After searching a bit on Google,I couldn't find anything on this (though I highly doubt I'm the first one to ever think of this.)
(free&too much) Fructose is a problem for me (for my digestion&liver),which is probably why I also don't do that great with lactose.
All cowdairy is a no-no for me and I currently only eat some semi-soft goatcheese and/or Peccorino (sheepcheese) with dinner. (...which the jury isn't out on)
Anyway,at the store I saw plain goatyoghurt and it lists the same amount of carbs (milksugars) as regular cowyoghurt.
So,I was wondering if I add kefirgrains to the yoghurt and let it sit overnigth then would the grains also eat up all/most of the lactose like it does in milk? and/or would it damage/kill the probiotic bacteria in the yoghurt...or would it make for super nutritious probiotic yoghurt?
(I'm aware that I could make kefir from goatmilk,but it's much more runny than yoghurt...it would be like eating cold soup in a bowl.)
(free&too much) Fructose is a problem for me (for my digestion&liver),which is probably why I also don't do that great with lactose.
All cowdairy is a no-no for me and I currently only eat some semi-soft goatcheese and/or Peccorino (sheepcheese) with dinner. (...which the jury isn't out on)
Anyway,at the store I saw plain goatyoghurt and it lists the same amount of carbs (milksugars) as regular cowyoghurt.
So,I was wondering if I add kefirgrains to the yoghurt and let it sit overnigth then would the grains also eat up all/most of the lactose like it does in milk? and/or would it damage/kill the probiotic bacteria in the yoghurt...or would it make for super nutritious probiotic yoghurt?
(I'm aware that I could make kefir from goatmilk,but it's much more runny than yoghurt...it would be like eating cold soup in a bowl.)