Yogurt cultures and thickness

[Guest guest]

Hello,

I have just started making my own yogurt. The 3rd time I made it, it was thick

in the middle and very watery on the outside. The past 2 times it has just been

thick all around. The first two times I used the yogurtmet culture and the last

time I used some of my past homemade yogurt. Is this normal? Does using

homemade yogurt as a culture usually make thinner yogurt?

Also, are there other types of yogurt culture that work with the SCD diet? What

do you use?

[Guest guest]

Hi! I too have watery yogurt, I've noticed it especially in the jars of yogurt that are toward the front of the excalibur... ???I am curious about this as well! I am new to making yogurt, and would like to be able to make it from yogurt instead of culture. Also, I am wondering if anyone knows about the cultures on the website: culturesforhealth.com ???? I would like to use some traditional strains.... What do I look for to know if a culture is "legal"???Thanks! AMITo: BTVC-SCD From: mbrizgis@...Date: Fri, 13 Aug 2010 20:42:01 +0000Subject: Yogurt cultures and thickness

Hello,

I have just started making my own yogurt. The 3rd time I made it, it was thick in the middle and very watery on the outside. The past 2 times it has just been thick all around. The first two times I used the yogurtmet culture and the last time I used some of my past homemade yogurt. Is this normal? Does using homemade yogurt as a culture usually make thinner yogurt?

Also, are there other types of yogurt culture that work with the SCD diet? What do you use?

[Guest guest]

Hey Missy and AMI-

If you read the section called " Yoghurt - How to Make SCD™ yoghurt " from the

Knowledge Base link from breakingtheviciouscycle.info you will find that:

-You should not use one batch of homemade yogurt as starter for another.

-You can use any yogurt starter that contains Lactobacillus Acidophilus,

Streptococcus Thermophilus, and Lactobacillus Bulgaricus.

-It must NOT contain Bifidus/Bifidum bacteria.

-The yogurt or starter should not contain gums, sugars, or additives, or flavors

of any kind.

-The culture must be active

Most people in this group use the freeze-dried starter from Yogurmet or GI

ProHealth. Or, if you want to use a commercial yogurt, Dannon Plain and Fage

Plain are okay.

Hope this helps!

-Joanna

SCD 9/2009, Crohn's 1992, 20mg Prednisone

[Guest guest]

P.S. I don't think your yogurt should be watery- it will be thinner if you are

using a lowfat milk though. The higher the milk-fat, the thicker and creamier it

will be!

-Joanna

[Guest guest]

Hello- Thank you for the advise on checking out that section, it was helpful. Although there is one error.... just that you wrote that the yogurt starter should not contain "gums, sugars or additives" and the link does not say this about the starter... it only says this regarding using commercial yogurt as your starter. This makes sense, because the yogurmet starter does have sucrose in it! I am curious, however if anyone knows WHY one cannot use an old batch of yogurt to create a new one? Is this because SCD'ers culture the yogurt for so long? That shouldn't matter as long as the culture is still alive, which is part of the point in eating it. I've even got a couple of scd cookbooks that say this is one way to do it!? Also, if it is fine to use commercial yogurt as a starter, why not our own yogurt? I would LOVE some clarity on this, if anyone can help. Lastly, the yogurt starters from cultures for health look really wonderful, and all contain fantastic, exotic varieties of beneficial bacteria. I very much would like to incorporate a few different yogurts into my diet if possible, for best exposure to healthy bacteria. Has anyone here used any cultures from them? If so, I wonder about the preparation methods, as they sell cultures which are intended to be used in perpetuity by making one batch of yogurt from the next.Thanks so much AMI

[Guest guest]

At 03:50 PM 8/13/2010, you wrote:

What do I look for to know if a

culture is " legal " ???

Four strains are legal in our yogurt.

You have to have s. thermophilus and l. bulgaricus.

Optionals are l.casei and l. acidophilus. Acidophilus is

particularly good to have.

—

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]

AHHHAA>> I was using 2% ...had switched to that because of cholestoral issues... So I think I will do whole milk next time...Mine are mostly thick with just watery stuff mixed in... Thanks for that input..

To: BTVC-SCD Sent: Fri, August 13, 2010 8:37:01 PMSubject: Re: Yogurt cultures and thickness

P.S. I don't think your yogurt should be watery- it will be thinner if you are using a lowfat milk though. The higher the milk-fat, the thicker and creamier it will be!-Joanna

[Guest guest]

At 10:31 PM 8/13/2010, you wrote:

WHY one cannot use an old batch

of yogurt to create a new one?

Because it's possible that, over time, variant strains of bacteria could

creep in and you might be incubating stuff we don't want in

there.

By using fresh culture each time, you insure that the yogurt has what is

needed for healing.

—

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]

thank you! To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Fri, 13 Aug 2010 23:07:53 -0500Subject: RE: Re: Yogurt cultures and thickness

At 10:31 PM 8/13/2010, you wrote:

WHY one cannot use an old batch

of yogurt to create a new one?

Because it's possible that, over time, variant strains of bacteria could

creep in and you might be incubating stuff we don't want in

there.

By using fresh culture each time, you insure that the yogurt has what is

needed for healing.

—

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