Re: yogurt from starter or store bought - To Jody

[Guest guest]

Jody-

Below pls find a series of emails(I called too) to FAGE yogurt.

Please read this email from the bottom up. They make cow yogurt OR

sheep/goat yogurt. I have tried it but have not given it to my ASD

son. I'd love to hear your thoughts. Their website is:

www.totalgreekyoghurt.com

Thanks, Gloria, mom to 8, ASD, SCD 7 months

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Total Sheeps' Yoghurt :

A set yoghurt made from 100% fresh ewe's milk and yoghurt culture.

Total Sheeps' Yoghurt is particularly suitable for the thousands of

people who suffer from intolerance to cows' milk. It is a rich creamy

yoghurt with a thick set texture and just 6g fat per 100g. Available

from supermarkets nationwide.

Available in 200g

Fat 6g

Kcal 90

Protein 4.8g

Carbohydrate 4.3g

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

No sugar, no starch. All natural. Yes the lactobacillus acidophilus

is there until the expiration date of the product.

Regards,

Elena

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Subject: Re: FW: Sheep yoghurt

Elena- This sounds great! just to verify - milk the only

ingredient? For example no sugar or starch is added? Also, is

lactobacillus acidophilus in there as well? Thanks again, Gloria

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

Dear customer,

the ingredients of FAGE Sheep's and Goat's yogurt, which are also

written on the pot, are: Grade A pasteurized sheep's milk (min. 85%)

and goat's milk (max.15%), live active yogurt culture. It does not

contain any probiotic culture but active yogurt culture, which is:

Streptococcus Thermophillus and Lactobacillus Bulgaricus.

Thank you

Elena Tsopanakis wrote:

Mrs. Koureli,

Could you please give me the answers to these two questions so I can

forward it to the consumer?

Thank you

Regards,

Elena Tsopanakis

Sheep yoghurt

My son and I are on a very strict diet. Could you please forward me

the ingredients as well as the probiotic strains contained in the

sheep yoghurt? Thanks. Gloria

[Guest guest]

Gloria,

Thanks for sending the information.

My main question would be how long is the yogurt fermented.

Since it does still list 4.3g of carbs, I am concerned that it was

not fermented long enough for the bacteria to consume all of the

lactose.

Would you mind e-mailing them again and asking the length of

the fermentation?

Thanks!

Jody

mom to -5 and -7

SCD 18 months

[Guest guest]

Hmmm......I'm confused. In one part of this e-mail, it seems to be saying it

does have acidophilus..... but then, in this part, it doesn't? :

<<It does not

contain any probiotic culture but active yogurt culture, which is:

Streptococcus Thermophillus and Lactobacillus Bulgaricus.>>

Makes it look like it has no acidophilus in it at all. The other two strains, as

I understand from what Elaine has said in the past, are mainly for the

fermentation process..... but don't end up populating the gut. If you used

this yogurt as a starter, I would think you'd need to add acidophilus to your

batch somehow..... if it turns out to actually not have any of it in there.

Naturally, the purchased yogurt could ONLY be used as starter..... since it

probably has not been fermented 24 hours.

Patti, mom to Katera

Sheep yoghurt

My son and I are on a very strict diet. Could you please forward me

the ingredients as well as the probiotic strains contained in the

sheep yoghurt? Thanks. Gloria

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

I went to the website and here is the info that I found:

--------

Milk and cream are pasteurised and then cooled prior to the

addition of the live cultures lactobacillus bulgaricus and

streptococcus thermophilitus.

Yoghurt is then incubated at 40 °c for 5-6 hours.

The whey is strained from the yoghurt using a separating

process. This process makes the product a suitable cooking

ingredient as it does not curdle at high temperatures.

Yoghurt is then filled into pots, lidded and date coded. Pots are

then stored in a computer controlled warehouse ready for

shipment to the UK in temperature controlled lorries.

---------

So, the yogurt has only been incubate for 5-6 hours. So, it is

would not be suitable to eat on the SCD, but if it does in fact have

the L. Acidophilus in it along with the L. Bulgaricus and S.

Thermophilus, then it seems that it would be suitable to use as

a starter to make SCD yogurt.

Jody

mom to -5 and -7

SCD 18 months