Fat Free / Sugar Free Yogurt

[Petey]

I picked up the SBD book today and i keep seeing fat free / sugar free yogurt on the menus. I cant find this in the supermarket. where can i find it?
anyone else having a problem finding it?

[LizSartre]

I saw that there is now a Low Carb yogurt - all the yogurts I saw had sugar. Sweet n Low might make one.

[rosarugosa]

I buy Dannon's fat free plain yogurt in the 2 # or 1# size ( it is in the single serving containers at some stores, but few) and sweeten with stevia or splenda and extracts du jour.

[Petey]

I seen the dannon low carb yogurt today its pretty expensive. besides dannon is a french owned company.

[Emly]

Blue Bunny makes a fat/free, no sugar added yogurt that is sweetened with Splenda. They have it here in our Walmart's, but I haven't seen it anywhere else. I don't know if you have it where you are or not.

[Meg_S]

low carb low fat yog. is really easy to make, and not expensive. Buy some of the skim "carb countdown" milk, and a small plain yog. with active cultures.

Sanitize a pot by boiling water in it, and pour boiling water over any utensils and containers you're going to use. Pour the container of low carb milk into the pot and warm it up to about 100 degrees F - do not boil!!

either empty the warm milk into a thermos, or keep it in the pot (and later put it into an oven that is on the lowest heat - just warm.. and the door open a crack.) Gently stir in about 3-5 tbs of starter yogurt. Leave the milk undisturbed in a warm place until it has firmed and whey floats on the top. About 8 hours. Refrigerate.

You can now use your own yogurt as a starter - but it will "ripen" a lot more quickly than with store yog, only a few hours and it should be ready.

This is excellent with stevia and vanilla.

[Judi B.]

I seen the dannon low carb yogurt today its pretty expensive. besides dannon is a french owned company.


Don't quite understand what the problem is with Dannon...Because it's French??

[Petey]

Such time is not on my time Meg_S.

[Meg_S]

I admit, 10 minutes prep time for a gallon or two of yogurt is probably far too indulgent for most. However, I spend more time than that prepping dinner for dh, or driving to the grocery store. It depends what your time priorities are and how important nutrition ratios are to you. A cup or two of yogurt is a much quicker lunch than a restaurant or waiting in line at a subway... or preparing a salad.

[Petey]

thats just it. preparing food is already a part time job for mei get home from work at 6 and my wife dont get home 'till 7 . I prepare our dinner from scratch and eat at about 7:30 and dont want to see the kitchen again. In the morning I make breakfast for my wife and I and then prepare our lunch to bring to work.

[cathieg]

Meg S , thanks for the yogurt recipe. I think it's great!

[Jvb]

Greetings I am Jennifer and I am most thankful for the recipe.

[cathieg]

Hi Meg,
I just made yogurt using your instructions, only I made it in my yogurt maker. It came out too runny. Has this happened to you?

[Meg_S]

yes... so I left it (and forgot about it) for about 5 more hours and it worked.

I've read that runniness can be caused by the utensils or something else not being sterilized first, it could also have been that the starter culture was not "active" enough. When I use a yogurt from the store it always takes a very long time for the yogurt to set(8-20 hours), when I do it using a batch of my own yog, then the stuff is ready within a few hours! I think it's because there are more live and "fresh" cultures in the fresh yogurt.

If the yogurt actually ripened, but is just too runny you can let it sit in the fridge for several days and watery whey will form on the top. Take spoonfuls of yogurt off once in a while and more and more will form, and the bottom of the batch will get very thick and creamy - or you can stir whe whey back into the yogurt to prevent it from getting so thick.

good luck!
Meg