Yogurt

Yogurt

Yogurt Questions

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by 0 · about 4 hours ago

I have thick, coarse, curly hair and 'no poo' isn't working for me.. Baking soda made my hair dry and brittle.. I've also read that using baking soda and ACV can cause damage to the hair shaft because of the pH extremes: "Using highly... (more)

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by 0 · about 4 hours ago

Going paleo really improved my health problems in just a couple of days of doing it. I always used to feel so sick with a lot of different symptoms..But last week i ate yogurt and since then i have been feeling sick again. I was surprised... (more)

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riggsd2003 0 · March 02, 2014 at 6:19 AM

I have read in a couple different places that there is an enzyme that your body stops producing when you cut dairy out of your diet. I have the same issues if i ever try to drink even a glass of soy or almond milk since i have turned paleo. It... (more)

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by 48 · about 4 hours ago

I have access to a grass fed non homogenized yogurt but it's only fermented for 10 hours. I was wondering if that's long enough to be a good source of probiotics. It is of course made with pasteurized milk btw. I don't feel it's that much of... (more)

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thhq 0 · February 19, 2014 at 11:12 AM

A yogurt batch usually takes me 5-6 hours. Once the multiplying lactobacilli thicken the milk I'm guessing they become less mobile and slow down. A longer time makes a slightly more sour product, so they're still chewing the lactose into lactic... (more)

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by 5509 · about 4 hours ago

I am primal and have been thinking of making yogurt out of Good Earth Farms milk. It's really the only non-traditional milk available to me besides Horizon brand. It claims to be "pasture-raised" but what exactly does it mean? I can't... (more)

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OuroborossoroboruO 0 · December 18, 2013 at 3:40 AM

IIRC most Horizon products are pasteurized using HTST which you may find some some difficulties culturing. Here's something I found with a quick google search. (more)

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by 5 · about 4 hours ago

I recently went to my local fro-yo place and saw that they have frozen sherbet that is dairy free and gluten free. Is that considered paleo?

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joanna_4 0 · August 08, 2013 at 1:16 AM

it probably has a lot of weird food colorings, gums, and sugars. i'd avoid it if it were me, but if you are generally healthy and not affected by junk food, then a little splurge won't hurt!

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by 0 · about 4 hours ago

I just recently started eating paleo. I am a 5'4" 114 pound female. I notice I get this weird rash at night after eating dinner and my night snack. It's right under my chest on my upper abdomen. There are all these little red dots. I noticed the... (more)

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LateralFractal 0 · August 27, 2013 at 7:27 AM

If your new diet is a drastic shift from your old diet, it can trigger major changes in various hormone levels; especially over the short to medium term. This can also explain the seemingly targeted nature of the rash. I won't give the vague... (more)

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by 115 · about 4 hours ago

Most Paleohackers are familiar with the drawbacks of the store-bought cow milk. But if one were to culture it with kefir or good bacterias, what are then the final outcome for your health? Please give a balanced opinion with both positives and... (more)

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Janknitz 0 · April 07, 2013 at 6:03 AM

My own feeling is the probiotic cultures make up for less than ideal milk, as long as you tolerate pasteurized milk in the first place. Raw cultured milk would be better, but too pricey. Personally I prefer kefir because you don't have to... (more)

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by 25 · about 4 hours ago

For a long time I have been avoiding dairy unless I can get unpasteurized/unhomogenized grass-fed dairy products. Recently I have a craving for yogurt. I always loved the texture of yogurt and how you can put fruit in it and how it is so yummy.... (more)

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Janknitz 0 · March 16, 2013 at 2:41 AM

Make coconut yogurt http://nomnompaleo.com/post/45263391503/paleo-plans-simple-coconut-milk-yogurt

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by 20 · about 4 hours ago

Hello, All I'm a newbie to Paleo from London, UK. Here's an average daily meal plan. Please tell me if I am doing this right for health and weight loss and how long it usually takes o start seeing results. Thanks so so much I do appreciate any... (more)

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greymouser 0 · January 17, 2013 at 3:18 PM

From a dietary perspective, that looks pretty decent for health. I would question if you really need all those snacks? If you are truly hungry, go for it. If not, try to cut them out and maybe have slightly larger meals. From a total health... (more)

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by 748 · about 4 hours ago

I want to make Raw Milk yogurt by the Viili culture starter from Cultures for Health, but it says if using Raw Milk, that it has to be heated to 160 degrees and cooled, before using it to make yogurt. Isn't the point of using Raw Milk not to heat... (more)

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Mark_50 0 · January 11, 2013 at 3:33 PM

I make Kefir and yoghurt. With regards to Kefir, I do exactly the same as andrew, except it'll be in the fridge if im away that long when making yoghurt you have to heat the raw milk to high temperatures first. I dont think you can make raw milk... (more)

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by 3742 · about 4 hours ago

I'm having a hard time finding grass fed yogurt. I realize it's not the most Paleo food but my daughter eats it and if I don't give it to her she'll likely end up eating something worse. Where can I find it? I tried the mother of all Whole Foods,... (more)

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Kyle_Wehner 0 · December 14, 2012 at 1:49 PM

Hey everyone, I own Dreaming Cow yogurt. I've been doing some research on the Paleo diet and its relationship with yogurt when I came across this posting. There are not many places in the country where you can grow year-round grass, and South... (more)

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by 3690 · about 4 hours ago

The easy solution would be to buy grass-fed raw milk. However, if we make yogurt using pasteurized, homogenized milk, are there any risks associated with this? (Oxidized cholesterol, denatured proteins...etc etc).

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Amy_B_ 0 · January 16, 2013 at 8:28 PM

Fermentation takes a dead (pasteurized) food and turns it back into a living food (teeming with good bacteria). So in that sense, it is beneficial. It won't bring back all the live enzymes (like lactase) and whatever immunoglobulins in raw milk... (more)

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by 3221 · about 5 hours ago

I've been making Greek yogurt at home for the past couple of months, it's thick, creamy and delicious, the down side is, it makes me bloated. I want to know if this symptoms will go away with time, if I continue eating it. Thanks, Love to all (more)

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nursling 0 · October 22, 2012 at 4:11 PM

short answer, no the symptoms oughtn't just "go away". how long are you fermenting it? you might try supplementing with a lactase enzyme when you eat it and see if that solves the problem. if lactose intolerance isn't the problem, you probably... (more)

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by 7592 · about 5 hours ago

I have finally found a small farm for raw goat milk and bought a share. I can barely stand it I'm so excited. We're planning on drinking it of course but...I want to make yogurt, ice cream...maybe...cheese? I think there is too little fat for... (more)

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paleohacks 0 · October 04, 2012 at 9:47 PM

This is just a pet peeve but people pay outrageous premiums for raw dairy and then scald it to make ice cream, yogurt and cheese. It isn't raw any more if you do that! (BREATH!...ok) Maybe you know that, this is just in general, it's just the... (more)

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by 21 · about 5 hours ago

i wanted to know that does curds,yoghurts,cheese slice,cheese cubes..get spoilt without refrigeration...i wanted to carry out with me like yoghurts and cheese ..to eat every 2-3 hours as a snack..travelling nd all i do alot..so is it safe if i eat... (more)

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Christopher_Gagnon 0 · October 07, 2012 at 12:13 PM

I answered a similar question yesterday about boiled eggs, where my opinion was "not safe"--but these are different. Yogurt and cheese both represent food preservation techniques. Yogurt has beneficial bacteria that out-compete harmful ones and... (more)

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by 211 · about 5 hours ago

What are your top five most tolerable forms of dairy? I know this is an individual subject and a decent idea of what I tolerate, but am still interested in what others are tolerating. For the sake of simplicity let's exclude A1 vs A2 cow derived... (more)

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MiMintzer 0 · September 05, 2012 at 2:02 PM

I use grass-fed products so I don't really know if I can tolerate non-grass-fed. That being the case, while I'm lactose and whey intolerant, I have no problems with ghee, butter, whipping cream, and hard cheeses. I don't use them much though. Raw... (more)

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by 10 · about 5 hours ago

HELP! I can not find any full fat plain yogurt

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Eugenia 0 · June 24, 2012 at 6:47 PM

You make it. I bought the equipment and starters, only cost me $50. Then, I bought full fat goat milk (more tolerable than cow), and I fermented it for 20 hours to get rid of most lactose. It's more runny than cow yogurt, but healthier. That's... (more)

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by 5 · about 5 hours ago

Is yogurt on paleo diet? I am just getting started today and no cookbooks, etc.

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Robin_10 0 · June 23, 2012 at 2:12 AM

My understanding is that strict paleo does not include dairy. Not everyone here is eating a strict paleo diet. Personally, I eat full fat yogurt and aged raw milk cheese. I try to make sure all my dairy is from grass fed cows. If you're having... (more)

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by 3280 · about 5 hours ago

I just tried Kefir fir the first time. The bottle says 15 billion per serving. I normally use chobani greek yogurt. (I don't have a tub in front of me, but I don't remember if it ever mentioned counts). So, what has more probiotic power? (Kefir... (more)

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Nance 0 · April 09, 2012 at 7:44 PM

In general, kefir--either dairy or water--has many more species of beneficial flora than yogurt. The marketing of "16 million" doesn't touch on how many species. I've read that good yogurt will have 2-5 species (with large total counts) while... (more)

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by 1467 · about 5 hours ago

This question was sort of asked in another post but I don't think I got the answer. http://paleohacks.com/questions/102813/does-honey-kill-the-good-bacteria-too#axzz1pAkMy4sM (more)

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Nance 0 · March 18, 2012 at 2:33 PM

Several things: putting juice/honey in your kefir (and drinking it right away) would be the same as when I add honey to my coffee (along with cream) or when others sweeten tea; it's an indulgence, but it doesn't negate the benefits. I brew my... (more)

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by 1118 · about 5 hours ago

Hello :) I have recently started making my own yogurt. I was hoping to get raw milk, but unfortunately, I haven't been able to get any yet. There is milk at my grocery store that is organic, vat pasteurized whole milk. Is this, in your opinion,... (more)

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Matt_11 0 · February 13, 2012 at 12:13 PM

Vat pasteurization is a lower-temperature pasteurization. To achieve equivalent safety, it is held at a certain temperature for a certain amount of time. See:... (more)

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by 5 · about 5 hours ago

Ayran is yoghurt water some salt optianal some lemon. What effect does it have on the body?

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primallykosher 0 · December 23, 2011 at 3:33 PM

It causes blond hair and blue eyes.

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by 18635 · about 5 hours ago

Have read and tried the 24hr yogurt associated with GAPS/SCD. Understand from the explanation that the fermentation process obviously produces lactic acid out of the lactose, but there is also mention of rendering the casein to be more digestible... (more)

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Eugenia 0 · December 03, 2011 at 5:38 AM

The answer to all this is: goat yoghurt. Not cow yoghurt, and not kefir. If you must follow the SCD/GAPS protocol for gut issues, then just go for goat yoghurt. 20 hours of fermentation is enough for goat milk, and expect it to be runny. There... (more)

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by 1311 · about 5 hours ago

I have been successfully making my own yogurt from coconut cream/milk for a while - the taste is delicious but the consistency is always closer to that of drinking yoghurt. Does anyone have any tips to thicken it (and if so the quantity to use? I... (more)

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Jamie_2 0 · November 12, 2011 at 1:42 AM

With coconut milk yogurt, you have to use a thickener, such as tapioca starch and gelatin. Here's a great recipe: http://www.cookingtf.com/2011/02/03/coconut-milk-yogurt-2/ (more)

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by 1811 · about 5 hours ago

I've been trying to make various fermentations using raw milk I obtain from a local farm. I've been making mostly yogurt and kefir but unfortunately most of my attempts to create these products result in a big chunk of curd surrounded by watery... (more)

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Eliz 0 · September 29, 2011 at 3:43 PM

Raw milk needs a little different handling than pasteurized milk when you're trying to ferment it. You're right, one of the reasons is the natural bacteria present in raw milk. This page has some good advice on fermenting raw milk into yogurt... (more)

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