Yogurt question - for Jody

[Guest guest]

Jody,

Just curious if you had heard back from Elaine on the temperature at which the

bacteria would be destroyed in yogurt if cooked.

I made a recipe this last weekend. I got it from the scdiet.org site. Anyway,

the bread called for yogurt, so I thought it would be a good opportunity to cook

it....either that, or it would go to waste. The first loaf, I only cooked for 20

minutes on 350 degrees. I had it in a mini-loaf pan, so it didn't take as long

as the large loaf. I had a definite reaction to a slice of it. The large loaf

was cooked for almost an hour at 350 degrees. I still had a reaction to it, but

not quite as bad. 350 for nearly an hour is a long time. I was sure that the

bacteria would be gone by then. ??

Anyway, no problem if you haven't heard back from her. I am just curious - and

impatient!! :0)

32, Celiac, GF since 7-04, insulin resistant/ovarian cysts, gastroparesis, heart

patient since '82. In the gathering info/experimenting with recipes stage of the

diet. Hope to begin SCD soon.

[Guest guest]

,

Elaine said that being heated over 120 degrees would kill the

bacteria. So, it's very unlikely that there is any bacteria left.

I don't know what would cause the reaction.

Jody

mom to -5 and -8

SCD 22 months

[Guest guest]

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac

[Guest guest]

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac