Commercial Yogurt - Finishing the Process

[Guest guest]

I apologize if this question has already been asked. I couldn't find

an answer by searching the posts.

What about taking commercial yogurt that is legal for a starter, and

just puting it in the yogurt maker for 24 hours to finish off the

fermenting? It seems like it would do the trick, but maybe there's

something I'm missing?

Thanks!

[Guest guest]

>

> I apologize if this question has already been asked. I couldn't find

> an answer by searching the posts.

>

> What about taking commercial yogurt that is legal for a starter, and

> just puting it in the yogurt maker for 24 hours to finish off the

> fermenting? It seems like it would do the trick, but maybe there's

> something I'm missing?

I am not quite sure what you want to do so will address our yoghurt procedure

again to

explain what we do and why.

We bring milk to to the point where bacteria are killed (180-185 F for goat

milk)

preparing it to be combined with the starter which can be a plain commercial

yogurt with

only bacterial culture and enzymnes added or prepackaged starter such as

Progurt. We

cool the milk to the optimal temperature for incubation of good bacteria to

occur and add

the starter. Goat milk is delicate and does not need to be brought to the

boiling point to

kill bad bacteria.

We place the mixture in controlled temperature for the specified 24-28 hours

for

maximum incubation to occur. We chill the yogurt eight hours for a good texture.

If

desired we drip it through a filter of cloth or paper to remove the liquid

galactose to get a

thicker, creamy product for dips, spreads and icing.

These are the require steps for making a milk based yogurt.

We can also make yogurt from nuts and cocnut and those instructions are on:

www.pecanbread.com

on the recipe link.

Carol F.

SCD 6 years, celiac

[Guest guest]

I see now that I wasn't as clear as I could have been.

My thought was to instead of using the commercial yogurt as a starter,

taking the entire container of commercial yogurt, put it in the yogurt

maker (no milk, just the yogurt), and letting it ferment for 24 hours.

This way, all of the lactose is gone.

I hope that makes sense.

-

Crohn's 1993

[Guest guest]

I understand what you are asking but that does not work because you

most companies that make yogurt add milk solids to the milk before

culturing. Elaine told us that we could try to culture it ourselves

*until the cows came home* (grin) but it would still have lactose in

it.

Charlene UC 8 years

SCD almost 6 years

>

> I apologize if this question has already been asked. I couldn't find

> an answer by searching the posts.

>

> What about taking commercial yogurt that is legal for a starter, and

> just puting it in the yogurt maker for 24 hours to finish off the

> fermenting? It seems like it would do the trick, but maybe there's

> something I'm missing?

>

> Thanks!

>