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Breaking the Vicious Cycle

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YOGURT - CONTINUED FERMENTATION OF COMMERCIALLY PRODUCED

Yogurt - Continued Fermentation of Commercially Produced

In answer to a question from a list-member about the possibility of continuing the fermentation of commercial yoghurt at home, in order to make it SCD legal,

Elaine writes:
I do not think further fermenting of commercial yoghurt is the answer. Don't forget that the original lactose content of commercial yoghurt 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.

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