OP
Sphagnum
Member
Update:
I haven’t been making much yogurt because I was away for work for about 6 weeks after I made this thread and fell out of the habit.
However, after some research i know that if I pick it back up that I won’t be worried about the lactic acid at all.
First, my yogurt, and the liquid strained from, had almost no sour taste to it so I doubt there was much lactic acid to begin with.
Second, after looking into why lactic acid *specifically in the diet* is bad, is appears to be because the body uses more energy than it gains when it converts the lactic acid to neutralize it. Since I was using this to cook oats that I also add maple syrup, raisins, and milk to, I don’t think I’m going to run deficit on energy by consuming it.
I haven’t been making much yogurt because I was away for work for about 6 weeks after I made this thread and fell out of the habit.
However, after some research i know that if I pick it back up that I won’t be worried about the lactic acid at all.
First, my yogurt, and the liquid strained from, had almost no sour taste to it so I doubt there was much lactic acid to begin with.
Second, after looking into why lactic acid *specifically in the diet* is bad, is appears to be because the body uses more energy than it gains when it converts the lactic acid to neutralize it. Since I was using this to cook oats that I also add maple syrup, raisins, and milk to, I don’t think I’m going to run deficit on energy by consuming it.
