Yogurt question and some good news

[Guest guest]

Hey Gang -

So I normally make my yogurt with whole milk and half an half (1 qt of each) and

it comes out nice and thick with a little tang - yummy!

This time I used 1 qt cream and 1 qt whole milk. I am all for adding calories

and richness! But this round is not so thick, less thick than normal and I

thought the cream would make it more - and it is not very tangy. I am nervous

that somehow it did not process correctly. I did everything else how i always

do - following the directions and letting it " cook " at the right temp for 24

hours.

Would the cream have changed things so much?

Anyone ever have this happen?

And in other news...... I am about 3 months in and I can really really tell I am

getting better. It's like I turned a big corner this past week and it is so

very encouraging. People even comment that I no longer look sick anymore (and

man did I ever this past winter). And I don't miss sugar or wheat or other

illegals at all - well, I miss tortillas a bit - but overall I am digging the

diet and how I feel. Just felt like sharing the good news!

SCD since March 7th 2010

Diagnosed with UC fall of 2009

[Guest guest]

Hey !

I generally use only half and half to make yogurt, spoiling myself and my wife

on it. WHen I did do full cream for a few batches, it was definitely less

tangy, but that's because cream has very little lactose in it for the cultures

to eat. More cultures, more tang. And it actually was not as coagulated as

other milk batches, so all in all I would say you're doing fine. The real test

of course is to note whether it affects your stomach or not. Milk, just like

vegetables, is not a shelf stable product that is uniform from batch to batch

(though the dairy industry does EVERYTHING to make us think that way). Case in

point, salted versus unsalted butter. Usually, if a batch of butter is off in

flavor (not rancid or unhealthy mind you, just off in flavor) the dairies will

usually mark that batch for salted to hide the flavor. If the butter is a good

batch, it will stay unsalted. Animals are different in many ways, so this is a

long way of saying, it could just be the milk and cream you used, and don't

worry about it.

Let me know if your stomach gets upset.

jonathan

But this round is not so thick, less thick than normal and I thought the cream

would make it more - and it is not very tangy. I am nervous that somehow it did

not process correctly.

[Guest guest]

Thanks ! that makes sense -

>

> Hey !

>

> I generally use only half and half to make yogurt, spoiling myself and my wife

on it. WHen I did do full cream for a few batches, it was definitely less

tangy, but that's because cream has very little lactose in it for the cultures

to eat. More cultures, more tang. And it actually was not as coagulated as

other milk batches, so all in all I would say you're doing fine. The real test

of course is to note whether it affects your stomach or not. Milk, just like

vegetables, is not a shelf stable product that is uniform from batch to batch

(though the dairy industry does EVERYTHING to make us think that way). Case in

point, salted versus unsalted butter. Usually, if a batch of butter is off in

flavor (not rancid or unhealthy mind you, just off in flavor) the dairies will

usually mark that batch for salted to hide the flavor. If the butter is a good

batch, it will stay unsalted. Animals are different in many ways, so this is a

long way of saying, it could just be the milk and cream you used, and don't

worry about it.

>

> Let me know if your stomach gets upset.

>

> jonathan

>

>

> But this round is not so thick, less thick than normal and I thought the

cream would make it more - and it is not very tangy. I am nervous that somehow

it did not process correctly.

>