Yogurt

[Guest guest]

I've been trying several times to make yogurt w/ my yogurt maker w/

starter. I tried all different milk, low fat, non-fat, even half n

half.. but they either came out smell to " milky " or too watery. I am

not sure if I did it right.. so, I ended to throw them away each

time. Please tell me if you make " perfect " yogurt as store has? I'm

afraid that I did it wrong.. and it's gone bad, like milk gone bad

and turn sour.

cheyenne

> I am to the point that I bought myself a yogurt maker and am making

my own

> yogurt. Today will be my first batch.

>

> I bought some organic milk ( no hormones or antibiotics in it) and

some

> organic yogurt for the starter. That way I know what is in the

yogurt and I

> don't have to worry about any *added* sugar...just the natural

sugar that is

> already in milk.

>

> I guess you don't need a yogurt maker to make yogurt. I still had

to heat

> the milk on the stove, etc. the yogurt maker just keeps the yogurt

at a

> stable temperature while it cures for the 8-10 hours it is supposed

to.

>

> moons

>

>

> ---

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[Guest guest]

I am sorry I didn't respond to your post before now. My dog is very very ill

and I haven't been online.

I have not perfected the yogurt recipe yet but still trying. One thing is

to make sure your sterlize all your equipment. Make sure that there is no

bacteria to mess with the growth of the yogurt. I experimented with 1 cup

starter and 1 cup dry milk. Let it stand for 22 hours in maker and it turned

out PERFECT(just like the store)! The next batch I tried was HORRID...so

keep trying. I am going to try again tomorrow. Go into and type

homeade yogurt and look over some sites...there are many tips and tricks. If

you have any questions I may be able to help you with...feel free to write

me private.

moons

[Guest guest]

Christel:

There are two ways to make proper yogurt. One involves a yogurt

maker, the other is if you don't have such an appliance. In both

instances you start by bringing the milk to almost the boiling

point, then you cool it to room temp., then add the proper cultures

(which are available in powdered form or you can use a proper

commercial yogurt as a starter). Then let sit undisturbed for 24

hrs. After that time just put in the refrigerator to set for about four

hours and it's done.

Please note that I use the word *proper*

This is to differentiate it from most store-bought products that do

not have the benefits of real yogurt. The yogurt that is sold in

supermarkets and even health food store has only been

processe for about 4 to 8 hrs. This is insufficient time for the

cultures to do their work and eliminate all the lactose.

Furthermore, they are full of sugar and other ingredients. Add to

this that the cultures used may not be the right ones, or even be

alive.

The above yogurt making instructions are the general process. If

you're interested in the step-by-step instructions and other

details, please e-mail me.

Vivian

--------

>

> Would you be so kind and share with us how to do that?

> Thanks

> Christel

[Guest guest]

I forgot to add that *properly* made yogurt has no lactose in it, so

people who are lactose intolerant can (and do) consume it with

no problems.

As far as I know, the only people who have problems with

properly made yogurt, are those who can't tolerate casein (a milk

protein), and those folks are pretty rare.

Vivian

--------

[Guest guest]

<<

The above yogurt making instructions are the general process. If

you're interested in the step-by-step instructions and other

details, please e-mail me.

>>

===Hi Vivian:

Thanks for responding. I would very much like the step by step instructions

and also where to get > PROPER< culture.

Thanks for your help

Christel

[Guest guest]

Hello everyone,

Could this the reason why I cannot tolerate any type of yogurt? I can drink

milk forever, but yogurt and quark (European sour cream) I cannot. I cannot

tolerate soy product either, I have tried them. Does anyone have any

suggestions for me, besides not eating these products. I would love to be

able to eat yogurt.

Thanks in advance,

Deborah

The Netherlands

Come visit us @ http://birdchild.com

or

eMail me at deb@...

[Guest guest]

Christel:

I started making yogurt using the oven method, but found it too

cumbersome, so I bought a " Yogourmet " yogurt maker. It makes

delicious yogurt without having to worry about the temperature or

tying up the oven. The place I bought it from also sells the

perfect culture. Here's their website:

http://www.lucyskitchenshop.com/yogourmet.html

Do a search on the net and you'll probably find other places that

sell this and other yogurt makers. I'm just very happy with mine

After you read the instructions below, please e-mail me back (at

nanospin@...) if you have any questions at all.

Vivian

-------

----------------------------------------------------------------------

Instructions for Making Yogurt

using the Yogourmet

1.

Bring 2 quarts of milk to almost a boil.

2.

Let the milk cool to 75 - 85 degrees (putting the pot in cold

water will speed the cooling process)

3.

Put lukewarm water into Yogourmet up to mark and plug in.

4.

Pour the cooled milk into batch jar using fine mesh strainer.

5.

Put 10 g (2 envelopes) of starter into a cup and add 3 teaspoons

of the cooled milk and make a paste. Add 5 more teaspoons of

milk and dissolve well.

6.

Pour dissolved starter into batch jar and mix well.

7.

Cover batch jar and place inside Yogourmet. Then

cover Yogourmet and let stand undisturbed for 24 hrs.

8.

After the 24 hrs., gently remove batch jar from Yogourmet

and gently place in refrigerator for at least 4 hrs.

-------------------------------------------------------------------

Instructions for Making Yogurt

using an oven or other heat source

Temperature during fermentation is critical for the bacterial

cultures to do their job. The proper temperature must be

between 100 to 110 degrees F .

In some ovens, the pilot usually keeps the temperature in the

correct range, if not, you may need to turn on the lightbulb.

If the oven temperature is too high, you may need to prop the

oven door slighly ajar. You may also use an electric crockpot on

low setting. Whatever heat source you use, make sure that the

proper temperature will be maintained for 24 hrs.

Use a thermometer to make sure.

1.

Bring 2 quarts of milk to almost a boil.

2.

Let the milk cool to 75 - 85 degrees (putting the pot in cold

water will speed the cooling process)

3.

Pour the cooled milk into a glass or thick plastic container,

using a fine mesh strainer.

4.

Put 10 g (2 envelopes) of starter into a cup and add 3 teaspoons

of the cooled milk and make a paste. Add 5 more teaspoons of

milk and dissolve well.

5.

Pour dissolved starter back into container and mix well.

6.

Cover container and put inside the oven or crockpot, making

sure that the proper temperature will be maintained, and let

stand undisturbed for 24 hrs.

7.

After the 24 hrs., gently remove container from heat source and

gently place in refrigerator for at least 4 hrs.

---------------------------------------------------------

> ===Hi Vivian:

> Thanks for responding. I would very much like the step by step

instructions

> and also where to get > PROPER< culture.

> Thanks for your help

> Christel

[Guest guest]

In a message dated 1/22/02 7:06:43 PM Pacific Standard Time, pcmcobb@... writes:

Make sure the yogurt contains live or active cultures for it to be effective in fighting any type of yeast. Take care. Carol

Yup. I'm a yogurt/buttermilk snob, anyway. I'll go far out of my way to get 's Organic Non-fat Unflavored Yogurt and a certain brand of cultured buttermilk in a yellow carton. Straining (draining) yogurt changes both the flavor and consistency of yogurt in interesting ways. Harper

[Guest guest]

Make sure the yogurt contains live or active cultures for it to be effective

in fighting any type of yeast. Take care. Carol

flatcat9@... wrote:

In

a message dated 1/22/02 1:03:00 AM Pacific Standard Time, joanna98632@...

writes:

My

mouth is feeling a little better. The pins & needles feeling

is

gone but the

gums and teeth still ache. The dr. recommended that I

drink buttermilk

and eat yogurt and this would help also. I am

trying it, I

love buttermilk. The Mycelex lozenges aren't bad,

almost tasteless.

Curious tho, I looked it up and the recommended

dose for people

with autoimmunes diseases is 5 lozenges a day and my

doctor only

prescribed enough for 4 a day.

Thanks for asking,

I hope all is well with you.

Joanna

Thanks for the

buttermilk/yogurt tip. I usually eat and drink quite a lot of these,

anyway. I'll ask about Mycelex lozenges as opposed to fluconazole

(Diflucan) if the thrush recurs, as it very well may.

Harper

[Guest guest]

scott hermance wrote:

>

> Kate,

> One yogurt that I like(and agrees with me) is call

> " Erivan " .It has a red container and it's made in

> Pennsylvania, I Believe.It comes in pint sizes and cost

> $169 from the health food store.Only plain favor!

>

Are you sure you mean $169.00? For yogurt? Isn't that a

bit much? I buy plain Dannon yogurt - cost less than $3.00

pint.

Lilly

[Guest guest]

most yougurt over the counter is loaded with sugar which you want to avoid.

I found stonyfield organic plain or lowfat plain to have the least amount of

sugar. I've only been able to find it at health food stores.

[Guest guest]

Do be careful with homemade yoghurt! If it is

contaminated in any way, you can get the most AWFUL

case of food poisoning! Trust me: been there, done

that, hated it! Just buy Dannon plain yoghurt with

live acidophilus cultures in it. No flavored or

sweetened flavors, because of the sugars.

hooversmom

> Anyone posting here make thier own yogurt ?

>

> I have a Yogotherm for making yogurt, The only way

> i have tried is

> with skim milk and a couple spoon fulls of store

> bought plain yogurt.

> and 2 days later voila... my yogurt is a little

> more runny then the

> store bought stuff but i think they add gelitin to

> thicken it.

> Just curious as to how others make thiers.

>

> I'm a little lost on yogurt as some web sites I have

> read state that

> yogurt should not be eattin as it is fermented.

>

> JJ

>

>

__________________________________________________

[Guest guest]

> Do be careful with homemade yoghurt! If it is

> contaminated in any way, you can get the most AWFUL

> case of food poisoning! Trust me: been there, done

> that, hated it! Just buy Dannon plain yoghurt with

> live acidophilus cultures in it. No flavored or

> sweetened flavors, because of the sugars.

>

> hooversmom

Thks for the advice, Did the yogurt give any indication to being

contaminated ? smell ? taste ? color.

JJ

[Guest guest]

Nope, JJ, not one iota of warning. I had some for

breakfast, went to work, and it began to hit me around

10:30. Just got sicker and sicker and sicker, and

missed 4 days of work. Never again will I mess with

homemade yoghurt or yoghurt cheese! Besides, there

are so many good plain yoghurts with live cultures on

the market that there is really no reason to take the

do-it-yourself risk.

hooversmom

> > Do be careful with homemade yoghurt! If it is

> > contaminated in any way, you can get the most

> AWFUL

> > case of food poisoning! Trust me: been there,

> done

> > that, hated it! Just buy Dannon plain yoghurt

> with

> > live acidophilus cultures in it. No flavored or

> > sweetened flavors, because of the sugars.

> >

> > hooversmom

>

> Thks for the advice, Did the yogurt give any

> indication to being

> contaminated ? smell ? taste ? color.

>

> JJ

>

>

>

>

__________________________________________________

[Guest guest]

http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.h

tm

> Could someone tell me how to do a homemade yogurt?

> I know that there was such a post before but i just can't find it

> I know i need probiotics and milk. But don't know the rest

[Guest guest]

> Is there an 'ideal' brand of live yogurt from which to make one's

> own? Also, can you make yogurt from one of the live drinking yogurts

> such as Yakult? Is live yogurt different depending in which country

> you live in? (I'm in the UK).

> Barrie

>

You need a good quality of yogurt that is fresh so it's bacteria are alive and

active.

Look for one with bifidus and/or acidophilus species in it.

Not all yogurt contain " live cultures " either, some are pasturized and contain

no viable bacteria.

I guess commercial yogurts have not a great number of live bacteria sometimes,

as fresh as possible is best for a starter.

Bruce

[Guest guest]

are you eating enough fat? Can you handle butter or coconut oil at this point?

-------------- Original message --------------

Hi,

Day two and I am absolutely STARVING! Can I eat Plain Yogurt on

this? I think I did years ago but wanted to be sure. I am allergic

to red meat, pork and lamb, hate chicken, so I am eating fish and

veggies and rice. Please tell me I can eat Yogurt! Also, can I eat

Winter Squash? I saw you could have Pumpkin, and that's a Winter

type of Squash.

Debs

[Guest guest]

--- jeannekrieg@... wrote:

> are you eating enough fat? Can you handle butter or

> coconut oil at this point?

Yes, fat! It's really important. I have tupperware

container at work, and I eat coconut oil out it if as

if were ice cream. Helps a lot. I can't prove it, but

I think it helps balance out my blood sugar during the

day.

Debs wrote:

> Plain Yogurt

> rice

Bee says we have to make our own yogurt, none of the

store bought varieties, as it has too much sugar in

it. And the diet only allows for 1/4 of rice a day,

which is nothing. Personally, I don't touch the stuff,

as I know it just feeds the Candida.

Slds, jne

__________________________________________________

[Guest guest]

>

> > Plain Yogurt

> > rice

>

> Bee says we have to make our own yogurt, none of the

> store bought varieties, as it has too much sugar in

> it. And the diet only allows for 1/4 of rice a day,

> which is nothing. Personally, I don't touch the stuff,

> as I know it just feeds the Candida.

>

> Slds, jne

>

Like what kind of FATS? I am eating butter on my veggies etc. I am

really starving though! I just found out last week that I can't

have red meat, pork or lamb so I am hungry from not eating that.

The veggies are doing nothing for me! I was hoping to get some

PLAIN UNSWEETENED Yogurt in the am.

Debs

>

>

> __________________________________________________

>

[Guest guest]

Debs wrote:

> Day two and I am absolutely STARVING!

Like the others said, maybe you need more fats. Fat satiate you best

and give you the most energy. If you can't handle coconut oil right

now have lots of butter. I used to eat it by the tablespoonful when

I had candida.

It's just a thought, but candida can be making you crave to eat

things you've cut off. The word " STARVING " clued me in. Sounds like

the candida talking.

Try eating 6 meals a day as well. It will help keep your blood sugar

more even. Last year when I had my 2nd round of candida I had the

egg/almond drink 3-4 times a day(2-3 cups each time); use raw egg

yolk. It is tasty and fills you up. I had it without any sweetener

at the time and though it can taste bland it is good for you. I

strained the almonds after blending, but you can also leave them in.

>Can I eat Plain Yogurt on this? I think I did years ago but wanted

>to be sure.

It is not advisable unless you make your own. For 3 reasons.

Commercial yogurt is not cultures/fermented properly, it still

contains a lot of lactose (sugar), and it is does not contain enough

fat. There have been other members who have tried and got sick

afterwards.

>I am allergic to red meat, pork and lamb, hate chicken, so I am

>eating fish and veggies and rice. Please tell me I can eat Yogurt!

>Also, can I eat Winter Squash? I saw you could have Pumpkin, and

that's a Winter type of Squash.

Only have 1/4 cup rice per day, and it should be brown rice. Soak it

first. Winter squash is high in carbs. I don't recall pumpkin being

okay. There is a list of veggies and their carb count in the Files.

I don't remember what it's called. Have you checked out the

recipes? Chefsuz has been busily adding to the files. Try shrimp,

oyster, tiny sardines too.

The mayonnaise is great to have with fish and veggies, (recipe in the

files). It will perk up your food more.

If you are not overweight you can also have more extra virgin olive

oil - take 3 tablespoons per day or make it into a salad dressing

with lemon and egg yolks, etc.

Have you tried any nuts? Even though some can be higher carbs they

are packed with oils and protein. Be sure to soak and dry them and

buy only raw.

Debs, hang in there girl. You can do this! This is the tough part,

but all your allergies to those meats will turn around; mine did. At

that time I could only have lamb plus 8 other foods! It's tough.

We're here for ya! Write as often as you want.

The best,

Bee

>

[Guest guest]

On Mon, 31 Jan 2005, Bee wrote:

>

>

> Debs wrote:

>

> > Day two and I am absolutely STARVING!

>

> Like the others said, maybe you need more fats. Fat satiate you best

> and give you the most energy. If you can't handle coconut oil right

> now have lots of butter. I used to eat it by the tablespoonful when

> I had candida.

>

> It's just a thought, but candida can be making you crave to eat

> things you've cut off. The word " STARVING " clued me in. Sounds like

> the candida talking.

>

As an extra " aside " here, the candida starvation diet is in ways similar

to Dr. Atkins' diet. According to his book, when you cut out

carbohydrates, it takes the body several days to get into " ketosis " . That

is when the body no longer has any carbohydrates available and starts

burning body fat instead.

I've been on and off the Atkins diet quite a few times in the last 3 or 4

years. I noticed the same thing always happens: I quit eating

carbohydrates and the body burns up what's left still in the body. During

this time, I've always felt like I was starving. This generally lasts 3 to

4 days. Then the last residual carbs in the body get burned up and

ketosis begins, the body burns stored fat. During this time I never felt

hungry at all. I could go for days without eating (not recommended

because the body starts burning muscle for protein; you have to eat some

protein) but the point is that I never felt hungry once I got over the

initial few days.

So see if your hunger recedes after a few days or a week.

Zack

[Guest guest]

> >

> > > Day two and I am absolutely STARVING!

> >

> > Like the others said, maybe you need more fats. Fat satiate you

best

> > and give you the most energy. If you can't handle coconut oil

right

> > now have lots of butter. I used to eat it by the tablespoonful

when

> > I had candida.

> >

> > It's just a thought, but candida can be making you crave to eat

> > things you've cut off. The word " STARVING " clued me in. Sounds

like

> > the candida talking.

> >

>

> As an extra " aside " here, the candida starvation diet is in ways

similar

> to Dr. Atkins' diet. According to his book, when you cut out

> carbohydrates, it takes the body several days to get

into " ketosis " . That

> is when the body no longer has any carbohydrates available and

starts

> burning body fat instead.

>

> I've been on and off the Atkins diet quite a few times in the last

3 or 4

> years. I noticed the same thing always happens: I quit eating

> carbohydrates and the body burns up what's left still in the body.

During

> this time, I've always felt like I was starving. This generally

lasts 3 to

> 4 days. Then the last residual carbs in the body get burned up and

> ketosis begins, the body burns stored fat. During this time I

never felt

> hungry at all. I could go for days without eating (not recommended

> because the body starts burning muscle for protein; you have to eat

some

> protein) but the point is that I never felt hungry once I got over

the

> initial few days.

>

> So see if your hunger recedes after a few days or a week.

>

> Zack

Thanks everyone,

I just went in for blood tests today so we will see what that shows.

I did give in and eat a plain no fat yogurt when I got to work. I

tried to eat some scrambled eggs but felt nauseated, so I ate a tiny

bit of yogurt to settle my stomach. I feel much better now. I am

also allergic to NUTS! So I have to be careful. I will use more

fats and follow the Atkins Plan with the exception of what feeds the

Candida. I am 20 pounds overweight so at least I will lose this

extra weight that has come on since this has been flaring up. I have

actually lost 5 pounds since Friday! So I am psyched!

Thanks for all the support and kind words.

Debs

[Guest guest]

Hi

I just ignore the instructions that came with my yogurt maker that

indicates to ferment it for only 4 hours. I go ahead and ferment it

for 24 hours so most of the lactose is removed (my body can't handle

lactose) and there are many more beneficial bacteria. Then I also

drip the yogurt so most of the " water " is removed too.

I just use yogurt starter and whole milk (half & half is too rich for

my system). I don't add anything else. But I have a sensitive

digestive system now, so need to keep things very simple and easy to

digest.

You might experiment a bit and see what works best for you.

Kim M.

>

> Hi.

>

> I bought a yogurt maker. It calls for powdered milk, milk and

yogurt

> to make the first batch. In the recipe files, yogurt is made with

> whey, yogurt starter and half and half. I have those ingredients.

It

> also suggests leaving the thermos rest for 24 hours whereas the

> yogurt starter says to incubate 4-4 1/2 hours.

>

> Could someone tell me what would be best for candida. I'd

appreciate

> it.

>

> MC

[Guest guest]

ita wrote:

>

> How does yogurt fit into the diet? Or does it not? What if it's

good

> yogurt?

==>ita, please read the article emailed to you when you joined

our group, which is very important to read, because it will answer

most of your questions about my andida program so you can ask

appropriate questions. If you cannot find it, see our Files (left-

hand menu), the article is in the very 1st Folder, called " How to

Successfully Overcome Candida. " You will find out why yogurt and

kefir of any kind, even " good " is not allowed - 1st in the Sugars

Section, and 2nd in the Probiotics Section.

>>

> and thanks for answering the constipation question

==>You are very welcome.

Bee

>

[Guest guest]

Speaking of yogurt, last night I was watching CNN and

they aired a story on dangerous food products in China.

They claimed much of the milk there cannot be used to

make yogurt due to the extreme quantities of antibiotics

used on the cows! Wow, can that be true?!

-

http://www.zenpawn.com/vegblog/vegan-done-light.html