I discovered Activia myself even tho I am lactose intolerant. I take the pills in morning by Equate(Wal Mart) that are about same as Lactaid, I had tried the other 1 can't remember what it is called but it didn't help at all. I was taking lot of meds for headaches & my stomach has always been touchy(like my dad's).I had taken a number of probiotics from health food stores but I think when it is in a pill it is probably dead as never helped. Activia got rid of my hurting stomach in about 2 weeks taking 2 a day. Easy as I liked most of the flavors. It was advertised for stomach problems back then & later changed to sound more like a laxative! Now I think they say it makes "you feel better" (somebody probably sued) I had looked up what could be wrong & it sounded like I was getting where my intestines couldn't handle food any more. As with anything some things work for some & other things for others. Otherwise 1 antibiotic would be all that was needed for everybody. Our 98 or so elements seem to be slightly different in each person making it where each person needs meds just for them. Mom got her 1st UTI from them putting in catheter & leaving it in too long, that really set her on bad course. About 80% of meds act against her so it is difficult when she has to change something. Hope she does better after getting pacemaker after dr. gets back from vacation. Jan

>I do have a question, I like vanilla flavored yougert and I know Vanilla extact has alcahol in it, but would just putting in some vanilla bean itself still allow the yougurt to form? I have read on yogurt websites that it does work, but haven't personally tried it. And I like vanilla in my yogurt too. Even 41% alcohol vanilla extract does not seem to hinder the process much in my observations and I have tried adding as much as 1 tsp per 12 oz of milk and starter(s) in pint jars. (all my yogurt is made in pint jars) You might want to try adding maple syrup or raw honey to your yogurt in addition to or in place of vanilla. Adding flavors and/or sweeteners just before eating the yogurt seems to be the best way to go though.

Linda (doucanoe) - check out the link below for more information. It's easiest done with a yogurt maker, which keeps yogurt fermenting at a constant temperature, for more consistant results. There are other methods you can use. There are lots of little tips and tricks to making yogurt. -Don't jiggle the yogurt once it's fermenting (usually happens with someone moves the batch). It destroys the curd and you can end up with yogurt "soup". -You can use a wide variety of dairy products - from non-fat dried milk powder to cream - and combinations. I used to make a lot of goat yogurt when I could get fresh goat milk. - You can make different types and consistancies by additions like unflavored gelatin or cornstarch. -I'd suggest using Stonyfield Farm Yogurt as your starter to innoculate your yogurt. It has more strains of good bacteria in it than other brands. -You can save yogurt from one batch to innoculate your next batch, but eventually it will become weak and you will need a new starter. If you notice your yogurt is not setting up as well as it did in previous batches, you probably need to get some commercial yogurt to use as a new starter. There are powdered starters available from Yogourmet (check your health food store). - There is a temperature window for adding the starter to the cooled pasteurized milk. Within that window of temperatures, adding the starter when the temperature is at the warmest end of the temp. window will render a tart yogurt. Adding the starter at the cooler side of the temp. window will render a smoother, less tart yogurt. - You'll need a good instant read thermometer because yogurt is VERY temperature-sensitive for making it. If it doesn't thicken, the milk may have been too hot or too cool when the starter was added. Not enough starter may also cause a failed batch. The incubating temperature needs to be just right or the batch can fail. If it's incubated too long, it can get really tart. If there's a lot of whey separating from the curd, it's because it was either bumped or moved during incubation or was incubated too long. I've switched to making kefir (which is similar to yogurt) after making yogurt for about 30 years +, because all you need is milk and kefir grains. No messing with pasteurizing milk, concerns with temperatures, and kefir is much better for you than yogurt. I use kefir anywhere I need plain yogurt, buttermilk, sourcream, and even cream cheese. -Grainlady Here is a link that might be useful: How to Make Yogurt

Many are either high in carbs or high in fat. You may have to check the label depending on the eating style you are maintaining. I pack Nutrigrain Yogurt Bars (three weight watchers points), a bottle of water, and the Quaker Oatmeal cinnamon sugar bars (two weight watchers points). If you have a cooler compartment to keep food cool in your bag, try the new Dannon lite and fit smoothie drinkable yogurts. They are delicious and are two weight watchers points. You are smart to think to pack ahead because they rarely have food on planes now. So if you buy in the airport it either will cost mucho $$$ or it will be unhealthy and fattening, or usually BOTH!