When you culture milk, the bacteria live off of the lactose, correct? Does that mean that a batch of yogurt / kefir that starts with nonfat milk will end up with more total bacteria than a batch made from the same amount of whole milk? I'm aware that there are benefits to full-fat dairy, but let's say I'm eating fermented dairy solely for the probiotics. Does low- or non-fat, non-strained yogurt / kefir give the best bang for my buck?
Update: I've checked the nutrition info on several major brands and verified that nonfat yogurt typically has roughly 20% more carbohydrate than whole milk yogurt.
asked byAxialGentleman (2624)
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on July 22, 2013
at 07:57 PM
Honestly, if you're looking for best bang for your buck on probiotics, you should look into making your own kefir. It'll be cheaper than buying store-bought yogurt, as you just buy milk and culture it yourself (also allowing you to control the source and content of the milk if you're lucky enough to have a source for grass-fed or-I'm jealous in this case-raw dairy), it's incredibly prolific (I make way more kefir than I can drink nowadays; I started with maybe a tablespoon of milk grains and now they've grown enough to make two quarts of kefir in about 18 hours of fermentation in my kitchen) and it's far more rich in bacteria, both in total count and variety, than yogurts.
The hardest part (and shouldn't be too hard still) will be finding a source for the grains, but craigslist is usually a good option for that. I paid about $5 for my grains intially and they've grown prolificly over the past three months, to the point where I had to store them to prevent the kefir from fermenting too quickly.
on July 22, 2013
at 04:02 PM
Given "bang for your buck", you would want the most out of it, so full fat gives you more for your money. Low-fat or non-fat yogurts generally have about the same listed carbs(lactose) so will presumably have the same probiotics, but you are just paying for more water in those versions.