"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Click Here to Login
Thread Tools Display Modes
Old 04-07-2007, 04:33 AM   #11
Senior Cook
Join Date: Sep 2004
Posts: 154
Another alternative is acidophilus at your local health food store. Comes in capulets. Ask a clerk about the dosage. Not cheap but fast. Something to keep on hand after a bout with antibotics.

bevkile is offline   Reply With Quote
Old 04-07-2007, 08:06 AM   #12
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,911
I get my milk straight from the udder. Currently I am milking 3 dairy goats. For the household milk, used for drinking, cooking and baking, I leave it untreated/raw/unpasteurized. But for my cultured products, 98% of the time, I follow the instructions that come with the starter culture, which always start with, heat the milk to 180*F/82*C. I usually have a culture of yogurt and buttermilk going at all times that I have fresh milk. I use the yogurt for a myriad of purposes. I use the buttermilk mostly as a starter for cheese. And with that purpose, (buttermillk for cheese) I need to be sure I have the correct bacteria.

I just looked at the starter cultures in my freezer for yogurt and buttermilk, and two just say, under the ingredient list, lactic bacteria. One yogurt starter culture lists the lactic bacteria; L. bulgaricus, S.thermophilus, and L. acidophilus.

I have a store bought non-electric yogurt maker that operates just like a thermos. This year for the first time I noticed a yogurt starter culture offered, called "Probiotic Yogurt Culture". It looks difficult to culture this yogurt. It takes from 12 to 15 hours to incubate, and you need to raise the temperature of the mass from 73*F to 112*F. Impossible to do in a non-electric maker.

Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-07-2007, 10:13 AM   #13
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The reason I ended up with the Dannon Activia was that I sent DH to the store to get me some un-pasteurized yogurt, and this was the only one that wasn't.
Beth, I must say, you are quite a homemaker. My hat's off to ya, girl!
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-07-2007, 11:41 AM   #14
Head Chef
JMediger's Avatar
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
How is your ear infection Constance? I'm glad the Activia helped counteract the meds (and what a sweet honey to run for you!) ...

JMediger is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:10 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.