Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 , Milk is fine to use. I used cream because I needed the high fat for the ketogenic diet. Milk would have added too many carbs. Yes, the plain yoghurt at the store can be used. To make lactose free yoghurt you have to monitor the heat continuously. The recipe suggests that people use a 60 watt light bulb in their oven. To make sure that the temperature stays in the recommended range you would need to have an oven thermometer in the oven and monitor often. I had to prop our oven door open to make sure that the temperature stayed within range. I started it early enough in the day so that by bed time I was confident it would be fine during the night. Rhonda i have the recipe fromt he book but i am confused as to what commerical yoghert is. is it normal yogurt you buy at the store that is plain with no sugar? how do you know how hot it gets when fermenting for 24hrs. i have a gas stove. maddux is not on the keto diet yet so i do not have the cream that is used. so i use regular milk and the commerical yogurt? can i get this commerical yogurt at any store or go to like a trader joes (organic type) store? im jsut very confused on the whole process. i am a little nervous about leaving milk out and heating for 24 hours. it doesnt sound safe. but i am sure it is and i need to get over it. well thanks for the recipe and for any other tips you can give. jaime Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 , Milk is fine to use. I used cream because I needed the high fat for the ketogenic diet. Milk would have added too many carbs. Yes, the plain yoghurt at the store can be used. To make lactose free yoghurt you have to monitor the heat continuously. The recipe suggests that people use a 60 watt light bulb in their oven. To make sure that the temperature stays in the recommended range you would need to have an oven thermometer in the oven and monitor often. I had to prop our oven door open to make sure that the temperature stayed within range. I started it early enough in the day so that by bed time I was confident it would be fine during the night. Rhonda i have the recipe fromt he book but i am confused as to what commerical yoghert is. is it normal yogurt you buy at the store that is plain with no sugar? how do you know how hot it gets when fermenting for 24hrs. i have a gas stove. maddux is not on the keto diet yet so i do not have the cream that is used. so i use regular milk and the commerical yogurt? can i get this commerical yogurt at any store or go to like a trader joes (organic type) store? im jsut very confused on the whole process. i am a little nervous about leaving milk out and heating for 24 hours. it doesnt sound safe. but i am sure it is and i need to get over it. well thanks for the recipe and for any other tips you can give. jaime Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 , Milk is fine to use. I used cream because I needed the high fat for the ketogenic diet. Milk would have added too many carbs. Yes, the plain yoghurt at the store can be used. To make lactose free yoghurt you have to monitor the heat continuously. The recipe suggests that people use a 60 watt light bulb in their oven. To make sure that the temperature stays in the recommended range you would need to have an oven thermometer in the oven and monitor often. I had to prop our oven door open to make sure that the temperature stayed within range. I started it early enough in the day so that by bed time I was confident it would be fine during the night. Rhonda i have the recipe fromt he book but i am confused as to what commerical yoghert is. is it normal yogurt you buy at the store that is plain with no sugar? how do you know how hot it gets when fermenting for 24hrs. i have a gas stove. maddux is not on the keto diet yet so i do not have the cream that is used. so i use regular milk and the commerical yogurt? can i get this commerical yogurt at any store or go to like a trader joes (organic type) store? im jsut very confused on the whole process. i am a little nervous about leaving milk out and heating for 24 hours. it doesnt sound safe. but i am sure it is and i need to get over it. well thanks for the recipe and for any other tips you can give. jaime Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 If you are planning to do yogurt for any period of time, I really think a commercial yogurt maker is the way to go. You just heat up the cream (or milk), let it cool, mix in the commercial plain yogurt (we use Dannon plain yogurt b/c it has no added anything and has the live cultures), plug it in, and turn it off some time after 24 hours. I highly recommend it. As for the carbs, I use the exact # from the cream and it has worked well for us. We have other problems on keto but the yogurt has actually helped with Langan's tummy issues and has made meals so much easier- she loves the taste of the yogurt and it is so " zesty " that we can hide antibiotics in it without any problem (she has an ear infection and is taking yucky old amoxycillin!) > , > > Milk is fine to use. I used cream because I needed the high fat for the > ketogenic diet. Milk would have added too many carbs. Yes, the plain > yoghurt at the store can be used. To make lactose free yoghurt you have to > monitor the heat continuously. The recipe suggests that people use a 60 > watt light bulb in their oven. To make sure that the temperature stays in > the recommended range you would need to have an oven thermometer in the oven > and monitor often. I had to prop our oven door open to make sure that the > temperature stayed within range. I started it early enough in the day so > that by bed time I was confident it would be fine during the night. > > Rhonda > > > i have the recipe fromt he book but i am confused as to what commerical > yoghert is. is it normal yogurt you buy at the store that is plain with no > sugar? > how do you know how hot it gets when fermenting for 24hrs. i have a gas > stove. > maddux is not on the keto diet yet so i do not have the cream that is used. > so > i use regular milk and the commerical yogurt? can i get this commerical > yogurt at any store or go to like a trader joes (organic type) store? im > jsut very > confused on the whole process. i am a little nervous about leaving milk out > and heating for 24 hours. it doesnt sound safe. but i am sure it is and i > need > to get over it. well thanks for the recipe and for any other tips you can > give. > jaime Quote Link to comment Share on other sites More sharing options...
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