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SCD Yogurt

JaimeNJ
JaimeNJ Posts: 51 Member
edited November 2024 in Social Groups
What milk do you use? I've been using full fast while milk, but I'm wondering if I'd lose any nutrition benefits by switching to something with less fat?

Replies

  • kazzicles
    kazzicles Posts: 15 Member
    I use full fat whole milk - I figure the less it's processed the better. I tried making yoghurt from almond milk but it was an epic fail (three strikes and I gave up) plus the sludge I did make tasted foul so I figured I'd stick with the delicious stuff.
  • justaspoonfulofsugar
    justaspoonfulofsugar Posts: 587 Member
    Don't fear the fat!
  • JaimeNJ
    JaimeNJ Posts: 51 Member
    LOL. Ok. I figured this is probably best anyway. Also, I tried rice milk so that I could make safe yogurt for my son with allergies, and it was a complete waste of time, energy, and ingredients. It never formed into anything.
  • kazzicles
    kazzicles Posts: 15 Member
    I had disasters with almond milk - but am making my second batch of coconut milk yoghurt because the first batch was actually quite palatable! Batch 2 I'm using coconut cream and a little less gelatin to see how that goes. As much as I want to get rid of my symptoms (I'm having a serious OVER IT day today) I'm secretly hoping that removing dairy isn't the way forward for me.
  • kazzicles
    kazzicles Posts: 15 Member
    Just an update on this - the coconut cream yoghurt did not work out - I think I was meant to blend it again at the end, which I didn't realise - the top part was like eating straight cake icing but not as delicious as it sounds and the bottom was runny.

    I really do struggle with what gelatin does to the texture. I'm back on milk yoghurt :)
  • JaimeNJ
    JaimeNJ Posts: 51 Member
    I tried rice milk, and it was a total fail. Didn't know about using gelatin. Sounds complicated.
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