Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 I use the Progurt starter from GI ProHealth. http://www.giprohealth.com/Merchant2/merchant.mvc? Screen=PROD&Store_Code=GIProHealth&Product_Code=Progurt&Category_Code =starter It seems expensive, but it lasts a long time, since it's only 1/4 tsp per 1/2 gallon of milk. I honestly don't know about the stirring thing - I thought I'd read not to bother it. Let me know if stirring actually does make it thicker. I drip our yogurt - I start with a gallon of milk and end up with 1/2 gallon of yogurt once it's dripped. It gets nice and thick. If it really does lose potency after 30 hours, then 26 hour yogurt should be much more potent than what you were using. Good luck! Cindy > > > Debbie, I use a heating pad on set Medium and have a clean > > thermometer close > > > nearby. It stays at about 102* all the time. I put the heating pad > > on a > > > pottery plate and then put my yogurt container on on the heating > > pad. I > > > cover it with a clean dishtowel to hold in a litlle of the heat > > and to keep > > > it dark. I check it about every 4 hours to stir it (for the first > > day) and > > > check the temp. You have to test the actual temp. of the yogurt - > > not the > > > container. The container should be made from glass. I let it go > > for 36 hours > > > total and usually use goat milk and stoneyfield brand plain yogurt > > as a > > > starter. I believe most of the casein in the yogurt starter is > > broken down > > > during the yogurt making process. Can anyone help me here? You can > > also make > > > yogurt out of nuts instead of milk and buy the starter online. If > > I am doing > > > any og this wrong please let me know. > > > new to the group > > > > > > > > > > Hello my son has ulcerative colitis and has been on scd diet for > > 5 > > > > weeks. Would love to hear from anyone with our problem.We also > > want to > > > > buy a yogurt maker not sure which one most say done in 12 hours > > but the > > > > book says 24 hours. Do you just let it sit for the next 12 hours > > or is > > > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > > > > > > > > > > > > > > > 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 > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 -Wow thank you for all that most appreciated debbie-- In pecanbread , " JIM " wrote: > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > new to the group > > > > Hello my son has ulcerative colitis and has been on scd diet for 5 > > weeks. Would love to hear from anyone with our problem.We also want to > > buy a yogurt maker not sure which one most say done in 12 hours but the > > book says 24 hours. Do you just let it sit for the next 12 hours or is > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 -Wow thank you for all that most appreciated debbie-- In pecanbread , " JIM " wrote: > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > new to the group > > > > Hello my son has ulcerative colitis and has been on scd diet for 5 > > weeks. Would love to hear from anyone with our problem.We also want to > > buy a yogurt maker not sure which one most say done in 12 hours but the > > book says 24 hours. Do you just let it sit for the next 12 hours or is > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 -Wow thank you for all that most appreciated debbie-- In pecanbread , " JIM " wrote: > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > new to the group > > > > Hello my son has ulcerative colitis and has been on scd diet for 5 > > weeks. Would love to hear from anyone with our problem.We also want to > > buy a yogurt maker not sure which one most say done in 12 hours but the > > book says 24 hours. Do you just let it sit for the next 12 hours or is > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2005 Report Share Posted July 3, 2005 Cindy, Thank you for the info. about the yogurt. Stirring actually DOES make it a little thicker because it doesn't have a chance to seperate. You keep stirring it back in together. I only stir it 4 times gently then, not anymore. It gives me a chance to take the temp. I have dripped my yogurt before making a cream cheese out of it as it was getting too old.- approximately 2 weeks old. I even made the cheese cookies in the BTVC book but, added a little almond flour due to the fact that the cheese was still wet and I didn't use the DCCC. I cannot find it around here. I will try letting it cure for only 26 hours and see how it comes out. Can you dehydrate cottage cheese yourself to make DCCC? I usually only make 48 OZ. at a time but, I need to step it up a notch. I've tried to get my daughter to eat the goat yogurt but, she will not. Does anyone know recipes that don't require you to heat or freeze the goat yogurt? I know that destroys the good bugs. Jenn&Kali 95% SCD- 5 weeks new to the group > > > > > > > > > > > > > Hello my son has ulcerative colitis and has been on scd diet > for > > > 5 > > > > > weeks. Would love to hear from anyone with our problem.We > also > > > want to > > > > > buy a yogurt maker not sure which one most say done in 12 > hours > > > but the > > > > > book says 24 hours. Do you just let it sit for the next 12 > hours > > > or is > > > > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > 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 > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2005 Report Share Posted July 3, 2005 Cindy, Thank you for the info. about the yogurt. Stirring actually DOES make it a little thicker because it doesn't have a chance to seperate. You keep stirring it back in together. I only stir it 4 times gently then, not anymore. It gives me a chance to take the temp. I have dripped my yogurt before making a cream cheese out of it as it was getting too old.- approximately 2 weeks old. I even made the cheese cookies in the BTVC book but, added a little almond flour due to the fact that the cheese was still wet and I didn't use the DCCC. I cannot find it around here. I will try letting it cure for only 26 hours and see how it comes out. Can you dehydrate cottage cheese yourself to make DCCC? I usually only make 48 OZ. at a time but, I need to step it up a notch. I've tried to get my daughter to eat the goat yogurt but, she will not. Does anyone know recipes that don't require you to heat or freeze the goat yogurt? I know that destroys the good bugs. Jenn&Kali 95% SCD- 5 weeks new to the group > > > > > > > > > > > > > Hello my son has ulcerative colitis and has been on scd diet > for > > > 5 > > > > > weeks. Would love to hear from anyone with our problem.We > also > > > want to > > > > > buy a yogurt maker not sure which one most say done in 12 > hours > > > but the > > > > > book says 24 hours. Do you just let it sit for the next 12 > hours > > > or is > > > > > this a certain kind to get? thanks debbie > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > 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 > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters http://pecanbread.com/goatyogurt.html#start (Dairy free) and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters.htm You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. HTH Sheila Debbie, I use a heating pad on set Medium and have a clean thermometer close nearby. It stays at about 102* all the time. I put the heating pad on a pottery plate and then put my yogurt container on on the heating pad. I cover it with a clean dishtowel to hold in a litlle of the heat and to keep it dark. I check it about every 4 hours to stir it (for the first day) and check the temp. You have to test the actual temp. of the yogurt - not the container. The container should be made from glass. I let it go for 36 hours total and usually use goat milk and stoneyfield brand plain yogurt as a starter. I believe most of the casein in the yogurt starter is broken down during the yogurt making process. Can anyone help me here? You can also make yogurt out of nuts instead of milk and buy the starter online. If I am doing any og this wrong please let me know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters http://pecanbread.com/goatyogurt.html#start (Dairy free) and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters.htm You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. HTH Sheila Debbie, I use a heating pad on set Medium and have a clean thermometer close nearby. It stays at about 102* all the time. I put the heating pad on a pottery plate and then put my yogurt container on on the heating pad. I cover it with a clean dishtowel to hold in a litlle of the heat and to keep it dark. I check it about every 4 hours to stir it (for the first day) and check the temp. You have to test the actual temp. of the yogurt - not the container. The container should be made from glass. I let it go for 36 hours total and usually use goat milk and stoneyfield brand plain yogurt as a starter. I believe most of the casein in the yogurt starter is broken down during the yogurt making process. Can anyone help me here? You can also make yogurt out of nuts instead of milk and buy the starter online. If I am doing any og this wrong please let me know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters http://pecanbread.com/goatyogurt.html#start (Dairy free) and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters.htm You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. HTH Sheila Debbie, I use a heating pad on set Medium and have a clean thermometer close nearby. It stays at about 102* all the time. I put the heating pad on a pottery plate and then put my yogurt container on on the heating pad. I cover it with a clean dishtowel to hold in a litlle of the heat and to keep it dark. I check it about every 4 hours to stir it (for the first day) and check the temp. You have to test the actual temp. of the yogurt - not the container. The container should be made from glass. I let it go for 36 hours total and usually use goat milk and stoneyfield brand plain yogurt as a starter. I believe most of the casein in the yogurt starter is broken down during the yogurt making process. Can anyone help me here? You can also make yogurt out of nuts instead of milk and buy the starter online. If I am doing any og this wrong please let me know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The yogurt should be more potent (more live active bacteria) . You'll need to take that into account if there is increased die off. Refrigerating the yogurt undisturbed for 8 hrs after the 24 hr incubation period will also help to give you a thicker yogurt. Sheila, SCD 53 mos, 21 yrs UC mom of , SCD 38 mos I will try to reduce the time to 26 hours and see if it still works as far as potency and thickness goes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The yogurt should be more potent (more live active bacteria) . You'll need to take that into account if there is increased die off. Refrigerating the yogurt undisturbed for 8 hrs after the 24 hr incubation period will also help to give you a thicker yogurt. Sheila, SCD 53 mos, 21 yrs UC mom of , SCD 38 mos I will try to reduce the time to 26 hours and see if it still works as far as potency and thickness goes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Hi Jenn, The yogurt should be more potent (more live active bacteria) . You'll need to take that into account if there is increased die off. Refrigerating the yogurt undisturbed for 8 hrs after the 24 hr incubation period will also help to give you a thicker yogurt. Sheila, SCD 53 mos, 21 yrs UC mom of , SCD 38 mos I will try to reduce the time to 26 hours and see if it still works as far as potency and thickness goes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Thank you for clarifying my questions about the yogurt sheila. I will save this email and work on perfecting my yogurt! Original Message ----- To: pecanbread > Sent: Monday, July 04, 2005 4:18 AM Subject: Re: new to the group > Hi Jenn, > > The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains > S. thermophilus, > L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri > > The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters > http://pecanbread.com/goatyogurt.html#start (Dairy free) > and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters ..htm > > You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. > > 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. > > The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. > > HTH > > Sheila > > > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Thank you for clarifying my questions about the yogurt sheila. I will save this email and work on perfecting my yogurt! Original Message ----- To: pecanbread > Sent: Monday, July 04, 2005 4:18 AM Subject: Re: new to the group > Hi Jenn, > > The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains > S. thermophilus, > L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri > > The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters > http://pecanbread.com/goatyogurt.html#start (Dairy free) > and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters ..htm > > You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. > > 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. > > The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. > > HTH > > Sheila > > > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2005 Report Share Posted July 4, 2005 Thank you for clarifying my questions about the yogurt sheila. I will save this email and work on perfecting my yogurt! Original Message ----- To: pecanbread > Sent: Monday, July 04, 2005 4:18 AM Subject: Re: new to the group > Hi Jenn, > > The stoneyfield yogurt website http://www.stonyfield.com/OurProducts/special.cfm says that all of their yogurt contains > S. thermophilus, > L. bulgaricus, L. acidophilus, Bifidus, L. casei and L. reuteri > > The bifidum bacteria is not recommended because it often tends to take over and overgrow. Here are some approved yogurt starters > http://pecanbread.com/goatyogurt.html#start (Dairy free) > and http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters ..htm > > You shouldn't disturb dairy yogurt. Some of the nut milk yogurt recipes encouraged stirring (I believe it was because the honey settles and stirring redistributes it given a chance for greater microbial production) but is not necessary and can cause trouble in cow and goat yogurts. > > 24-29 hrs is how long you should ferment tyhe yogurt after 30 hrs they start to die and after 36 you have a lot of dead bacteria and it won't last as long as 24 h yogurt in refrigerator. > > The lactose is broken down not the casein, but the yogurt contains natural enzymes to aid in digestion. > > HTH > > Sheila > > > Debbie, I use a heating pad on set Medium and have a clean thermometer close > nearby. It stays at about 102* all the time. I put the heating pad on a > pottery plate and then put my yogurt container on on the heating pad. I > cover it with a clean dishtowel to hold in a litlle of the heat and to keep > it dark. I check it about every 4 hours to stir it (for the first day) and > check the temp. You have to test the actual temp. of the yogurt - not the > container. The container should be made from glass. I let it go for 36 hours > total and usually use goat milk and stoneyfield brand plain yogurt as a > starter. I believe most of the casein in the yogurt starter is broken down > during the yogurt making process. Can anyone help me here? You can also make > yogurt out of nuts instead of milk and buy the starter online. If I am doing > any og this wrong please let me know. > > Quote Link to comment Share on other sites More sharing options...
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