Re: Yogurt Question.

[Guest guest]

,

Mine is solid and sour. It's supposed to be sour, like the way store bought yogurt tastes. I use the Dannon yogurt as starter if that's significant. I'm sure someone on here can give you better info. than me, but I know it should be sour.

To: btvc-scd Sent: Sun, February 14, 2010 11:08:05 PMSubject: Yogurt Question.

I may have been drinking soured milk for the past year and not even known it! Yuck...A couple days ago I found out i've been making yogurt wrong this whole time. I was only letting the milk cool to 100 degrees F before adding in my starter. Now, I let it cool to room temp (about 65 F right now) and the yogurt is like a night and day difference. It's MUCH thicker, and it's ALOT less sour. There is almost no taste at all. Is this right? Before, when I wouldn't let the milk cool my yogurt would be much more liquid and very very sour. I always thought it was right because of the lactose being turned into lactic acid. Hence being sour... but now I think it was just spoiled milk! If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted

diet.Asacol - 5 pills a day

Hotmail: Trusted email with powerful SPAM protection. Sign up now.

[Guest guest]

,

Mine is solid and sour. It's supposed to be sour, like the way store bought yogurt tastes. I use the Dannon yogurt as starter if that's significant. I'm sure someone on here can give you better info. than me, but I know it should be sour.

To: btvc-scd Sent: Sun, February 14, 2010 11:08:05 PMSubject: Yogurt Question.

I may have been drinking soured milk for the past year and not even known it! Yuck...A couple days ago I found out i've been making yogurt wrong this whole time. I was only letting the milk cool to 100 degrees F before adding in my starter. Now, I let it cool to room temp (about 65 F right now) and the yogurt is like a night and day difference. It's MUCH thicker, and it's ALOT less sour. There is almost no taste at all. Is this right? Before, when I wouldn't let the milk cool my yogurt would be much more liquid and very very sour. I always thought it was right because of the lactose being turned into lactic acid. Hence being sour... but now I think it was just spoiled milk! If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted

diet.Asacol - 5 pills a day

Hotmail: Trusted email with powerful SPAM protection. Sign up now.

[Guest guest]

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.LOL. I love tart yogurt. Yum. But I think it is that tart because you said you were letting it ferment forover 30 hours. You really only need 24 - considering it takes 4 hours to make regular yogurt and 8 hours to make Greek yogurt, 24 hours already has plentyof precautions built into it.Mara

[Guest guest]

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.LOL. I love tart yogurt. Yum. But I think it is that tart because you said you were letting it ferment forover 30 hours. You really only need 24 - considering it takes 4 hours to make regular yogurt and 8 hours to make Greek yogurt, 24 hours already has plentyof precautions built into it.Mara

[Guest guest]

Oh. Okay. Now, I can understand why it's not as tart if you're not fermenting it as long, but it's supposed to taste like store bought yogurt (no less tart than that), isn't it?

Good night.

To: BTVC-SCD Sent: Sun, February 14, 2010 11:39:11 PMSubject: Re: Yogurt Question.

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.

LOL. I love tart yogurt. Yum.

But I think it is that tart because you said you were letting it ferment for

over 30 hours.

You really only need 24 - considering it takes 4 hours to make regular

yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

of precautions built into it.

Mara

[Guest guest]

Oh. Okay. Now, I can understand why it's not as tart if you're not fermenting it as long, but it's supposed to taste like store bought yogurt (no less tart than that), isn't it?

Good night.

To: BTVC-SCD Sent: Sun, February 14, 2010 11:39:11 PMSubject: Re: Yogurt Question.

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.

LOL. I love tart yogurt. Yum.

But I think it is that tart because you said you were letting it ferment for

over 30 hours.

You really only need 24 - considering it takes 4 hours to make regular

yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

of precautions built into it.

Mara

[Guest guest]

It doesn't taste like store bought yogurt to me. Those seem soo

sugary and gross to me now. It is tart, it smells good and I can feel

it doing 'something' in my guts. Definitely when I first started it.

If the smell is the least bit off when it comes out of the yogurt

maker, you'll know. I think if you had been drinking soured milk all

this time, you'd have an awful 'ton' of gas all the time. I've had

yogurt makers go out on me and since I like it warm, straight out of

the yogurt maker, if it's not properly cooked and fermented, it's

horrible gas with just a couple of spoonfuls ;-). Anything under

whole milk is so tart I can barely stand it. Has to be dripped if I

use 2% or skim milk for me. Starters make a difference to me. Fage

tastes better but doesn't have the same medicinal effect as the

acidolpholus--yogourmet yogurt starter.

Whatever works out for you. I also do not find Dannon as medicinal as

the yogourmet.

Debbie houston cd dx 3/02; scd 12/05 with a few lapses

> Oh. Okay.  Now, I can understand why it's not as tart if you're not

> fermenting it as long, but it's supposed to taste like store bought yogurt

> (no less tart than that), isn't it?

>

> Good night.

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Sun, February 14, 2010 11:39:11 PM

> Subject: Re: Yogurt Question.

>

>

>

>

>

>

>

>>

>>If this is correct finally, it only took me a year to get it right. The

>> results are soo worth it though, this yogurt tastes amazing! Not very sour

>> at all.

>

> LOL.  I love tart yogurt.  Yum.

>

> But I think it is that tart because you said you were letting it ferment for

> over 30 hours.

>

> You really only need 24 - considering it takes 4 hours to make regular

> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> of precautions built into it.

>

> Mara

>

>

>

>

>

[Guest guest]

It doesn't taste like store bought yogurt to me. Those seem soo

sugary and gross to me now. It is tart, it smells good and I can feel

it doing 'something' in my guts. Definitely when I first started it.

If the smell is the least bit off when it comes out of the yogurt

maker, you'll know. I think if you had been drinking soured milk all

this time, you'd have an awful 'ton' of gas all the time. I've had

yogurt makers go out on me and since I like it warm, straight out of

the yogurt maker, if it's not properly cooked and fermented, it's

horrible gas with just a couple of spoonfuls ;-). Anything under

whole milk is so tart I can barely stand it. Has to be dripped if I

use 2% or skim milk for me. Starters make a difference to me. Fage

tastes better but doesn't have the same medicinal effect as the

acidolpholus--yogourmet yogurt starter.

Whatever works out for you. I also do not find Dannon as medicinal as

the yogourmet.

Debbie houston cd dx 3/02; scd 12/05 with a few lapses

> Oh. Okay.  Now, I can understand why it's not as tart if you're not

> fermenting it as long, but it's supposed to taste like store bought yogurt

> (no less tart than that), isn't it?

>

> Good night.

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Sun, February 14, 2010 11:39:11 PM

> Subject: Re: Yogurt Question.

>

>

>

>

>

>

>

>>

>>If this is correct finally, it only took me a year to get it right. The

>> results are soo worth it though, this yogurt tastes amazing! Not very sour

>> at all.

>

> LOL.  I love tart yogurt.  Yum.

>

> But I think it is that tart because you said you were letting it ferment for

> over 30 hours.

>

> You really only need 24 - considering it takes 4 hours to make regular

> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> of precautions built into it.

>

> Mara

>

>

>

>

>

[Guest guest]

> It doesn't taste like store bought yogurt to me. Those seem soo> sugary and gross to me now. It is tart, it smells good and I can feel> it doing 'something' in my guts. Definitely when I first started it.> If the smell is the least bit off when it comes out of the yogurt> maker, you'll know. I think if you had been drinking soured milk all> this time, you'd have an awful 'ton' of gas all the time. I've had> yogurt makers go out on me and since I like it warm, straight out of> the yogurt maker, if it's not properly cooked and fermented, it's> horrible gas with just a couple of spoonfuls ;-). Anything under> whole milk is so tart I can barely stand it. Has to be dripped if I> use 2% or skim milk for me. Starters make a difference to me. Fage> tastes better but doesn't have the same medicinal effect as the> acidolpholus--yogourmet yogurt starter.>> Whatever works out for you. I also do not find Dannon as medicinal as> the yogourmet.Yes, the starter you use definitely makes a difference. I use a mixture of plain whole milk Dannon and Fage, which yields a yogurt very thick, and nicely tart but not mouth-puckeringly tart, as Dannon alone can be. (I generally like "tart," but even I wince at the tartness of some of the yogurt I've made with Dannon alone.) And Dannon + Fage gives you the best of both worlds because of the combination of probiotics. I've never tried packaged starter. There's something about that that just isn't quite natural to me. :-) n >> Debbie houston cd dx 3/02; scd 12/05 with a few lapses>> >> Oh. Okay.  Now, I can understand why it's not as tart if you're not>> fermenting it as long, but it's supposed to taste like store bought >> yogurt>> (no less tart than that), isn't it?>>>> Good night.>>>>>>>>>> ________________________________>> >> To: BTVC-SCD >> Sent: Sun, February 14, 2010 11:39:11 PM>> Subject: Re: Yogurt Question.>>>>>>>>>> >>>>>>>>>> If this is correct finally, it only took me a year to get it right. The>>> results are soo worth it though, this yogurt tastes amazing! Not very >>> sour>>> at all.>>>> LOL.  I love tart yogurt.  Yum.>>>> But I think it is that tart because you said you were letting it >> ferment for>> over 30 hours.>>>> You really only need 24 - considering it takes 4 hours to make regular>> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> of precautions built into it.>>>> Mara>>>>>>>>>>-- ______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  

[Guest guest]

> It doesn't taste like store bought yogurt to me. Those seem soo> sugary and gross to me now. It is tart, it smells good and I can feel> it doing 'something' in my guts. Definitely when I first started it.> If the smell is the least bit off when it comes out of the yogurt> maker, you'll know. I think if you had been drinking soured milk all> this time, you'd have an awful 'ton' of gas all the time. I've had> yogurt makers go out on me and since I like it warm, straight out of> the yogurt maker, if it's not properly cooked and fermented, it's> horrible gas with just a couple of spoonfuls ;-). Anything under> whole milk is so tart I can barely stand it. Has to be dripped if I> use 2% or skim milk for me. Starters make a difference to me. Fage> tastes better but doesn't have the same medicinal effect as the> acidolpholus--yogourmet yogurt starter.>> Whatever works out for you. I also do not find Dannon as medicinal as> the yogourmet.Yes, the starter you use definitely makes a difference. I use a mixture of plain whole milk Dannon and Fage, which yields a yogurt very thick, and nicely tart but not mouth-puckeringly tart, as Dannon alone can be. (I generally like "tart," but even I wince at the tartness of some of the yogurt I've made with Dannon alone.) And Dannon + Fage gives you the best of both worlds because of the combination of probiotics. I've never tried packaged starter. There's something about that that just isn't quite natural to me. :-) n >> Debbie houston cd dx 3/02; scd 12/05 with a few lapses>> >> Oh. Okay.  Now, I can understand why it's not as tart if you're not>> fermenting it as long, but it's supposed to taste like store bought >> yogurt>> (no less tart than that), isn't it?>>>> Good night.>>>>>>>>>> ________________________________>> >> To: BTVC-SCD >> Sent: Sun, February 14, 2010 11:39:11 PM>> Subject: Re: Yogurt Question.>>>>>>>>>> >>>>>>>>>> If this is correct finally, it only took me a year to get it right. The>>> results are soo worth it though, this yogurt tastes amazing! Not very >>> sour>>> at all.>>>> LOL.  I love tart yogurt.  Yum.>>>> But I think it is that tart because you said you were letting it >> ferment for>> over 30 hours.>>>> You really only need 24 - considering it takes 4 hours to make regular>> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> of precautions built into it.>>>> Mara>>>>>>>>>>-- ______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  

[Guest guest]

When I say store bought, I don't mean like Yoplait, I mean like Dannon.

To: BTVC-SCD Sent: Mon, February 15, 2010 11:55:16 AMSubject: Re: Yogurt Question.

> It doesn't taste like store bought yogurt to me. Those seem soo> sugary and gross to me now. It is tart, it smells good and I can feel> it doing 'something' in my guts. Definitely when I first started it.> If the smell is the least bit off when it comes out of the yogurt> maker, you'll know. I think if you had been drinking soured milk all> this time, you'd have an awful 'ton' of gas all the time. I've had> yogurt makers go out on me and since I like it warm, straight out of> the yogurt maker, if it's not properly cooked and fermented, it's> horrible gas with just a couple of spoonfuls ;-). Anything under> whole milk is so tart I can barely stand it. Has to be dripped if I> use 2% or skim milk for me. Starters make a difference to me. Fage> tastes better but doesn't have the same

medicinal effect as the> acidolpholus--yogourmet yogurt starter.>> Whatever works out for you. I also do not find Dannon as medicinal as> the yogourmet.

Yes, the starter you use definitely makes a difference. I use a mixture of plain whole milk Dannon and Fage, which yields a yogurt very thick, and nicely tart but not mouth-puckeringly tart, as Dannon alone can be. (I generally like "tart," but even I wince at the tartness of some of the yogurt I've made with Dannon alone.) And Dannon + Fage gives you the best of both worlds because of the combination of probiotics. I've never tried packaged starter. There's something about that that just isn't quite natural to me. :-)

n

>> Debbie houston cd dx 3/02; scd 12/05 with a few lapses>> >> Oh. Okay. Now, I can understand why it's not as tart if you're not>> fermenting it as long, but it's supposed to taste like store bought >> yogurt>> (no less tart than that), isn't it?>>>> Good night.>>>>>>>>>> ________________________________>> >> To: BTVC-SCD >> Sent: Sun, February 14, 2010 11:39:11 PM>> Subject: Re: Yogurt Question.>>>>>>>>>> >>>>>>>>>> If this is correct finally, it only took me a year to get it right.

The>>> results are soo worth it though, this yogurt tastes amazing! Not very >>> sour>>> at all.>>>> LOL. I love tart yogurt. Yum.>>>> But I think it is that tart because you said you were letting it >> ferment for>> over 30 hours.>>>> You really only need 24 - considering it takes 4 hours to make regular>> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> of precautions built into it.>>>> Mara>>>>>>>>>>

--

______________________________

A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com

[Guest guest]

When I say store bought, I don't mean like Yoplait, I mean like Dannon.

To: BTVC-SCD Sent: Mon, February 15, 2010 11:55:16 AMSubject: Re: Yogurt Question.

> It doesn't taste like store bought yogurt to me. Those seem soo> sugary and gross to me now. It is tart, it smells good and I can feel> it doing 'something' in my guts. Definitely when I first started it.> If the smell is the least bit off when it comes out of the yogurt> maker, you'll know. I think if you had been drinking soured milk all> this time, you'd have an awful 'ton' of gas all the time. I've had> yogurt makers go out on me and since I like it warm, straight out of> the yogurt maker, if it's not properly cooked and fermented, it's> horrible gas with just a couple of spoonfuls ;-). Anything under> whole milk is so tart I can barely stand it. Has to be dripped if I> use 2% or skim milk for me. Starters make a difference to me. Fage> tastes better but doesn't have the same

medicinal effect as the> acidolpholus--yogourmet yogurt starter.>> Whatever works out for you. I also do not find Dannon as medicinal as> the yogourmet.

Yes, the starter you use definitely makes a difference. I use a mixture of plain whole milk Dannon and Fage, which yields a yogurt very thick, and nicely tart but not mouth-puckeringly tart, as Dannon alone can be. (I generally like "tart," but even I wince at the tartness of some of the yogurt I've made with Dannon alone.) And Dannon + Fage gives you the best of both worlds because of the combination of probiotics. I've never tried packaged starter. There's something about that that just isn't quite natural to me. :-)

n

>> Debbie houston cd dx 3/02; scd 12/05 with a few lapses>> >> Oh. Okay. Now, I can understand why it's not as tart if you're not>> fermenting it as long, but it's supposed to taste like store bought >> yogurt>> (no less tart than that), isn't it?>>>> Good night.>>>>>>>>>> ________________________________>> >> To: BTVC-SCD >> Sent: Sun, February 14, 2010 11:39:11 PM>> Subject: Re: Yogurt Question.>>>>>>>>>> >>>>>>>>>> If this is correct finally, it only took me a year to get it right.

The>>> results are soo worth it though, this yogurt tastes amazing! Not very >>> sour>>> at all.>>>> LOL. I love tart yogurt. Yum.>>>> But I think it is that tart because you said you were letting it >> ferment for>> over 30 hours.>>>> You really only need 24 - considering it takes 4 hours to make regular>> yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty>> of precautions built into it.>>>> Mara>>>>>>>>>>

--

______________________________

A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com

[Guest guest]

" Starters make a difference to me. Fage

tastes better but doesn't have the same medicinal effect as the

acidolpholus- -yogourmet yogurt starter "

I saw two products to purchase, a kefir started and yogurt started(made with

bifidus). I thought bifidus is illegal??

Thanks,

Randi CD 4 years

SCD 2 months

> >

> >

> >>

> >>If this is correct finally, it only took me a year to get it right. The

> >> results are soo worth it though, this yogurt tastes amazing! Not very sour

> >> at all.

> >

> > LOL.  I love tart yogurt.  Yum.

> >

> > But I think it is that tart because you said you were letting it ferment for

> > over 30 hours.

> >

> > You really only need 24 - considering it takes 4 hours to make regular

> > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> > of precautions built into it.

> >

> > Mara

> >

> >

> >

> >

> >

>

[Guest guest]

" Starters make a difference to me. Fage

tastes better but doesn't have the same medicinal effect as the

acidolpholus- -yogourmet yogurt starter "

I saw two products to purchase, a kefir started and yogurt started(made with

bifidus). I thought bifidus is illegal??

Thanks,

Randi CD 4 years

SCD 2 months

> >

> >

> >>

> >>If this is correct finally, it only took me a year to get it right. The

> >> results are soo worth it though, this yogurt tastes amazing! Not very sour

> >> at all.

> >

> > LOL.  I love tart yogurt.  Yum.

> >

> > But I think it is that tart because you said you were letting it ferment for

> > over 30 hours.

> >

> > You really only need 24 - considering it takes 4 hours to make regular

> > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> > of precautions built into it.

> >

> > Mara

> >

> >

> >

> >

> >

>

[Guest guest]

Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I

accidentally bought some and had to give it away.

Yogourmet also makes a legal starter, or you can use plain Dannon full fat (no

additives) yogurt. GI prohealth sells a legal starter, but it does not contain

acidophilus.

PJ

> > >

> > >

> > >>

> > >>If this is correct finally, it only took me a year to get it right. The

> > >> results are soo worth it though, this yogurt tastes amazing! Not very

sour

> > >> at all.

> > >

> > > LOL.  I love tart yogurt.  Yum.

> > >

> > > But I think it is that tart because you said you were letting it ferment

for

> > > over 30 hours.

> > >

> > > You really only need 24 - considering it takes 4 hours to make regular

> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> > > of precautions built into it.

> > >

> > > Mara

> > >

> > >

> > >

> > >

> > >

> >

>

[Guest guest]

Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I

accidentally bought some and had to give it away.

Yogourmet also makes a legal starter, or you can use plain Dannon full fat (no

additives) yogurt. GI prohealth sells a legal starter, but it does not contain

acidophilus.

PJ

> > >

> > >

> > >>

> > >>If this is correct finally, it only took me a year to get it right. The

> > >> results are soo worth it though, this yogurt tastes amazing! Not very

sour

> > >> at all.

> > >

> > > LOL.  I love tart yogurt.  Yum.

> > >

> > > But I think it is that tart because you said you were letting it ferment

for

> > > over 30 hours.

> > >

> > > You really only need 24 - considering it takes 4 hours to make regular

> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> > > of precautions built into it.

> > >

> > > Mara

> > >

> > >

> > >

> > >

> > >

> >

>

[Guest guest]

The only place I've found starter locally is Whole Foods. They have

the legal type of yogourmet for yogurt. I haven't seen one with

bifidus (SCD illegal).

Debbie 40 cd

> Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I

> accidentally bought some and had to give it away.

> Yogourmet also makes a legal starter, or you can use plain Dannon full fat

> (no additives) yogurt. GI prohealth sells a legal starter, but it does not

> contain acidophilus.

>

> PJ

>

>

>> > >

>> > >

>> > >>

>> > >>If this is correct finally, it only took me a year to get it right.

>> > >> The

>> > >> results are soo worth it though, this yogurt tastes amazing! Not very

>> > >> sour

>> > >> at all.

>> > >

>> > > LOL.  I love tart yogurt.  Yum.

>> > >

>> > > But I think it is that tart because you said you were letting it

>> > > ferment for

>> > > over 30 hours.

>> > >

>> > > You really only need 24 - considering it takes 4 hours to make regular

>> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

>> > > of precautions built into it.

>> > >

>> > > Mara

>> > >

>> > >

>> > >

>> > >

>> > >

>> >

>>

>

>

>

[Guest guest]

The only place I've found starter locally is Whole Foods. They have

the legal type of yogourmet for yogurt. I haven't seen one with

bifidus (SCD illegal).

Debbie 40 cd

> Bifidus is illegal. There is a Yogourmet starter that contains bifidus. I

> accidentally bought some and had to give it away.

> Yogourmet also makes a legal starter, or you can use plain Dannon full fat

> (no additives) yogurt. GI prohealth sells a legal starter, but it does not

> contain acidophilus.

>

> PJ

>

>

>> > >

>> > >

>> > >>

>> > >>If this is correct finally, it only took me a year to get it right.

>> > >> The

>> > >> results are soo worth it though, this yogurt tastes amazing! Not very

>> > >> sour

>> > >> at all.

>> > >

>> > > LOL.  I love tart yogurt.  Yum.

>> > >

>> > > But I think it is that tart because you said you were letting it

>> > > ferment for

>> > > over 30 hours.

>> > >

>> > > You really only need 24 - considering it takes 4 hours to make regular

>> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

>> > > of precautions built into it.

>> > >

>> > > Mara

>> > >

>> > >

>> > >

>> > >

>> > >

>> >

>>

>

>

>

[Guest guest]

At 10:00 AM 2/16/2010, you wrote:

I saw two products to purchase,

a kefir started and yogurt started(made with bifidus). I thought bifidus

is illegal??

Yogourmet makes two yogurt starters. One with s. thermophilus, l.

bulgaricus, and l. acidophilus, which is legal. And the other, which

contains bifidus, which is not.

You can order the legal starter from Lucy's Kitchen Shop.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:00 AM 2/16/2010, you wrote:

I saw two products to purchase,

a kefir started and yogurt started(made with bifidus). I thought bifidus

is illegal??

Yogourmet makes two yogurt starters. One with s. thermophilus, l.

bulgaricus, and l. acidophilus, which is legal. And the other, which

contains bifidus, which is not.

You can order the legal starter from Lucy's Kitchen Shop.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

i order it cheap from vitaglo

eileen

> >> > >

> >> > >

> >> > >>

> >> > >>If this is correct finally, it only took me a year to get it right.

> >> > >> The

> >> > >> results are soo worth it though, this yogurt tastes amazing! Not very

> >> > >> sour

> >> > >> at all.

> >> > >

> >> > > LOL.  I love tart yogurt.  Yum.

> >> > >

> >> > > But I think it is that tart because you said you were letting it

> >> > > ferment for

> >> > > over 30 hours.

> >> > >

> >> > > You really only need 24 - considering it takes 4 hours to make regular

> >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> >> > > of precautions built into it.

> >> > >

> >> > > Mara

> >> > >

> >> > >

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[Guest guest]

i order it cheap from vitaglo

eileen

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> >> > >>

> >> > >>If this is correct finally, it only took me a year to get it right.

> >> > >> The

> >> > >> results are soo worth it though, this yogurt tastes amazing! Not very

> >> > >> sour

> >> > >> at all.

> >> > >

> >> > > LOL.  I love tart yogurt.  Yum.

> >> > >

> >> > > But I think it is that tart because you said you were letting it

> >> > > ferment for

> >> > > over 30 hours.

> >> > >

> >> > > You really only need 24 - considering it takes 4 hours to make regular

> >> > > yogurt and 8 hours to make Greek yogurt, 24 hours already has plenty

> >> > > of precautions built into it.

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> >> > > Mara

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[Guest guest]

Thanks for sharing that! I've never thought to look there. I've only had to

order once so far for the starter (it lasts a long time . But getting it at WF

will save a lot on shipping. Cool!

Where do they keep it in the store?

-Joanna

SCD 9/2009, Crohn's 1992

>

> The only place I've found starter locally is Whole Foods. They have

> the legal type of yogourmet for yogurt. I haven't seen one with

> bifidus (SCD illegal).

>

> Debbie 40 cd

>

[Guest guest]

Thanks for sharing that! I've never thought to look there. I've only had to

order once so far for the starter (it lasts a long time . But getting it at WF

will save a lot on shipping. Cool!

Where do they keep it in the store?

-Joanna

SCD 9/2009, Crohn's 1992

>

> The only place I've found starter locally is Whole Foods. They have

> the legal type of yogourmet for yogurt. I haven't seen one with

> bifidus (SCD illegal).

>

> Debbie 40 cd

>

[Guest guest]

It's refigerated on the top shelf by the yogurt where I shop.  If you can't find it, ask someone and they almost always offer to order it or tell you what day it's delivered.

 

I haven't checked shipping prices but I'd like to order the bulk for 40$ from Lucy before it gets so hot here.  It's cheaper per box.

 

Debbie houston cd

 

Thanks for sharing that! I've never thought to look there. I've only had to order once so far for the starter (it lasts a long time . But getting it at WF will save a lot on shipping. Cool!Where do they keep it in the store?

-JoannaSCD 9/2009, Crohn's 1992 >> The only place I've found starter locally is Whole Foods. They have

> the legal type of yogourmet for yogurt. I haven't seen one with> bifidus (SCD illegal).> > Debbie 40 cd>