I make my own yogurt out of raw goat's milk. In the original batch I did not use a yogurt culture or starter, I used a probiotic supplement with 10 different live bacteria strains and the natural enzymes and bacteria already present in my treasure trove of goodness, then let the sucker sit for over a day. I just finished making a batch. It sat out in a crockpot for 48 hours and the whey completely separated from the solids. It was super tangy with not a hint of anything that could even be mistaken for a sweet hint in it. I add stevia, fruit, spices, cocoa, whatever to each serving. I even mixed some of my sweetener in there with red dry wine, man it was good!
I also don't need to worry about lactose issues, since the milk was never pasteurized. In fact I can drink the stuff fresh without fermenting it and I don't have any issues. If pasteurized, oh boy, I don't feel so hot, that's for sure.
I believe that there is barely any sugar in it, probably even less than 4 g per cup. It is well beyond being any yogurt that you could buy in a store. It tastes somewhere in between super tangy butter milk and super tangy yogurt (less sweet than either of these, I would say) it reminds me of a lemon as well,
I can suck on cup after cup of that stuff, not exercise (I am NOT saying that I always do this, but hey, some days you don't feel like doing anything!), and still be in raging ketosis. Give me regular yogurt or milk and it doesn't take much to get me out.
Wyzdyx: Ever think of making yogurt with carb countdown? can you even do it with the carb content? What is the carbohydrate count?