Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Hey there! A few quick questions about yogurt. We've been doing cow's yogurt for 5 weeks now, and when I drip it I just dump it in the strainer (with coffee filters) right away rather than waiting for it to firm up for 8 hours. I've also waited, but I get the same amount of liquid out (about 4 cups per 2 liters of milk). Is there any benefit to waiting for it to set (i.e., do I lose anything from the yogurt if I drip it right away)? Also, I noticed today that on the back of the yogurtmet starter it includes " sucrose " as one of the ingredients...I almost choked on my yogurt at the time I read it. Is this sill legal...is it changed in the fermentation process somehow? And also, does anyone know how much " sugar " is in an 8 ounce serving? Even though it has " good stuff " for the gut, I've found that too many servings in one day cause some of my candida symptoms to start to flare. Thanks so much! (And thanks for the phenol-intolernace support...we spent the whole day without squash,...just us, a lot of hamburger patties, some pureed carrots in the meatloaf, and a whole lot of egg-only omelets) (p.s. How many eggs are ok in one day? We're for sure exceeding the RDA, on a rather hourly basis! Six to nine a day seems a bit much?!) Thanks again! --Rose (mom to 10.6, ASD and 7.11, ASD, ADHD, lymphoid nodular etc., all three scd 8 weeks today) Quote Link to comment Share on other sites More sharing options...
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