Re:yogurt, stupid question:

[Guest guest]

Okay, so I'm a little bit lazy, but what if we took our store bought Dannon or

Stonyfield yogurt and cooked it for 20 hours? I know it would be cheaper to use

milk, but then you have to heat it, let it cool...right now I'm just

overwhelmed, would like an easier way.

Kit in St. Louis

> >I live in AZ and get a fantastic yogurt sans L.

> >biffidus called 3 Greek Gods. It's mfd in

> >Oregon. Partly why it's so delicious is

> >that it's got a lot of butter fat. It's the best tasting yogurt I've ever

had.

>

> No commercial yogurt is SCD legal.

>

> Commercial yogurts are typically fermented 4-6

> hours. SCD yogurt must be fermented 24-28 hours to remove the lactose.

>

>

>

>

> � 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]

I think this question has been addressed. There is something about the pH

changing after several hours in store bought yogurt that is bad for the

bacterial culture.

Heating it will kill the cultures, so that is not an option.

I bought two yogourmets. The extra cost was worth it in time saved. I heat a

gallon of milk in the morning and let it cool while I get ready and then pop it

in the fridge. Later in the day ,I take it out an add starter. It makes a

difference to do a double batch- as it is a big time saver, and it has worked

for me.

PJ

> > >I live in AZ and get a fantastic yogurt sans L.

> > >biffidus called 3 Greek Gods. It's mfd in

> > >Oregon. Partly why it's so delicious is

> > >that it's got a lot of butter fat. It's the best tasting yogurt I've ever

had.

> >

> > No commercial yogurt is SCD legal.

> >

> > Commercial yogurts are typically fermented 4-6

> > hours. SCD yogurt must be fermented 24-28 hours to remove the lactose.

> >

> >

> >

> >

> > � 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]

At 04:57 PM 7/25/2010, you wrote:

Okay, so I'm a little bit lazy,

but what if we took our store bought Dannon or Stonyfield yogurt and

cooked it for 20 hours? I know it would be cheaper to use milk, but then

you have to heat it, let it cool...right now I'm just overwhelmed, would

like an easier way.

Kit,

Sorry, it doesn't work that way.

Making your own yogurt is the only way to get proper SCD yogurt.

I know it seems overwhelming at first, but don't try to master everything

at once. I started by learning to make yogurt. Then I mastered another

aspect of SCD cooking. And then another. Meanwhile, I kept the rest of my

food quite simple -- baisc broiled or baked meats and steamed vegetables.

Got a bit tedious at time, but as I mastered stuff, I got a bit

fancier. <grin> Now I'm lazy and back to simple stuff, except

for birthdays and anniversaries and holidays!

—

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