I have been having some stomach issues lately so I am in search of the reason why. I am hoping to get to the bottom of it by adjusting my diet rather than depend on medication to do it for me. I have been reading until I feel like my eyeballs are going to fall out. It’s a lot to take in and planning a menu that eliminates all of the things that could be causing these problems require a spreadsheet. I am spending the weekend preparing some things that will help me and will start, in earnest, on Monday. I am attempting to only eat the foods that are classified as Low on the FODMAP food list.
One of the things that I would have to give up is yogurt. I really love Greek yogurt and wasn’t happy to read that it wasn’t allowed. But, in reading further, I read that something called 24 hour yogurt was allowed. Off to Google I went in search of 24 hour yogurt. I used to make my own yogurt all the time and what I discovered is that 24 hour yogurt is made the exact same way except it is left in the oven for 24 hours instead of 12. The longer the culturing process goes on, the longer the culture has time to multiply, thereby increasing the amount of bacteria and acids in the yogurt while decreasing the lactose content of the milk.
Whether you are trying to cut down on the amount of lactose in your diet or you just want to try making your own yogurt, I hope you will try this recipe and let me know how you like it.
This is a link to the type of strainer that I use. It comes with 2 bags. I put one bag inside the other to get the finest mesh.