Homemade, lactose-free Yogurt!

Today I got to try my freshly made, lactose-free yogurt!!  It was a pretty easy process, it just takes quite a bit of time.  I first went to the store to pick out milk, I wasn’t sure if the “ultrapastuerized” kind or the already lactose-free kind would work, so I went with regular 1% milk (was going to do 2% but the 1% was on sale for 99 cents!).  I used an entire half gallon and boiled it on the stove until it reached 180 degrees.  Then I let it cool down to 110 degrees, which took maybe 20-30 mins sitting out.  I thought about putting it in the fridge, but I was busy making dinner so wasn’t in a huge rush for the next step.  Once it was 110 degrees, I mixed 6 tablespoons of the warm milk with the yogurt starter, then once that was fully mixed, whisked it in to the rest of the milk.  Then I plugged in the yogurt maker, poured the milk in to the container, and let it simmer for 24 hours.  Now normally you would only have to “cook” it for 8-12 hours, but in order to ensure that it is fully lactose-free, the SCD diet recommends cooking it for 24 hours.  From what I’ve read, that does result in a more sour yogurt.  Once it had cooked for 24 hours, it needed to be refrigerated for at least 8 hours.

yogurt making awaits!

yogurt making awaits!

So this morning was the first taste test!!  It is definitely very tart, though so is store-bought plain yogurt, so I wasn’t surprised.  It has a little bit of an after taste, but nothing like goat’s milk yogurt.  I mixed it with some maple syrup and then put some on my baked carrot cake oatmeal.

homemade yogurt!

homemade yogurt!

yogurt and oatmeal

yogurt and oatmeal

I would say it was not the greatest on the oatmeal, I think because the oatmeal was not very sweet and then adding some tart didn’t go well.  But I am hopeful that mixing the yogurt with berries and maple syrup and letting it sit for a day or so to let the flavors meld will make a world of a difference!

2 quarts of yogurt= $0.99+ $1.56 for starter!

2 quarts of yogurt= $0.99 milk + $1.56 for starter!

I have looked into if I could use coconut milk to make yogurt and I think it will be doable, though certainly more expensive.  From the tutorials I’ve seen, they recommend using the canned coconut milk since it is thicker, so at least for awhile I don’t think I’d better try my homemade coconut milk.  Now, my stomach did seem a little off today, but it wasn’t an immediate reaction after the yogurt, so I don’t know if it was related or not.  I did have a banana (eaten quickly while walking) for an afternoon snack and wonder if that was part of it.  I will continue to be cognizant of how I’m feeling after eating the yogurt and see.  I really think my issue was with the lactose because I can eat cheese and have little to no problems.  We shall see!  But I think 2 qts of yogurt should last me quite awhile, so I am definitely going to find some other uses for it!  It was an exciting adventure to do this, though, I certainly would never have thought I’d be making my own coconut milk AND yogurt!  Who needs cooking classes when you have Pinterest?? 🙂

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DIY Yogurt

I just bit the bullet and bought my own yogurt maker!!!!  I’m super excited to give it a try, though it will feel really weird buying milk for myself, I haven’t bought dairy milk for myself.. well, perhaps ever!  The trick with making your own yogurt in order to ensure that it is lactose-free is to cook it for 24 hours.  The SCD diet that I formerly was looking at is a HUGE proponent of making your own yogurt this way, so I’m excited to make a go at it.  Stay tuned for the test run later this week…!!!!  Here’s what I got:

Euro Cuisine Yogurt Maker— I’ve been watching it and another brand for awhile and this was one dropped down to $41 so I decided to go for it!

Yogourmet Freeze Dried Yogurt Starter— This is the one that the SCD diet recommended, so I figured I’d stick to it.

Day 1 Foods & Lessons Learned

I started my morning with some oatmeal for breakfast:

yummy oatmeal!

yummy oatmeal!

Then I ran all over town to gather ingredients so I felt prepared to tackle this first week.  I read LOTS of ingredients labels and discovered many surprises, like you can’t get sun-dried tomatoes in oil without garlic.  The most pleasant surprise I found was that Trader Joe’s carries goat milk yogurt!!  And it was a reasonable price!  I decided to give it a try, since I’m eliminating yogurt for a few weeks.

goat milk- who knew?

goat milk- who knew?

I did a quick taste test of it and well, I wouldn’t recommend it plain!  I mixed it with some berries and maple syrup to bring for lunch this week and it seemed more palatable with the maple syrup.
**FOLLOW UP**  So ya know how I thought goat’s milk was lactose free??  WRONG!  Darn it, I had it in my head that this was okay on the FODMAP diet, but it’s not!  Boooo..  I will aim to give it a try at the end of the week and see how I feel.  I suppose I might not be able to stand the taste anyways! But definitely a bummer, I thought for sure I might have found a reasonable, lactose-free yogurt, but no dice.  I might end up biting the bullet and buying a yogurt maker.

For my lunch today, I had some spaghetti squash that I cooked up earlier this week with my homemade marinara, spinach, tomatoes, and feta.  Feta supposedly is lactose free, so I’m keeping it in the diet at least this week.

yuummm

yuummm

A sad lesson I learned today from my cupboard is that I do not have as much GF flour as I thought.  My homemade coconut flour went bad!!!  I should have known better, next round will definitely be kept in the freezer.  Also, I bought a big bag of GF flour mix from CostCo a few weeks ago, before I had started thinking about this diet.  Well, I looked at the ingredients closer and it unfortunately has flaxseed AND buckwheat in it!  Argh..  I haven’t opened it yet, so I might see if it is returnable.  What a bummer though, it was a pretty good deal.

I just made up one of my favorite pumpkin bar recipes, using GF flour from Trader Joe’s and Ener-G Egg Replacer and they sure are smelling good!  That will make a nice treat to have on hand when I need something sweet.  I did use brown sugar because I wasn’t sure how well replacing it with maple syrup would turn out.

Dinner is a  little tricky because we are bringing food to my friend who is in the hospital.  She requested pizza, which since she is GF, narrows down the locations to buy from.  Since we will be downtown, I knew that Fong’s Pizza has a GF crust option, so I checked to see if any of them would be something I could have.  My main concern was marinara sauce since it is a 100% guarantee that would have garlic and onions, but they have a Mediterranean pizza that just uses olive oil and all of the toppings are things that I can have except onions, so that’s an easy fix!  Yay, I thought I was going to have to get a salad or bring my own food which would have been a bummer.