in another thread drumminmamma asked me about my yogurt 's ingredients. When I saw "kosher gelatin" listed I decided to do a search online to figure out exactly what it was & why its in my yogurt. What is gelatin made from? Gelatin is made from the bones, skins, hoofs, and tendons of cows, pigs, fish and other animals. It is animal protein used especially for its thickening and gelling properties. It is a non-vegetarian product. It is often used in candies and Jello. Is kosher gelatin vegetarian? Kosher gelatin can be made with fish bones, and/or beef or pork skins. Contrary to assumptions, it is also considered kosher to use it with dairy products. That's GROSS...why would they put fish bones & pork skin in yogurt...YUK!
good question. thats why you should buy organic. i doubt they put gelatin in there and plus low fat yogurt is supposed to be the only dairy product that can actually be good for you, a lot better i imagine when its organic/freerange probably... also wanna watch out for casein and whey when you can. casein is cow stomach lining and i forget what whey is. those are the big 3 that they try to cover up with innocent sounding names. also, try to avoid all hydrogenated oils, even though their vegan.
Whey From Wikipedia, the free encyclopedia. Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of cheese or casein making with several commercial uses. Whey is used to produce ricotta and gjetost cheeses and is used to make many other products for human consumption and as an animal feed. The whey protein separated from this mixture is often sold as a nutritional supplement. In addition, liquid whey contains lactose, vitamins, and minerals along with traces of fat. As the most commonly used curdling agent is rennet, neither whey nor curds nor cheeses made therefrom automatically qualify as vegetarian foods. Vegetarians generally use vegetable-source rennet or lemon juice (or pure citric acid or sulphuric acid) to separate milk into curds and whey.
I remember posting when I got an alert from a Kosher veg group that some certifiers were going to allow pork gelatin. ugggggggggggggggghhhhhhhhhhhhhhhhhhhhhh. why don't the companies use cargeean/agar/Irish moss, I wonder. I THINK Mountain High does not use gelatin. Sadly, they did start to use sugar.
FYI, fish would be considered kosher with dairy for about half of the organizations that cretify kosher.
so what about medications? it seems they should put a warning on capsels that they are made from animals
got this in my e-mail Dear Ms. : Thank you for contacting Yoplait with your inquiry. At this time we do not manufacture a vegan yogurt. Kosher gelatin is used in Yoplait yogurt for body and consistency. We hope you find this information helpful. Please let us know if we can help you again. Sincerely, Gerald Vanberg Yoplait Consumer Services
when we were growing up I remember my mum having a yoghurt making machine...very seventies yellow lids, glass and round and I remember that yoghurt tasting really nice...bet you there are still such things around!
how about all the gelatin in all the sweets and cookies that`s gross!!! my daugther does`nt want anything from that she almost puged by the idea
in a lot of recipies I've had success with replacing gelatin w\ pectin, some people are allergic to pectin though so there we are.......
I serously don't understand, why companys put gelatin into yoghurt. It is absolutely not nessacary for the consitency. I make a lot of my yoghurt myself, and I get perfect results without it. In germany, most yoghurt brands do not contain gelatin, for the reason that this animal by-product was really looked down upon because of bse. And normal yoghurt, and fruit don't need it. To make your own yoghurt, you need one natural yghurt, 1 liter of milk. I use a yoghurt machine, that is a heating plat, that has 6 jars on it. The heating plate generates a heat of about 30-35 C°. You mix yoghurt and milk, fill them in jars and let it sit in the highrt temp for about 10-12 hrs. then refregerate, and you have your yogi! If you don't have a yoghurt machine, you have to genereate the heat in another way, like putting some jars on a room heater or so. So if you have really fresh milk, that has not been heated, you should heat it up to 90 C°. DO NOT BOIL!!!!! The yoghurt has to be one that contains live bacteria. Some healthfood stores sell dried yohgurt cultures, they also have yogurt machines.
