Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 I make my own yogurt with a $15 Salton yogurt maker from Amazon. The SCD method has you culture for 24 hrs instead of the recommended 4. This allows the bacteria time to consume all the lactose sugars - several of us at home are lactose intolerant and we have no trouble eating this yogurt at all. Most commercially sold yogurts are cultured for 4 hrs - my understanding was this applies to all the Dannon products too. Then they add thickeners to make it creamy and thicker like guar and xanthan gum etc. I use Yogourmet powdered starter and just checked it and it also contains S. Thermophilus I have used the capsules of my acidophilus product before as a starter - maybe that would be your route to getting exactly the strains of what you want. Quote Link to comment Share on other sites More sharing options...
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