YOGHURT - WHAT KIND OF YOGHURT STARTER TO USE
Yoghurt - What Kind of Yoghurt Starter to Use
Yoghurt starter contains cultures of bacteria that we use to inoculate the milk and begin the fermentation. The bacteria that we should have in our yoghurt starters are: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus (optional).
In fact, without the first two strains above we can't really call it yoghurt.
The strain we must avoid in our SCD™ yoghurt is Bifidus as it has been found to cause bacterial overgrowth in the gut. Bifidus comes in quite a few variations e.g. Bifidobacterium infantis, Bifidobacterium bifidum, Lactobacillus Bifidus, Bifidobacterium longum etc, in general avoid anything that has bifid in its name. Some yoghurt that we use as a starter can contain sucrose, cream and lactose however these are consumed in the 24hr fermentation.
Where you live is one of the biggest factors in deciding the best starter for you. Check out the products in your local supermarkets or health food shops observing the above guidelines.
The following commercial yoghurts are only to be used as starters on SCD™and are not legal otherwise
Goat Yoghurt Starter
Many people, especially children cannot tolerate the casein that is in cows milk. However after some healing has taken place on the SCD™ many find that they are no longer sensitive to it. Goats milk casein is very different and those with a sensitivity to cows milk often find that it agrees with them.
The starters listed above are based on cows milk and of course contain cows milk casein and other cows milk components. If they are used to ferment goats milk then the final yoghurt will also contain a small amount of these components. As the reason for using goats milk is to avoid these even in small amounts you may wish to use a culture based on goats milk or a dairy free starter, here are some suggestions:-
Second Generation yogurt:This is a method of greatly diluting the cows milk content of our goat yoghurt. Many who can't tolerate cow yoghurt have great success with this.
Note: Do not use the eating batches to ferment other batches or undesirable strains will creep in or the existing bacteria can mutate.
Note: It has just come to our attentation that Fage yogurt now uses bifida in their formula. It should no longer be used as a starter.
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