Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 " Does the SCD goat milk yogurt have significantly less casein than store brand goat milk yogurt? " Store-bought yogurt is only fermented for 5-6 hours. SCD yogurt is fermented for 24 hours. The store-bought yogurt has a lot of lactose in it. The 24 hour incubation allows the bacterial cultures to consume the lactose. Also, the only store-bought goat yogurt that I have seen has bifidus bacterial cultures in it as well as tapioca, which are not allowed on SCD. So, your child not tolerating the store-bought yogurt may not be an indication that homemade yogurt would not be tolerated since the store-bought yogurt more than likely has 3 different Illegal ingredients in it (lactose, bifidus and tapioca). About the casein in yogurt and cheese Elaine said the following: (quoted on pecanbread.com) " When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 (as in fluid milk), the proteins are denatured which means that because of the acidity, the proteins lose their 3 dimensional structure (sterochemistry) which would be the reason allergists worry about casein. In yogurt and in the natural cheeses, the casein is denatured into a two-dimensional structure which would be less likely to cause allergic reactions. " Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Thanks Jody, > > " Does the SCD goat milk yogurt have significantly less casein than > store brand goat milk yogurt? " > > > Store-bought yogurt is only fermented for 5-6 hours. SCD yogurt is > fermented for 24 hours. > > The store-bought yogurt has a lot of lactose in it. The 24 hour > incubation allows the bacterial cultures to consume the lactose. > > Also, the only store-bought goat yogurt that I have seen has bifidus > bacterial cultures in it as well as tapioca, which are not allowed on SCD. > > So, your child not tolerating the store-bought yogurt may not be an > indication that homemade yogurt would not be tolerated since the > store-bought yogurt more than likely has 3 different Illegal > ingredients in it (lactose, bifidus and tapioca). > > About the casein in yogurt and cheese Elaine said the following: > (quoted on pecanbread.com) > " When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 > (as in fluid milk), the proteins are denatured which means that > because of the acidity, the proteins lose their 3 dimensional > structure (sterochemistry) which would be the reason allergists worry > about casein. In yogurt and in the natural cheeses, the casein is > denatured into a two-dimensional structure which would be less likely > to cause allergic reactions. " > > > > Jody > mom to -7 and -9 > SCD 1/03 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Thanks Jody, > > " Does the SCD goat milk yogurt have significantly less casein than > store brand goat milk yogurt? " > > > Store-bought yogurt is only fermented for 5-6 hours. SCD yogurt is > fermented for 24 hours. > > The store-bought yogurt has a lot of lactose in it. The 24 hour > incubation allows the bacterial cultures to consume the lactose. > > Also, the only store-bought goat yogurt that I have seen has bifidus > bacterial cultures in it as well as tapioca, which are not allowed on SCD. > > So, your child not tolerating the store-bought yogurt may not be an > indication that homemade yogurt would not be tolerated since the > store-bought yogurt more than likely has 3 different Illegal > ingredients in it (lactose, bifidus and tapioca). > > About the casein in yogurt and cheese Elaine said the following: > (quoted on pecanbread.com) > " When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 > (as in fluid milk), the proteins are denatured which means that > because of the acidity, the proteins lose their 3 dimensional > structure (sterochemistry) which would be the reason allergists worry > about casein. In yogurt and in the natural cheeses, the casein is > denatured into a two-dimensional structure which would be less likely > to cause allergic reactions. " > > > > Jody > mom to -7 and -9 > SCD 1/03 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Thanks Jody, > > " Does the SCD goat milk yogurt have significantly less casein than > store brand goat milk yogurt? " > > > Store-bought yogurt is only fermented for 5-6 hours. SCD yogurt is > fermented for 24 hours. > > The store-bought yogurt has a lot of lactose in it. The 24 hour > incubation allows the bacterial cultures to consume the lactose. > > Also, the only store-bought goat yogurt that I have seen has bifidus > bacterial cultures in it as well as tapioca, which are not allowed on SCD. > > So, your child not tolerating the store-bought yogurt may not be an > indication that homemade yogurt would not be tolerated since the > store-bought yogurt more than likely has 3 different Illegal > ingredients in it (lactose, bifidus and tapioca). > > About the casein in yogurt and cheese Elaine said the following: > (quoted on pecanbread.com) > " When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 > (as in fluid milk), the proteins are denatured which means that > because of the acidity, the proteins lose their 3 dimensional > structure (sterochemistry) which would be the reason allergists worry > about casein. In yogurt and in the natural cheeses, the casein is > denatured into a two-dimensional structure which would be less likely > to cause allergic reactions. " > > > > Jody > mom to -7 and -9 > SCD 1/03 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 You can use one of the allowed cow's milk yogurts as a starter. Please see Elaine's website for a list of allowed brands. http://www.breakingtheviciouscycle.info There will still be cow's milk in the final product though. If you are wanting to make goat yogurt with no traces of cow's milk in it, then you'll need to use the ProGurt or GI ProHealth Yogurt starter. And if you use ultra-pasturized milk, you will still need to heat it because there is always the possibility that some bacteria is in the milk. Heating it will get rid of any that might be there. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
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