Yogurt Culture Question

[Kyrie]

Hi! \n\nI have a yogurt question. When I make yogurt, my recipe calls for 1 cup of Dannon yogurt for the starter/cultures. I am wondering if it will mess up the SCD legality of my yogurt if I use the whole container instead of just 1 cup. I am thinking this would give me more yogurt and add more cultures, but wasn't sure if this would make my yogurt illegal in some way. I would appreciate your thoughts! \nThank you! \nKyrie Laudermilch

[Rich]

Shouldn't matter too much although you will be getting more 'illegals' via the sugar, increased milk, etc.\n\nI really like the bulk packs of Yogourmet cultures. Saves me money and keeps all the illegals out. After eating yogurt for a year I now only eat 2/3 cup of plain yogurt for breakfast and that and a SCD lunch of tuna and avocado keeps me in great shape, even if I cheat a bit sometimes at dinner.\n\nTip for cooking yogurt (a year to refine the process...): I use a gallon double boiler and boil an entire gallon of milk at a time and then use 2 Yogourmet cookers for 24 hours. That serves me for 2 weeks and the yogurt strainer allows me to keep it at the right consistency. To chill it down I dump the entire gallon into a metal bowl that I 'float' in a big kitchen sink of cold water. Within 15 mins or so I'm at 110F. Very different than how I started but I'm always crazy busy and this minimizes my time input each week to get the healthy yogurt my gut needs.

[Kyrie]

Thanks for the tips, Rich! ~Kyrie