Re: Too much whey from my yogurt?

[Guest guest]

I don't think Stoneyfield is legal starter. Sometimes this happens if the milk

has gone bad.

http://nomorecrohns.com/Documents/SCD_Yogurt.pdf

PJ

>

> Hello all! I just made another batch of yogurt. I used 3 quarts of Organic

Valley whole milk and 1 quart of their half and half. Then, 1 cup of Stonyfield

plain and 2 cups of the heated then cooled yogurt. Everything seemed to go

fine, but when the yogurt was done tonight, I was able to pour off a whole quart

of whey! That is at least double the whey that usually drips. Any clue why I

lost so much yogurt to whey? I already have more than I can use, so this just

went down the drain!

>

> Pam

> www.newfoundsun.wordpress.com

>

[Guest guest]

> Hello all! I just made another batch of yogurt. I used 3 quarts of Organic

Valley whole milk and 1 quart of their half and half. Then, 1 cup of Stonyfield

plain and 2 cups of the heated then cooled yogurt. Everything seemed to go

fine, but when the yogurt was done tonight, I was able to pour off a whole quart

of whey! That is at least double the whey that usually drips. Any clue why I

lost so much yogurt to whey? I already have more than I can use, so this just

went down the drain!

>

> Pam

> www.newfoundsun.wordpress.com

Have no idea about the whey, but Stonyfield is not legal - it contains

bifidus (and maybe something else illegal like pectin). Please use dannon all

natural full fat or buy one of the legal yogurt starters.

Mara

[Guest guest]

Oh crumb! I just looked on the Stonyfield and yep, it's not good! And here I

thought I was doing okay....

I don't have a yogurt maker, so I bring mine back up to temp on a heating pad

and let it incubate for 24 hours on the countertop.

I'll have to go back to the yogourment starter. I've had nothing but problems

the last 3 times trying to use yogurt as the starter!

>

> > Hello all! I just made another batch of yogurt. I used 3 quarts of Organic

Valley whole milk and 1 quart of their half and half. Then, 1 cup of Stonyfield

plain and 2 cups of the heated then cooled yogurt. Everything seemed to go

fine, but when the yogurt was done tonight, I was able to pour off a whole quart

of whey! That is at least double the whey that usually drips. Any clue why I

lost so much yogurt to whey? I already have more than I can use, so this just

went down the drain!

> >

> > Pam

> > www.newfoundsun.wordpress.com

>

>

> Have no idea about the whey, but Stonyfield is not legal - it contains

> bifidus (and maybe something else illegal like pectin). Please use dannon all

> natural full fat or buy one of the legal yogurt starters.

>

> Mara

>

[Guest guest]

At 12:36 AM 6/10/2010, you wrote:

Hello all! I just made another

batch of yogurt. I used 3 quarts of Organic Valley whole milk and 1 quart

of their half and half. Then, 1 cup of Stonyfield plain and 2 cups of the

heated then cooled yogurt. Everything seemed to go fine, but when the

yogurt was done tonight, I was able to pour off a whole quart of whey!

That is at least double the whey that usually drips. Any clue why I lost

so much yogurt to whey? I already have more than I can use, so this just

went down the drain!

Well, I do hope someone in your family likes yogurt, because the starter

you used, Stonyfield, contains illegal bacteria.

Under nutrition facts on

http://www.stonyfield.com/stonyfield/organic_yogurt/low_fat/smooth_and_creamy_/plain/index.jsp

OUR FAMILY RECIPE:

CULTURED PASTEURIZED ORGANIC LOW FAT MILK, PECTIN, VITAMIN D3.

CONTAINS OUR EXCLUSIVE BLEND OF SIX LIVE ACTIVE CULTURES: S.

THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS,

BIFIDUS, L. CASEI, AND L. RHAMNOSUS.

Stonyfield has pectin (illegal), bifidus (illegal) and l. rhamnosus

(illegal). ALways remember, just because something is organic or

all-natural does not mean it is SCD-legal.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Yes, thankfully my kids LOVE my smoothies in the morning! I'll make myself some

more yogurt after the weekend.

> >Hello all! I just made another batch of yogurt.

> >I used 3 quarts of Organic Valley whole milk and

> >1 quart of their half and half. Then, 1 cup of

> >Stonyfield plain and 2 cups of the heated then

> >cooled yogurt. Everything seemed to go fine, but

> >when the yogurt was done tonight, I was able to

> >pour off a whole quart of whey! That is at least

> >double the whey that usually drips. Any clue why

> >I lost so much yogurt to whey? I already have

> >more than I can use, so this just went down the drain!

>

> Well, I do hope someone in your family likes

> yogurt, because the starter you used, Stonyfield, contains illegal bacteria.

>

> Under nutrition facts on

>

http://www.stonyfield.com/stonyfield/organic_yogurt/low_fat/smooth_and_creamy_/p\

lain/index.jsp

>

>

> OUR FAMILY RECIPE:

>

> CULTURED PASTEURIZED ORGANIC LOW FAT MILK,

> PECTIN, VITAMIN D3. CONTAINS OUR EXCLUSIVE BLEND

> OF SIX LIVE ACTIVE CULTURES: S. THERMOPHILUS, L.

> BULGARICUS, L. ACIDOPHILUS, BIFIDUS, L. CASEI, AND L. RHAMNOSUS.

>

> Stonyfield has pectin (illegal), bifidus

> (illegal) and l. rhamnosus (illegal). ALways

> remember, just because something is organic or

> all-natural does not mean it is SCD-legal.

>

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>