Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Marilyn please give me your gravy recipe that works well for meat. Also my friend who is not the scd its his birthday and I wanted to make a cheese cake for him however he does not eat dairy and I was wondering if anyone knows if I can make soy yogurt just the same way I make the scd yogurt and then I would use the same recipe for our cheesecake. Thanks Suzanne Beef Liver Pate (LSCDL Recipe)To: BTVC-SCD > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Suzanne, I think you can buy soy yogurt? But why not make nut milk yogurt and make the cheesecake out of that? Then you can have some too. Take care, Kim H. husband, , CD 1999 SCD 2002 Also my friend who is not the scd its his birthday and I wanted to make a cheese cake for him however he does not eat dairy and I was wondering if anyone knows if I can make soy yogurt just the same way I make the scd yogurt and then I would use the same recipe for our cheesecake. Thanks Suzanne Recent Activity 13 New MembersVisit Your Group Meditation and Lovingkindness A Yahoo! Group to share and learn. Yahoo! Health Memory Loss Are you at risk for Alzheimers? Special K Group on Yahoo! Groups Learn how others are losing pounds. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Suzanne, I'll have to write one up for the gravy -- I just MAKE it. I've never set down the proportions. <g> For your friend who doesn't do dairy, why not make nut milk yogurt, and then you can have some of his birthday cheesecake, too? Here's Donna's recipe: ALMOND YOGURT by Donna Becker NUT YOGHURT RECIPE Ingredients: 2 Cups almond flour from blanched almonds ( OR (equivalent to) 1 1/3 cup whole blanched almonds OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched almonds) 2 TBL clear honey WARM WATER Yoghurt starter (ProGurt by GI ProHealth) MAKING ALMOND MILK 1 Begin warming up your yogurt maker. 2.Put nuts or nut flour into food processor and turn into nut butter. (OR use nut flour in blender and skip this step but the end product will not taste as smooth and the final bacterial cell counts may be lower). 3. Add 2 tablespoons of honey 4. Add enough warm water (approximately 100F) to get a total of 4 cups. 5. Blend for 10 minutes. TURNING ALMOND MILK TO YOGURT 6. Make sure your almond milk is not higher than 100F. 7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk. 8. give a few quick pulses with blender to mix. 9. Pour into container in yoghurt maker. 10 During first few hours of fermentation the fermenting almond milk will separate causeing a clear watery liquid in bottom. If you take the time to mix this layer back into the upper layer at specific points during fermentation process, you will have a thicker, better quality product, in the end. Mixing should be on the bottom of the vessel, gently, with a wire whisk, after 1 hour and again between 2-3 hours, and if possible once between 5-10 hours. OR If these mixing steps are not possible you will still have a yogurt but it will not be as thick. Iit will be more like watery pancake batter. If only some mixing steps are possible than do what you can. I often start my yogurt at night and do the first few mixing steps before bed. 10. Ferment for 12 hours. OR you want it done in 8 hours than use double the starter and you will get a nice yogurt in 8 hours. OR you have started it and it will be done at time you wont be home than use a timer and have it shut off at the scheduled time. It will be fine at room temp until you return (within the next 4 hours or so). 11. Place in the fridge 5-8 hours. It will get thicker. TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE (OR JUST A THICKER YOGURT) 12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve 13. Pour the yoghurt in the cheesecloth so that it can drip. OR Donvier makes a little container with a cover and a screen that is made for dripping yogurt which is available through www.lucyskitchenshop.com 14. Drip for about an hour, or longer if you'd like the yoghurt thicker 15. By pressing the dripped yoghurt further, you can make something that resembles cheese. 16. If you want to drip it and then freeze it to use in recipes than it will no longer be able to have live organisms in it but it will still be perfect for cooking. If your yogurt gets old it is no longer live (greater than 2 weeks) than you can drip it and freeze it and use in place of dry curd cottage cheese in any recipes. (Dont throw it out - it makes a nice ingredient for many recipes that normally would have dairy in it). — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 Wow that is a lot of work but sounds really good I have never tasted almond yogurt ...does it taste a lot like almonds? I have a 5pd bag of almond flour from lucy's kitchen so I could try it...I would probably start it on a Sat when I am around more. I use the yogourmet starter any difference? Thanks Suzanne Re: Cooking questionsTo: BTVC-SCD > > Suzanne,> > I'll have to write one up for the gravy -- I just > MAKE it. I've never set down the proportions. > > For your friend who doesn't do dairy, why not > make nut milk yogurt, and then you can have some > of his birthday cheesecake, too?> > Here's Donna's recipe:> > ALMOND YOGURT> by Donna Becker> > NUT YOGHURT RECIPE> > Ingredients:> 2 Cups almond flour from blanched almonds> ( OR (equivalent to) 1 1/3 cup whole blanched almonds> OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched> almonds)> 2 TBL clear honey> WARM WATER> Yoghurt starter (ProGurt by GI ProHealth)> > MAKING ALMOND MILK> 1 Begin warming up your yogurt maker.> 2.Put nuts or nut flour into food processor and turn into nut butter.> (OR> use nut flour in blender and skip this step but the end product will> not> taste as smooth and the final bacterial cell counts may be lower).> 3. Add 2 tablespoons of honey> 4. Add enough warm water (approximately 100F) to get a total of 4> cups.> 5. Blend for 10 minutes.> > TURNING ALMOND MILK TO YOGURT> 6. Make sure your almond milk is not higher than 100F.> 7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk.> 8. give a few quick pulses with blender to mix.> 9. Pour into container in yoghurt maker.> 10 During first few hours of fermentation the fermenting almond milk> will> separate causeing a clear watery liquid in bottom. If you take the> time> to mix this layer back into the upper layer at specific points during> fermentation process, you will have a thicker, better quality> product, in> the end. Mixing should be on the bottom of the vessel, gently, > with a> wire whisk, after 1 hour and again between 2-3 hours, and if possible> once between 5-10 hours.> > OR If these mixing steps are not possible you will still have a yogurt> but it will not be as thick. Iit will be more like watery pancake> batter. If only some mixing steps are possible than do what you > can. I> often start my yogurt at night and do the first few mixing steps> before> bed.> > 10. Ferment for 12 hours. OR you want it done in 8 hours than use> double> the starter and you will get a nice yogurt in 8 hours. OR you have> started it and it will be done at time you wont be home than use a> timer> and have it shut off at the scheduled time. It will be fine at room> temp> until you return (within the next 4 hours or so).> 11. Place in the fridge 5-8 hours. It will get thicker.> > TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE> (OR JUST A THICKER YOGURT)> 12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the> sieve> 13. Pour the yoghurt in the cheesecloth so that it can drip.> OR Donvier makes a little container with a cover and a screen > that is> made for dripping yogurt which is available through> www.lucyskitchenshop.com> 14. Drip for about an hour, or longer if you'd like the yoghurt> thicker> 15. By pressing the dripped yoghurt further, you can make something> that> resembles cheese.> 16. If you want to drip it and then freeze it to use in recipes than> it> will no longer be able to have live organisms in it but it will still> be> perfect for cooking. If your yogurt gets old it is no longer live> (greater than 2 weeks) than you can drip it and freeze it and > use in> place of dry curd cottage cheese in any recipes. (Dont throw it > out -> it> makes a nice ingredient for many recipes that normally would have> dairy> in it).> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 At 09:07 PM 10/6/2008, you wrote: Wow that is a lot of work but sounds really good I have never tasted almond yogurt ...does it taste a lot like almonds? I have a 5pd bag of almond flour from lucy's kitchen so I could try it...I would probably start it on a Sat when I am around more. I use the yogourmet starter any difference? I don't know what it tastes like, as I have never needed to make it. I've thought about making some just to see how it turns out. One thing -- the Yogourmet starter does have a TINY bit of dairy in it, so if your friend is hyper-sensitive, that could be a problem. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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