Guest guest Posted October 11, 2001 Report Share Posted October 11, 2001 The directions on that website make it sound pretty simple... I mean, easy enough for culinarily-challenged me! LOL One question though... could you add flavoring or something (such as a SF syrup like davinci) when making it? And if so (guess this is really two questions, huh?) do you add the flavoring when making it or afterward (like flavoring plain yogurt from the store). Not sure that I'll ever do it... though it DOES sound easy. Maybe when I get to maintenance! -Marlena 214.5/165.4/150 > >Reply-To: Atkins_Support_List >To: Atkins_Support_List >Subject: Re: yogurt >Date: Thu, 11 Oct 2001 20:52:04 -0000 > >I'll be glad to direct you to a super site on yogurt (and >cheese) making. >http://Biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html > >The Yogurt link is near the bottom. This guy is great! I've made all >his cheeses and yogurt and they are wonderful for the beginner. > >Sydne > > > > Actually, Sydne, that was GREAT! thanks for the info!!! would you >happen to > > know a link to yogurt-making? your post was so interesting I'd like >to know > > more! > > > > Thanks! > > > > -Marlena > > 214.5/165.4/150 > > > > > > > > >From: " Sydne " <danechaser@y...> > > >Reply-To: Atkins_Support_List@y... > > >To: Atkins_Support_List@y... > > >Subject: Re: yogurt > > >Date: Thu, 11 Oct 2001 20:24:29 -0000 > > > > > >- > > > > To make yogurt, you add yogurt cultures to milk. The yogurt > > >cultures eat > > > > the lactose. Whatever the bacteria excrete after eating the >lactose > > >is > > > > what makes yogurt yogurt. (I donno what they excrete. I don't > > >think it's > > > > carbon dioxide like what yeast excrete after they've eaten the >sugar > > >in > > > > bread.) > > > > > > > > > >This is right. The cultures ferment. All fermentation requires >sugar > > >as food and the byproducts of all fermentation is alcohol and CO2. > > >(Milk sugar is lactose) It is the variety of yeast that determines >the > > >final characteristics of the fermented food. That explains why >Kefir > > >has bubbles, just like sparkling wines. Notice that sour dough >bread > > >is sour? There is more alcohol excreted than normal bakers' >yeasts. > > >All liquors and wines, beers, and ales are made the same way > > >(essentially)using different " breeds " of yeast (for lack of a >better > > >word). Cheese is legal on this WOE for exactly the same > > >reason...except that in cheesemaking, the curd is extracted from >the > > >whey early in the production process, which leaves very little milk > > >sugars for the culture to process (hence the long aging times for >hard > > >cheeses) and the true flavors to develop. (Molds are introduced >later > > >to add other flavors) > > >When I make my own yogurt, (and if you made your own, also) you can > > >see the CO2 bubbles in the bottles. If you leave the milk >incubating > > >for a longer period of time, you will have less sugar, more alcohol > > >and a more " sour " tasting yogurt. Sour cream is done the same way, > > >only using a special yeast to ferment the milk sugars into sour >cream. > > >If you used cream with yogurt cultures, you would get a much >creamier > > >yogurt, but it should work just fine, but you might need to >incubate > > >it for a while longer than usual because your initial amount of >sugar > > >to fuel the fermentation is so much less. (That explains why the >full > > >fat yogurt is lower in carbs, even when they are using the carb >count > > >of the ingredients to come up with the label info!) Everything >clear > > >as mud now? > > > > > >Sorry I have a degree in microbiology and one of my favorite >hobbies > > >is cheesemaking..... > > >Sydne > > > > > > > > > _________________________________________________________________ > > Get your FREE download of MSN Explorer at >http://explorer.msn.com/intl.asp > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 okay so I missed some of these posts, so lets recap. We can have full fat yogurt but just plain? Wheres the fun in that? Can I add my own strawberries? Becca whos really drooling over the idea of strawberry yogurt did anyone try atkins syrups in the yogurt? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 okay so I missed some of these posts, so lets recap. We can have full fat yogurt but just plain? Wheres the fun in that? Can I add my own strawberries? Becca whos really drooling over the idea of strawberry yogurt did anyone try atkins syrups in the yogurt? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 okay so I missed some of these posts, so lets recap. We can have full fat yogurt but just plain? Wheres the fun in that? Can I add my own strawberries? Becca whos really drooling over the idea of strawberry yogurt did anyone try atkins syrups in the yogurt? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 splenda yogurt? fork over that email address for blue bunny! I love bunnies, too bad I am so allergic to them....actually the ex used to call me Bunny all the time haahaa these pain meds are killin me, I gotta get to bed, thank God for spellcheckers Becca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 splenda yogurt? fork over that email address for blue bunny! I love bunnies, too bad I am so allergic to them....actually the ex used to call me Bunny all the time haahaa these pain meds are killin me, I gotta get to bed, thank God for spellcheckers Becca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 splenda yogurt? fork over that email address for blue bunny! I love bunnies, too bad I am so allergic to them....actually the ex used to call me Bunny all the time haahaa these pain meds are killin me, I gotta get to bed, thank God for spellcheckers Becca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 www.bluebunny.com You can send them an email and ask where to get the Lite 85 yogurt with Splenda. They will send you an email in like 5 minutes!! Candace Mom to na(3) and (22M) " The hand that rocks the cradle rules the world " http://members.tripod.com/Candace143/family/index.htm http://members.tripod.com/Candace143/index.htm ( Candy's Kitchen) http://groups.yahoo.com/group/candyskitchen (email list) Re: Re: yogurt splenda yogurt? fork over that email address for blue bunny! I love bunnies, too bad I am so allergic to them....actually the ex used to call me Bunny all the time haahaa these pain meds are killin me, I gotta get to bed, thank God for spellcheckers Becca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Marlena, I've used banana extract while it was fermenting and it made a wonderful banana yogurt, but I prefer to make the plain and add DaVinci syrups or just Splenda and flavored extracts because I usually culture a gallon at a time. That way I can use the yogurt as a substitute for sour cream, and also make Lebnah (Yogurt Cheese) out of a quart or two of it. > > > Actually, Sydne, that was GREAT! thanks for the info!!! would you > >happen to > > > know a link to yogurt-making? your post was so interesting I'd like > >to know > > > more! > > > > > > Thanks! > > > > > > -Marlena > > > 214.5/165.4/150 > > > > > > > > > > > > >From: " Sydne " <danechaser@y...> > > > >Reply-To: Atkins_Support_List@y... > > > >To: Atkins_Support_List@y... > > > >Subject: Re: yogurt > > > >Date: Thu, 11 Oct 2001 20:24:29 -0000 > > > > > > > >- > > > > > To make yogurt, you add yogurt cultures to milk. The yogurt > > > >cultures eat > > > > > the lactose. Whatever the bacteria excrete after eating the > >lactose > > > >is > > > > > what makes yogurt yogurt. (I donno what they excrete. I don't > > > >think it's > > > > > carbon dioxide like what yeast excrete after they've eaten the > >sugar > > > >in > > > > > bread.) > > > > > > > > > > > > >This is right. The cultures ferment. All fermentation requires > >sugar > > > >as food and the byproducts of all fermentation is alcohol and CO2. > > > >(Milk sugar is lactose) It is the variety of yeast that determines > >the > > > >final characteristics of the fermented food. That explains why > >Kefir > > > >has bubbles, just like sparkling wines. Notice that sour dough > >bread > > > >is sour? There is more alcohol excreted than normal bakers' > >yeasts. > > > >All liquors and wines, beers, and ales are made the same way > > > >(essentially)using different " breeds " of yeast (for lack of a > >better > > > >word). Cheese is legal on this WOE for exactly the same > > > >reason...except that in cheesemaking, the curd is extracted from > >the > > > >whey early in the production process, which leaves very little milk > > > >sugars for the culture to process (hence the long aging times for > >hard > > > >cheeses) and the true flavors to develop. (Molds are introduced > >later > > > >to add other flavors) > > > >When I make my own yogurt, (and if you made your own, also) you can > > > >see the CO2 bubbles in the bottles. If you leave the milk > >incubating > > > >for a longer period of time, you will have less sugar, more alcohol > > > >and a more " sour " tasting yogurt. Sour cream is done the same way, > > > >only using a special yeast to ferment the milk sugars into sour > >cream. > > > >If you used cream with yogurt cultures, you would get a much > >creamier > > > >yogurt, but it should work just fine, but you might need to > >incubate > > > >it for a while longer than usual because your initial amount of > >sugar > > > >to fuel the fermentation is so much less. (That explains why the > >full > > > >fat yogurt is lower in carbs, even when they are using the carb > >count > > > >of the ingredients to come up with the label info!) Everything > >clear > > > >as mud now? > > > > > > > >Sorry I have a degree in microbiology and one of my favorite > >hobbies > > > >is cheesemaking..... > > > >Sydne > > > > > > > > > > > > > _________________________________________________________________ > > > Get your FREE download of MSN Explorer at > >http://explorer.msn.com/intl.asp > > > > > _________________________________________________________________ > Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Marlena, I've used banana extract while it was fermenting and it made a wonderful banana yogurt, but I prefer to make the plain and add DaVinci syrups or just Splenda and flavored extracts because I usually culture a gallon at a time. That way I can use the yogurt as a substitute for sour cream, and also make Lebnah (Yogurt Cheese) out of a quart or two of it. > > > Actually, Sydne, that was GREAT! thanks for the info!!! would you > >happen to > > > know a link to yogurt-making? your post was so interesting I'd like > >to know > > > more! > > > > > > Thanks! > > > > > > -Marlena > > > 214.5/165.4/150 > > > > > > > > > > > > >From: " Sydne " <danechaser@y...> > > > >Reply-To: Atkins_Support_List@y... > > > >To: Atkins_Support_List@y... > > > >Subject: Re: yogurt > > > >Date: Thu, 11 Oct 2001 20:24:29 -0000 > > > > > > > >- > > > > > To make yogurt, you add yogurt cultures to milk. The yogurt > > > >cultures eat > > > > > the lactose. Whatever the bacteria excrete after eating the > >lactose > > > >is > > > > > what makes yogurt yogurt. (I donno what they excrete. I don't > > > >think it's > > > > > carbon dioxide like what yeast excrete after they've eaten the > >sugar > > > >in > > > > > bread.) > > > > > > > > > > > > >This is right. The cultures ferment. All fermentation requires > >sugar > > > >as food and the byproducts of all fermentation is alcohol and CO2. > > > >(Milk sugar is lactose) It is the variety of yeast that determines > >the > > > >final characteristics of the fermented food. That explains why > >Kefir > > > >has bubbles, just like sparkling wines. Notice that sour dough > >bread > > > >is sour? There is more alcohol excreted than normal bakers' > >yeasts. > > > >All liquors and wines, beers, and ales are made the same way > > > >(essentially)using different " breeds " of yeast (for lack of a > >better > > > >word). Cheese is legal on this WOE for exactly the same > > > >reason...except that in cheesemaking, the curd is extracted from > >the > > > >whey early in the production process, which leaves very little milk > > > >sugars for the culture to process (hence the long aging times for > >hard > > > >cheeses) and the true flavors to develop. (Molds are introduced > >later > > > >to add other flavors) > > > >When I make my own yogurt, (and if you made your own, also) you can > > > >see the CO2 bubbles in the bottles. If you leave the milk > >incubating > > > >for a longer period of time, you will have less sugar, more alcohol > > > >and a more " sour " tasting yogurt. Sour cream is done the same way, > > > >only using a special yeast to ferment the milk sugars into sour > >cream. > > > >If you used cream with yogurt cultures, you would get a much > >creamier > > > >yogurt, but it should work just fine, but you might need to > >incubate > > > >it for a while longer than usual because your initial amount of > >sugar > > > >to fuel the fermentation is so much less. (That explains why the > >full > > > >fat yogurt is lower in carbs, even when they are using the carb > >count > > > >of the ingredients to come up with the label info!) Everything > >clear > > > >as mud now? > > > > > > > >Sorry I have a degree in microbiology and one of my favorite > >hobbies > > > >is cheesemaking..... > > > >Sydne > > > > > > > > > > > > > _________________________________________________________________ > > > Get your FREE download of MSN Explorer at > >http://explorer.msn.com/intl.asp > > > > > _________________________________________________________________ > Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Marlena, I've used banana extract while it was fermenting and it made a wonderful banana yogurt, but I prefer to make the plain and add DaVinci syrups or just Splenda and flavored extracts because I usually culture a gallon at a time. That way I can use the yogurt as a substitute for sour cream, and also make Lebnah (Yogurt Cheese) out of a quart or two of it. > > > Actually, Sydne, that was GREAT! thanks for the info!!! would you > >happen to > > > know a link to yogurt-making? your post was so interesting I'd like > >to know > > > more! > > > > > > Thanks! > > > > > > -Marlena > > > 214.5/165.4/150 > > > > > > > > > > > > >From: " Sydne " <danechaser@y...> > > > >Reply-To: Atkins_Support_List@y... > > > >To: Atkins_Support_List@y... > > > >Subject: Re: yogurt > > > >Date: Thu, 11 Oct 2001 20:24:29 -0000 > > > > > > > >- > > > > > To make yogurt, you add yogurt cultures to milk. The yogurt > > > >cultures eat > > > > > the lactose. Whatever the bacteria excrete after eating the > >lactose > > > >is > > > > > what makes yogurt yogurt. (I donno what they excrete. I don't > > > >think it's > > > > > carbon dioxide like what yeast excrete after they've eaten the > >sugar > > > >in > > > > > bread.) > > > > > > > > > > > > >This is right. The cultures ferment. All fermentation requires > >sugar > > > >as food and the byproducts of all fermentation is alcohol and CO2. > > > >(Milk sugar is lactose) It is the variety of yeast that determines > >the > > > >final characteristics of the fermented food. That explains why > >Kefir > > > >has bubbles, just like sparkling wines. Notice that sour dough > >bread > > > >is sour? There is more alcohol excreted than normal bakers' > >yeasts. > > > >All liquors and wines, beers, and ales are made the same way > > > >(essentially)using different " breeds " of yeast (for lack of a > >better > > > >word). Cheese is legal on this WOE for exactly the same > > > >reason...except that in cheesemaking, the curd is extracted from > >the > > > >whey early in the production process, which leaves very little milk > > > >sugars for the culture to process (hence the long aging times for > >hard > > > >cheeses) and the true flavors to develop. (Molds are introduced > >later > > > >to add other flavors) > > > >When I make my own yogurt, (and if you made your own, also) you can > > > >see the CO2 bubbles in the bottles. If you leave the milk > >incubating > > > >for a longer period of time, you will have less sugar, more alcohol > > > >and a more " sour " tasting yogurt. Sour cream is done the same way, > > > >only using a special yeast to ferment the milk sugars into sour > >cream. > > > >If you used cream with yogurt cultures, you would get a much > >creamier > > > >yogurt, but it should work just fine, but you might need to > >incubate > > > >it for a while longer than usual because your initial amount of > >sugar > > > >to fuel the fermentation is so much less. (That explains why the > >full > > > >fat yogurt is lower in carbs, even when they are using the carb > >count > > > >of the ingredients to come up with the label info!) Everything > >clear > > > >as mud now? > > > > > > > >Sorry I have a degree in microbiology and one of my favorite > >hobbies > > > >is cheesemaking..... > > > >Sydne > > > > > > > > > > > > > _________________________________________________________________ > > > Get your FREE download of MSN Explorer at > >http://explorer.msn.com/intl.asp > > > > > _________________________________________________________________ > Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Sydne, Regarding yogurt made from cream rather than milk . . . how much longer would you ferment it? Have you tried making it with cream? Terry168/155.25/154 (minigoal)/ ? (To be determined) Visit my web page at www.dtnorth.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 Sydne, Regarding yogurt made from cream rather than milk . . . how much longer would you ferment it? Have you tried making it with cream? Terry168/155.25/154 (minigoal)/ ? (To be determined) Visit my web page at www.dtnorth.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2001 Report Share Posted October 13, 2001 I eat yogurt for breakfast most days, either Blue Bunny, or plain flavored w/ Davinci syrup. Speaking of Blue Bunny, does anyone know if they have a website or maybe an 800 number to find out where they sell their products? I've been looking around Tucson for it and haven't seen it yet. in Tucson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2001 Report Share Posted October 13, 2001 I eat yogurt for breakfast most days, either Blue Bunny, or plain flavored w/ Davinci syrup. Speaking of Blue Bunny, does anyone know if they have a website or maybe an 800 number to find out where they sell their products? I've been looking around Tucson for it and haven't seen it yet. in Tucson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2001 Report Share Posted October 13, 2001 I eat yogurt for breakfast most days, either Blue Bunny, or plain flavored w/ Davinci syrup. Speaking of Blue Bunny, does anyone know if they have a website or maybe an 800 number to find out where they sell their products? I've been looking around Tucson for it and haven't seen it yet. in Tucson Quote Link to comment Share on other sites More sharing options...
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