Mary Ellen DiPaola, dietitian at the University of California San Francisco Medical Center
Traditionally yogurt is fermented for 4-8 hours. The longer it ferments the more beneficial bacteria it will contain. Also the longer it goes the less lactose and more sour it will taste. GAPS and SCD have you ferment yogurt for at least 24 hours to make it virtually lactose free. I have read that if you go beyond 30 hours the bacteria colonies will collapse because of lack of food so be careful to not go too long. There does not seem to be much of an increase in bacteria or decrease in lactose beyond 24 hours.
After it is done culturing 4-24 hours hours put the yogurt right into the fridge. Don’t stir or shake it till it is fully chilled. 5-6 hours. If you do disturb it the curd won’t set and your yogurt will be runny.
just found your blog through a comment maybe and look forward to reading!! Gorgeous, you and the video ;-)
18. Stepping Stone Acupuncture and Wellness – Stepping Stone Acupuncture and Wellness is an acupuncture and herbal medicine clinic in Massachusetts. Their blog is focused on helping people cure themselves or ailments with natural treatments and healthy living.
What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.