk turn into yogurt? It can't > be just the bacteria eating the lactose, because then nut yogurt > wouldn't work. What makes it thick? > > jodi > ><}}}> > > > > > > Hi Jodi, > > > > > So then why does it work with nut milk, since there is no > lactose? > > > > Although there is no lactose there is some carbohydrates that the > > bacteria can use to procreate. > > > > Since there is no lactose in nut milk, some add a little honey > which > > the bacteria will use. When honey is used it results in higher > > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > > plain nut milk. > > > > Sheila 47 mos SCD, 20 yrs UC > > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
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