Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 How do we know that the 24 hour yogurt is truly a lactose free product? Has anyone actually tested it in a lab? Now that I know I am extremely lactose sensitive, I am wondering if there is still some remaining lactose left over even in our long fermented product. Would whipping cream be a safer milk to use considering you're starting with way less lactose? I found this site that is a commercial yogurt site, but they make a 24 hour fermented yogurt, but they claim there is still some lactose remaining in their yogurt, otherwise the bacterial culture would die: http://www.whitemountainfoods.com/faqs.htm This is their quote from their site: " We ferment our yogurt over a 24-hour period. This is much longer than the industry standard, however, if there was no remaining lactose in the yogurt, the cultures would become inactive or die, as that is their main source of energy. Typically, our yogurt has 6 grams of lactose per 1 cup serving. " Hmmmm..... are we still consuming lactose even with the proper methods? I wonder if this is why I've never truly healed.... Debora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 >I am soooo confused now. I need some help. I bought the Yogourmet maker about 1 1/2 months ago because of the large amount I could make compared to the little one I was using (which I sold). I have been using the Progurt starter. I had thought about giving up SCD recently because of the regression my son has had for several weeks. I did not put it together until recently when I read about the Yogourmet temp being too high. So what do I do? Return the Yogourmet and get what??? Or get a different starter??? Someone please help. Kim Ludy Son Quentin 4yrs ASD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 > >I am soooo confused now. I need some help. I bought the Yogourmet > maker about 1 1/2 months ago because of the large amount I could make > compared to the little one I was using (which I sold). I have been > using the Progurt starter. I had thought about giving up SCD recently > because of the regression my son has had for several weeks. I did not > put it together until recently when I read about the Yogourmet temp > being too high. So what do I do? Return the Yogourmet and get > what??? Or get a different starter??? Someone please help. > If your son tolerates trace amounts of cow, then the Lyosan starter is less temperature sensitive. I have given up entirely on the Yogourmet, even though many people use it without incident. I don't think we should be promoting a yogurt maker that consistently tests at 115, especially when BTVC is so explicit about keeping the temperature within 100-110 range. I have unearthed our ancient crockpot, and can keep the yogurt in a water bath consistently between 102-106, and the yogurt tastes just the same as the 115 yogurt. I also have a second Yogourmet that reaches 120. Again, the yogurt all tastes the same. (All with Lyosan). So, the tart taste test may not be accurate. I would recommend a different maker; dehyraderator, the oven method, perhaps you can find a crockpot at the thriftstore. (Though admittedly, mine works because it " broke " according to my mom; it would not go to high temperatures for cooking meats, but is perfect for yogurt making. The higher temperature favors bulgarus; the lactobaccillus and casei will die, so you're left with only one culture left that is fermenting things. (Don't know about thermopholus; or am I confusing bulgarus temperatures with thermopholus?) Even the 24 hour fermented yogurt at the correct temperature has a little lactose remaining; dripping it removes some. I think my strategy is going to start with whipping cream (WAY less lactose than whole milk, or even 1/2 and 1/2), fermenting that the proper temperature and time, then trying to drip it. (Is that possible?) Very, very rich, but should be virtually lactose free. Unless your son has a casein problem; but I no longer trust ProGurt with the Yogourmet..... even the legal cheeses have a little trace lactose in them, as does butter. Ghee should be lactose free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 Debora, How are you doing the crockpot? I tested mine with just water overnight with the cover on, and it measured 120 degrees. I'm wondering if I leave the cover off and maybe just put a towel over the whole thing, it might be the right temperature. Are you putting the cover on, or leaving the cover off? It sure would be convenient if I could use the crockpot, since mine is rather large and oval, and would make lots of yogurt at the same time. Mother of Virya, age 16, autism LKS etc. Debora Wade wrote: > >I am soooo confused now. I need some help. I bought the Yogourmet > maker about 1 1/2 months ago because of the large amount I could make > compared to the little one I was using (which I sold). I have been > using the Progurt starter. I had thought about giving up SCD recently > because of the regression my son has had for several weeks. I did not > put it together until recently when I read about the Yogourmet temp > being too high. So what do I do? Return the Yogourmet and get > what??? Or get a different starter??? Someone please help. > If your son tolerates trace amounts of cow, then the Lyosan starter is less temperature sensitive. I have given up entirely on the Yogourmet, even though many people use it without incident. I don't think we should be promoting a yogurt maker that consistently tests at 115, especially when BTVC is so explicit about keeping the temperature within 100-110 range. I have unearthed our ancient crockpot, and can keep the yogurt in a water bath consistently between 102-106, and the yogurt tastes just the same as the 115 yogurt. I also have a second Yogourmet that reaches 120. Again, the yogurt all tastes the same. (All with Lyosan). So, the tart taste test may not be accurate. I would recommend a different maker; dehyraderator, the oven method, perhaps you can find a crockpot at the thriftstore. (Though admittedly, mine works because it " broke " according to my mom; it would not go to high temperatures for cooking meats, but is perfect for yogurt making. The higher temperature favors bulgarus; the lactobaccillus and casei will die, so you're left with only one culture left that is fermenting things. (Don't know about thermopholus; or am I confusing bulgarus temperatures with thermopholus?) Even the 24 hour fermented yogurt at the correct temperature has a little lactose remaining; dripping it removes some. I think my strategy is going to start with whipping cream (WAY less lactose than whole milk, or even 1/2 and 1/2), fermenting that the proper temperature and time, then trying to drip it. (Is that possible?) Very, very rich, but should be virtually lactose free. Unless your son has a casein problem; but I no longer trust ProGurt with the Yogourmet..... even the legal cheeses have a little trace lactose in them, as does butter. Ghee should be lactose free. --------------------------------- Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Yahoo! Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2007 Report Share Posted May 3, 2007 > Debora, How are you doing the crockpot? I tested mine with just water > overnight with the cover on, and it measured 120 degrees. I'm > wondering if I leave the cover off and maybe just put a towel over the > whole thing, it might be the right temperature. Are you putting the > cover on, or leaving the cover off? It sure would be convenient if I > could use the crockpot, since mine is rather large and oval, and would > make lots of yogurt at the same time. > I have to admit, this is an OLD crockpot (probably over 35 years) and my mom gave it to me because it wasn't getting up to optimal temperature to cook with. I put the yogurt in a water bath within the crockpot; yogurt straight in the crockpot is too hot; my husband first put the glass yogurt jar (that fits in the yogourmet) in a water bath, and filled it with water and tested that. Our first batch of milk yogurt was a failure, since it went too high. The second batch is staying in the optimal temperature range, and we tested it often. There was slight temperature variation; it was hottest next to the glass, but only ranged from 103-106. So I suggest a water bath; you might try leaving the lid off. And it might not work if it isn't mildly broken like mine..... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 Hi Debora << How do we know that the 24 hour yogurt is truly a lactose free product? >> Unless you get it tested to see *exactly* what percentage if any of the lactose is left you won't know. If the yogurt making directions in BTVC are followed and the yogurt is tart and " set up " then it should be fine for SCDers. Not everyone can tolerate the properly made yogurt The possible reasons: a teeny amount of residual lactose, enzymes, milk proteins, galactose or a combination of all of these. <<Would > whipping cream be a safer milk to use considering you're starting with > way less lactose? >> If you are concerned about lactose heavy/whipping cream would be a better milk to start with. *But*, I really think you should avoid dairy until you get your flare under control. << I found this site that is a commercial yogurt site, > but they make a 24 hour fermented yogurt, but they claim there is still > some lactose remaining in their yogurt, otherwise the bacterial culture > would die: http://www.whitemountainfoods.com/faqs.htm > > This is their quote from their site: " We ferment our yogurt over a > 24-hour period. This is much longer than the industry standard, > however, if there was no remaining lactose in the yogurt, the cultures > would become inactive or die, as that is their main source of energy. > Typically, our yogurt has 6 grams of lactose per 1 cup serving. " > > Hmmmm..... are we still consuming lactose even with the proper methods? >> They use different strains of bacteria than what we use, so we can go by their claims. Different bacterial strains likely have different lactose digesting abilities. Sheila, SCD Feb. 2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
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