----what I pour from my drained "cheese" is the whey, not just water and it's very thick (eggwhite consistency) and seems syrupy to me.

Still from what I've read, unless you actually heat and incubate the milk product before you drain it - the carbs are not decreased in cheese or in any product that is no fermented...it's just that 1oz cheese has 1 carb and 1 cup (uncondensed in the cheese condition has 4)...I get that NOW. So even if I make cheese (and I should because it's GOOD), I still count 1 carb per 1 oz because no lactose has been removed.

Huh, here's the link that says differently:

http://www.triadpublishing.com/funnel.htm

I bring questions/so it's only fair I also bring answers to many other yogurt making questions- a great site:
http://www.scdiet.org/7archives/scd008.html

on lactose for those who have the time and interest:
http://www.funhouse.com/babs/lactose.html

SO - back to one question not answered...
actually a few-

A. One more thing - if I take either fullfat or nonfat milk, and I make my 26 hour yogurt out of it - (all lactose gone) can I assume it's carbfree?

B. And I best you can't make yogurt out of Lactaid milk because it has no lactose in it right? Or does it have lactose but just contains an enzyme to digest the lactose once in your system?
The containers says carbs.

C. Also what is the difference between Kefir and Yogurt? I thought if I make my yogurt runny and REAL sour - that was Kefir. Huh.

D. I assume if you boil or heat regular yogurt, all you are doing is killing off the good bacteria? Or can you use regular yogurt somehow to make a carbfree cheese if you boil it (just like milk) and then add culture again and incubate it for 26 hours and then drain it? Is it carb free then?

Still listening and learning.




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If you have to count