Acceptable commercial yogurt?

May 22, 2009

Hi,

I am new to the SCD diet. I would like to eat yogurt, and I would

like to avoid the hassle of making yogurt according to Elaine's

instructions. I've come up with a possible solution, and I'd

appreciate feedback on whether it is viable.

I searched for a 24-hour fermented commercial yogurt that's available

in my area (Berkeley, near San Francisco), and I finally found one:

White Mountains Yogurt. According to the manufacturer's website

( http://www.whitemountainfoods.com/faqs.htm ), " We do not add any

milk solids, or anything else to our yogurt except milk and

culture.... We ferment our yogurt over a 24-hour period. This is

much longer than the industry standard. However, if there was no

remaining lactose in the yogurt, the cultures would become inactive

or die, as that is their main source of energy. Typically, our yogurt

has 6 grams of lactose per 1 cup serving. " Is that a low enough

concentration of lactose to be acceptable on the SCD? By comparison,

does anyone know the concentration of lactose in homemade yogurt made

according to Elaine's instructions?

Does anyone know of any other 24-hour fermented commercial yogurts

available in the Western United States?

Thanks,

Damian

May 22, 2009

This looks interesting, but a word of caution. I did not see which yogurt

bacterial cultures they use. The SCD diet does not consider all cultures

" legal " , particularly bifidus, so I would ask them.

The yogurt process seems like a hassle, and it is the first few times you do it,

but it gets easier. To save time, I bought two yogourmet makers, because it

takes just as long to make two batches as one, so I make it less often.

Likewise with cooking. It's hard to switch from one style to another, so I end

up batch cooking and freezing all at one time. I prepare other things while also

making the yogurt. I'm still pretty new at this too, and it gets a little easier

the more you do it.

I don't know of any other commercially prepared yogurt like the one you

mentioned. It would be worth checking into- like asking about cultures and so

on.

PJ

>

> Hi,

>

> I am new to the SCD diet. I would like to eat yogurt, and I would

> like to avoid the hassle of making yogurt according to Elaine's

> instructions. I've come up with a possible solution, and I'd

> appreciate feedback on whether it is viable.

>

> I searched for a 24-hour fermented commercial yogurt that's available

> in my area (Berkeley, near San Francisco), and I finally found one:

> White Mountains Yogurt. According to the manufacturer's website

> ( http://www.whitemountainfoods.com/faqs.htm ), " We do not add any

> milk solids, or anything else to our yogurt except milk and

> culture.... We ferment our yogurt over a 24-hour period. This is

> much longer than the industry standard. However, if there was no

> remaining lactose in the yogurt, the cultures would become inactive

> or die, as that is their main source of energy. Typically, our yogurt

> has 6 grams of lactose per 1 cup serving. " Is that a low enough

> concentration of lactose to be acceptable on the SCD? By comparison,

> does anyone know the concentration of lactose in homemade yogurt made

> according to Elaine's instructions?

>

> Does anyone know of any other 24-hour fermented commercial yogurts

> available in the Western United States?

>

> Thanks,

>

> Damian

>

May 22, 2009