Yogurt exception believers please

[JKat]

Hello...I know their is a running debate. My question is how many carbs in 1cup of yogurt plan drained (yo-cheese)

Thank you!!

[JKat]

bumping

[Rdm]

I use the same carb count as on the pkg. Acid whey contains 5 c per cup so if you managed to drain a cup you could deduct 5 carbs from the count of the total carton (not per serving) I suppose.

http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl

[ljguitar]

Originally Posted by JKat

Hello...I know their is a running debate. My question is how many carbs in 1cup of yogurt plan drained (yo-cheese)

Hi JKat…
I rate heavy cream yogurt and/or yo-cheese at 1 carb per oz...or 8 carbs per cup. It may not be microscopically/digitally accurate, but it's close enough to work with...

Your yogurt carb count is partially made up from the carb count in the whey, and I'm trying to remember how much whey we drained off a quart of yogurt (4 cups yogurt)...that should give you a start as to how to measure it.

If you can find a carb value for yogurt whey, you can subtract it from the total count of the original yogurt, and recalculate your totals (don't forget to recalculate/measure the new volume of the remaining yo-cheese.)

I have moved away from yo-cheese back to cream cheese for my cooking/eating purposes...our home made yogurt (half heavy cream/half whole milk) is too ''precious'' to convert to yo-cheese...especially since we couldn't taste or discern any difference between it and cream cheese which was much cheaper.

[Rdm]

I posted the link for the nutritional values for acid whey.

[BillB]

Since you only asked for opinions for "believers" in the "yogurt exception" it seems as if you are only looking for answers that fit what you want to hear.

I believe yogurt is a wonderful food, but I find that it contains too many carbs to be more than an occasional part of my diet.

--bill

[CGSF]

I eat 7oz of Fage Greek Yogurt about 3-5 times a week (with blueberries added) I am losing 1 to 2 lbs a week.

I don't count carbs though.

[Diana]

I eat greek yogurt every day.. I always count it as 1 cup = 7carbs

[Tammy2002]

I eat yogourt every day and I've lost 29 pounds in the past 18 months. I think yogourts benefits outweigh the higher carb count. I just don't eat other carbs.

[lori121]

Eating yogurt has never helped me lose weight. I do like it though.

[Tammy2002]

Originally Posted by lori121

Eating yogurt has never helped me lose weight. I do like it though.

it's not helped me lose weight, but it helps my "gut" health. and it's a nice treat.

[Keptewe]

I ate non-fat yogurt (1/2 cup) virtually every day of my weight loss phase. I also sprinkled it with some LC, homemade granola. The combo added up to about 15 g of carb, over half of which was the yogurt. I know that there is a lot of things that are not Atkins friendly about my choice (the non fat thing, the relatively high number of carbs)...all I can say is that it was a satisfying meal, it prevented me from binging on cheese and other high calorie/LC treats, it was healthy for my gut, and it never stalled or derailed me. I continue to eat this as a meal most days for lunch and it is a wonderful way for me to maintain control. At the end of the day, we all have to make choices that fit with our lives and increase the chance of us eating this way for the rest of our lives. Balance and knowing yourself are key component for success. Good luck!

[ljguitar]

Hi all…
I started making homemade hi-fat yogurt over a year back and we make and consume about a gallon a month.

I use two quarts of heavy cream, two quarts of whole milk, and half quart of plain yogurt (usually Dannon). We incubate it in our Excalibur Dehydrator in glass mason jars, and it lasts just fine in the fridge. It comes out smoother and more silky than Greek (Fage) and though I call it 8 carbs per cup, it's probably less...

Fresh out of the incubation…



After it is refrigerated…




I often eat 1/2-3/4 cup yogurt with frozen strawberrie slices sweetened with Erythritol or splenda for a dessert or a treat, or I will cube up some sugar free jello and stir in 1/4 yogurt with a big bowl of the jello cubes.

This is not exorbitantly high carb, and it is a delicious, and fun treat which prevents the tedium of a very sterile low carb episode I went through over a decade back. I lost a lot of weight and was bored stiff with eating.

When I elected to choose low carb as the way I eat from this point on - not as a diet but a way to eat and not be hungry and not gain weight - I committed to explore ways to keep the diet diverse, tasty and fun.

Yogurt is one of those ways, as are coconut cocoa-bark, and dreamfields pasta, and low carb torts, and pan fried green beans etc, etc, etc...

[Sunny7]

Originally Posted by CGVT

I eat 7oz of Fage Greek Yogurt about 3-5 times a week (with blueberries added) I am losing 1 to 2 lbs a week.

I don't count carbs though.

I eat the yogurt, and with the added blueberries, had to tell you though, maybe you do this already, but i always thaw the berries out in the mike a little, and one day i left them on for the full miinute and they were all cooked up, looked like bb pie, i put that over the yogurt and is that good, thats how i have it now, tast just like bb pie
yummo!!

[Joy-FL]

Originally Posted by BillB

"believers" in the "yogurt exception"

What is this all about? Not familiar with it.

[ljguitar]

Originally Posted by Joy-FL

What is this all about? Not familiar with it.

Hi Joy…
Some hold to the theory that the incubation process of yogurt with the active bacteria will lower the total carbs since the live-bio-creatures consume some of the milk sugars in the process of converting milk into yogurt...

[vli1127]

One of the authors of low carb books (can't remember who) discusses the carb count of yogurt and how you only count about half of what is listed on the label. I can't remember the reason though. Maybe someone can help me out with this one.

[ljguitar]

Originally Posted by vli1127

One of the authors of low carb books (can't remember who) discusses the carb count of yogurt and how you only count about half of what is listed on the label. I can't remember the reason though. Maybe someone can help me out with this one.

Hi Vicki…
It really depends on who you read-n-believe. One source says they have proven it, and another claims it's junk science. That's why someone used the word ''controversy'' or ''debate'' (or something like it) at the opening of the thread.

While the idea certainly sounds sensible, it doesn't make it so, but I do count our as 1 carb per ounce same as cream cheese or sour cream. It's the same texture and composition, and I think it may even be a bit less, but it seems safe to estimate it at that level.

It's certainly in line with the carbs FAGE claims...and this is higher fat than FAGE...

[vli1127]

Thanks Larry. I used to use the local area plain yogurt until reading about the added ingredients in those types of yogurts that I now use Dannon, Stoneyfield, Fage, Cultural Revolution and others of that sort. They don't add the starch thickeners. I would love to be able to make my own like you have and may someday. I just don't have the equipment for now.

[Rdm]

Originally Posted by vli1127

Thanks Larry. I used to use the local area plain yogurt until reading about the added ingredients in those types of yogurts that I now use Dannon, Stoneyfield, Fage, Cultural Revolution and others of that sort. They don't add the starch thickeners. I would love to be able to make my own like you have and may someday. I just don't have the equipment for now.

You can get an inexpensive yogurt maker from Walmart or Kmart online for $22 bucks. There are also tons of youtube videos on how to make homemade yogurt-you don't even need a yogurt maker or expensive items.

[.Sarah]

Originally Posted by Rdm

You can get an inexpensive yogurt maker from Walmart or Kmart online for $22 bucks. There are also tons of youtube videos on how to make homemade yogurt-you don't even need a yogurt maker or expensive items.

You can also use a crock-pot, if you have one.

[ljguitar]

Originally Posted by vli1127

Thanks Larry. I used to use the local area plain yogurt until reading about the added ingredients in those types of yogurts that I now use Dannon, Stoneyfield, Fage, Cultural Revolution and others of that sort. They don't add the starch thickeners. I would love to be able to make my own like you have and may someday. I just don't have the equipment for now.

Hi Vicki…
It's really easy to build yogurt.

After one heats the milk or milk/cream mix to 185°F (using a candy thermometer to monitor temp), and then cools the mix to 115°F and stirs in the already made Dannon plain yogurt as starter, the incubation takes about 8-12 hours at 110°F depending on the taste you want. I use half quart of existing Plain Dannon or Mt High yogurt as starter (Plain not vanilla).

I've used FAGE, but it's too mild, I like the flavor the Dannon live ingredients impart the best. Then you incubate it for 8-12 hours (more if you want). The longer it incubates the stronger the tang...

Incubating... the trick is reaching/maintaining 100-110°F without getting too hot...120°F will kill the culture...

In addition to the small, inexpensive, and effective countertop units which make about a quart at a time on your countertop, there are improvised ways which include mason jars in a cardboard box sitting on top of some towels placed on a heating pad.

One person here in the forum incubates the yogurt in their oven with the oven light on (and door closed). My oven only gets to 100°F with the light, but that is probably ok. In fact, my oven has settings that go that low, so I could probably just set it at 110°F...

Also, someone here was putting their yogurt in a 115°F hot water bath in a picnic cooler and changing the water every couple hours - and someone else put the heating pad in the cooler instead of a water bath (don't mix those two methods!!).

[fawn]

and the yogurt exception comes from the "Go-Diet"

I eat yogurt and kefir daily to maintain my 15lbs. of gut flora....which in turn helps keep 30lbs. of bad bacteria out

[Pompom2]

I eat yogurt every morning for breakfast and have lost 30lbs since April of this year.

I eat greek yogurt, fruit yogurt, lite yogurt, drinkable yogurt, sugar yogurt and feel the benefits are excellent.

[JKat]

Thank you all their is some great info here!!!

[vli1127]

Originally Posted by Rdm

You can get an inexpensive yogurt maker from Walmart or Kmart online for $22 bucks. There are also tons of youtube videos on how to make homemade yogurt-you don't even need a yogurt maker or expensive items.

Originally Posted by ljguitar

Hi Vicki…
It's really easy to build yogurt.

After one heats the milk or milk/cream mix to 185°F (using a candy thermometer to monitor temp), and then cools the mix to 115°F and stirs in the already made Dannon plain yogurt as starter, the incubation takes about 8-12 hours at 110°F depending on the taste you want. I use half quart of existing Plain Dannon or Mt High yogurt as starter (Plain not vanilla).

I've used FAGE, but it's too mild, I like the flavor the Dannon live ingredients impart the best. Then you incubate it for 8-12 hours (more if you want). The longer it incubates the stronger the tang...

Incubating... the trick is reaching/maintaining 100-110°F without getting too hot...120°F will kill the culture...

In addition to the small, inexpensive, and effective countertop units which make about a quart at a time on your countertop, there are improvised ways which include mason jars in a cardboard box sitting on top of some towels placed on a heating pad.

One person here in the forum incubates the yogurt in their oven with the oven light on (and door closed). My oven only gets to 100°F with the light, but that is probably ok. In fact, my oven has settings that go that low, so I could probably just set it at 110°F...

Also, someone here was putting their yogurt in a 115°F hot water bath in a picnic cooler and changing the water every couple hours - and someone else put the heating pad in the cooler instead of a water bath (don't mix those two methods!!).

Originally Posted by .Sarah

You can also use a crock-pot, if you have one.

Sounds easy. I am going to search for crockpot recipe too. Thanks.

[jabbok]

Originally Posted by Tammy2002

I eat yogourt every day and I've lost 29 pounds in the past 18 months. I think yogourts benefits outweigh the higher carb count. I just don't eat other carbs.

What kind of yogurt do you eat?

[Joy-FL]

(Thanks, Larry!)

[vli1127]

I found a simple crock pot recipe I am going to try this weekend. It is from Nourishing Days website:

■Turn your crock pot to low and pour in 1/2 gallon of milk.
■Heat on low for 2 hours and 30 minutes.
■Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
■After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
■Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
■Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
■Let it culture overnight, 8-12 hours.
■In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
■For optimum texture, refrigerate for at least 8 hours before using.

Some have suggested adding a packet of gelatin to the mixture when combining the starter into the heated milk so it is thicker.

[vli1127]

I tried the above crock pot recipe and it flopped. After letting it cool for 3 hrs I could already tell the milk was too cool but I added the starter anyways and wrapped it in a towel. Although there wasn't any warmth to contain. Sure enough, come morning, it was room temp milk.