Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 Just a possibility, I am not sure, but this has happened to me before, and I think it was because of very old milk, stale, but hadn't soured yet. Marilyn Sawyer marilyn1972@...> wrote: I tried to make the french cream recipe in BTVC, but instead of the usual yogurt starter that I usually use, I used a half cup of store-bought Bulgarian yogurt as the starter. When I made the french cream last week, using the yogurt starter, it was very solid after 24 hours. However, this time using the Bulgarian yogurt starter, it hasn't solidified at all - in fact, it's still liguid, and looks like the milk solids have separated a little from the water. Does anyone have any ideas on what might have happened? Do you think the lactose has still digested? I was wanting to use this to make the honeyed whipped cream for a pumpkin pie, but I'm not sure that it will work since it's this runny. Any thoughts appreciated, Marilyn leaky gut, low thyroid/adrenal, SCD 8 weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 Hi Marilyn, > I tried to make the french cream recipe in BTVC, but instead of the usual yogurt starter that I usually use, I used a half cup of store- bought Bulgarian yogurt as the starter. What ingredients were in the bulgarian yogurt? Is it possible that the bacteria in the bulgarian yogurt weren't viable any longer? >it hasn't solidified at all - in fact, it's still liguid I don't think the lactose has been broken down since it is still liquidy and wouldn't be safe to use. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 I tried to make the french cream recipe in BTVC, but instead of the usual yogurt starter that I usually use, I used a half cup of store- bought Bulgarian yogurt as the starter. > > When I made the french cream last week, using the yogurt starter, it was very solid after 24 hours. However, this time using the Bulgarian yogurt starter, it hasn't solidified at all - in fact, it's still liguid, and looks like the milk solids have separated a little from the water. > > Does anyone have any ideas on what might have happened? Do you think the lactose has still digested? I was wanting to use this to make the honeyed whipped cream for a pumpkin pie, but I'm not sure that it will work since it's this runny. > > Any thoughts appreciated, What kind of cream did you use/ Did it have any ingredients besides cream? Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 I used organic half & half (1 pint) and a half cup of the Bulgarian yogurt (only ingredients are milk and probiotic strains). The half & half had been in my refrigerator for about a week, but it's expiraton date was Dec. 9, so I'm assuming that it wasn't stale. It was the same expiration date as the one that turned out fine a few days ago. Marilyn SCD 8 weeks Re: runny french cream > I tried to make the french >> cream recipe in > BTVC, but instead of the usual yogurt starter that I usually use, I used a > half cup of store- > bought Bulgarian yogurt as the starter. >> >> When I made the french cream last week, using the yogurt starter, it was >> very solid after > 24 hours. However, this time using the Bulgarian yogurt starter, it hasn't > solidified at all - > in fact, it's still liguid, and looks like the milk solids have separated > a little from the water. >> >> Does anyone have any ideas on what might have happened? Do you think the >> lactose > has still digested? I was wanting to use this to make the honeyed whipped > cream for a > pumpkin pie, but I'm not sure that it will work since it's this runny. >> >> Any thoughts appreciated, > > What kind of cream did you use/ Did it have any ingredients besides cream? > > Carol F. > SCD 5 years, celiac > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 " I used organic half & half (1 pint) and a half cup of the Bulgarian yogurt (only ingredients are milk and probiotic strains). " I am not familiar with the Bulgarian yogurt and whether it has the right strains of bacteria for SCD. But I will say that you used too much of it to make a pint of half & half yogurt. I believe it is 1/4 cup yogurt to make 1 quart of milk (which is twice as much as a pint). So, you used 4 times too much yogurt as the starter. I don't know if this would make the yogurt runny though. Jody mom to -6 and -9 SCd 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2005 Report Share Posted December 5, 2005 I think the BTVC actually does call for the 1/2 cup per just one pint of half & half. I know I was surprised when I read it, and wondered if maybe half & half somehow required more starter than milk would. The half & half yogurt has firmed up a little after being in the fridge. Now that I've seen what a difference comes from using plain yogurt as a starter vs. using the packets of yogurt starter, I'm only going to use the packets. After all, who knows what has happened to the packages of yogurt in transit that might affect how viable the probiotics in it are? Thanks for all your help, Marilyn SCD 8 weeks Re: runny french cream > " I used organic half & half (1 pint) and a half cup of the Bulgarian > yogurt (only ingredients are milk and probiotic strains). " > > > I am not familiar with the Bulgarian yogurt and whether it has the > right strains of bacteria for SCD. > > But I will say that you used too much of it to make a pint of half & > half yogurt. > > I believe it is 1/4 cup yogurt to make 1 quart of milk (which is twice > as much as a pint). So, you used 4 times too much yogurt as the starter. > > I don't know if this would make the yogurt runny though. > > Jody > mom to -6 and -9 > SCd 1/03 > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 > > I think the BTVC actually does call for the 1/2 cup per just one pint of > half & half. I know I was surprised when I read it, and wondered if maybe > half & half somehow required more starter than milk would. It does! > > The half & half yogurt has firmed up a little after being in the fridge. > Now that I've seen what a difference comes from using plain yogurt as a > starter vs. using the packets of yogurt starter, I'm only going to use the > packets. Hmm, I never used the packets and get gd results with the fresh refrigerated commercial unflavored yogurt. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 > > " I used organic half & half (1 pint) and a half cup of the Bulgarian > yogurt (only ingredients are milk and probiotic strains). " > > > I am not familiar with the Bulgarian yogurt and whether it has the > right strains of bacteria for SCD. > > But I will say that you used too much of it to make a pint of half & > half yogurt. > The recipe in BTVC calls for 2 cups of cream and 1/2 cup yogurt as compared to milk based yogurt which uses 1/2 cup yogurt to an entire quart or liter of milk. Carol F. celiac, SCD 5 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 Hi Marilyn, > I think the BTVC actually does call for the 1/2 cup per just one pint of > half & half. I know I was surprised when I read it, and wondered if maybe > half & half somehow required more starter than milk would. Not really. Technically half and half would need less starter than milk because there is more fat and therefore less lactose. You shouldn't use less than the amount called for to turn milk to yogurt (ie. 1 packet or 1/4 cup of starter for 1 litre (quart)) because that ensures all lactose is broken down. The recipe that is in the book just provides you with extra creamy uhhh.. " cream " . I asked Elaine about it once and I " think " she said the recipe for the " French Cream " came from Child or some such person. > The half & half yogurt has firmed up a little after being in the fridge. > > Now that I've seen what a difference comes from using plain yogurt as a > starter vs. using the packets of yogurt starter, I'm only going to use the > packets. After all, who knows what has happened to the packages of yogurt in > transit that might affect how viable the probiotics in it are? What bacterial strains were in the starter you used? Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 > > Hi Marilyn, > > > I think the BTVC actually does call for the 1/2 cup per just one > pint of > > half & half. I know I was surprised when I read it, and wondered > if maybe > > half & half somehow required more starter than milk would. > > Not really. Technically half and half would need less starter than > milk because there is more fat and therefore less lactose. See page 160, edition 10 of BTVC. What is the ratio of starter packets to commercial yogurt as starter? Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 Marilyn, I'll have to check BTVC. I've never made the half and half yogurt, but I just assumed that it took the same amount of starter as milk. Sorry for any confusion I might have caused. We use the GI ProHealth starter called ProGurt and it makes nice yogurt. I think it is less expensive per quart than using the Lyosan packets. Jody mom to -6 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 This is " White Mountain " brand Bulgarian yogurt. The strains in it are: L. Acidophilus. L. Bulgaricus, S. Thermophilus, and B. Bifidum I didn't realize it had bifidum when I bought it, so I guess I won't be using it again. Marilyn SCD 8 weeks Re: runny french cream > Hi Marilyn, > >> I think the BTVC actually does call for the 1/2 cup per just one > pint of >> half & half. I know I was surprised when I read it, and wondered > if maybe >> half & half somehow required more starter than milk would. > > Not really. Technically half and half would need less starter than > milk because there is more fat and therefore less lactose. You > shouldn't use less than the amount called for to turn milk to yogurt > (ie. 1 packet or 1/4 cup of starter for 1 litre (quart)) because > that ensures all lactose is broken down. The recipe that is in the > book just provides you with extra creamy uhhh.. " cream " . I asked > Elaine about it once and I " think " she said the recipe for > the " French Cream " came from Child or some such person. > >> The half & half yogurt has firmed up a little after being in the > fridge. >> >> Now that I've seen what a difference comes from using plain yogurt > as a >> starter vs. using the packets of yogurt starter, I'm only going to > use the >> packets. After all, who knows what has happened to the packages of > yogurt in >> transit that might affect how viable the probiotics in it are? > > > What bacterial strains were in the starter you used? > > Sheila > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 A starter packet is recommended for every quart of milk, so I used one starter packet for the 2 cups of half & half. It didn't dissolve very well, which is why I used the yogurt the second time. Marlyn SCD 8 weeks Re: runny french cream > >> >> Hi Marilyn, >> >> > I think the BTVC actually does call for the 1/2 cup per just one >> pint of >> > half & half. I know I was surprised when I read it, and wondered >> if maybe >> > half & half somehow required more starter than milk would. >> >> Not really. Technically half and half would need less starter than >> milk because there is more fat and therefore less lactose. > > See page 160, edition 10 of BTVC. What is the ratio of starter packets to > commercial > yogurt as starter? > > Carol F. > SCD 5 years, celiac > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 > > i'm new here and still haven't made great yogurt. can you tell me where to > buy the progurt starter? > vicki http://www.giprohealth.com/starter.html Carol F. SCD 5 years,celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 " can you tell me where to buy the progurt starter? " http://www.giprohealth.com Jody mom to -6 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Hi Carol, It depends on which you are using. I use Lyosan starter and it is one packet (5 grams) for 1 liter(1 quart). For Progurt, the amounts are here:http://pecanbread.com/goatyogurt.html#start Custom Probiotics amounts:http://www.breakingtheviciouscycle.info/beginners_guide/yoghu rt/heating_pad_yoghurt.htm Sheila > > > > > I think the BTVC actually does call for the 1/2 cup per just one > > pint of > > > half & half. I know I was surprised when I read it, and wondered > > if maybe > > > half & half somehow required more starter than milk would. > > > > Not really. Technically half and half would need less starter than > > milk because there is more fat and therefore less lactose. > > See page 160, edition 10 of BTVC. What is the ratio of starter packets to commercial > yogurt as starter? > > Carol F. > SCD 5 years, celiac > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Hi Carol, It depends on which you are using. I use Lyosan starter and it is one packet (5 grams) for 1 liter(1 quart). For Progurt, the amounts are here:http://pecanbread.com/goatyogurt.html#start Custom Probiotics amounts:http://www.breakingtheviciouscycle.info/beginners_guide/yoghu rt/heating_pad_yoghurt.htm Sheila > > > > > I think the BTVC actually does call for the 1/2 cup per just one > > pint of > > > half & half. I know I was surprised when I read it, and wondered > > if maybe > > > half & half somehow required more starter than milk would. > > > > Not really. Technically half and half would need less starter than > > milk because there is more fat and therefore less lactose. > > See page 160, edition 10 of BTVC. What is the ratio of starter packets to commercial > yogurt as starter? > > Carol F. > SCD 5 years, celiac > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Hi Carol, It depends on which you are using. I use Lyosan starter and it is one packet (5 grams) for 1 liter(1 quart). For Progurt, the amounts are here:http://pecanbread.com/goatyogurt.html#start Custom Probiotics amounts:http://www.breakingtheviciouscycle.info/beginners_guide/yoghu rt/heating_pad_yoghurt.htm Sheila > > > > > I think the BTVC actually does call for the 1/2 cup per just one > > pint of > > > half & half. I know I was surprised when I read it, and wondered > > if maybe > > > half & half somehow required more starter than milk would. > > > > Not really. Technically half and half would need less starter than > > milk because there is more fat and therefore less lactose. > > See page 160, edition 10 of BTVC. What is the ratio of starter packets to commercial > yogurt as starter? > > Carol F. > SCD 5 years, celiac > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 > > Hi Carol, > > It depends on which you are using. I use Lyosan starter and it is > one packet (5 grams) for 1 liter(1 quart). > > For Progurt, the amounts are > here:http://pecanbread.com/goatyogurt.html#start > > Custom Probiotics > amounts:http://www.breakingtheviciouscycle.info/beginners_guide/yoghu > rt/heating_pad_yoghurt.htm > > Sheila > Sheila, Is there any preferred starter? Is the packaged better than the commercial yogurt? Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Carol, On the Yogurt Starter vs. packaged yogurt, the main difference I see is cost and ease of use. With yogurt starter (ProGurt), you always have it on hand and it stays viable for months. The cost per quart is less than Lyosan. With using packaged yogurt, here in the area I live, the only size available in the allowed brand is a 1 quart container. Since only 1/4-1/2 cup is used at a time, much of the quart would go to waste unless someone makes 16 quarts of yogurt in a 2 week time period. So, it would not be cost effective. The other advantage to the ProGurt yogurt starter is that it doesn't have cow's milk in it (like Lyosan does) for those who cannot tolerate cow's milk products. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 On Thu, 08 Dec 2005 14:43:30 -0000 " Jody G. " momtobandj@...> writes: > Carol, > > On the Yogurt Starter vs. packaged yogurt, the main difference I see > is cost and ease of use. > > With yogurt starter (ProGurt), you always have it on hand and it > stays > viable for months. The cost per quart is less than Lyosan. > > With using packaged yogurt, here in the area I live, the only size > available in the allowed brand is a 1 quart container. Since only > 1/4-1/2 cup is used at a time, much of the quart would go to waste > unless someone makes 16 quarts of yogurt in a 2 week time period. > So, > it would not be cost effective. > Hi Carol. Do you mean that if you use commercial yogurt as a starter you must use the opened container within 2 weeks? Mine has been effective for longer. (And I don't think that using old starter solves the mystery of my erratic yogurt maker.) Thanks and take care, Fay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Hi Carol, > > It depends on which you are using. I use Lyosan starter and it is > > one packet (5 grams) for 1 liter(1 quart). > > > > For Progurt, the amounts are > > here:http://pecanbread.com/goatyogurt.html#start > > > > Custom Probiotics > > amounts:http://www.breakingtheviciouscycle.info/beginners_guide/yoghu > > rt/heating_pad_yoghurt.htm > Sheila, > Is there any preferred starter? Is the packaged better than the commercial yogurt? If it has no illegals and has the correct bacterial strains it is fine to use and is a matter of availability and preference. Sheila Quote Link to comment Share on other sites More sharing options...
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