I live in a country built on sugar so have avoided yogurt. Our stores are filled with very bad choices for packaged products, all are low fat and high sugar.
I idea of making my own is a cool idea and will look into that, and was looking at sous vide also so excited to try.
What do people use for yogurt?
Alley
#21
kib
(karen)
#22
It just occurred to me what a win-win it is, that when we do keto we crave Salt at exactly the same time we’re trying to avoid sugar. Makes it so much easier to follow the diet! I love my super sour yogurt and I love it even more when I salt it and use it as a dip or a sauce ingredient.
kib
(karen)
#23
the longer it sits, the more tart it gets. But heavy cream doesn’t have much lactose in it to begin with, if you want to ferment it you might want to use a sour cream starter instead.
gypsyrn
#26
See Goldberg and O’Mara. Most of the lactose is converted to lactic acid by the bacteria. So count 4 grams of carbs per cup of plain yogurt.
Linuxwitch
(Adrienne)
#27
I’ve seen Peak Yogurt at Grocery Outlet, which won’t show up on their retail outlet map…G.O. is like an overstock/clearance/discontinued grocery store in the Pacific states. Fantastic yogurt, for sure!
Sheri_Knauer
(Sheri Knauer)
#28
ok. Thanks for the tip. Im new to yogurt making so I can use all the tips I get! I was thinking of using grass fed whole organic milk next time. Your thoughts on that and any other yogurt making tips?
kib
(karen)
#29
My feeling with animal products is the closer to the way nature intended, the better, so if you can afford that, by all means go for it - just look for something that’s not ultra pasturized. (regular pasturized is fine). I like using skyr, which is a scandinavian variety of yogurt, I’ve found it comes out very thick and tangy. My last batch I wound up with a basically solid product and no whey, amazing!