I'd read a post somewhere a couple of weeks ago about someone making yogurt with Carb Countdown milk instead of regular. As I loooove Carb Countdown milk, it got me to wondering...

So, I ordered a Yogourmet maker, picked up some starter culture from local HFS, and started cookin'.

I made only 1 quart (I'll waste money here and there, but not wasting food is too deeply ingrained to get past)...mixed 24oz CC milk with 8oz heavy cream, sweetened it to taste before scalding, and followed the remaining directions for the yogurt maker.

It took longer than the 4 - 6 hours the maker stated (about 12, actually, but I guess that's because of the CC milk) and then it was still a bit loose for my liking, so I beat in 1/4 teaspoon of xanthan gum with a wire whisk before pouring it up and refrigerated till cold.

This yogurt is nothing like store-bought! After it got good and cold, the texture before stir-down was alot more firm than I expected (xanthan gum?) I scooped out about 1/2 cup and mixed it with SF raspberry syrup...WONDERFUL!

3 carbs per 1/2 cup (although I started with 4 cups of liquid, I ended up with about 3 cups of yogurt, so I figure there's about 6, 1/2 cup servings). That's plain, old carbs...not those that are supposed to magically dissappear because the cultures eat the lactose.

That's it for me...no more store-bought yogurt...ever!

Sherry

I love my homade yogurt as well

What did you use for a starter? Sometiems freeze dried starters (the kind you get in packages) can be lethargic at first. Save 1/2 cup from this batch to start your next one.

I've never used cream in mine, just the milk. It gets thick enough (though maybe not quite as thick as store bought, but close) and only has 3g carbs per full cup. I leave it in for at least 12 hours to get it thick enough. Make sure to have a thermomitor to use as well for the milk. Heat it to about 160 then cool it all the way to 110. Heating it longer like that helps with the thickening part. Make sure to blend your starter yogurt and the warm milk very well, although gently or the yogurt will seperate out to the bottom and this can also cause problems with thickness.

Wait until after it's completely made, then sweeten the individual servings. Adding sweetner to the milk itself may effect thickning as well as culture times. Having extreamly clean utinsils, pans and what not while your makin git can also help with thickening and finished product.

It will also thicken as it sits in the fridge. On mine you take it strait from yogurt maker and let it sit in fridge at least 2 hours before stiring. This sets it. Think jello

Thanks for the tips, LadyBelle! I just love this stuff!

Sherry