Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 At 01:59 PM 8/26/2010, you wrote: Is soured/clabbered raw organic milk okay to use? (Been symptom free for several years.) There's no reference to this in the legal/illegal list. If it is okay, what method is good? The internet provides advice on making it using pasturized milk, usually by adding either lemon or vinegar to the milk. Thanks, This is not SCD-legal because there is no bacterial or enzymatic action to break down 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 This is not SCD-legal because there is no bacterial or enzymatic action to break down the lactose.Isn't that the way things get soured/clabbered? I thought there were lactobacillus bacteria naturally in raw milk, and that's what people use to make raw yogurt. Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 7.5 mg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2010 Report Share Posted August 27, 2010 That's my understanding as well--that the lactose is broken down by the enzyme lactase which is naturally present in raw milk but is destroyed in pasturized milk. So, I suppose, sour milk made with pasturized milk is not legal and when made with raw milk is legal. Is this correct? Thanks, Aldo Subject: Re: Making sour milkTo: BTVC-SCD Date: Thursday, August 26, 2010, 7:28 PM This is not SCD-legal because there is no bacterial or enzymatic action to break down the lactose. Isn't that the way things get soured/clabbered? I thought there were lactobacillus bacteria naturally in raw milk, and that's what people use to make raw yogurt. Cheers! Alyssa 16 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted)Prednisone 7.5 mg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2010 Report Share Posted August 27, 2010 At 03:50 PM 8/27/2010, you wrote: Isn't that the way things get soured/clabbered? I thought there were lactobacillus bacteria naturally in raw milk, and that's what people use to make raw yogurt. There is a difference between souring with bacteria and souring with vinegar or lemon juice. Raw yogurt is very advanced and should not be used in the early stages of the diet. Milk soured with acid should not be used at all. — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2010 Report Share Posted September 7, 2010 At 06:28 PM 8/26/2010, you wrote: This is not SCD-legal because there is no bacterial or enzymatic action to break down the lactose. Isn't that the way things get soured/clabbered? I thought there were lactobacillus bacteria naturally in raw milk, and that's what people use to make raw yogurt. I believe this was talking about making acid-cheese using vinegar or lemon juice. That is not 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 Quote Link to comment Share on other sites More sharing options...
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