Erivan Yogurt, A New Yogurt Starter

[Guest guest]

So I went all official like and got the letter for anotherYogurt based yogurt starter from the manufacturer. CalledErivan YogurtThis stuff is terrific. It's produced on a farm where the cows aregrass fed and the raw milk is only lightly pasteurized before it isturned into yogurt. And the only two ingredients are fresh milkand acidophilus. They're totally into the digestive benefits ofacidophilus at this place - so I think of it as a very SCD friendlyplace. And then so of course the yogurt it produces is extremelyhigh in acidophilus. It's in a red and white container, two sizes, like a Dannon size cup and larger. So here it is: The Erivan Dairy105 Road *Oreland, PA 19075Greetings from Oreland, PAThank you for your interest in our yogurt. We are committed to offeringa simple yogurt, made simply good. Our plain yogurt has only two ingredients,whole milk and acidophilus culture. We do not add sugar, thickeners, milk solids or anything else for that matter, including other cultures that would compete with the friendly acidophilus. Please be assured that there is no chance of cross contamination with otheringredients containing gluten. We use a small batch process andlong incubation with the yogurt fermented in its own container where itremains until it is enjoyed with! our customers.With warm regards, FereshetianPresidentErivan Dairy105 RoadOreland, PA 19075Plus they sent me a bunch of other health related articles about yogurt and etc.,which I haven't been through yet.Mara, kind of excited that it worked. http://erivandairy.com/default.aspxOh, and here is a list of states where it is available:Where can I find Erivan Yogurt?Erivan Yogurt is available in the states listed below through Health/Natural Foods stores and select specialty markets. If your local store is not stocking our yogurt, they are often happy to order it for you through the following distributors:United Natural FoodsTree of Life, NortheastAdelman Foods of BrooklynHaddon House FoodsJ & J Farms of QueensCTDCMDMENHNJNYPARIVAVTDENCOHWVARALFLGAKYLAMSSCTN MAINMIMOIL

[Guest guest]

It looks great- not available in my area, but I will keep an eye out for it.

Thanks!

PJ

>

> So I went all official like and got the letter for another

> Yogurt based yogurt starter from the manufacturer. Called

> Erivan Yogurt

>

> This stuff is terrific. It's produced on a farm where the cows are

> grass fed and the raw milk is only lightly pasteurized before it is

> turned into yogurt. And the only two ingredients are fresh milk

> and acidophilus. They're totally into the digestive benefits of

> acidophilus at this place - so I think of it as a very SCD friendly

> place. And then so of course the yogurt it produces is extremely

> high in acidophilus. It's in a red and white container, two sizes,

> like a Dannon size cup and larger.

>

> So here it is:

>

>

> The Erivan Dairy

> 105 Road *Oreland, PA 19075

>

>

> Greetings from Oreland, PA

>

> Thank you for your interest in our yogurt. We are committed to offering

> a simple yogurt, made simply good. Our plain yogurt has only two

> ingredients,

> whole milk and acidophilus culture. We do not add sugar, thickeners,

> milk

> solids or anything else for that matter, including other cultures that

> would

> compete with the friendly acidophilus.

>

> Please be assured that there is no chance of cross contamination with

> other

> ingredients containing gluten. We use a small batch process and

> long incubation with the yogurt fermented in its own container where it

> remains until it is enjoyed with! our customers.

>

> With warm regards,

>

> Fereshetian

> President

> Erivan Dairy

> 105 Road

> Oreland, PA 19075

>

>

> Plus they sent me a bunch of other health related articles about

> yogurt and etc.,

> which I haven't been through yet.

>

> Mara, kind of excited that it worked.

>

> http://erivandairy.com/default.aspx

>

> Oh, and here is a list of states where it is available:

>

> Where can I find Erivan Yogurt?

> Erivan Yogurt is available in the states listed below through Health/

> Natural Foods stores and select specialty markets. If your local store

> is not stocking our yogurt, they are often happy to order it for you

> through the following distributors:

> United Natural Foods

> Tree of Life, Northeast

> Adelman Foods of Brooklyn

> Haddon House Foods

> J & J Farms of Queens

> CT

>

> DC

>

> MD

>

> ME

>

> NH

>

> NJ

>

> NY

>

> PA

>

> RI

>

> VA

>

> VT

>

> DE

>

> NC

>

> OH

>

> WV

>

> AR

>

> AL

>

> FL

>

> GA

>

> KY

>

> LA

>

> MS

>

> SC

>

> TN

>

> MA

>

> IN

>

> MI

>

> MO

>

> IL

>

[Guest guest]

Mara..

You rock!

Jodi

[Guest guest]

Hi, so you mean, I can just eat this yougurt, no need to process my own? I think I saw it in our Health Food store...

Thank you,julia

Subject: Re: Erivan Yogurt, A New Yogurt StarterTo: BTVC-SCD Date: Friday, November 6, 2009, 5:37 PM

It looks great- not available in my area, but I will keep an eye out for it. Thanks!PJ>> So I went all official like and got the letter for another> Yogurt based yogurt starter from the manufacturer. Called> Erivan Yogurt> > This stuff is terrific. It's produced on a farm where the cows are> grass fed and the raw milk is only lightly pasteurized before it is> turned into yogurt. And the only two ingredients are fresh milk> and acidophilus. They're totally into the digestive benefits of> acidophilus at this place - so I think of it as a very SCD friendly> place. And then so of course the yogurt it produces is extremely> high

in acidophilus. It's in a red and white container, two sizes,> like a Dannon size cup and larger.> > So here it is:> > > The Erivan Dairy> 105 Road *Oreland, PA 19075> > > Greetings from Oreland, PA> > Thank you for your interest in our yogurt. We are committed to offering> a simple yogurt, made simply good. Our plain yogurt has only two > ingredients,> whole milk and acidophilus culture. We do not add sugar, thickeners, > milk> solids or anything else for that matter, including other cultures that > would> compete with the friendly acidophilus.> > Please be assured that there is no chance of cross contamination with > other> ingredients containing gluten. We use a small batch process and> long incubation with the yogurt fermented in its own container where it> remains

until it is enjoyed with! our customers.> > With warm regards,> > Fereshetian> President> Erivan Dairy> 105 Road> Oreland, PA 19075> > > Plus they sent me a bunch of other health related articles about > yogurt and etc.,> which I haven't been through yet.> > Mara, kind of excited that it worked.> > http://erivandairy. com/default. aspx> > Oh, and here is a list of states where it is available:> > Where can I find Erivan Yogurt?> Erivan Yogurt is available in the states listed below through Health/ > Natural Foods stores and select specialty markets. If your local store > is not stocking our yogurt, they are often happy to order it for you > through the following

distributors:> United Natural Foods> Tree of Life, Northeast> Adelman Foods of Brooklyn> Haddon House Foods> J & J Farms of Queens> CT> > DC> > MD> > ME> > NH> > NJ> > NY> > PA> > RI> > VA> > VT> > DE> > NC> > OH> > WV> > AR> > AL> > FL> > GA> > KY> > LA> > MS> > SC> > TN> > MA> > IN> > MI> > MO> > IL>

[Guest guest]

NO, no. It's a yogurt starter, as you see in the title. Just a high quality addition to what we already have. MaraHi, so you mean, I can just eat this yougurt, no need to process my own? I think I saw it in our Health Food store..

[Guest guest]

Mara, This yogurt must contain the two traditional yogurt cultures necesssary

to make yogurt in addition to the acidophilus--is that correct?

From Custon Probiotics:

" Yogurt is milk that has fermented under the action of lactic bacteria. Certain

specific bacterial strains convert part of the lactose into lactic acid. The

milk coagulates when a sufficient quantity of lactic acid is produced. The

curdling occurs by the combined action of two traditional fermenting agents:

lactobacillus bulgaricus and Streptococcus thermophilus. They produce the lactic

acid and determine the yogurt's characteristic flavor. "

I was confused by the statement that only acidophilus and milk was used.

Phyllis

[Guest guest]

>

>

> Mara, This yogurt must contain the two traditional yogurt cultures

> necesssary to make yogurt in addition to the acidophilus--is that

> correct?

>

> From Custon Probiotics:

>

> " Yogurt is milk that has fermented under the action of lactic

> bacteria. Certain specific bacterial strains convert part of the

> lactose into lactic acid. The milk coagulates when a sufficient

> quantity of lactic acid is produced. The curdling occurs by the

> combined action of two traditional fermenting agents: lactobacillus

> bulgaricus and Streptococcus thermophilus. They produce the lactic

> acid and determine the yogurt's characteristic flavor. "

>

> I was confused by the statement that only acidophilus and milk was

> used.

Yep, that's it. No other bacteria - just milk and acidopjhilus.

I was confused by this as well because we are told otherwise, but had

a long talk

with the President of this company, and he told me that this was a

traditional way

to make yogurt in Armenia - and it makes yogurt just fine. Mine has

come out great.

Or if you are worried you could mix some FAGE total with the

Erivan - and get all 3 strains. But it's really the acidophilus

that we want, so I would add more Erivan than FAGE - which

of course has no acidophilus.

Mara

[Guest guest]

At 04:40 PM 11/7/2009, you wrote:

I was confused by this as well

because we are told otherwise, but had a long talk with the President of

this company, and he told me that this was a traditional way to make

yogurt in Armenia - and it makes yogurt just fine. Mine has come out

great.

Or if you are worried you could mix some FAGE total with the Erivan - and

get all 3 strains. But it's really the acidophilus

that we want, so I would add more Erivan than FAGE - which of course has

no acidophilus.

Well, I know that Elaine wanted the s. thermophilus and the l. bulgaricus

in the yogurt, and that she approved the dairy-free version of starter

which has l. caseii instead of l. acidophilus. So clearly, the key is not

just the acidophilus.

I don't doubt that Erivan is made in a traditional Armenian way, but it

doesn't meet the definition of " A custardlike food with a tart

flavor, prepared from milk curdled by bacteria, especially

Lactobacillus bulgaricus and Streptococcus thermophilus,

and often sweetened or flavored with fruit. "

Now, not to get into an argument over things, it's obvious that you're

doing fine with this product, Mara, so I'm not going to tell you to stop.

In addition, you make the valid point that Fage and Erivan can be mixed

as a starter to get all three.

However, I suspect that Elaine went by the USDA definition of yogurt,

which must have the s. thermophilus and the l. bulgaricus. Fage was

defined as a legal starter when Elaine was alive, and it only has the s.

thermophilus and the l. bulgaricus. So it isn't just about the

acidophilus. I just want to make this point clear to any

newcomers.

HOWEVER, and this is a big HOWEVER, I doubt Elaine researched all the

possible traditional ways of making yogurt the world over. I'm not sure

one person could. As a consequence, Erivan might, potentially, be a

useful starter for the Kim who was concerned about s. thermophilus in the

yogurt because of her boys, if she is not still required to be

dairy-free.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund