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YOGHURT WATER
Yoghurt Water
In response to a question
from a list-member about the water in SCD yoghurt and if it is okay
if it is sour,
Elaine writes:
The water is not whey, per se. Whey contains lactose is usually the
word
used when you separate milk into curds (protein) and whey just like
Little
Jack Horner. There is no culture involved, just separation which
I believe
is done by using rennet when making cheese.
The water we get in our lengthy fermentation is actually the "water
of
hydolysis) which forms when the culture splits lactose which yields two
monosaccharides and H2O.
It varies often with temperature variations as well as when you use milk
with varying amount of fat. Skim milk would yield the most water as it
has
more lactose than whole milk and, therefore, there would be more water
of
hydrolysis when this increased amount of lactose is split. If your yoghurt
is sour, it is OK
Originally from the Long Island listserve.
Also from Elaine
The water of hydrolysis contains galactose, some
proteins like lactoalbumin and some lactic acid. What you are
getting in dripped yogurt is almost pure casein.
From Pecan Bread
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group
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The book should be required reading for anyone with Crohn's disease and we wish gastroenterologists would read it as well. The diet is a real alternative to the drug based therapy from the medical community.
- Bruce Senn
Amazon customer
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