2

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How long to consume all lactose when making yogurt from cream?

Answered on August 19, 2014
Created May 20, 2012 at 2:59 PM

For those who are lactose intolerant it is recommended to make yogurt for 24 hours to make sure the bacteria have consumed all the lactose. This is when making yogurt from milk.

I would like to make my yogurt from cream. What is the minimum amount of time I should do it for to ensure there is no lactose. Since cream contains much less lactose than milk, I expect it it be less than 24 hours. Is 8 hours enough? 16 hours?

Medium avatar

(115)

on April 07, 2013
at 01:30 AM

Give it a few more hours if you are uncertain about time. Will only get a bit sourer, never less healthy.

Medium avatar

(115)

on April 07, 2013
at 01:28 AM

First of all, the bacteria will grow until their food is gone. Then they won't reproduce any more. Secondly, dead bacterias won't spoil the cream. Regular yogurt bacterias should do just fine. But I guess that won't sell YOUR product!

7f70925faa2efa27a29c642fe9752afc

(10)

on May 21, 2012
at 08:20 PM

Well that's the problem, I don't know whether I'm having success or not. The final product tastes good to me, but are the bacteria alive?

Ca1150430b1904659742ce2cad621c7d

(12540)

on May 20, 2012
at 04:32 PM

Yes, they're similar in probiotic qualities... s.lactis, s. cremoris, s lactis biovar diacetylactis are the culturing bacteria... However, this is different from yogurt in that it also contains rennet, to help the culture 'set up'. Honestly, I was taught to use specialized cultures for setting cream, since there wasn't enough lactose in cream for S. Thermophilius, L. Delbrueckii Bulgaricus, and L. Acidophilus, but if you're having success, by all means continue with what works.

7f70925faa2efa27a29c642fe9752afc

(10)

on May 20, 2012
at 03:37 PM

Thanks for your reply. I made my first batch for 8 hours with cream and Yo Gourmet Yogurt Starter Frz-Dried: http://www.amazon.com/gp/product/B001E109F0/ref=oh_details_o01_s00_i00 It tastes great to me. Tart. Are you saying I enjoy spoiled creme fraiche? I am doing this for probiotic qualities, but trying to minimize casein. Will those bacteria you recommended for use with cream have probiotics effects?

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2 Answers

3
8d454fc50d6d58643d6f8b0d1e7ea8ea

on May 20, 2012
at 03:25 PM

I make yogurt from heavy cream all the time, innoculated with regular yogurt for 24 hours (as instructed in the GAPS diet book). I've had no problems using regular yogurt cultures, although now I'm intrigued about using true creme fraiche culture to see what it's like. That said, you could probably culture for less time, but I'm not sure how you'd tell exactly when all the lactose was eaten up.

Medium avatar

(115)

on April 07, 2013
at 01:30 AM

Give it a few more hours if you are uncertain about time. Will only get a bit sourer, never less healthy.

2
Ca1150430b1904659742ce2cad621c7d

(12540)

on May 20, 2012
at 03:08 PM

If you're making your "yogurt" from cream, what you'll end up with is creme fraiche, which is more like sour cream than yogurt. You can usually culture for 12 hrs, but you have to use a different bacteria than regular yogurt -- one that doesn't require as much sugar {lactose--for those who don't know, the reason lactose goes away in yogurt is because the bacteria eat it all grins} as the cultures used in milk, since there won't be enough to sustain them and you'll get 'die off' in your cream and it will spoil instead of culturing.

Here's where I get my culture -- the link is to the one I use. Grow Organic Creme Fraische Culture

7f70925faa2efa27a29c642fe9752afc

(10)

on May 20, 2012
at 03:37 PM

Thanks for your reply. I made my first batch for 8 hours with cream and Yo Gourmet Yogurt Starter Frz-Dried: http://www.amazon.com/gp/product/B001E109F0/ref=oh_details_o01_s00_i00 It tastes great to me. Tart. Are you saying I enjoy spoiled creme fraiche? I am doing this for probiotic qualities, but trying to minimize casein. Will those bacteria you recommended for use with cream have probiotics effects?

Ca1150430b1904659742ce2cad621c7d

(12540)

on May 20, 2012
at 04:32 PM

Yes, they're similar in probiotic qualities... s.lactis, s. cremoris, s lactis biovar diacetylactis are the culturing bacteria... However, this is different from yogurt in that it also contains rennet, to help the culture 'set up'. Honestly, I was taught to use specialized cultures for setting cream, since there wasn't enough lactose in cream for S. Thermophilius, L. Delbrueckii Bulgaricus, and L. Acidophilus, but if you're having success, by all means continue with what works.

7f70925faa2efa27a29c642fe9752afc

(10)

on May 21, 2012
at 08:20 PM

Well that's the problem, I don't know whether I'm having success or not. The final product tastes good to me, but are the bacteria alive?

Medium avatar

(115)

on April 07, 2013
at 01:28 AM

First of all, the bacteria will grow until their food is gone. Then they won't reproduce any more. Secondly, dead bacterias won't spoil the cream. Regular yogurt bacterias should do just fine. But I guess that won't sell YOUR product!

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