Yogurt Lovers~ Does Carb Countdown Milk Work?

dori30 · 04-07-2006, 04:49 PM

I have been making my own full-fat, whole milk yogurt for a long time. Unfortunately, since I have cut it out of my diet over the past two weeks, I am losing again. I was eating way too much of the stuff.

Anyway, I was thinking about using carb countdown milk to make yogurt again with a more accurate carb count (since I plan to add nothing to it but two tablespoons of starter yogurt). Will this work?? Can I strain it to make yocheese? (It seems that the calories/fat/carbs would be less substantial, allowing me to reintroduce it into my menus).

dori

CMIODOWS · 04-08-2006, 10:05 AM

I make it with the Carb Countdown milk all the time. It drains out quite a bit of liquid (whey). Comes out great.

dori30 · 04-08-2006, 10:39 AM

Thank you for your response!

Do you add anything to it? Powdered milk?? Or do you just use the carb coundtown milk.

I LOVE yocheese and this just may put it back on my menu!

Thanks Again!

dori

CMIODOWS · 04-08-2006, 12:55 PM

I use several tablespoons of the Dannon full fat plain yogurt and the CC milk. Used to use the whole Carb Countdown milk, but can't find that anymore. The 2% works just as well and honestly we didn't notice a difference in taste or texture.

Edited to say - once I have made the yogurt, I will use several tablespoons of this yogurt to start my next batch. No need to keep buying new Dannon for each batch.

beeswax · 04-08-2006, 01:36 PM

Dori could you explain how you make your own yogurt? I've been spending a small fortune buying Dannon!

TIA!

dori30 · 04-08-2006, 05:58 PM

Quote:

Originally Posted by shrinking

Dori could you explain how you make your own yogurt? I've been spending a small fortune buying Dannon!

TIA!

SURE! It is quite easy really.

I heat whole milk and about a half cup of heavy cream just to boiling (about 175 degrees). Then I remove it from the heat and pour into a glass pyrex bowl that is sitting in an ice water bath. Cool the mixture to 110 degrees (on the counter, in the ice water bath...takes about 45 minutes) and then add 2-4 TBS of full fat or fat free plain yogurt (NOT flavored...plain plain plain!). Wisk and then take out of the ice water bath and leave in the oven overnight with the oven light on! THAT is IT! It is yogurt in the morning. I sometimes drain but I don't always. (You can use a pilot light if you have a gas stove).

I have been making it this way for about a year and a half now. I just bought fat free carb countdown this afternoon and it is heating now. Should be interesting. I have my doubts about the taste/texture!

Let me know how yours turns out!

dori

dori30 · 04-09-2006, 02:25 PM

It is dreadful. It was SO soupy and even after draining, it had a gritty, almost sandy texture to it!

I added one 6 oz container of Dannon Fat Free plain yogurt to it. It was absolutely detestable and I pitched the whole (expensive) batch.

I am willing to try it again but this time, I am going to buy the 2%. I am hoping that it makes a difference. I will also buy the Stoneyfield Farms FULL fat yogurt for starter. We shall see!

dori

04-07-2006, 04:49 PM	#1
dori30 Senior LCF Member Join Date: May 2004 Location: Maine Posts: 851 Gallery: dori30 Stats: who cares? I am a runner! WOE: Healthy Whole Foods Start Date: February 2004	Yogurt Lovers~ Does Carb Countdown Milk Work? I have been making my own full-fat, whole milk yogurt for a long time. Unfortunately, since I have cut it out of my diet over the past two weeks, I am losing again. I was eating way too much of the stuff. Anyway, I was thinking about using carb countdown milk to make yogurt again with a more accurate carb count (since I plan to add nothing to it but two tablespoons of starter yogurt). Will this work?? Can I strain it to make yocheese? (It seems that the calories/fat/carbs would be less substantial, allowing me to reintroduce it into my menus). dori

04-08-2006, 12:55 PM	#4
CMIODOWS Senior LCF Member Join Date: Nov 2003 Posts: 367 Gallery: CMIODOWS WOE: ATKINS Start Date: 11/17/03	I use several tablespoons of the Dannon full fat plain yogurt and the CC milk. Used to use the whole Carb Countdown milk, but can't find that anymore. The 2% works just as well and honestly we didn't notice a difference in taste or texture. Edited to say - once I have made the yogurt, I will use several tablespoons of this yogurt to start my next batch. No need to keep buying new Dannon for each batch. Last edited by CMIODOWS; 04-08-2006 at 12:56 PM..

04-09-2006, 02:25 PM	#7
dori30 Senior LCF Member Join Date: May 2004 Location: Maine Posts: 851 Gallery: dori30 Stats: who cares? I am a runner! WOE: Healthy Whole Foods Start Date: February 2004	Well, I made the yogurt with Fat Free Carb Countdown It is dreadful. It was SO soupy and even after draining, it had a gritty, almost sandy texture to it! I added one 6 oz container of Dannon Fat Free plain yogurt to it. It was absolutely detestable and I pitched the whole (expensive) batch. I am willing to try it again but this time, I am going to buy the 2%. I am hoping that it makes a difference. I will also buy the Stoneyfield Farms FULL fat yogurt for starter. We shall see! dori

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04-08-2006, 10:05 AM	#2
CMIODOWS Senior LCF Member Join Date: Nov 2003 Posts: 367 Gallery: CMIODOWS WOE: ATKINS Start Date: 11/17/03	I make it with the Carb Countdown milk all the time. It drains out quite a bit of liquid (whey). Comes out great.

04-08-2006, 10:39 AM	#3
dori30 Senior LCF Member Join Date: May 2004 Location: Maine Posts: 851 Gallery: dori30 Stats: who cares? I am a runner! WOE: Healthy Whole Foods Start Date: February 2004	Thank you for your response! Do you add anything to it? Powdered milk?? Or do you just use the carb coundtown milk. I LOVE yocheese and this just may put it back on my menu! Thanks Again! dori

04-08-2006, 01:36 PM	#5
beeswax Senior LCF Member Join Date: Oct 2003 Posts: 212 Gallery: beeswax Stats: 239/223/150 WOE: Atkins Start Date: June 2009	Dori could you explain how you make your own yogurt? I've been spending a small fortune buying Dannon! TIA!