Guest guest Posted February 14, 2010 Report Share Posted February 14, 2010 , 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2010 Report Share Posted February 14, 2010 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2010 Report Share Posted February 14, 2010 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2010 Report Share Posted February 14, 2010 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 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2010 Report Share Posted February 15, 2010 > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2010 Report Share Posted February 15, 2010 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 " 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 > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 >> > > >> > > >> > > >> > > >> > > >> > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 At 07:47 PM 2/16/2010, you wrote: I have a question on making yogurt. Does it contaminate the yogurt if you keep taking the top off your while it is fermenting and putting in a thermometer to check to make sure it doesn't go over 110? It can. Why do you need to keep taking the lid off to test it? What yogurt maker are you using? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 Custom Probiotics sells online a SCD legal starter that (I believe)contains the same strains as the legal Yogourmet without the sucrose and works out to be cheaper in the end. > >> > > > >> > > > >> > >> > >> > >>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. Â I love tart yogurt. Â 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 > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 Hi, Here is some info on the SCD yogurt making process (scroll down): http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm The Beginner’s Guide has a lot of good info. Hang in there! Carol CD 22 yrs SCD 5 yrs From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of beablessing21 The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 At 02:10 PM 2/17/2010, you wrote: The Yolife yogurt maker.. Testing to make sure it doesn't go over 110. This maker doesn't have controls and it doesn't call for water to be put in either. Not sure if I should put in some in the bottom or not. I am SO confused OK. I know zilch about the Yolife. One reason I like using the Yogourmet is because it does have water around the yogurt container, and all that is necessary is to test the temperature of the water, not the yogurt. If the water doesn't go over 110F, if there isn't an endothermic reaction from the fermentation, then the yogurt cannot go over 110F if the water around it doesn't go over that. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 I order 24 little boxes (which then come in 2 packages of 12 boxes each) at a time. We eat a lot of yogurt at our house! This comes to $62.16 with free shipping. http://www.vitaglo.com/f2614006.html Holly Crohn's SCD 12/01/08 > >> > >> 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). > > Do you order by the small box? I looked at their website and they > don't seem to have the large box of small 1 ounce boxes. > > Mara > Quote Link to comment Share on other sites More sharing options...
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