Quote:
Originally Posted by Nancy LC
I thought Greek Yogurt was just whole milk, but drained of whey, and that was why the milk fat was higher.
One question I have is, how is there enough sugar in Hood milk to feed the bacteria? I would have thought the beasties would starve in it.
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I don't really know how much they actually need to do the job...can only try. I do know that folks have been making yogurt out of heavy cream (VERY low in lactose) and soy
which has NO lactose. Thickening is a milk protein gelling characteristic, the lactic acid is a byproduct of the bacteria, so I don't know FOR SURE if lactose is the ONLY thing they eat, or even how much of it they need to do their jobs overnight to produce something yogurtlike.
Time for more research, methinks.
{and no, Greek yogurt is, in my researches anyway, a very thick and creamy high butterfat yogurt, maybe they have very rich milk without the cream removed as we do over here? Half n Half is literally half
light cream and half milk (2%? homogenized? dunno, actually) and it's 10%.}
Labneh or YoCheese is what you get, in varying thicknesses, when you drain the whey from yogurt. The milkfat percentage is actually much the same, since it's still relative to the total caloric value including protein of the whole product. Depends on how much you had to start with in the milk product used to make the yogurt...
-=-=-=- later -=-=-=-
Ok, a quick search and some lowcarbfriends.com folks have actually made yogurt from the Carb Countdown and Heavy Cream (and used an unusual paper towel method to reduce the liquid separating out, but hey, draining would work too).
Check it out; it's interesting:
http://www.lowcarbfriends.com/bbs/s...ad.php?t=239680