Yoghurt experiment
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From: Oleg Lego on 29 Jul 2008 03:56 I picked up a tub of Astro Balkan-Style yoghurt, and flavoured it myself. I tasted it before flavouring, and that made me wonder if I could possibly hide that taste. Turns out I can, and I count the experiment as successful. I used Saskatoon berries (also known as "Service berries) for flavour (18.9 g carbs, 5.9 g fibre (15 g net) per 100 g), and added about 3.5 tbsp Splenda. It came out very tasty, and well worth the extra cost for the yoghurt itself and the added Splenda. The Saskatoons were free, as we can get way more than we need by picking them on our own property. Saskatoons are a great berry. Thanks to all who pointed me at the Balkan-style yoghurt. Now all I need do is to find the powdered milk products to make my own. -- Larry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (3 Jun 08) - 3rd successive 5.1
From: Nicky on 29 Jul 2008 07:26 On Tue, 29 Jul 2008 01:56:11 -0600, Oleg Lego <> wrote: >Thanks to all who pointed me at the Balkan-style yoghurt. Now all I >need do is to find the powdered milk products to make my own. You don't need powdered milk, Larry - plain milk is fine. I use a New Zealand system called easi-yo, which is practically foolproof - but you can do it without too: http://www.wikihow.com/Make-Yogurt Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25
From: Alan S on 29 Jul 2008 17:52 On Tue, 29 Jul 2008 12:26:46 +0100, Nicky <ukc802466929(a)btconnect.com> wrote: >On Tue, 29 Jul 2008 01:56:11 -0600, Oleg Lego <> wrote: > >>Thanks to all who pointed me at the Balkan-style yoghurt. Now all I >>need do is to find the powdered milk products to make my own. > >You don't need powdered milk, Larry - plain milk is fine. I use a New >Zealand system called easi-yo, which is practically foolproof - but >you can do it without too: >http://www.wikihow.com/Make-Yogurt > >Nicky. >T2 dx 05/04 + underactive thyroid >D&E, 100ug thyroxine >Last A1c 5.4% BMI 25 Agreed. However, powdered milk is much cheaper here. I also found I preferred a 50/50 mix of full-cream and skim milk which results in a 2% fat version; but that is a matter of taste. Cheers, Alan, T2, Australia. -- Everything in Moderation - Except Laughter. Blog http://loraldiabetes.blogspot.com DLife column http://tinyurl.com/5v74xr http://loraltravel.blogspot.com (The Taj Mahal)
From: Susan on 29 Jul 2008 18:07 x-no-archive: yes Alan S wrote: > Agreed. However, powdered milk is much cheaper here. I also > found I preferred a 50/50 mix of full-cream and skim milk > which results in a 2% fat version; but that is a matter of > taste. Have you ever tried just adding water to the heavy cream to make it 2%? That would be a lot lower carb, but I wonder how much lactose would actually be present to feed fermentation? Susan
From: Alan S on 29 Jul 2008 20:52
On Tue, 29 Jul 2008 18:07:37 -0400, Susan <nevermind(a)nomail.com> wrote: >x-no-archive: yes > >Alan S wrote: > >> Agreed. However, powdered milk is much cheaper here. I also >> found I preferred a 50/50 mix of full-cream and skim milk >> which results in a 2% fat version; but that is a matter of >> taste. > > >Have you ever tried just adding water to the heavy cream to make it 2%? > >That would be a lot lower carb, but I wonder how much lactose would >actually be present to feed fermentation? > >Susan No, because I'm not using heavy cream, I'm using cheap powdered milk, half whole milk and half skim milk. Same lactose content, but half the fat content prior to the acidophilus doing it's thing; after I partially strain the yoghurt the resulting product is probably 4-8% fat depending how "cheesy" I make it. If I just added water to heavy cream I doubt that the yoghurt product would be the same; it's not something I've ever tried. Cheers, Alan, T2, Australia. -- Everything in Moderation - Except Laughter. Blog http://loraldiabetes.blogspot.com DLife column http://tinyurl.com/5v74xr http://loraltravel.blogspot.com (The Taj Mahal) |