Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 Dear list, My daughter does not like the youghurt I have been making from an organic farm whole cow milk yoghurt and cow milk. She says it is too liquid and with clots. I have also tried goat yoghurt with goat milk or cow milk or any milk with a power starter that does not contain bifidus and so on. If I cannot give her 2 table spoons of yoghurt a day she gets eczema and the poo smells awful or at least differently. She says she would take any pill but in my country I did not succeed with finding probiotics without lactose or maltodextines and plus I think that yoghurt is better because of the enzymes it contains. She is 16 and we argue a lot about this ( I know we would be arguing for something else) but I would like to sort this problem out. My question is: can I make the nice creamy yoghurt (from the organic farm) fermented with perhaps very little fresh milk and perhaps some starter. In other words can an already made yoghurt be put back in the youghurt maker to ferment for the 24h requested for degrading all the lactose that may still be present in it? And how do I know that it is all right? My husband who is also benefitting from SCD for his mild UC agrees that my youghurt needs a change! Please excuse if this message is too long, thank you for any advice you may give me Stefania Mother to UC, SCD 5 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 An interesting idea, but there are probably reasons not to do it. One reason would be the other probiotic strains that are already in the yogurt. I hope someone who understands yogurt better than I can speak to this. Have you stirred the yogurt after it sits in the refrigerator? (I use a whisk and slowly stir.) Have you dripped it? I make goat milk yogurt and I drip mine through a paper coffee filter. It comes out so thick and smooth and beautiful. It does not have clots after stirring and dripping. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 Hi Stefania, << My question is: can I make the nice creamy yoghurt (from the organic farm) fermented with > perhaps very little fresh milk and perhaps some starter. In other words can an already made > yoghurt be put back in the youghurt maker to ferment for the 24h requested for degrading > all the lactose that may still be present in it? And how do I know that it is all right?>> Sorry, but no. Are you able to get fresh raw milk from the farm and use that to add the starter to. After fermenting the yogurt put it directly in the fridge. There shouldn't be any clots. What may help is straining the hot milk to remove any skins that are forming during the heating process. I used to have that problem but now rinse my pots with cold water just before filling them with milk. I remove them from the heat immediately when bubbles form and add the starter as soon as it has cooled sufficiently. To reduce tartness you can drip the yogurt - it also helps with the texture. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2007 Report Share Posted September 20, 2007 HI Sheila, I actually did what you said but I did not have time to answer right away. My last yoghurt was creamy and without clots. Delicious! Thank you Stefania mother to 16 y old UC, SCD 5 months (never had a relapse since then) --- Sheila Trenholm ha scritto: > Hi Stefania, > > << My question is: can I make the nice creamy > yoghurt (from the > organic farm) fermented with > perhaps very little > fresh milk and > perhaps some starter. In other words can an already > made > > yoghurt be put back in the youghurt maker to > ferment for the 24h > requested for degrading > all the lactose that may > still be present > in it? And how do I know that it is all right?>> > > > Sorry, but no. > > Are you able to get fresh raw milk from the farm and > use that to add > the starter to. After fermenting the yogurt put it > directly in the > fridge. There shouldn't be any clots. What may > help is straining > the hot milk to remove any skins that are forming > during the heating > process. I used to have that problem but now rinse > my pots with cold > water just before filling them with milk. I remove > them from the > heat immediately when bubbles form and add the > starter as soon as it > has cooled sufficiently. To reduce tartness you can > drip the yogurt - > it also helps with the texture. > > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of and Quote Link to comment Share on other sites More sharing options...
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