yogurt and probiotics (for )

[Guest guest]

In a message dated 2/12/2004 2:05:13 PM Eastern Standard Time,

writes:

The SCD yoghurt is fermented longer than

commercial yoghurts to minimise the lactose content, and goat's milk

is used which is alkali-forming. I think all of these things are

relevant

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,

Thanks for all the information. I just ordered a yogurt maker but I don't

think it will operate at the lower temperature to make the SCD yogurt. I'm

still looking forward to using it because I've been spending so much at the

health

food store on yogurt. I purchased the Yogourmet maker but they sell starter

packets for making cheese, buttermilk, and sour cream (one packet will make

all of these) which can be made without the yogurt maker. Do you use powdered

goat milk or the fresh kind? I haven't checked the prices for the canned or

powdered kind but the fresh goat milk at Whole Foods is 6.39 for a quart (gulp!)

Sharon K.