Could anybody tell me how to make LC Yogurt at home with low carb milk? I don't have a machine. If low carb milk has 3 carbs per cup then how much would a cup of lc yogurt have. I know that you have to have a starter. Thanks, kboat.

Do a search, I've posted details at least 5 times I should have it on file to copy and paste

take care,
Meg

Hey Kboat-

I don't know where you live, but I live in the boondocks and I can buy lc yogurt. I've seen it at Brunos and Walmart. I believe the process is a bit tough when trying to make it yourself. ALthough you can have a look through this site:
http://www.lowcarbluxury.com/lowcarb-desserts.html

They have a ton of great ideas and some things come close to yogurt.

Best of luck to you :-)

also at lowcarbluxury.com is "the yogurt exeption" link telling us that regular UNSWEETENED yogurt apparantly only has 4 carbs per cup (because all the lactose has been eaten by the live bacteria). sooooooo, unless you are dying to make your own, you CAN buy what is in the supermarket, provides you read labels and get something with no fillers and no sweeteners. HTH

Here's a couple of links

easy yogurt

Homemade Yogurt Recipes, Anyone?

Karen

I thought I'd re-open this thread, even though there seems to be a bunch of them about yogurt, to share how I was taught to make yogurt.

When I was growing up, two young Jordanian brothers rented the basement apartment from my great aunt down the street. My parents became friends with them and so I grew up, from the age of 5, eating all kinds of wonderful Middle Eastern food. One of the friends of these guys was a woman name Helen Corey. She later went on to write the standard cookbooks for Syrian food. (The Art of Syrian Cookery and Food from Biblical Lands)

The way she taught me was the way they've done it for probably millenium, with the exception that we use refrigeration and they used the coolest place they could find. I've made this yogurt a bunch of times and so far it's never failed me. It's also the easiest recipe I've seen. You can make it from any kind of milk: cow, sheep, goat or even camel.

All you need is:
- One gallon of whole milk. I now add a pint of heavy cream to it. Not only does it make it lower carb it really adds an increadible richness.
- 4 tablespoons of plain yogurt. If you want sour yogurt, use sour yogurt, if you want sweet yogurt use sweet (meaining fresh rather than sweetened) yogurt.

- First, bring the milk/cream mixture to a boil on a low flame, stirring so that a skin doesn't form on top. Take it off the heat.
- Let it sit off the heat until you can stick your little finger in it for 10 seconds. This is the traditional method to test if it's hot enough but not too hot. If it's too hot, it will kill the live yogurt culture, if it's not hot enough, the culture won't grow. If it gets too cold, just heat it up again. If you don't want to use the finger test, just look for somewhere around 110-degrees F.
- Once it reaches the right temperature, take the yogurt starter, mix the yogurt in a small bowl with a little of the milk until it is smooth and creamy. Pour it into the milk stirring well.
- Cover the milk with a lid and wrap it in a heavy towl or otherwise keep it warm and out of drafts for 6 hours.
- Remove the lid, and after a minute or two refrigerate.

When it cools, the yogurt will thicken.

It's actually much easier than it sounds and you can make enough yogurt to last you a while. I now usually make only a quart at a time, or buy a good Armenian yogurt that's cultured in the container. But when you make it fresh, it's better than you can believe.

For a good way to use yogurt on a hot day, see another thread I put out on the Atkins forum for the first day of summer.
http://forum.lowcarber.org/showthread.php?t=192659

Plane Crazy about yogurt.