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Home made yogurt

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Carolg

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Type 2
got a yogurt maker for Xmas and made yogurt with whole milk, and live yogurt. Do you just. Add carbs from both and divide by number of pots? Or do the sugars change? Can anyone help please?thanks
 
Carolg said:
got a yogurt maker for Xmas and made yogurt with whole milk, and live yogurt. Do you just. Add carbs from both and divide by number of pots? Or do the sugars change? Can anyone help please?thanks
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Sorry, can't really help, I guess the only thing to do is experiment and see what happens to your blood sugars.
I can't think that there would be much difference in the 'before' and 'after' product, it's not like alcohol where the fermentation process changes the sugars to alcohol in such a way that they don't count as carbs any more.
 
Thanks robin. Levels have been high for a while. Had yogurt and a nectarine for breakfast with a wee drop linseed mix. Only went up by 2.0 after 2 hours and that was a 200 ml pot yogurt. Still full
 
I wouldn't expect your yoghurt to be any more or less carby than the milk you make it with (I use the UHT long life milk so no need to sterilize it first). The starter yoghurt shouldn't add much to the batch (use 2 tablespoons of the last batch). I've just tried Yeo Valley thick and creamy Greek style as a starter for my latest batch and it worked well with less whey than usual. P.S. by using full fat milk, the fat should slow down any spikes from the lactose.
 
Vicsetter said:
I wouldn't expect your yoghurt to be any more or less carby than the milk you make it with (I use the UHT long life milk so no need to sterilize it first). The starter yoghurt shouldn't add much to the batch (use 2 tablespoons of the last batch). I've just tried Yeo Valley thick and creamy Greek style as a starter for my latest batch and it worked well with less whey than usual. P.S. by using full fat milk, the fat should slow down any spikes from the lactose.
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I used uht whole milk and yeovalley and it said use 125 ml plus 1250 milk. Really creamy, and have a skimmed milk batch on with some of last batch. Will bear in mind about whole milk as everything will help.thanks for the advice
 
Being boring, but yogurt update. Made a batch with skimmed milk, and it's equally yummie
 
I use 2 scoops of dried milk powder and 2 scoops of live yogurt with 1 ltr milk, I have the lakeland yogurt maker which just makes 1 tub and leave it for about 8-10 hours.
 
Vicsetter said:
I use 2 scoops of dried milk powder and 2 scoops of live yogurt with 1 ltr milk, I have the lakeland yogurt maker which just makes 1 tub and leave it for about 8-10 hours.
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It's the Lakeland one I have but makes 7 wee 200 ml pots. Haven't tried dried milk powder yet. How much is a scoop?
 
i tend to use full fat milk and yeo valley to start it off, make it in a food flask with just a towel
 
My understanding is that the bacteria convert at least some of the lactose to lactic acid, lowering the carb content.
 
I knew you were going to ask about scoop size (it's the plastic one that came with the yogurt maker) and is about 1 tablespoon. can't say I measure it too accurately.P.s. I was surprised when my Yoghurt maker stopped working after 2years use, phoned Lakeland and they sent me a new replacement as a part of their lifetime satisfaction guarantee (so try and get the recent from whoever got it for you).

I have about 3 tablespoons of yoghurt with 55g Lizi's Organic Granola for breakfast.

You are correct Chris, it would appear that the lactose is eaten by the live cultures and one website I found said that 20 hours after being made the carb count will go down from 8g to 4g per cup (244g?). Also most of the carbs are in the whey, so making Greek style yoghurt will decrease the carb count.
 
Ahhhh. I didn't get a scoop but have a tablespoon. I will ask my son if he has the receipt and keep it safe.
Thanks
 
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