Possible Duplicates: What’s the problem with milk and dairy? dairy-confusion Are butter and salt ok? If I am to understand the teachings of Loren Cordain correctly, dairy was not a part of the diet of hunter gatherers. He... (more)
I have thick, coarse, curly hair and 'no poo' isn't working for me.. Baking soda made my hair dry and brittle.. I've also read that using baking soda and ACV can cause damage to the hair shaft because of the pH extremes: "Using highly... (more)
Today I went to Whole Foods looking for some yogurt. After reading a blog about how tasty So Delicious Greek Style yogurt is, I had to try it for myself. I purchase about 10 small containers of the yogurt. As as I get home, I open up the... (more)
Going paleo really improved my health problems in just a couple of days of doing it. I always used to feel so sick with a lot of different symptoms..But last week i ate yogurt and since then i have been feeling sick again. I was surprised... (more)
I have access to a grass fed non homogenized yogurt but it's only fermented for 10 hours. I was wondering if that's long enough to be a good source of probiotics. It is of course made with pasteurized milk btw. I don't feel it's that much of... (more)
I don't eat dairy so I was thinking about making some with home made coconut milk.
are they the yogurt starter packets?? if so, then yes!! i use yogurt starters frequently when making yogurt. i stick to yogourmet brand. i have a yogurt maker and mainly use coconut milk. i don't enjoy the taste of animal's milk yogurt.
it probably has a lot of weird food colorings, gums, and sugars. i'd avoid it if it were me, but if you are generally healthy and not affected by junk food, then a little splurge won't hurt!
Has anyone ever tried making this frozen yogurt at home? I'm thinking about adding a little mango to this recipe, can't wait to make it tonight! http://www.paleoeffect.com/recipes/paleo-berry-frozen-yogurt-a-snack-or-dessert-with-no-added-sugar/ (more)
sounds weird to call a recipe "yogurt" when it's a fruit smoothie. but yes, i've been making this for years now and it's great. totally satisfies any sweet craving.
As the subject line states, what cultures do you recommend for fermenting milk? Should one use a mix? And how does the fermenting process change depending on the different cultures you use? I guess some cultures need different temperatures and... (more)
Most Paleohackers are familiar with the drawbacks of the store-bought cow milk. But if one were to culture it with kefir or good bacterias, what are then the final outcome for your health? Please give a balanced opinion with both positives and... (more)
For a long time I have been avoiding dairy unless I can get unpasteurized/unhomogenized grass-fed dairy products. Recently I have a craving for yogurt. I always loved the texture of yogurt and how you can put fruit in it and how it is so yummy.... (more)
I want to make Raw Milk yogurt by the Viili culture starter from Cultures for Health, but it says if using Raw Milk, that it has to be heated to 160 degrees and cooled, before using it to make yogurt. Isn't the point of using Raw Milk not to heat... (more)
I'm having a hard time finding grass fed yogurt. I realize it's not the most Paleo food but my daughter eats it and if I don't give it to her she'll likely end up eating something worse. Where can I find it? I tried the mother of all Whole Foods,... (more)
The easy solution would be to buy grass-fed raw milk. However, if we make yogurt using pasteurized, homogenized milk, are there any risks associated with this? (Oxidized cholesterol, denatured proteins...etc etc).
I've been making Greek yogurt at home for the past couple of months, it's thick, creamy and delicious, the down side is, it makes me bloated. I want to know if this symptoms will go away with time, if I continue eating it. Thanks, Love to all (more)
i wanted to know that does curds,yoghurts,cheese slice,cheese cubes..get spoilt without refrigeration...i wanted to carry out with me like yoghurts and cheese ..to eat every 2-3 hours as a snack..travelling nd all i do alot..so is it safe if i eat... (more)
I answered a similar question yesterday about boiled eggs, where my opinion was "not safe"--but these are different. Yogurt and cheese both represent food preservation techniques. Yogurt has beneficial bacteria that out-compete harmful ones and... (more)
I'm new to the Paleo diet and at the stage of being ready to test new foods. I already know I can't have milk because I've previously been on a milk and gluten-free diet and tested these things. I don't have a lactose intolerance which means it's... (more)
I know there are a lot of discussions on yogurt out there, but none on how frequently one can/ does eat it. I make my own homemade yogurt and ferment it for 24 hours to get rid of some of the lactose. Since I do this, how safe is it for me to... (more)
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... (more)
I just tried Kefir fir the first time. The bottle says 15 billion per serving. I normally use chobani greek yogurt. (I don't have a tub in front of me, but I don't remember if it ever mentioned counts). So, what has more probiotic power? (Kefir... (more)
This question was sort of asked in another post but I don't think I got the answer. http://paleohacks.com/questions/102813/does-honey-kill-the-good-bacteria-too#axzz1pAkMy4sM (more)
What are your thoughts on high-fat dairy products? I'm currently eating a lot of Greek yogurt (almost daily) as well as occasional milk and cheese; should I eliminate these things from my diet temporarily, then reincorporate them to test my... (more)
I personally like high-fat dairy in my diet. Because of my celiac disease, I was supplementing probiotics to try to heal, when in fact I could get the same cultures from Greek yogurt. So I think it's worth considering including something if it has... (more)
Have read and tried the 24hr yogurt associated with GAPS/SCD. Understand from the explanation that the fermentation process obviously produces lactic acid out of the lactose, but there is also mention of rendering the casein to be more digestible... (more)