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Medical Forum / Diseases and Disorders / Diabetes / January 2006Home made yoghurt
Hi good folks out there Santa visited and left me a Goldshield Yoghurt maker; the type where one shakes up a sachet of powder mix with water and lets it "cook" in a hot water jacket. (UK supplier) The nutrition info on the powder says total carbs ~19% of which sugars ~15% per 100g of yoghurt!!!!! Ingredients of the powder are milk solids, sugar ..... which to my understanding means a) sugar is the second largest component of the powder and b) by inference sugar is added. Compared with ~5% sugars in any bog standard unsweetened yoghurt from Tesco; 15% is horrendous. Does this mean what the bare figures suggest? I have emailed Goldshield and queried these points with them and am awaiting a reply. Also asked them if they do a no/lo sugar yoghurt mix. Also asked; Can I split a packet into 4 and top up with plain semi-skimmed milk powder to yield a final brew with sensible sugar content? Any comments from you good folk? Obviously don't want to hurt "'er downstairs" feelings by saying the gift is NBG.  SignatureDelboy T2, under reasonable control and want to stay that way A common mistake that people made when trying to design something completely foolproof was to underestimate the ingenuity of complete fools. Douglas Adams > Hi good folks out there > > Santa visited and left me a Goldshield Yoghurt maker; the type where one > shakes up a sachet of powder mix with water and lets it "cook" in a hot > water jacket. (UK supplier) I learned something today. Some people spell yogurt with an "h". Dave An "Englishism" versus an "Americanism"? I have had this "argument" with my daughter-in-law (originally from Seattle) SignatureDelboy A common mistake that people made when trying to design something completely foolproof was to underestimate the ingenuity of complete fools. Douglas Adams > > Hi good folks out there > > [quoted text clipped - 5 lines] > > Dave > An "Englishism" versus an "Americanism"? I have had this "argument" with my > daughter-in-law (originally from Seattle) oh, I hope you don't think I was debating which is correct! They are both in common usage. I just didn't know it until now. I spent my youth in England, so I'm familiar with some of the differences in spellings between the US and the UK. Dave As Churchill (I believe) said "Two nations divided by a common language" or words to that effect ;-)) SignatureDelboy A common mistake that people made when trying to design something completely foolproof was to underestimate the ingenuity of complete fools. Douglas Adams > > > An "Englishism" versus an "Americanism"? I have had this "argument" with my [quoted text clipped - 6 lines] > > Dave > As Churchill (I believe) said "Two nations divided by a common language" or > words to that effect ;-)) I don't feel we are all that "divided" with Tony Blair at the helm. :) dave Not rising to that one Dave. Don't do politics in public. (Only swear like crazy at the tv screen) SignatureDelboy A common mistake that people made when trying to design something completely foolproof was to underestimate the ingenuity of complete fools. Douglas Adams > > > As Churchill (I believe) said "Two nations divided by a common language" or [quoted text clipped - 3 lines] > > dave Dave - my family has been arguing for years about the name of those rice&meat filled grape leaves. Are they dolma or sarma? Probably depends on whether you were back country Armenian (Yerevan) or big city Armenian.(Constantinople). Any time you translate a "common" term, like yogurt, you'll get variations. I've got 4 cookbooks - all with variations on spelling. Nan Sarkisian, Type 2 > Dave - my family has been arguing for years about the name of those > rice&meat filled grape leaves. Are they dolma or sarma? Probably [quoted text clipped - 3 lines] > with variations on spelling. > Nan Sarkisian, Type 2 And my Greek friend calls them dolmades. BTW Nan, are you related to Cherilyn? Em Oh, you're Armenian! I've known many American Armenian doctors, and they are all the among the nicest, most pleasant doctors I know. Very kind people... Mary >>Dave - my family has been arguing for years about the name of those >>rice&meat filled grape leaves. Are they dolma or sarma? Probably [quoted text clipped - 7 lines] > BTW Nan, are you related to Cherilyn? > Em My husbands father was the only immigrant from his family in Russia. Pre-WWI (got his citizenship by serving in the Army in France). Me? Half Swede, 1/4 New England Yankee, 1/8 French Canadian, 1/8 German. But, like most wives, I learned a lot. His mother was from Constantinople (learned to call it THAT from her) and she made stuff, in a crummy NYC apartment, a great chef would die for. Regularly. So - the dolmades word obviously comes from "dolma". Whole Mediterranean cuisine is related. Lamb, olive oil, grape leaves, rice, bulgour (cracked wheat, used like rice), 30 million ways of cooking chicken. I have a wonderful cookbook by Vilma Liacouras Chantiles called "Diabetic Cooking from Around the World" which has food exchange information, notes from diabetic associations and recipes for yogurt, ghee, stuffed eggplant, and (pay attention guys) Cheese Muffins, New Zealand Style. In other words - ethnic recipes a bit adapted and with notes on carbs, fats, sodium and anything you need. Nan, Type 2 since 1990. Cooking since.........the 1930s........... On Wed, 28 Dec 2005 14:26:25 -0500, naneklund@aol.com wrote (in message <1135797984.938988.46370@g49g2000cwa.googlegroups.com> ): > My husbands father was the only immigrant from his family in Russia. > Pre-WWI (got his citizenship by serving in the Army in France). Me? [quoted text clipped - 14 lines] > fats, sodium and anything you need. > Nan, Type 2 since 1990. Cooking since.........the 1930s........... The book sounded so great that I just ordered a used copy. Thanks for describing it in such mouthwatering detail. TaniO, Type 3 since May. Cooking since....the 1940s. > My husbands father was the only immigrant from his family in Russia. > Pre-WWI (got his citizenship by serving in the Army in France). Me? [quoted text clipped - 14 lines] > fats, sodium and anything you need. > Nan, Type 2 since 1990. Cooking since.........the 1930s........... Hi Nan, I asked because I've only heard the name Sarkisian once and that was Cher's maiden name. Since you use "naneklund", I assumed that was your married name. My great-grandmother was Swede also so that makes me 1/8th. What you said about your husband's mother reminded me of an Italian landlady I had years ago. I could smell her food cooking from my apartment and every once in a while she'd share with us. It was always so good! The cookbook you mentioned sounds like a really good one. I looked on Amazon.co.uk and they have it so might order a copy. Thanks. Em....cooking since only the 60's. > > My husbands father was the only immigrant from his family in Russia. > > Pre-WWI (got his citizenship by serving in the Army in France). Me? [quoted text clipped - 25 lines] > have it so might order a copy. Thanks. > Em....cooking since only the 60's. Mine was second hand too. We have a used book store in town, mostly paperbacks but some hard backs too. I've used the book for years, mostly with familiar foods but the occasional dip into Indian, African, Polynesian, etc. And while I never heard an Armenian name back in Minnesota, I found out, by marrying one in Boston, that Sarkis is probably the most common first name and "ian" means son of or house of - like the Irish "O", the Scots "Mac" or the Scandinavian "sen", or "son". Nan, Type 2 > From: naneklund@aol.com > Organization: http://groups.google.com [quoted text clipped - 11 lines] > Scots "Mac" or the Scandinavian "sen", or "son". > Nan, Type 2 I grew up in California, so I knew the name Sarkisian was Armenian. We had a lot of Armenians there. The "ian" ending was the clue always. But I never knew that it was the same thing as the Scottish "Mac". My maternal grandmother was a MacMaster. Thanks for teaching me something. Donna Evleth This post not CC'd by email >and "ian" means son of or house of - like the Irish "O", the >Scots "Mac" or the Scandinavian "sen", or "son". >Nan, Type 2 G'day G'day Nan, I believed O as in O'Grady meant "son of." In fact I used to joke that we were the "No O" Grady's, originals. Apparently the O' is an Anglicized version of "au" meaning "grandson of" or so I read in a mathematics book over Xmas. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > My husbands father was the only immigrant from his family in Russia. > Pre-WWI (got his citizenship by serving in the Army in France). Me? > Half Swede, 1/4 New England Yankee, 1/8 French Canadian, 1/8 German. > But, like most wives, I learned a lot. New England Yankee? I thought the Yankees were from the Bronx :-) His mother was from > Constantinople (learned to call it THAT from her) and she made stuff, > in a crummy NYC apartment, a great chef would die for. Regularly. [quoted text clipped - 10 lines] > fats, sodium and anything you need. > Nan, Type 2 since 1990. Cooking since.........the 1930s........... > Hi good folks out there > [quoted text clipped - 18 lines] > Any comments from you good folk? Obviously don't want to hurt "'er > downstairs" feelings by saying the gift is NBG. If you use the starter but make your yogurt using milk, half and half or cream without added dried solids and sugars, you end up with a zero carb product if you ferment it 24 hours, 80% carb free after 12 hours. The lactose is consumed by the fermentation process. You can look online for how to start the process before putting it into your warmer; usually you warm the milk to a particular temp, add the starter, place it in the warmer. Susan > From: Susan <nevermind@nomail.com> > Reply-To: Susan@nothanks.org [quoted text clipped - 36 lines] > > Susan Thank you for ignoring the semantic arguments and answering the OP's question. I wanted to know, too. I used to make yogurt with a favorite yogurt as a starter, plus whole milk. I had no special device, I just heated the yogurt to a simmer, then put it in a crock and set it on a heating pad overnight. It worked very well. I gave it up accidentally, when the heating pad wore out. I should get a new heating pad, and try again. Donna Evleth Donna Evleth > Thank you for ignoring the semantic arguments and answering the OP's > question. I wanted to know, too. [quoted text clipped - 5 lines] > I gave it up accidentally, when the heating pad wore out. I should get a > new heating pad, and try again. Donna, if your oven isn't too large and it has a bulb in it, that usually maintains the right temp overnight for culturing yogurt. Susan : I used to make yogurt with a favorite yogurt as a starter, plus whole milk. : I had no special device, I just heated the yogurt to a simmer, then put it : in a crock and set it on a heating pad overnight. It worked very well. : I gave it up accidentally, when the heating pad wore out. I should get a : new heating pad, and try again. : Donna Evleth : Donna Evleth That is a perfectly fine system. what is needd is some warmth, protection frm drafts adn time to get the starter to make the new yogurt. The fancy yogurt makers so this, as dids your heating pad. some peole leave the growing yogurt in a foam lined pot overnight to retain enough heat, etc. I used to make it but now that i am the only ogurt eater adn I eat about 1/3 C a day, it hardly seems worth it. All this talk might make me go back to it though. My jusband like buttermilk, rather than ogurt and makes his own during the sumer. The bacteria for buttermilk are less fussy than the yogurt bacteria, so all yu have to do is mix soem buttermilk into the new milk, stir and let sit onthe kitchen counter overnight. No draft or heat problems. Soes anyone know if buttermilk has the same kind of good effect as yogurt in providing acid and not haign the smae amount of milk sugars as the fresh milk? I don't see why it shouldn't. Wendy Soes anyone know if buttermilk has the same kind of good effect > as yogurt in providing acid and not haign the smae amount of milk sugars > as the fresh milk? I don't see why it shouldn't. > > Wendy > > That's an interesting question! What's the difference between culture and fermentation? Fermentation consumes sugars, I don't know what culturing does. Susan > x-no-archive: yes > [quoted text clipped - 9 lines] > and fermentation? Fermentation consumes sugars, I don't know what > culturing does. Uh, the culture eats the lactose and produces lactic acid. Priscilla Signature"Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong >>x-no-archive: yes >> [quoted text clipped - 12 lines] > > Priscilla Yes, I know. I was just wondering if cultured stuff like sour cream and buttermilk were somehow different. Susan > x-no-archive: yes > [quoted text clipped - 17 lines] > Yes, I know. I was just wondering if cultured stuff like sour cream and > buttermilk were somehow different. Ah! OK. That makes more sense. Priscilla Signature"Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong This post not CC'd by email On Fri, 30 Dec 2005 21:45:04 +0000 (UTC), "W. Baker" <wbaker@panix.com> wrote: >My jusband like buttermilk, rather than ogurt and makes his own during the >sumer. The bacteria for buttermilk are less fussy than the yogurt [quoted text clipped - 5 lines] > >Wendy G'day G'day Wendy, The labels in the supermarkets here suggest buttermilk uses only lactobacillus acidophilus. It doesn't appear to be the Bulgaricus strain much loved by yoghurt makers. Also lactobacillus casei which produces a more cheesy texture is not present. Neither is bifidobacterium bifidum. Does it matter? Probably not all that much as far as T2 diabetics are concerned. As I see it the matter of first importance is that something has fermented the lactose converting it to lactic acid and off course cane sugar hasn't been added. The lactic acid is likely to be beneficial, as is vinegar, in reducing the glycemic load of various vegetables. BTW every so often one comes across a book that expands one's knowledge of a topic. For me, Richard Firshein's book "The nutriceutical revolution" Hardy Grant Books Australia and Riverhead Books USA, ISBN 1 86498 0745 was quantum leap in my understanding of probiotic bacteria in digestive tract. (My copy has disappeared. Maybe I was foolish enough to lend it to someone who didn't read the section memory improvement. <grin>) Here is my cryptic precise of a page of two on gut bacteria. For a wealth of other topics I suggest you read the book. Lactobacillus Acidophilus. Most abundant bacteria in small intestine. Produces lactocidin and acidophilin that inhibit other bacteria. Lactobacillus Rhamnosus. A hardy organism resistant to bile salts. It adheres to the mucosal linings. Produces lactase. Reduces intestinal inflammation, eczema. Lactobacillus Casei. Activate white blood cells. Produces peptidoglycan enhancing the immune system. Lactobacillus Bulgaricus. Transient. Does not implant in walls. Provides environment for other useful bacteria. Fights staph, salmonella, shigella, H.pylori. Streptococcus Thermophilus. Produces lactase. Bifidobacterium Bifidum. Prefers mucous membrane of large intestine and vaginal tract. Staunch protector of niche. Produces lactic acid and acetic acid offering some cancer protection. Bifidum Longum. Variant of B.Bifidum. Enterococcus Faecium. Effective against viral, bacterial, and fungal micro-organisms. Somewhat controversial as it could produce enterotoxins. Stops diarrhea. DDS-1 Powerful strain of L.acidophilus. Specialists in this field may have useful information to add or subtract. For me this was sufficient to be useful. Best wishes, Hope I made someone's day, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin This post not CC'd by email On Fri, 30 Dec 2005 21:40:01 +0100, Donna Evleth <devleth@wanadoo.fr> wrote: >I gave it up accidentally, when the heating pad wore out. I should get a >new heating pad, and try again. > >Donna Evleth G'day G'day Donna, In New Zealand the supermarkets stock an Australian product called EasiYo. They sell yoghurt makers which a polystyrene lined plastic containers which take a preserving jar sized plastic container. One half fills the inner plastic container with cold water,adds the powder mix and shakes. Then adds more water to fill the inner container. Boiling hot water from the electric jug is poured into the outer container and the inner container placed in it. There is no heating pad to burn out. No danger of electrocution from some short circuit developing etc. The yoghurt is about a third of the price of store bought yoghurt. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Hi good folks out there > >Santa visited and left me a Goldshield Yoghurt maker; the type where one >shakes up a sachet of powder mix with water and lets it "cook" in a hot >water jacket. (UK supplier) Making your own yogurt is pretty easy. Scald a quart of skim milk, add a spoonful of plain active yogurt purchased from the store (buy the smallest unit available, it'll keep for weeks). "Cook" the yogurt overnight in the warming closet or in your oven if you've a gas one, or atop the fridge or freezer. Use a stainless or ceramic container, not an aluminum one. Next morning: eat yogurt. Also, the longer it cultures the lower the carb content seems to be, based on my BG results. It does get rather tangy tho... +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... >>Hi good folks out there >> [quoted text clipped - 13 lines] >Also, the longer it cultures the lower the carb content seems to be, >based on my BG results. It does get rather tangy tho... Blue Bunny makes a 5 carb yogurt in a 6 oz container. Does not spike me. Eat it for breakfast. Costs 50 cents at walmart and 64 cents at Price Chopper. _____________________________________________ http://www.healthdiabeticsoftware.com/ Free >Making your own yogurt is pretty easy. Scald a quart of skim milk, >add a spoonful of plain active yogurt purchased from the store (buy [quoted text clipped - 4 lines] > >Next morning: eat yogurt. Just an addition to the instructions: You have to let the scalded milk cool to about 77 degrees F before adding the culture or active yogurt. Otherwise it'll kill the culture! You may of started a new trend, Delboy. :) I used to make yoghurt by bringing whole milk to a low simmer.. adding a small culture of bio yoghurt and poured into a flask to keep warm and ferment for 12 hours. Sue > Hi good folks out there > [quoted text clipped - 21 lines] > Any comments from you good folk? Obviously don't want to hurt "'er > downstairs" feelings by saying the gift is NBG. This post not CC'd by email On Tue, 27 Dec 2005 21:55:59 GMT, "Delboy" <derek.hoy1nospam@ntlworld.com> wrote: >Hi good folks out there > [quoted text clipped - 10 lines] >Compared with ~5% sugars in any bog standard unsweetened yoghurt from Tesco; >15% is horrendous. Does this mean what the bare figures suggest? G'day G'day Delboy, Yes, 18% carbs, 15% sugars isn't generally what T2 diabetics are looking for. That is about half the carb content of bread which is one of the hardest foods for T2s to handle unless on meds. The temptation with yoghurt is to eat a generous portion. Not sure why this is. Maybe it because some brands are advertised as low fat. Maybe the sugar isn't obvious because its hidden by the lactic acid. Check you haven't bought a low fat powder. There has to be something to thicken the yoghurt and if it isn't protein and fat it more or less has to be a carbohydrate. Milk solids is a bit of a vague term. It could be casein. It could be defatted milk powder. If it is milk powder then it could be a major contributor to the sugar content. >I have emailed Goldshield and queried these points with them and am awaiting >a reply. Also asked them if they do a no/lo sugar yoghurt mix. Also asked; >Can I split a packet into 4 and top up with plain semi-skimmed milk powder >to yield a final brew with sensible sugar content? Good on you. It is surprising how companies do respond if enough people write to them with requests. >Any comments from you good folk? Obviously don't want to hurt "'er >downstairs" feelings by saying the gift is NBG. Nah. Show her you really appreciate the gift by making it work. Find another brand of yogurt mix. The EasiYo ABC brand I use has 6.8 gram of carbohydrate; 4 grams of lactose (reduced 40%, presumably by the fermentation) and 2.8 grams of galactose. That's a heck of reduction from 18% to 7% just by changing brands. Longer fermentation than normal will reduce the lactose further. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Thanks Quentin, Have heard other good reports for EasyYo. We can get it in UK from a supplier called "Lakeland Plastics" !! ;-)) (they do sell a no power fermenter as well) SignatureDelboy A common mistake that people made when trying to design something completely foolproof was to underestimate the ingenuity of complete fools. Douglas Adams > This post not CC'd by email > On Tue, 27 Dec 2005 21:55:59 GMT, "Delboy" [quoted text clipped - 49 lines] > > Best wishes, |
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