Soooo I was wondering. If yogurt with live bacteria is ok because the bacteria "eat" the milk sugars.. how about MILK with added acidophilus and bifidus? I happened to see some at the store tonight and came home to research the net. Since that was unsuccessful, I'm asking the experts!

Very probably not.

The yogurt/kefir works because the good bacteria are added to the milk and the product is then fermented, giving the distinct "acid" taste and aroma, as lactic acid is the byproduct of those bacteria going to town a.k.a. fermenting. The carb count is taken of the products going into the container, not of the yogurt coming out (generally speaking).

The milk is not fermented. "Buttermilk", OTOH, generally is.

LOTS of good information in the Health and Technical - Candida / Yeast forum, IIRC, and quite possibly in the Kitchen Forum as well - did you have a gander in there? (this being more a discussion on the composition or process than the actual end product).

I did look, but didn't find the answer to my question regarding milk. Bummer, I was hoping I'd found a solution.

Judi, have you tried Keto Milk? Wondering how that is...

I like the Keto Milk (posted that in here somewhere, in a couple of places)...

Be warned, it is NOT designed to be heated.