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grumpygi
Regular Member


Date Joined May 2010
Total Posts : 266
   Posted 6/28/2010 5:37 PM (GMT -7)   
Anybody have a good recommendation for the homemade yogurt process?  Not sure that the process of leaving milk on a counter for days doesn't creep me out a bit - so do most of you have yogurt makers? If so which type/brand seem easy to use and clean, where did you purchase it, how much do you make at once and how often-or any other information that might help me in my ignorance. 
 
Thanks!
newby


spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 6/28/2010 6:37 PM (GMT -7)   
Are you looking to just make "regular" yogurt, or SCD yogurt? The Yogourmet is good for regular yogurt, but usually overheats for 24 hour SCD yogurt.

You can do it in the oven by using a 100 watt bulb (if I recall correctly).

I have an Excalibur dehydrator. My family goes through lots of yogurt, so needed something big enough to hold a couple of gallons. This is the most expensive option, but was worth it to me, since you can use it for lots of other things besides yogurt.
35 years old, Crohn's disease for 15 of them
Resection of ileocecal valve on 09/22/09
Current Meds: LDN, Pentasa, Effexor XR
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, Vitamin D, Calcium, CoQ10, Enzymes
SCD since 12/01/08 - eating Stage 3 foods


grumpygi
Regular Member


Date Joined May 2010
Total Posts : 266
   Posted 6/28/2010 7:26 PM (GMT -7)   
spookyhurst:  Hi, thanks for responding.  The SCD yogurt and how do you make yogurt in a dehydrator?  My husband used to make a lot of deer/antelope jerky with a counter dehydrator -guess your talking about something much bigger.  Do your kids and family like the SCD yogurt and do you flavor it at all?  Only yogurt I have ever had is the low fat commercial products.  Guess the processing does away with a lot of the friends growin' in non-commercial products.  Can you tell I don't know anything about this process?
newby


EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 6/28/2010 7:55 PM (GMT -7)   
Hi grumpygi! I also have an Excalibur dehydrator now, but originally used the Yogourmet. It does eventually tend to overheat, but I got around that by venting the outer lid or simply leaving it off.

I hope spooky doesn't mind if I jump in on the question you asked her. You make yogurt in a dehydrator the same as you would make it for any other cooker/oven. The advantage to a dehydrator is that you can make a lot at one time. I often make three half-gallon containers at one time because our family of 4 all eat it and it goes FAST!

If your husband is still into dehydrating, I would definitely purchase this unit because you will get double-usage out of it! If he's not, and you are going to be the sole person eating the yogurt, then I'd purchase the Yogourmet. Unless, of course, you want to try the light-bulb method that spookyhurst mentioned, or the heating pad method. Basically, you just want some way to keep it between about 105 and 110 degrees F for 24 hours. These two methods are explained on the SCD website.

We make smoothies with our yogurt, adding fruit (bananas and orange juice are a favorite), and sweetening it with honey. I also like to add a couple of drops of "legal" vanilla. We also like the yogurt plain and unsweetened used as you would use sour cream. Believe it or not, it's awesome on cantaloupe! I chunk the cantaloupe, salt it, then top it with yogurt! mmmm...mmmm...mmmm...

If you try searching this forum for "yogurt", you might find some more discussions on it!

I hope that helps! smilewinkgrin
Mom to 18 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. Med-free.

Threads discussing diet:
http://www.healingwell.com/community/default.aspx?f=17&m=984588
http://www.healingwell.com/community/default.aspx?f=17&m=1533705
http://www.healingwell.com/community/default.aspx?f=17&p=1&m=1262312


grumpygi
Regular Member


Date Joined May 2010
Total Posts : 266
   Posted 6/28/2010 8:58 PM (GMT -7)   
EMom:  Thank you so much for the links.  All of this information is amazing!  Will need to spend more time reading through all of the information.
 
newby


spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 6/28/2010 11:09 PM (GMT -7)   
*waves at EMom*

grumpygi, I put some honey in my yogurt, but that's it. I like it that way, plus I've been lazy about experimenting with fruits and flavors. If you don't like the tang of the yogurt, you can either drip it or make it from 1/2 & 1/2. That makes for a very thick/low tang yogurt. I make my frozen yogurt from 1/2 & 1/2, and it's quite good!

Besides yogurt, I use my dehydrator to make meringue cookies, dry onion and garlic to make powders, dry out fresh herbs, and to crisp up almond flour crackers. Someday, I'll dehydrate fruits/veggies and I really want to try jerky!

I bought my Excalibur off ebay (had a really good coupon), so I'm not sure where the best deal is on it. Lucy's Kitchen Shop has it http://www.scdkitchen.com/excalibur.html . I believe both the 5 tray and the 9 tray will work with yogurt (just pull out all the trays and place your containers on the floor of the dehydrator).

Good luck with SCD, and if you have questions, Emom or I should be able to help out :-).
35 years old, Crohn's disease for 15 of them
Resection of ileocecal valve on 09/22/09
Current Meds: LDN, Pentasa, Effexor XR
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, Vitamin D, Calcium, CoQ10, Enzymes
SCD since 12/01/08 - eating Stage 3 foods


crohnskitten
Regular Member


Date Joined May 2010
Total Posts : 26
   Posted 6/28/2010 11:48 PM (GMT -7)   
I have the yogourmet and it works nicely. I make SCD yogurt but find I like it better if I use greek yogurt as a starter (I use Fage) instead of the standard dannon or the powders that came with the yogourmet. Its less sour/tangy and requires less honey to be sweet enough for my taste. I figure using a small amount as a culture starter isn't so bad, as the additives are diluted in the batch and all the sugar is gone by the time its done cooking. I also puree strawberries like the kind you can buy in the freezer aisle for smoothies and add a couple tablespoons of that for strawberry yogurt that is sooo much better than anything I've bought before.

DaveF
Veteran Member


Date Joined Jan 2010
Total Posts : 1109
   Posted 6/29/2010 12:23 PM (GMT -7)   
I use the Yogourmet maker for SCD yogurt. This is the maker that is recommended and sold on a lot of SCD sites including Lucy's kitchen. I have checked the temp and have never found it to be above the 110 mark. If you think I am wrong or missing something please please let me know. I LOVE the yogurt and if I am not getting the benefits I would want to know. Thank you!

I use the yogurt as "gravy" on lots of stuff. I eat it as dessert all the time. I cook apples and cinnamon, then freeze. I do the same with peaches, pineapple and bananas. Then depending on my mood I just add the frozen organic fruit and to the yogurt and eat. I love it and never feel deprived of dessert. I just started to make ice cream out of the yogurt also. The recipes call for too much honey and cream for me so I am making it up as I go. I am still trying to figure out how to sweeten it without all the honey. The last batch of cinnamon and apple ice cream I made was just about perfect. Once I get it figured out I will post if anyone is interested.

David

Symptoms since I was 15 (now 50), 2 “definitive” IBS diagnoses but no treatment except “eat more broccoli, you are not getting enough roughage"..lol, CD in small bowel diagnoses with Pill Cam 06/2010, Kapidex 60mg, Prednisone 30 mg (tapering down over the next couple of months), Pentasa 4,000 mg, Amitripyline 10 mg, SCD, Freeda  - Multi Vitamin  & 2000 UI D3,  Melatonin 9mg


*Phoebe*
Veteran Member


Date Joined Sep 2005
Total Posts : 769
   Posted 6/29/2010 4:52 PM (GMT -7)   

I have a great breville yoghurt maker (its white and pink!)

 

Only cost me around $80 (australian).

 

All you have to do is mix in the culture with the milk, pour in and leave on for 24 hours (it has a timer if you want to leave it for less time).

 

I highly reccomend it!

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