Kickas.org Forums Treatments, Drugs and Alternatives Diet-Specific Recipes NSD Yogurt recipe

Apologies if this is completely obvious to everyone but me.

There is always a post somewhere about finding starch free yogurt, and at my mom's last visit she said she didn't know why I just didn't make it. She knows I'm challenged in the kitchen, so she had to make it, and I had NO idea it was that easy. So here goes:

Get a thermos. Into a pot, measure the same amount of milk that would fit into the thermos. Heat the milk on the stove until it reaches 100 degrees. Take it off the stove and mix in a couple tablespoons of store bought PLAIN yogurt. Pour the mix into a thermos and let it sit overnight (wrap the theromos in a towel to stay warm if your house is cool). Go to bed and let the good bugs go to work on the milk. Get up in the morning and like magic, you have yogurt.

If you refrigerate your homemade yogurt after all this, it thickens up quite nicely.

Of course, this is only 100% starch free if your starter yogurt is starch free. But it sure can make a container of store bought yogurt go a long way, and you actually know what's gone into your yogurt.

Thanks mom!

Megan,
Thanks for posting this.

Some ideas for making that yogurt starter last longer:
Freeze the starter yogurt you bought in blobs in a muffin pan. When the yogurt is frozen, pop the blobs out and store them in the freezer in a ziplock bag.

To make yogurt, thaw a blob at room temperature (better not to do this in the microwave, local areas of heating can kill the bugs, then use it to start your next batch.

When a batch of yogurt is almost gone, use the last few tablespoons as starter for your next batch. You can string out several batches this way, but eventually the stuff starts to get contaminated and then you need to finish a batch off and start with another lump of starter from your freezer.

Using this method, you can get dozens of batches from one purchased container of starter yogurt.

Karen

Great advice! Thanks!
I was told you couldn't just use the last bite of yogurt to start the next - that eventually, it would "wear out", but freezing the blobs is an excellent idea! I just thought that freezing the starter would kill the bugs?

No, freezing won't kill bacteria. In general, heat will kill bugs, but not cold.

You can use the last bite a few times to start the next batch. The problem is, since you aren't making and eating the yogurt in an otherwise sterile environment, the yogurt gets contaminated with foreign bacteria as you handle it. A few of these foreign bacteria won't make much difference, but after you've used the last bite a few times in a row, the contamination starts to build up and you get lousy yogurt. With experimentation, you'll know when it's time to start over with a new blob from the freezer.

I have a yogurt maker I got from a rummage for $1 many, many years ago. They're nice because they maintain the correct temperature very well, but a thermos will work well also.

Karen

Also if you let the yogurt ferment for 24 hours then it is lactose free (according to Elaine Gottschall author of Breaking the Vicious Cycle - Specific Carbohydrate Diet for ulcerative colitis and crohn's- this specially fermented yogurt is the only milk product allowed on the diet other than hard cheese)

Is that safe? Maybe I'll try it with one batch. Hopefully I don't have the thermos contaminated with bad bacteria too - milk sitting in a warm temp for 24 hours tends to worry me. I thought 8 hours was sketchy enough!

Not sure if 24 hours will work with a thermos, the temp should be maintained at 100 - 110 degrees.

I have a Yogourmet yogurt maker, I think it can also be made using your oven at 100 - 110.

Should be safe as long as everything is clean to begin with. If you don't have a problem with milk products/lactose then there is no need to ferment for 24 hours.

All the best,
Ruby7

The 100º - 110º of which you speak is ºC, not ºF, correct? As Megan said, "apologies if this is completely obvious to everyone but me". Please advise. Thanks.

Sorry, it's 100 F.

Maybe I'm stating the obvious about yogurt also, but I'll share how I like to eat it.

Plain yogurt is just too sour for me. I love commercial yogurt with added fruit, sugar and flavoring. However, an awful lot of sugar is added to those yogurts and I try to avoid too much sugar.

I finally found a way to eat yogurt without added sugar. I buy a frozen berry mix with raspberries, blueberries and blackberries. When I thaw the berries in the microwave, they come out quite juicy. I mixed the thawed berries and juice with plain yogurt and that tastes good to me, not too sour and not too sweet.

Karen