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Member Forum >> Food and Diet >> Should I strain my (not really) yogurt?
 Should I strain my (not really) yogurt?
Kathy in OK

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Posted: 7/17/2019 7:47:51 AM
 
I’ve had nothing but success in making this stuff from the start, just the typical slightly lumpy/watery first batch from the tablets.  But I really like it strained.  I use half & half and after straining get a product that’s almost like cream cheese.  It’s not just thick, you could sculpt it like clay.

But now my concern is the whey.  I started straining it because the whey provokes insulin production.  Recently in a discussion about the tartness, I got the impression that tartness is an indicator of CFU level.  Most of the tartness is in the whey, so am I removing the good bugs when I strain out the whey?

This stuff isn’t exactly inexpensive to make (fun though) and I want to get the most bang for my buck.

Who knew this could get so complicated.
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Rodney D

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Posted: 7/17/2019 8:31:20 AM
 
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robertro

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Posted: 7/17/2019 9:07:07 AM
 
Whey causes my BG to increase.
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Kathy in OK

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Posted: 7/17/2019 12:03:08 PM
 
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Rodney D

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Posted: 7/17/2019 12:07:09 PM
 
For now Kathy, it would seem we are the lab!
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Bob Niland

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Posted: 7/17/2019 12:33:17 PM
 
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Kathy in OK

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Posted: 7/17/2019 6:12:09 PM
 
But Bob, am I losing the good bugs by not consuming the whey?  I did not strain my last batch due to that concern.
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Bob Niland

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Posted: 7/17/2019 6:36:20 PM
 
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Dr. Davis

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Posted: 7/17/2019 6:44:01 PM
 
You are not degrading the counts in the curds by removing the whey, Kathy.

You are simply tossing out the organisms in the whey fraction but not impacting the counts in the curds. 
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Rodney D

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Posted: 7/17/2019 7:48:10 PM
 
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Kathy in OK

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Posted: 7/18/2019 8:06:57 AM
 
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Rodney D

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Posted: 7/18/2019 8:59:54 AM
 
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ramand

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Posted: 7/18/2019 12:44:38 PM
 
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Kathy in OK

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Posted: 7/18/2019 2:35:29 PM
 
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Rodney D

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Posted: 7/18/2019 4:55:37 PM
 
ramand and Kathy, great points makes perfect sense...the measurement of PP lower BG is sort of an indirect insulin inversion measurement. Do you know why the whey provokes insulin without a rise in BG?
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Kathy in OK

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Posted: 7/18/2019 8:53:33 PM
 
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Rodney D

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Posted: 7/18/2019 10:30:15 PM
 
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Kathy in OK

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Posted: 7/19/2019 7:36:26 AM
 
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ramand

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Posted: 7/19/2019 10:40:31 AM
 
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ramand

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Posted: 7/19/2019 10:47:04 AM
 
So would a lowish blood sugar (like 70’s) after consuming coffee with HWC be a suggestion that it is provoking insulin, therefore lowering blood sugar below a person’s baseline?


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Rodney D

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Posted: 7/19/2019 11:00:15 AM
 
In an insulin compromised person I could imagine extreme lows and highs could be the case. The body in a healthy individual strives to achieve homeostasis at least in theory. Please don’t take my explanations to the bank as I am learning also.
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Kathy in OK

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Posted: 7/19/2019 12:10:59 PM
 
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Dr. Davis

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Posted: 7/19/2019 3:18:32 PM
 
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Rodney D

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Posted: 7/19/2019 3:53:56 PM
 
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Rodney D

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Posted: 7/20/2019 3:50:24 PM
 
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