Re: starter Questioning effectiveness of ProGurt

[Guest guest]

Jody, this is what I thought too, until today....

I have always made goat yogurt for DS with the 1/4 tsp. ProGurt

starter as directed. Perfect temperature maintained, all directions

followed etc. for months now. It turns out with the same mild taste

every time. I read this before about the L. casei and thought

great, good for kids.

Well I just made the yogurt again the usual way, except I used some

leftover yogurt in the jar *in addition* to the regular starter

amount. (We went thru the last batch in two days b/c I was eating

some, so it was very fresh.) Everything else as normal. This batch

of yogurt is TOTALLY DIFFERENT. Much more tart, like acidophilus

yogurt, and lots firmer.

This says to me that previous mild batches, even though cultured for

24 hours, did not have all the lactose removed because there was not

enough starter. Because once all the lactose is removed, more

bacteria doesn't grow b/c it doesn't have anything to feed on right?

What is the definitive test to ensure lactose is removed? I

originally thought it was the tart taste.

I'm NOT AT ALL HAPPY about this possibility. My DS has not been

progressing and I'm wondering if this is the problem.

Jane and Luke

SCD since 9/05

>

> ,

>

> It will taste different because the two starters have different

cultures in them.

>

> The CP starter has L. Acidophilus and the GI ProHealth starter has

L. Casei.

>

> Both are fine for SCD.

>

>

> Jody

> mom to -7 and -9

> SCD 1/03

>