Lactose Free Yogurt-

[Guest guest]

,

Here is the post that Rhonda sent a while back about how to make the

yogurt. I cut and pasted it from archives. Hopefully she won't

mind!!

Also, I do not cut the carbs in half. Rhonda posted later that she

thought the carbs were closer to the ones listed for the cream. To

be safe, we have kept the same #s as on the cream and have done

fine.

Enjoy!

, mom to Langan

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Here's the recipe for making lactose free yoghurt cream (or skim

milk, whole

milk, goats milk etc.). This recipe comes from " Breaking the Viscious

Cycle " by Elaine Gottschall used for the SCD diet. In her recipe she

uses

milk, but I have been using cream in order to have less carbs and

more fat.

When calculating the number of carbs, fat, and protein per 100gm, I

use the

numbers provided on the cream container for the fats and protein.

The carbs

I cut in half due to the process of the lactose being eaten by the

bacteria.

A member (Jane) on this list group who is also making lactose free

yogurt

cream had been told that the carbs are cut in half.

Lactose Free Yogurt Cream:

1. Bring one quart (or liter) cream to the simmer stage and remove

from

heat. Stir often to prevent scorching and sticking to the bottom of

the pan

(I use a nonstick pan and do not have to stir it; cream does not

burn as

easily as milk).

2. Cover and cool until it has reached room temperature or below (may

be placed in refrigerator to hasten cooling). It is very important

that you

allow the temperature to drop sufficiently or you will kill the

bacterial

culture you are now ready to introduce.

3. Remove about one-half cup cooled cream and make a paste with

one-quarter cup of a good quality commercial yoghurt. The commercial

yoghurt you use should be unflavored and unsweetened. Buy one that

contains

only milk or milk solids and bacterial culture, if possible. You can

use

yoghurt culture " starter. "

4. Mix the paste with the remainder of the cooled milk and stir

thoroughly.

5. Pour cream into any appropriate sized container, cover, and let

stand for at least 24 hours at 100-110 deg F. (38-43 deg. C). If you

forget

to remove it after 24 hours, and the fermentation goes on longer,

all the

better. Under no circumstances should the fermentation time be

decreased to

less than 24 hours. This fermentation time should supersede any other

instructions which may accompany a commercial yoghurt maker.

The source of heat used during the 24-hour fermentation is critical.

It is very importatnt to get the temperature correct at 100-110 deg

F (38-43

deg C) before you proceed with the fermentation. Too high a

temperature

will

kill the bacterial culture and will prevent the proper " digestion "

(conversion) of the lactose. Too low a temperature will prevent

activation

of

bacterial enzymes and will result in incomplete " digestion " of the

lactose.

Some people use their oven; the pilot in a gas oven usually keeps the

temperature in the oven within the correct range. If using the oven

of an

electric stove, change the oven light to a 60-watt bulb. Turning on

the

oven

light (with a 60-watt bulb) should create enough warmth to make

yoghurt;

always check the temperature with a thermometer first. Sometime the

oven

door

must be propped ajar with a little stick to achieve the correct

temperature

(CAUTION: replace light bulb on completion of making yoghurt).

Another way would be to place a 60 watt light bulb in a styrofoam

box,

check the temperature, and heat the yohgurt in it.

The easiest way would be to use an electric yoghurt maker (non

electric

thermos type will not work) which already has the heat set and not

have to

worry about watching the temperature closely.

6. Allow the yoghurt to remain on the heat for a minimum of 24 hours

to

insure that all lactose is completely " digested " . Remove from heat

gently

and refrigerate. Do not use this yoghurt for a starter in the next

batch.

Always use commercial yoghurt (or yoghurt starter) to ensure a

starter rich

in bacteria.