The Specific Carbohydrate Diet Frequently Asked Questions |
In answer to a question from a list-member about the possibility of continuing the fermentation of commercial yogurt at home, in order to make it SCD legal, Elaine writes:
I do not think further fermenting of commercial yogurt is the answer. Don't
forget that the original lactose content of commercial yogurt is twice that
of ordinary milk because of the added milk solids. Because of that, the
culture (critters) will change lactose to lactic acid lowering the pH to
about 4.0 and then stop working (critter enzymes cannot work at so low a pH)
and you are still left with considerable lactose. Additional fermentation
time will not change the original "sin" of adding additional milk solids.
Back to Frequently Asked Questions - Table of Contents