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Yogurt

I make my own.
Boil some milk ... turn it off just before it starts to rise .... leave till you can put a knuckle in and it feels just warm.
Stir in a teaspoon per pint of live full fat yoghurt don't be tempted to stir more in.
Put in container and leave in warm place for 24hrs come back and you have fresh yoghurt.
Stir in whatever you like for flavouring.
To make it extra creamy stir in a tablespoon of powdered milk per pint.
Even better is keep the milk simmering longer but it's near impossible to do that without it rising and burning.
The trick is as it comes to just near boiling stir in a carton of cream slowly and this will enable you to keep the milk simmering for quite a lot longer.
If you put to much live yoghurt in at the beginning the excess bugs will have eaten the milk solids to quickly and you may well be left with runny thin yoghurt ... this is perfectly safe to drink or use in cooking.
Sometimes it comes out a bit lumpy even a bit slimy this also is still ok to consume.
The only time it's not ok is if it smells funny which has never happened in around four years of making my own.
Try not to vigorously stir because if you put to much air in it comes out a weird texture but again still ok to eat.
A bit of trial and error will have you making perfect yoghurt with no specialist equipment.
I put mine into plastic screw top containers and glass Kilner jars and my warm place is an old fashioned airing cupboard with hot water tank but near a radiator will do.
Loads of stuff on youtube but most complicate it.
Basics are boil some milk cool to warm stir in live yoghurt from shop put in warm place leave 24 hours or longer.
Save some for making next batch.
Let it cool when finished and refrigerate .... you cannot get any fresher yoghurt.
But you should be going for full fat everything as it fills you meaning your hunger is stemmed and if you are eating low carb you get your energy from fat instead. Remember fat doesn't make you fat sugar makes you fat.
I'm very inactive and I have gotten my cholesterol levels well balanced and blood pressure down by low carb high fat eating and lost weight and have it under control with almost zero effort.
 
ThomasWeek said:
The best way to get tasty yogurt is to take yogurt with 0% fat and add inside fresh fruits.
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Fat isn't the issue it's carbs. You need fat to keep you full. You should also be careful what fruits you add as they are basically just carbs. People seem to tolerate raspberries and strawberries but make sure you measure and test to see what your body tells you.
 
If you're going to eat LCHF to improve your glucose levels then you really need to keep the carbs down replacing them with more fat for fuel, and one quite important way to do this is to choose full fat dairy products, avoiding the low/reduced/lite versions. Nature intended milk to be full of fat as its essential nutritional content.
 
I'm recently diagnosed Type 2 and am currently sitting here eating a lovely bowl of full fat Greek yoghurt with pecan nuts crushed up in it.

I'm really enjoying zero carb, high-fat food, but after a lifetime of being told that fat is bad, I'm really struggling to get my head round this.

Can I really just trough my way through full fat everything without ending up requiring a triple-bypass?

Also, I had an apple this morning and my BGL went off the scale. What do you folks do for vitamins?
 
BeanieRob said:
What do you folks do for vitamins?
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Eat lots of salad and vegetables that grow above ground. Learn to love cabbage. Luckily it can be smothered on butter, cream or cheese.
I'm fairly new to this too, but it does work. Fat taken in as food is not converted into the type of fat that clogs arteries. There is some science behind it but I don't know the links. Search cholesterol on this forum, there's lots about it
 

When I first found this site and saw the eat fat to lose weight eat fat to get your cholesterol levels balanced eat fat to get your glucose levels down I left .... load of fruit cakes these people!
I had sussed though that my surgery were giving out well out of date advice unhealthy even dangerous advice and when I mentioned I'd read all about Glycemic load and was beginning to understand it they said you mean glycemic index I said no I know about that but glycemic load has been around about ten years ... I was told I was talking rubbish and needed to do what I was being told by experts.
I knew the glycemic load stuff I had read was far more helpful than glycemic index not that there's anything wrong with the index.
I also noticed that the attitude was you're going to getter fatter unhealthier and have to keep upping your medication to keep on top of it all f I stray off the eatwell plate to far to often.
I realised they didn't know as much as the fruit cakes on here so I came back.
The fruit cakes were getting their lives in order improving their health and their lives with all this low carb high fat nonsense and sharing it.
What did I have to lose apart from my life maybe so I dived in.
Thanks to all the fruit cakes on here my health started improving in a very short time and I reckon these fruit cake lunatics possibly saved my life.
Early 70's in when the wests food really started becoming industrialised in a big way and big oil big pharma big all sorts that shouldn't be in our kitchens really started taking off and low fat no fat semi skimmed started as the fat was removed from everything and replaced with sugar.
I can't find them now but I saw some graphs showing a slight time lag but basically the food has the fat removed and obesity and heart problems start going up the same curve as the low fat high sugar production stuff.
We grow a small amount of fruit and veg for ourselves healthy.
We make yoghurt we have chickens giving us eggs healthy.
If you can buy local do it cost you a bit more but not always but you know you're buying food not food like substances.
I eat a lot of nuts and berries in fact I'm snacking on a bowl of assorted nuts with dates figs cranberries and pork pie slices with full fat cheese spread on right now .... healthy.
I do have carbs so there is some Bombay mix in the bowl too.
I do eat pasta and spuds but very few and often recooked.... making them a resistant starch and less of carb.
I have porridge for breakfast probably three hundred mornings a year.
Find your own level but don't leave this site which is full of lunatics sucking lard through straws.... ok slight exaggeration there.
 
JFWinstone said:
On the subject of yogurt any suggestions for a low carb dairy free or lactose free yogurt? Asda do a Greek yogurt lactose free 2% Fat which is 4.9g carbs per 100g which i bought today.
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I'm not lactose-free but I do use quite a lot of lactose-free products as I was finding my digestive system was rebelling at what it deemed too much lactose!

Alpro Plain Yogurts are something like 2.6g carbs per 100g. They say they are naturally lactose free. They are also often on special offer, somewhere!

The Asda equivalent soya yogurt is, I am sad to report, not nice to my taste buds, but is carb-free, apparently.

The one you mention is the one I alternate with the Alpro plain yogurts.
 
JTL said:
Find your own level but don't leave this site which is full of lunatics sucking lard through straws.... ok slight exaggeration there.
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Thank you JTL. It seems your experience has saved me having to go around the same circuit!
Now, where's that straw gone...
 

My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
 
GMcC1971 said:
My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
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I have to eat high fat food to have good cholesterol readings .... have you read up about this onhere even in this thread?
 
Sugarlisa said:
Is it only plain yogurt u can have or can u have vanilla but not flavoured ones and which brand do u recommend?
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Tesco's or Lidl full fat Greek yoghurt. I have it with breakfast (2 weetabix, or similar, nuts and sunflower seeds, flaxseed powder and a banana) and a milk/protein whey smoothie on the side. My HbA1c was 48, this week. Cholesterol levels both in the lower part of the accepted scale.
 
GMcC1971 said:
My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
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You don't need to avoid high fat foods to get cholesterol down, as long as you avoid sugar and cut carbs. Research on mice show high fat high carb processed foods cause issues, but not unprocessed fats.
My triglycerides went down once I swapped from sugar to fat in my diet.
 
GMcC1971 said:
My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
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Most cholesterol is made in the liver, it's not so much what we ingest... I got my cholesterol down and got rid of statins by going low carb, high fat.
 
GMcC1971 said:
My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
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It's the excessive carbs that do the damage... cause high cholesterol and make weightloss very difficult. Especially sugary foods and stuff like bread, pasta, rice etc. Fat is essential, fatty acids etc. Carbs are not essential. I'm guessing your doctor or dietician told you high fat foods are bad?
 
I really enjoyed trying various yogurts, especially liked the Waitrose full fat own brand. Now mainly local diary thick and creamy. My daughter likes Yeo Valley, so I knick some of that sometimes.

It could be wise to keep cholesterol high at this time (I believe only damaged cholesterol is a problem). If you fall ill, cholesterol is recruited and used, which is why hospitalised persons ldl always goes down - not good if your ldl is already too low.

This might be worth a watch to get an alternative on the diet heart hypothesis
 
GMcC1971 said:
My cholesterol is high so I need to avoid high fat foods. What I need to do is find the best way of losing weight.
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Despite what the media says, high fat foods don't contribute much to cholesterol. That comes from the carbs you eat. Avoid low-fat foods and don't worry about fat although you can always have the 'best' fat such as fish if you are worried.
 
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