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Thread: Jalna Whole Milk Yoghurt Processing Method? page

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    steven.kelly's Avatar
    steven.kelly is online now Senior Member
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    Jalna Whole Milk Yoghurt Processing Method?

    Primal Fuel
    I've looked at this whole milk yoghurt brand which seems pretty good:

    http://www.jalna.com.au/products/bio...c-organic.html

    I then read the processing method and came across this:

    First the milk is pasteurised. If we are making a fruit variety of yoghurt, the real fruit puree is added. Then we stir in skim milk powder and ‘friendly’ aBc bacteria (La-5® Lactobacillus acidophilus, BB-12® bifidobacterium, Lc-431® Lactobacillus Casei), which are given time to activate before the mixture is poured into individual tubs or bottles. These are incubated (kept warm) to achieve the ‘pot set’, unlike ‘stirred’ yoghurts where gelatine is added.

    The skim milk powder bit is odd, does this mean it should be avoided because its skim milk? What's the deal?

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    eKatherine's Avatar
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    Adding skim milk powder makes thicker yogurt that is higher in protein without increasing the fat.

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    I like their yoghurt, but can't get it here, so don't get to eat it often.
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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    steven.kelly's Avatar
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    Quote Originally Posted by eKatherine View Post
    Adding skim milk powder makes thicker yogurt that is higher in protein without increasing the fat.
    Oh okay , it just sounded bad cause it was powder but sounds like a good thing.

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    MEversbergII's Avatar
    MEversbergII is offline Senior Member
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    Don't think we have that brand up here, but yeah the Skim Milk Powder is thickner / protein fortification. A couple brands around here use whey powder for the same reasons, which I've thought about doing. Whenever I make yoghurt though, it almost always ends up as labneh.

    M.

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