Yogurt question

[Guest guest]

Hi Ellen,

I live in Northern NJ too and I have had no success in getting sugar

free yougurt. I remember when I went to college in CT the Stop n Shop

carried their own brand of yogurt w/ aspartame. So if there is a Stop

n Shop near you you can try them. Have you checked out the BFL meetup

in NJ. I am trying to get more and more members to join because we

don't have a meetup yet and it would be great to get together with

people to share tips in person. the website is www.meetup.com and

search for BFL.

C

> Hi everyone, my name is Ellen, and I live in Northern NJ. I joined

this list about 2 weeks ago and am just gettng started. I have been

searching high and low for the low fat, flavored, sugar free yogurts

and I can't seem to find them. Everything has sugar! I've been

looking at shoprite...is there some reason they're hard to find?

>

> Thanks...

[Guest guest]

Check out this link about yogurt. It talks about

different results when you heat the milk to different

temperatures.

She recommends a bulgarian-type culture. It can be

ordered from her source, or you can buy Fage-brand

greek yogurt at Whole Foods to use as a starter, since

it contains the 2 bacteria she recommends. If you

look at the yogurt ingredients the starters used will

usually be listed.

http://www.westonaprice.org/motherlinda/yogurt.html

--- " aashton1@... " <aashton1@...> wrote:

> Hi all,

> I tried to make my first batch of yogurt yesterday.

> I used a recipe from

> www.fiascofarm.com. I used raw milk and heated it

> to 115 and then put the

> culture in it and put it an incubator. After 8 or 9

> hours it was still

> really runny. Like drinkable yogurt with whey on

> the top. Is this how it

> is supposed to be? Should I drain the whey off?

> What are some things you

> add to your yogurt? I am going to try cottage

> cheese next... so you may be

> hearing from me again soon.

>

> Thanks!!

> Ann Marie

>

__________________________________________________

[Guest guest]

Thanks Sara. I will check it out.

AM

[Guest guest]

Hi Ann Marie,

Did you add your yogurt culture right after you heated your milk to 115? I

don't add my yogurt culture until the milk is between 105 and 110. If the milk

was too hot, it might have killed off your culture, one reason why it might not

have thickened. You could always try another batch and wait for it to cool down

a little.

I don't ever drain off my whey. It is highly nutritious, so I just stir it

back into the yogurt. You can add any fruit to your yogurt, fresh or dried. I

also like to add flax seed meal to mine.

Hope this helps,

Lyne S.

yogurt question

Hi all,

I tried to make my first batch of yogurt yesterday. I used a recipe from

www.fiascofarm.com. I used raw milk and heated it to 115 and then put the

culture in it and put it an incubator. After 8 or 9 hours it was still

really runny. Like drinkable yogurt with whey on the top. Is this how it

is supposed to be? Should I drain the whey off? What are some things you

add to your yogurt? I am going to try cottage cheese next... so you may be

hearing from me again soon.

Thanks!!

Ann Marie

[Guest guest]

Thanks Lyne. I guess I just have to experment more. I will try waiting to

add the culture. The article Sara recommended from the WAP website had some

good suggestions too. I guess I will just have to try one suggestion each

time and keep notes until I get it like I like it.

Thanks!!

AM

[Guest guest]

Hi All,

Thank you, Sara, for the WAPF yogurt link! I found it very

interesting. I just finished my second batch of yogurt from raw milk,

and it, like Ann Marie's, was thinner than the last batch. Last time,

I over-shot the temperature when heating the milk (but it was

considerably less than 180 degrees); I then allowed it to cool before

adding Stonyfield yogurt as a starter. The first batch had whey rise

to the top, which I poured off, which made the thicker yogurt even

thicker. This time, I watched the thermometer more closely and took

the milk off the heat exactly at 110 degrees, and fermented the

yogurt at 95 degrees, per NT directions, but for hours longer than

recommended. A day later, and no whey has risen from the thinner yogurt.

Has anyone made yogurt cheese and flavored it in the process? I made

some from my first batch, and added sun-dried tomatoes, basil,

sea-salt and pepper to it as it drained. The whey was slightly tinged

from the tomatoes but still usable. I am interested in other

flavoring recipes.... if anyone has any to share.

Amberlyn

At 02:56 AM 8/27/2005, you wrote:

>Check out this link about yogurt. It talks about

>different results when you heat the milk to different

>temperatures.

>

>She recommends a bulgarian-type culture. It can be

>ordered from her source, or you can buy Fage-brand

>greek yogurt at Whole Foods to use as a starter, since

>it contains the 2 bacteria she recommends. If you

>look at the yogurt ingredients the starters used will

>usually be listed.

>

>http://www.westonaprice.org/motherlinda/yogurt.html

>

>--- " aashton1@... " <aashton1@...> wrote:

>

> > Hi all,

> > I tried to make my first batch of yogurt yesterday.

> > I used a recipe from

> > www.fiascofarm.com. I used raw milk and heated it

> > to 115 and then put the

> > culture in it and put it an incubator. After 8 or 9

> > hours it was still

> > really runny. Like drinkable yogurt with whey on

> > the top.

[Guest guest]

What size yogurt incubater do you use?

I've had success every time using an incubater with individual approx 8 oz

jars. I just put in 2 spoonfuls of live yogurt and fill with my raw milk -- I

don't heat it ahead of time. I take it out 6-8 hours later (to tell you the

truth I don't ever time it, I just start it early in the day and take it out

towards the end of the day). I prefer it cold so I refridgerate it before I

eat it, plus it thickens up a bit more then too.

A friend of mine has a larger incubater --quart size maybe? She hasn't had

the same success I have, actually it sounds like what you may be experiencing.

Sh'es been using straight cream and more yogurt inoculant so as to get a

thicker product.

Peace,

¸..· ´¨¨)) -:¦:-

¸.·´ .·´¨¨))

((¸¸.·´ ..·´ -:¦:-Mara

-:¦:- ((¸¸.·´*

I wonder if we are given kids to teach or to learn from?

Enjoy the little things in life, for one day you may look

back and realize they were the big things.

- Pulsifier

[Guest guest]

>

> Last night I made Rice milk yogurt. I used Vanilla rice milk. I

realize now that vanilla flavor has sugar in it. Should I throw it out

or freeze it til I can eat it later.

==>Cory all processed milks not only contain sugars but also have " bad "

oils or fats, i.e. safflower, soybean, canola - re-check the label.

I'd throw it out if I were you. None of those milks are healthy for

anyone.

Bee

[Guest guest]

Just curious...how much yogurt do you need to eat to " quell " the gas? I'm

not a huge yogurt fan (even though I know it's good for me) so I'd probably

end up eating the minimum necessary! But right now, I'm ready to get rid of

this nasty gas, which has been worse lately...

Joanie

5/25/04

Drs. Walsh and Rutledge

>From: " A. " <queenkellywilliams@...>

>Reply-

>

>Subject: Re: Something I learned about me

>Date: Sun, 6 Aug 2006 22:37:43 -0700 (PDT)

>

>I've also noticed that when I don't eat yogurt every

>day (very rare) the gas is worse. I wasn't sure if I

>was imagining that or not, so it's good to hear

>someone else say so.

>

> in NC

>305/296.5/253

>high/surgery/now

>

>--- akhansenxx <AKHansen@...> wrote:

>

> > I just learned something that might help some of you

> > with the gas and

> > smell. I just started to eat the Activa. Its a

> > small container of

> > yogurt that contains enzymes. After one container a

> > day for 4 days, I

> > must admit that most of my gas is gone. Its

> > wonderful.

> > Anne Hansen

> > 312-162

> >

> >

> >

> >

> >

> >

> >

>

>

>__________________________________________________

>

[Guest guest]

Joanie,

What about making a smoothie? That's how I get my yogurt and extra protein

in. Half cup milk ( lactose free) 1 yogurt a few frozen strawberries and a

scoop of unjury protein powder. You'd never know there's yogurt in it.

Good luck

Cheri

10/26/05 Dr Rutledge

-- Re: Something I learned about me

>Date: Sun, 6 Aug 2006 22:37:43 -0700 (PDT)

>

>I've also noticed that when I don't eat yogurt every

>day (very rare) the gas is worse. I wasn't sure if I

>was imagining that or not, so it's good to hear

>someone else say so.

>

> in NC

>305/296.5/253

>high/surgery/now

>

>--- akhansenxx <AKHansen@...> wrote:

>

> > I just learned something that might help some of you

> > with the gas and

> > smell. I just started to eat the Activa. Its a

> > small container of

> > yogurt that contains enzymes. After one container a

> > day for 4 days, I

> > must admit that most of my gas is gone. Its

> > wonderful.

> > Anne Hansen

> > 312-162

> >

> >

> >

> >

> >

> >

> >

>

>

>__________________________________________________

>

[Guest guest]

Its a small container. I just eat the whole container. I just

looked its 4 oz. I followed the direction on the container.

Anne Hansen

312-162

> >

> > > I just learned something that might help some of you

> > > with the gas and

> > > smell. I just started to eat the Activa. Its a

> > > small container of

> > > yogurt that contains enzymes. After one container a

> > > day for 4 days, I

> > > must admit that most of my gas is gone. Its

> > > wonderful.

> > > Anne Hansen

> > > 312-162

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> >

> >

> >__________________________________________________

> >

[Guest guest]

Interesting idea...I'll give it a try!

Joanie

5/25/04

Drs. Walsh and Rutledge

>From: " Cheri Randall " <divacheri1@...>

>Reply-

>< >

>Subject: Re: yogurt question

>Date: Wed, 9 Aug 2006 15:59:43 -0700 (Pacific Standard Time)

>

>Joanie,

>What about making a smoothie? That's how I get my yogurt and extra protein

>in. Half cup milk ( lactose free) 1 yogurt a few frozen strawberries and a

>scoop of unjury protein powder. You'd never know there's yogurt in it.

>

>Good luck

>

>Cheri

>10/26/05 Dr Rutledge

>

>-- Re: Something I learned about me

> >Date: Sun, 6 Aug 2006 22:37:43 -0700 (PDT)

> >

> >I've also noticed that when I don't eat yogurt every

> >day (very rare) the gas is worse. I wasn't sure if I

> >was imagining that or not, so it's good to hear

> >someone else say so.

> >

> > in NC

> >305/296.5/253

> >high/surgery/now

> >

> >--- akhansenxx <AKHansen@...> wrote:

> >

> > > I just learned something that might help some of you

> > > with the gas and

> > > smell. I just started to eat the Activa. Its a

> > > small container of

> > > yogurt that contains enzymes. After one container a

> > > day for 4 days, I

> > > must admit that most of my gas is gone. Its

> > > wonderful.

> > > Anne Hansen

> > > 312-162

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> >

> >

> >__________________________________________________

> >

[Guest guest]

---- akhansenxx <AKHansen@...> wrote:

> Its a small container. I just eat the whole container. I just

> looked its 4 oz. I followed the direction on the container.

> Anne Hansen

> 312-162

>

>

> > >

> > > > I just learned something that might help some of you

> > > > with the gas and

> > > > smell. I just started to eat the Activa. Its a

> > > > small container of

> > > > yogurt that contains enzymes. After one container a

> > > > day for 4 days, I

> > > > must admit that most of my gas is gone. Its

> > > > wonderful.

> > > > Anne Hansen

> > > > 312-162

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > >

> > >

> > >__________________________________________________

> > >

[Guest guest]

Joanie

Please post your response once you try it. I'll be looking to see what you

think

Cheri

Dr R 10/05

-- Re: Something I learned about me

> >Date: Sun, 6 Aug 2006 22:37:43 -0700 (PDT)

> >

> >I've also noticed that when I don't eat yogurt every

> >day (very rare) the gas is worse. I wasn't sure if I

> >was imagining that or not, so it's good to hear

> >someone else say so.

> >

> > in NC

> >305/296.5/253

> >high/surgery/now

> >

> >--- akhansenxx <AKHansen@...> wrote:

> >

> > > I just learned something that might help some of you

> > > with the gas and

> > > smell. I just started to eat the Activa. Its a

> > > small container of

> > > yogurt that contains enzymes. After one container a

> > > day for 4 days, I

> > > must admit that most of my gas is gone. Its

> > > wonderful.

> > > Anne Hansen

> > > 312-162

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> >

> >

> >__________________________________________________

> >

[Guest guest]

I haven't made any smoothies yet (too busy and lazy right now) but I have

been better about getting in yogurt. I've been using Activia...it's kind of

high in sugar, but the cup is small, and it does seem to help a bit with the

raging gas. Of course, all bets are off if I eat too much (!) or eat

something with onions in it. I have a very difficult time w/onions...this

was a bit of a problem before the surgery, and it is worse now. And since

I'm over two years out from my surgery, I can eat quite a bit, and this

means that weight gain and other issues are rearing up. But I'll address

those problems in another note. I think using the Activia is working pretty

well, and I plan to continue eating it for now. It would be better to use

something lower in sugar, but I don't like the taste of those products as

much.

Joanie

5/25/04

Drs. Walsh and Rutledge

>From: " Cheri Randall " <divacheri1@...>

>Reply-

>< >

>Subject: Re: yogurt question

>Date: Sun, 13 Aug 2006 12:47:51 -0700 (Pacific Standard Time)

>

>Joanie

>Please post your response once you try it. I'll be looking to see what you

>think

>

>Cheri

>Dr R 10/05

>

>-- Re: Something I learned about me

> > >Date: Sun, 6 Aug 2006 22:37:43 -0700 (PDT)

> > >

> > >I've also noticed that when I don't eat yogurt every

> > >day (very rare) the gas is worse. I wasn't sure if I

> > >was imagining that or not, so it's good to hear

> > >someone else say so.

> > >

> > > in NC

> > >305/296.5/253

> > >high/surgery/now

> > >

> > >--- akhansenxx <AKHansen@...> wrote:

> > >

> > > > I just learned something that might help some of you

> > > > with the gas and

> > > > smell. I just started to eat the Activa. Its a

> > > > small container of

> > > > yogurt that contains enzymes. After one container a

> > > > day for 4 days, I

> > > > must admit that most of my gas is gone. Its

> > > > wonderful.

> > > > Anne Hansen

> > > > 312-162

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > >

> > >

> > >__________________________________________________

> > >

[Guest guest]

I am getting some raw goats milk today to make some yogurt. Only my

starter culter is from an older jar of yogurt. Can I add a capsule of

probiotic to the yogurt to enhance the bacteria count?

Tina

[Guest guest]

yes, but it may affect the flavor. From: teenee65@...Date: Sat, 26 Jul 2008 16:20:36 +0000Subject: [ ] Yogurt question

I am getting some raw goats milk today to make some yogurt. Only my

starter culter is from an older jar of yogurt. Can I add a capsule of

probiotic to the yogurt to enhance the bacteria count?

Tina

Use video conversation to talk face-to-face with Windows Live Messenger. Get started.

[Guest guest]

Tina,

You can add the probiotic capsule and it will affect the flavor (which might be good taste even) but remember that all these organisms are alive and they are competing for survival and for multiplying, so the stronger strains will win out and dominate. This is my understanding from what I have read on the fermenting lists. I used to think that I could just add this and that and make it a " super " strain yogurt and I guess you can to an extent. But live organisms do what they do in the microworld and not necessarily will all the strains survive. This is why live kefir grains are so amazing, because they have a symbiotic union of yeasts and bacteria that are very strong and can overpower many other organisms and all live so perfectly together.

Our naturopath told us one time that we know more about outer space than this microbial world…how interesting. Hope your yogurt is very delicious!

Millie

[Guest guest]

Hi Millie!

Thanks so much! Based on that would you say kefir is better for you

than yogurt? I got two little containers brewin on the counter!

Tryin to grow these grains! Kefir is so much easier! And the yogurt

came out good tasting but you were right in that it was a little

different.

Tina

>

> Tina,

>

> You can add the probiotic capsule and it will affect the flavor

(which might

> be good taste even) but remember that all these organisms are alive

and they

> are competing for survival and for multiplying, so the stronger

strains will

> win out and dominate. This is my understanding from what I have

read on the

> fermenting lists. I used to think that I could just add this and

that and

> make it a " super " strain yogurt and I guess you can to an extent.

But live

> organisms do what they do in the microworld and not necessarily

will all the

> strains survive. This is why live kefir grains are so amazing,

because they

> have a symbiotic union of yeasts and bacteria that are very strong

and can

> overpower many other organisms and all live so perfectly together.

>

> Our naturopath told us one time that we know more about outer space

than

> this microbial world.how interesting. Hope your yogurt is very

delicious!

>

> Millie

>