Allow to set.\u00a0 This can take between 3 and 7 hours, depending on how well the yoghurt maintains its temperature.<\/li>\n<\/ol>\nActive Yoghurt<\/h2>\n
Active yoghurt means yogurt with the live bacteria in it that turn milk into yoghurt.<\/p>\n
Gluten Free Yoghurt Notes<\/h2>\n
If all goes according to plan, you’ll have wonderful, gluten-free yoghurt in about 4 hours or so, give or take.\u00a0 But there are a few things that can go wrong that you need to look out for.<\/p>\n
There are two really important things about making yoghurt: the starting culture and the temperature.\u00a0\u00a0 You also have to watch out for contamination.<\/p>\n
The starting culture can just be store-bought yoghurt.\u00a0 You have to be careful that it is gluten-free.\u00a0 You may have to experiment with different brands.\u00a0 In my area, Astro and Saugeen yogurts have worked well for me.\u00a0 You may have to experiment with different brands in case the one you try does not work out.<\/p>\n
I have found that Canadian milk will not set properly if the temperature is too low.\u00a0 This was not the case in Australia where I first learned how to make it, leading me to believe that Canadian milk is likely contaminated with antibiotics.\u00a0 I suspect US milk is worse still.<\/p>\n
I’ve since switched to organic milk and am unwilling to experiment with less exact methods for judging the correct temperature of the milk (I used to just use my finger, when it felt neither hot not cold, it was about right).<\/p>\n
Making your own yoghurt is fun, a bit cheaper than buying it, guaranties a high level of active culture, and most importantly, guarantees gluten free yoghurt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yogurt is an excellent addition to the gluten free diet.\u00a0 It is also suitable for those who have a slight lactose intolerance. Commercial yogurt is readily available, although some brands and flavors are not suitable for those with a gluten allergy or celiac disease, see Gluten Free Yoghurt for details. This article explains how to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[15],"tags":[68,36,37,334],"_links":{"self":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1933"}],"collection":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=1933"}],"version-history":[{"count":10,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1933\/revisions"}],"predecessor-version":[{"id":3359,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1933\/revisions\/3359"}],"wp:attachment":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=1933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=1933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=1933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}