I have this yogurt maker.
.As well as a yocheese maker (the official def is "Yogurt cheese is low-fat alternative to cream cheese, mayonnaise, sour cream"--the reviews are really good).
I've never used them!
I'd really like to use them. I know that yogurt has carbs... well heck. My kid loves yogurt and could lose some weight, so it'd be good for her and I could probably have at least a little.
Since yogurt is not by definition lowcarb (unless you consider the seriously processed versions in the store to count), there isn't much information in the way of "how to make relatively lowcarb yogurt" that I can find. Maybe I'm blind, but can any readers help?
I'm pretty sure anybody can mix up milk or half&half (preferably) with some yogurt starter, pour it in some containers and walk away overnight. That part isn't rocket science. What is a little more complicated is stuff like:
* what kind of sweeteners can be used -- any? Should this be before, or after, the 'yogurt making' event?
* aside from berries, what else can be put in yogurt? And again, before or after?
* is there any way to get the sugary flavors my kid loves in store bought yogurt, like "caramel"?
* is the yogurt gonna die if the container shakes just barely? My house is elevated a bit and just walking too hard on the floor can shake the house. I'm concerned there'd be no way to make it short of knowing we'd be out of the house for 8 hours.
* since I've never eaten yogurt aside from the occasional store-cup: is there anything you can DO with yogurt, cooking-wise? I think I once heard it can be used in some kind of asian food, but I don't know any details.
The yocheese sounds interesting. I think this is where Miss Muffet's "curds and whey" separate, and you're left with the solid curd result. It seems to me if this is edible, it could be mixed with some flavorings to good effect. Any ideas?
P.S. I wanted to add that I did do googling for this. The problem is, what I get are (a) a million versions of "how to make yogurt" -- I don't need to know that part, it's recipes for "flavors" I'm looking for -- or "how to use existing yogurt to make foods" -- most of which are things like dips and frozen yogurt... er, not exactly low carb. So that's why I have to ask. I'm curious whether anybody has made homemade yogurt and can think of ways to use it in a low-carb context.
PJ
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