Sat, Feb-04-06, 22:02
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
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Originally Posted by Rosebud
Just read the first couple of posts, and I have to add that for people like me who have no access to low carb milk, powdered milk works just fine. I use a combination of powdered milk and cream, in a ratio of about 3 milk: 1 cream.
I have used just the (powdered) milk several times, and it makes perfect yoghurt, but I prefer the slightly creamier texture of the added cream.
Rosebud  |
I'm curious, Rosebud, as to why you would use powdered milk, which I understand to be quite high-lactose (which is why it is traditionally avoided by most low carbers).
There've been a lot of discussions about yogurt making over the years in this forum, some in this Kitchen forum and much of it in the Nutrition forum, and usually the addition of 'modified milk ingredients' or powdered milk in either home or commercial yogurt, while serving to generally increase the thickness, also adds unwanted carbs and changes the 'mouthfeel' (for yogurt purists, anyway).
From MasterCook: Powdered Milk
128g total weight/1 Cup by volume
635 Cals
49g Total Carbs (0g fiber)
34g Protein
34g Fat
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