tag:blogger.com,1999:blog-3272761941682835961.post13679107490578049..comments2024-03-11T13:53:20.564-07:00Comments on Frieda Loves Bread: Low Carb Yogurt - Instant Pot Cold Startβ’ MethodFrieda Loves Breadhttp://www.blogger.com/profile/00265482581165683185noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-3272761941682835961.post-74557258969701641932022-02-09T17:27:48.726-07:002022-02-09T17:27:48.726-07:00I have seen where vanilla extract has been added t...I have seen where vanilla extract has been added to the milk with no issues,but if you end up straining your yogurt, you will end up straining some of the vanilla out along with the whey.<br />It is not known if alternative sweeteners affect the culturing process, so it is advisable to add it to your chilled & finished yogurt. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-8965370283407053962022-02-09T15:20:05.746-07:002022-02-09T15:20:05.746-07:00Thank you for the quick reply and for the informat...Thank you for the quick reply and for the information! One more question: how would it affect the yogurt if the vanilla and/or the sweetener were added before incubation? Thanks again!Anonymoushttps://www.blogger.com/profile/09926330765355767457noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-81921881543330167932022-02-09T09:53:10.869-07:002022-02-09T09:53:10.869-07:00You are correct that stirring your yogurt will mak...You are correct that stirring your yogurt will make it thinner. It will not thicken up when put back in the fridge. <br />There are a variety of no sugar sweeteners, some powdered, some liquid, and that will impact the texture/consistency of your final yogurt. I purposely left out the amount of sweetener to use, as everyone has a different definition of how sweet something is. Using a powder will thicken your yogurt; using a liquid will thin it. I strain my yogurt for using thin liquids to flavor or sweeten yogurt, but don't strain when I plan to add powdered flavors/sweeteners. You can try a little on your individual serving, adjusting as needed, before sweetening an entire batch. Thank you for asking a great question & have fun experimenting! Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-32546859530469321292022-02-09T09:38:59.499-07:002022-02-09T09:38:59.499-07:00I have used your 'original' recipe (Fairli...I have used your 'original' recipe (Fairlife whole mild, SCM, 2T yogurt starter) and the cold start method successfully several times and really enjoy the finished product! Now, I want to try this low carb yogurt and have a few questions. It says to add the vanilla and sweetener after chilling. If I mix that in after it is chilled, won't that break down structures you mentioned and make it thinner? Will it thicken up again when put back in the fridge? Also, I see the suggested amount to use for the vanilla but not for the sweetener. I plan to use stevia (powder) - how much should I use? I know that is a matter of taste so if you could suggest an amount for a mildly sweet yogurt, that would be great. Thanks so much!Anonymoushttps://www.blogger.com/profile/09926330765355767457noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-59841487452395861952021-04-24T10:35:41.845-07:002021-04-24T10:35:41.845-07:00It is the pasteurization process that is affecting...It is the pasteurization process that is affecting your yogurt. The milk needs to be ultra pasteurized, or heated to 280Β°F in order to use it for Cold Start yogurt. The natural bacteria present in your A2 milk from this creamery competed with the yogurt bacteria and won, resulting in the thin texture. As a result, you will need to use this milk with the traditional boil method. <br />You can find more information here:<br />https://www.friedalovesbread.com/2017/06/cold-start-yogurt-faq.htmlFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-11360091654169499692021-04-09T04:46:38.214-07:002021-04-09T04:46:38.214-07:00Hello Frieda, I have been making your cold start m...Hello Frieda, I have been making your cold start method with great results for some time now. Recently I have discovered a local creamery that bottles A2-A2 milk which is pasteurized over low heat, gut friendly and not homogenized. My yogurt turned out too thin. Is this because it is not ultra-filtered? I will need to go back to using the Fair Life whole milk if you can't offer any suggestions for using this really delicious milk. Check out familytymecreamery.com to read about this milk. Anonymoushttps://www.blogger.com/profile/11225608848430026719noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-86674275346738111132021-03-28T18:37:02.271-07:002021-03-28T18:37:02.271-07:00I make gallon of milk+cup powdered milk regular ho...I make gallon of milk+cup powdered milk regular hot method, 5 hour incubation, strain hot @24 hours, thick a little more than cream cheese, a little more than a quarter of volume. Any idea of carbs?Nutshttps://www.blogger.com/profile/15547286175738120888noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-2636533165523226062020-02-24T13:12:24.567-07:002020-02-24T13:12:24.567-07:00Looking forward to hearing if anyone has found an ...Looking forward to hearing if anyone has found an answer to this question as I am strict keto.Anonymoushttps://www.blogger.com/profile/11550385005324370134noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-40462980604625093292020-01-01T23:41:55.193-07:002020-01-01T23:41:55.193-07:00You can definitely choose not to strain your yogur...You can definitely choose not to strain your yogurt. Try a low fat filtered milk for a thinner yogurt.πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-8498616068352107202020-01-01T22:27:16.228-07:002020-01-01T22:27:16.228-07:00Going to try making this weekend! Can I leave it ...Going to try making this weekend! Can I leave it un-strained, so it's more like a Kefir? Guitar Center Professionalhttps://www.blogger.com/profile/06907194389359854386noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-7471774092813360402019-12-08T15:57:29.419-07:002019-12-08T15:57:29.419-07:00You are most welcome! I'm thrilled to hear tha...You are most welcome! I'm thrilled to hear that you are enjoying my Cold Start yogurt recipe. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-73282774746606461492019-12-08T15:36:54.680-07:002019-12-08T15:36:54.680-07:00Thank you for your quick response. I used your rec...Thank you for your quick response. I used your recipe (+1 can condensed milk) for my first batch ever and it was amazing. It truly tasted like fruit dip. I have never been a fan of toppings or fruit in yogurt so that was my reason for the SCM. It was incredibly smooth and creamy and will definitely be my go to recipe. Thanks for making it easy with your tips, reasoning and nutrition facts. I don't just want to cook something,I want to understand why it works and why using other things could impact the end product.TexasTeehttps://www.blogger.com/profile/16662585775369068391noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-68636298573864822612019-12-08T13:04:21.618-07:002019-12-08T13:04:21.618-07:00Sure! Heavy cream is low in carbs, adds thickness ...Sure! Heavy cream is low in carbs, adds thickness and a creamy texture to the yogurt. Adding this lowers the overall carbs from 6 to 5 per serving. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-74441733159660979322019-12-08T12:10:19.122-07:002019-12-08T12:10:19.122-07:00May I ask why you add heavy whipping cream? May I ask why you add heavy whipping cream? TexasTeehttps://www.blogger.com/profile/16662585775369068391noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-83589271690042959582019-12-05T11:55:01.359-07:002019-12-05T11:55:01.359-07:00I made it yesterday using this recipe, only altera...I made it yesterday using this recipe, only alteration was adding 1 can of condensed milk...amazing! I am not a yogurt person at all, my first attempt was for my husband who loves Greek yogurt. So simple to make and I am now a convert!TexasTeehttps://www.blogger.com/profile/16662585775369068391noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-50324704169400142262019-10-23T09:40:21.522-07:002019-10-23T09:40:21.522-07:00Hi Mary!
I'm glad that you are enjoying my Col...Hi Mary!<br />I'm glad that you are enjoying my Cold Start yogurt recipe. The best way to calculate the nutritional information is to add the nutritional info from your ingredients and divide it by the number of servings. However, you won't be able to get exact info if you are straining. There's no nutritional info on whey from filtered milks, cream, or half & half milks. <br />When you strain your yogurt, you are reducing carbs, calcium and increasing the protein.πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-77627304766620937522019-10-23T08:31:07.369-07:002019-10-23T08:31:07.369-07:00Hello--
I just wanted to say I really like your or...Hello--<br />I just wanted to say I really like your original recipe --I use half-n-half + fairlife (or mootopia) -- and I have shared your site with a few friends! This one looks great as well.<br />I was wondering how to calculate fat/carbs/sugar if you make this recipe (with cream) and incubate for 6-10 hours and then strain at least for an hour?<br />Any ideas to point me in the direction for a calculation or approximation?<br />Thanks<br />MaryMYFhttps://www.blogger.com/profile/10765805979957792430noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-64582094949895371562019-10-22T20:48:14.897-07:002019-10-22T20:48:14.897-07:00No, you don't have to use heavy cream, but it ...No, you don't have to use heavy cream, but it does lower the overall carb count when you do use it. Coffee creamer can be added to the milk, if you wish. All dairy creamers work better than non- dairy creaners.πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-35043702212763686302019-10-22T20:44:44.945-07:002019-10-22T20:44:44.945-07:00do you need to use the heavy cream? I saw somewhe...do you need to use the heavy cream? I saw somewhere tat coffee lightener was used - why ? Anniehttps://www.blogger.com/profile/14777897134094882466noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-21702033244513420792019-10-19T20:02:26.354-07:002019-10-19T20:02:26.354-07:00You can select your yogurt setting and timer for 1...You can select your yogurt setting and timer for 15c hours, if you wish. 8 hours is the average time and longer times will develop more tang. Yes, you can leave your IP on the counter, as long as you have the yogurt setting on.Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-57819302128303869402019-10-18T12:00:51.626-07:002019-10-18T12:00:51.626-07:00So, to incubate it for 15 hours you just set the t...So, to incubate it for 15 hours you just set the timer on the IP for 15 hours and leave it on the counter?Camiehttps://www.blogger.com/profile/10748875957922706266noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-52337369021972219722019-09-27T07:17:09.081-07:002019-09-27T07:17:09.081-07:00Incubating milk for 15-24 hours renders the milk l...Incubating milk for 15-24 hours renders the milk lactose free or carb free, and very tart. Straining removes whey, which is mostly water, lactic acid (carbs), calcium and some B vitamins. The carb count of whey from filtered milks are not available. Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-62934097320056638232019-09-27T03:37:52.921-07:002019-09-27T03:37:52.921-07:00Any idea how much the carb count is reduced by inc...Any idea how much the carb count is reduced by incubating for 24 hours and then straining?Angelbearhttps://www.blogger.com/profile/04551763991192892616noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-12895336992727700982019-08-09T14:21:21.070-07:002019-08-09T14:21:21.070-07:00Absolutely! As long as your heavy cream is ultra p...Absolutely! As long as your heavy cream is ultra pasteurized, you can use my Cold Start method. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-11373770669179997022019-08-09T12:59:42.632-07:002019-08-09T12:59:42.632-07:00Can this be made with only heavy cream and no milk...Can this be made with only heavy cream and no milk if I am not concerned with the fat content? Anonymoushttps://www.blogger.com/profile/06054854723441834200noreply@blogger.com