Making yogurt SCD'ers and others!! hints?

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janicea
Regular Member


Date Joined Feb 2009
Total Posts : 350
   Posted 5/17/2009 11:14 AM (GMT -7)   
Hey.
I had a candida attack after too long on xifaxan which combined with an allergic response to the pentasa that I've mentioned before. I did a lot of reading and realized that I would not be getting the amount of probiotics I wanted in capsules or in store-bought yogurt.

I've gone on to experiment using yogourmet starter and 20-24 hour incubation, which has been both awesome and fun, even though the yogurt is kinda tart. It's so aliiiiiiive that I can't put fruit in it and leave the fruit, because the yogurt eats the fruit. LOL. I feel like I have a zoo in my fridge. I have to put the ypgurt in the fridge and put the fruit in just before I eat it or it gets super tart.

This yogurt seems to touch on the trillion (or at least hundreds of billions according to my reading on the net) probiotic count vs millions for capsules -- and has been really helpful after a week of eating it (and using antifungals)....

Anyway, in using one of those teeny 6 cups incubators, and going sort of crazy with the hassle of eating 3-4 cups a day, I wondered if any of the SCDers or others have handy hints about making yogurt in quantity (machines, methods etc) and or success stories or wisdom they would like to share??

thanks!
-janice

Post Edited (janicea) : 5/17/2009 12:17:05 PM (GMT-6)


EMom
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Date Joined Aug 2007
Total Posts : 990
   Posted 5/17/2009 1:50 PM (GMT -7)   
Hurray for you! yeah It is fun and exciting when you realize what you are doing for yourself! Yes, Elaine Gottschall says 1 cup of home made yogurt has over 700 billion live cultures in it!!! That's powerful stuff! She also recommends you not eat any more than 3 cups a day, but I can't remember why... rolleyes

I originally purchased a Yogourmet yogurt maker from Lucyskitchenshop.com. Unfortunately, as it aged it began over-heating the yogurt. I keep a dimmer switch on it to remedy this, but have just purchased a specific food dehydrator to use from now on. (I think Lucy's sells this as well.) The Yogourmet maker makes a 2 liter container. Since we are a family of 4 and we all eat the yogurt, I make it every other day. I'm looking forward to using the new dehydrator, though, because it will allow me to make more at one time and hopefully then I'll only have to make yogurt once a week.:-)

Oh, and about the tartness... if you use whole milk it will be less tart than, say 2% milk. I use half-and-half with whole milk (equal parts) to make it even less tart and super creamy--like custard! Yum! So the higher the fat content, the less tart the yogurt will be.

This site might answer some questions for you:

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm

Do you know about the SCD yahoo group you can join? They are experts on this stuff there. I believe the group is BTVC-SCD. They are the ones who helped me with my over-heating issue. They can answer any yogurt or SCD question thrown their way! Good luck to you, janicea! smilewinkgrin
Mom to 17 year old son diagnosed in June, 2007.
Omega 3s, digestive enzymes, probiotics, vit. C, calcium, vit. D3, a good multivitamin and SCD legal yogurt
Started The Maker's Diet in Sept. '07. Incorporate Specific Carbohydrate Diet (SCD) recipes, too.


aoccc
Regular Member


Date Joined Feb 2005
Total Posts : 455
   Posted 5/17/2009 4:38 PM (GMT -7)   
mmm i wish i was rich enough to have a SCD chef around to make me SCD stuff all day. I would be huge.

Use some Honey if you dont like playing with the fat, sometimes it can cover tartness up.
SCD since 01, remission since 01, occasional random junk food breaks :)
No meds ever.


janicea
Regular Member


Date Joined Feb 2009
Total Posts : 350
   Posted 5/17/2009 5:36 PM (GMT -7)   
wow thanks for the info.... I'm already using full fat milk, but going super low on the sweeteners (like I'm only giving myself 3 strawberries/cup) and no honey or anything because of this voracious candida attack.
I'm trying to stay under 40 carbs a day right now.

I'll check out the yahoo group. i was looking at the yogormet machine... i think I'll hop over to ebay and grab one, because it's hard for me to plan 24 hours in advance about the yogurt LOL. the more the better!!

I never thought it would be so fun to make though, I laugh all the time it's a riot! all those little microbes hanging out in there, so different than store bought and SO MUCH CHEAPER than talking a thousand probiotic pills!!
:)

Oh -- I wish I could do SCD, but my strictures mean no high fiber, no conplex carbs etc, so I'm mostly living on the yogurt.... but not more than 3-4 cups. :) And fresh juiced veggies etc.

spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 5/17/2009 6:10 PM (GMT -7)   
I have an Excalibur food dehydrator, so I can make 8 quarts of yogurt at one time! Very handy, because yogurt disappears very quickly in my household.

EDIT: Only simple carbs are allowed on SCD, and you can easily go low fiber too. The diet can accommodate just about anyone's needs.
34 years old, Crohn's disease for 15 of them
Current Meds: Humira since 7/08, Pentasa, Effexor XR
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, B-Complex, Vitamins D, E, & K, Calcium, Magnesium, Enzymes
SCD since 12/01/08 - eating Stage 3 foods


janicea
Regular Member


Date Joined Feb 2009
Total Posts : 350
   Posted 5/17/2009 7:20 PM (GMT -7)   
wow, I don't get how a food dehydrator makes yogurt, but I'm going to google it. sounds cool

re:scd, trust me, I can't eat anything right now. maybe in a couple of months. I'm on a pretty much liquid diet, but thanks, I read the scd stuff....

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 5/17/2009 7:34 PM (GMT -7)   
Yes, Spooky! That's what I got! The Excalibur! Must get it out of the box...lol! idea You said you make 8 quarts at a time. What do you make it in? I was thinking Mason jars... just curious what you use. confused

Janicea, under 40 carbs a day is impressive! I would think it would starve out the candida like nothing else! And all those good guys are in there battling with the bad guys! It's fun to picture! Are you making the yogurt just for yourself? If so, the Yogourmet 2 liter will be great. Just keep an eye on the internal temperature. If it cooks too hot it can kill all the good guys you're trying to grow! shakehead

If you decide to go the dehydrator route, make sure it's the Excalibur. It's like a counter top oven that maintains a very low temperature compared to standard ovens. Make sure you have room for it! I didn't really think it through before purchasing it... blush Now I must MAKE room...

spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 5/17/2009 10:32 PM (GMT -7)   
I use 32 ounce jars that we saved after eating the applesauce out of them. I think we also have some that had pickles in them. We cover the top with wax paper (held on with a rubberband), and then put the lids on before they go in the fridge.

Have you tried making frozen yogurt yet? Oh so good *drool*. Very high calorie though!

You can make meringues in the dehydrator too, which I still need to do.

I made my own onion and garlic powder! If you decide to do something like that, put the dehydrator in the garage. Otherwise, your whole house will reek for at least a week. Closets will reek even longer. One day I put on a clean shirt, sniffed, and wondered why I stank like onions. This was a good month after I'd done the dehydrating eyes.
34 years old, Crohn's disease for 15 of them
Current Meds: Humira since 7/08, Pentasa, Effexor XR
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, B-Complex, Vitamins D, E, & K, Calcium, Magnesium, Enzymes
SCD since 12/01/08 - eating Stage 3 foods


janicea
Regular Member


Date Joined Feb 2009
Total Posts : 350
   Posted 5/18/2009 6:46 AM (GMT -7)   
It's just for me, although I've been testing it on my dog! She's 16 and in perfect health, I adopted her with bloody colitis 10 years ago and an allergy to chicken, so her diet is home made and she's been having stonyfield yogurt for a meal 1-2x per week for years. She's amazingly bouncy and healthy. hasn't had a colitis attack (knock wood) in 3 years.

this yogurt is a little too much for her LOL, so really it's only me. I just scored a Salton for 8 bucks from craigslist this morning, and I've also got one of those 8 cup makers, so I'm going to run them in parallel for a bit and see how it goes. I love the dehydrator idea, but my kitchen has almost no counter space as it is!! I looked it up, that's a really cool option for making a lot of yogurt!!

I think my next purchase is a new yogormet, I so appreciate the tip on watching the temperature.

I find the yogourmet starter to be excellent. do any of you use left-over yogurt to start the next batch? I want to get the highest counts possible, so I've been hesitant to do that!!
thanks!!
-janice

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 5/18/2009 8:09 AM (GMT -7)   
janicea said...
I find the yogourmet starter to be excellent. do any of you use left-over yogurt to start the next batch? I want to get the highest counts possible, so I've been hesitant to do that!!


Nope, I always use a fresh packet of yogurt starter for the reason you mentioned.

You have one lucky pooch!!! yeah

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 5/18/2009 8:15 AM (GMT -7)   
Spooky, I have not tried the frozen yogurt yet. I really should. Doesn't it just taste like yogurt, though? I may need some of your expert tips!

Let me know if you make the meringues! I'm really curious about that! Thanks for the heads up on the garlic and onion in the dehydrator, too!!! shocked Probably no vampire worries at your house that month... smilewinkgrin

janicea
Regular Member


Date Joined Feb 2009
Total Posts : 350
   Posted 5/18/2009 8:39 AM (GMT -7)   
eMom: she's lucky, but this yogurt gives her D LOL.... so she's sticking with stonyfield. I'll continue to user the starter, it's a cheap gaurentee of lively culture! re 40g, that is so tough - I made it that way for 10 days, but I think I'm gonna be increasing up to 60 b/c my mind is starting to melt....
-------------------------------------------------------
strictures, crohn's, adhesions, endo
just started on LDN, allergic to pentasa and 5ASA's
I'm taking Boswellia Serrata (works!)
just came off Xifaxan
making 24 hour yogurt


spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 5/18/2009 9:13 AM (GMT -7)   
Here's a link to why Elaine said not to eat more than 3 cups a day: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_amount.htm

Basically, she says that the galactose in the yogurt can overwhelm the liver if you eat too much of it.

For a good buy on Yogourmet starter, check out http://www.vitaglo.com/f2614006.html. Only $2.59 a box, and if you buy $50 worth, you get free shipping.

I use the Vanilla Ice Cream recipe at http://nomorecrohns.com/desserts.aspx. The honey, egg, butter mixture is delectable all by itself! Once you add it to the yogurt/vanilla (before putting it in the ice cream maker), the consistency and taste remind of the batter from a no-bake cheesecake. So yummy! In order to have creamy ice cream with as little tang as possible, I make a quart of 1/2 and 1/2 yogurt, and then drip it really well yeah.
34 years old, Crohn's disease for 15 of them
Current Meds: Humira since 7/08, Pentasa, Effexor XR
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, B-Complex, Vitamins D, E, & K, Calcium, Magnesium, Enzymes
SCD since 12/01/08 - eating Stage 3 foods


njmom
Veteran Member


Date Joined Apr 2006
Total Posts : 1884
   Posted 5/18/2009 2:15 PM (GMT -7)   
EMom, I'm worried about the yogurt makers we have purchased because they have probably been banged around a bit traveling to and from college, etc.
 
How were you able to tell the yogurt maker was overheating the yoghurt?

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 5/18/2009 3:08 PM (GMT -7)   
njmom said...
How were you able to tell the yogurt maker was overheating the yoghurt?


I always thought mine felt a bit warm to the touch. Then I read about the likelihood of that brand overheating from the yahoo BTVC-SCD group (the Yogourmet. It's too bad because it seems like it's the best on the market!). Sure enough, when I stuck the yogurt thermometer down in the water bath it registered between 125-127 degrees F. Not good! I checked the center of the yogurt then, and it was about the same. There is some controversy as to whether one strain (I can't remember which) actually grows best at around 122F, but the general consensus is that the Lactobaccilus strains need a much lower fermenting temp.

I'm impressed your daughter toted her yogurt maker off to college! Any pointers on getting my son to do the same?

Spooky, thank you for the starter link and the link to the ice cream! It will be a nice cool treat this summer! scool

*Phoebe*
Veteran Member


Date Joined Sep 2005
Total Posts : 769
   Posted 5/18/2009 7:11 PM (GMT -7)   

Does everyone heat their yoghurt before adding the starter and putting it in the yoghurt machine? Is this completely necessary or just an ‘in case’ method? I’ve made one batch by heating but it bubbled over like crazy and made such a mess!!


EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 5/19/2009 5:37 AM (GMT -7)   
phoebeskye86 said...
Does everyone heat their yoghurt before adding the starter and putting it in the yoghurt machine? Is this completely necessary or just an ‘in case’ method? I’ve made one batch by heating but it bubbled over like crazy and made such a mess!!


Yes, it's very necessary! You want to kill any potential pathogens (E.coli, MAP, and friends) that may have escaped pasteurization (this CAN happen!shocked) so that you are not growing IT along with your good bacteria.

To avoid over-boiling the milk, I stand right there with it stirring the entire time until I see it's about to boil. At that point I remove it from the burner. If you don't want to stand and babysit it, you can set up a double boiler which helps avoid scorching and boiling over.

Of course, after near-boiling the milk, you must allow it to cool down to near room temperature before adding the starter! I set the pan in a bowl of ice-water to cool. Elaine says to cover it with foil while it's cooling to keep air-borne pathogens from the milk. Basically, you only want the good-guys to reproduce, that's why your containers you use to ferment the yogurt should be sterilized as well! Most dishwashers do a good job of this, thankfully! smilewinkgrin
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