Re: Need help with Yogurt .

[Guest guest]

Hi there, I live in Toronto and haven't been able to find a yogurt to use as a starter either. I use the yogourmet starter you mentioned - the sucrose is actually digested during the long incubation period of the yogurt. Check out the note about it on this page of the BTVC site: http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters.htm Though a double boiler will help prevent the milk from burning on the bottom and buy you some more time before it boils over, the only surefire way to prevent boiling over is to keep an eye on it. I heat mine in a regular pot on med/high and stir occasionally. It takes about 10-15 minutes, so I heat it while I'm doing something else in the kitchen. When it starts steaming and looks a little foamy around the sides I know it's time to start checking the temperature. If you'd like a device to do the watching and waiting for you, try a digital cooking thermometer. The probe sits in the milk; digital unit sits on your counter (or your pocket if it's wireless!). You can set the alarm to alert you when it's 180 degrees. I've seen them on sale $10-20 at Canadian tire - might cost you a little less than a double boiler. If you don't want to worry about stirring, using a lower temperature will help prevent burning, but your milk will take longer to heat up. Hope this helps!>> I am in Canada and I am looking for yogurt that does not contain BIFIDUS so that I can make with my YOGURTMET yofurt maker. Any suggestions?> > I also noticed the ingerients (Skim milk powder, sucrose, ascorbic acid, lactic bacteria (L.bulgaricus, S.thermophilus, Lacidophilus)) withing the starter, made by YOGURMET, has SUCROSE in it. Is this a SCD safe and legal food?> > I keep boiling the milk over. Will a double boiler help? Will the milk still possibly boil over or should I save my money in purchasing?>

[Guest guest]

At 04:31 PM 10/2/2010, you wrote:

I also noticed the ingerients

(Skim milk powder, sucrose, ascorbic acid, lactic bacteria (L.bulgaricus,

S.thermophilus, Lacidophilus)) withing the starter, made by YOGURMET, has

SUCROSE in it. Is this a SCD safe and legal food?

Yes, it is one recommended by Elaine Gottschall. The sucrose will be

eaten by the bacteria during fermentation.

>> I keep boiling the milk over. Will a double boiler help? Will

the milk still possibly boil over or should I save my money in

purchasing? <<

If I didn't have a double boiler, I wouldn't have a stove because it

would have shorted out from the milk boiling over! The main thing is not

to let the lower half boil dry!

—

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]

Hi .. I am also in Canada (Vancouver area).

Unfortunately, I have not been able to find a bifidus-free yoghurt (to use as a

starter), so I use the Yogourmet brand starter, which is SCD compliant and

readily available in most health food stores. The sucrose you see listed as an

ingredient is consumed by the bacteria during the fermentation process.

As for boiling the milk, I suggest you use an over-sized pot so that the milk

has lots of room to rise up before it will spill over. I make sure I am

occupied with another kitchen job RIGHT BY THE STOVE so that I can keep my eye

on it ALL THE TIME. I stir the milk with a wire whisk several times during the

heating process so that it does not cling to the bottom of the pan. Doing this

also helps me to determine how close it is coming to boiling.

Hope this helps.

Vivien

SCD 2.75 yrs

>

> I am in Canada and I am looking for yogurt that does not contain BIFIDUS so

that I can make with my YOGURTMET yofurt maker. Any suggestions?

>

> I also noticed the ingerients (Skim milk powder, sucrose, ascorbic acid,

lactic bacteria (L.bulgaricus, S.thermophilus, Lacidophilus)) withing the

starter, made by YOGURMET, has SUCROSE in it. Is this a SCD safe and legal food?

>

> I keep boiling the milk over. Will a double boiler help? Will the milk still

possibly boil over or should I save my money in purchasing?

>

[Guest guest]

The

Yogourmet yogurt starter you listed is the one to use on SCD. Yogourmet

also makes one with illegal bacterial strains, so make sure the one you get

just has the 3 strains – L. Bulgaricus, S. Thermophilus, L.

Acidophilus. The presence of sucrose in the starter is to provide a food

source for the bacteria until added to the milk. It will be consumed

completely by the time you eat the yogurt.

Yogourmet

is a Canadian company – or at least has a substantial presence in Canada –

so I would think you could easily find some local sources. http://www.lyo-san.ca/english/yogourmet.html#agent

has a phone number and email listed that should help you find a local source.

I use Lucy’s Kitchen Shop for Yogourmet yogurt starter, and I expect she

can ship to Canada if you can’t find a local source.

I

never use a double boiler to warm the milk, but that is an option. I just

keep the burner (whether electric or gas) to a medium-low temperature,

and check the pan constantly. After a few times you learn to recognize

the changes in sound of the milk and pan when it is approaching the simmer/boil

point, at which point I hover over the pan, stirring frequently, sometimes

lower the stovetop temperature a bit. I don’t walk away until the milk

has hit the correct temperature for long enough, then I pull the pan from the

burner.

Kim M.

SCD 6+ years

Sphincter of Oddi dysfunction 7 years

neurological & spinal deterioration 4 years

currently dealing with skin issues on hands and arms

(carcinomas)

>>>>>>>>>>>>>>>>>>>>>.

I

am in Canada and I am looking for yogurt that does not contain BIFIDUS so that

I can make with my YOGURTMET yofurt maker. Any suggestions?

I also noticed the ingerients (Skim milk powder, sucrose, ascorbic acid, lactic

bacteria (L.bulgaricus, S.thermophilus, Lacidophilus)) withing the starter,

made by YOGURMET, has SUCROSE in it. Is this a SCD safe and legal food?

I keep boiling the milk over. Will a double boiler help? Will the milk still

possibly boil over or should I save my money in purchasing?

[Guest guest]

Just as a funny aside - as I was reading this, moments ago, I boiled over the

milk...... ah, the trials and tribulations!!!! Frequent stirrings are helpful

as is a thermometer clipped to the side of the pan, neither of which were in use

in my house moments ago.....

Another Canadian, Okotoks, Alberta

> >

> > I am in Canada and I am looking for yogurt that does not contain BIFIDUS so

that I can make with my YOGURTMET yofurt maker. Any suggestions?

> >

> > I also noticed the ingerients (Skim milk powder, sucrose, ascorbic acid,

lactic bacteria (L.bulgaricus, S.thermophilus, Lacidophilus)) withing the

starter, made by YOGURMET, has SUCROSE in it. Is this a SCD safe and legal food?

> >

> > I keep boiling the milk over. Will a double boiler help? Will the milk still

possibly boil over or should I save my money in purchasing?

> >

>