Yogurt, was Re: Pecan Flour

[Guest guest]

Sorry, I am not an expert on nut flours or nut butters. But I will try to

answer your questions about making yogurt.

When you make yogurt with skim milk, you don't add milk powder or anything

else. The only ingredients are the milk and the culture, either in the form

of commercially-made yogurt that contains the right bacterial strains, or in

the form of Lyosan freeze-dried yogurt culture. I have only made yogurt with

the Lyosan product.

The Yogourmet recommendations are not written for people following the

Specific Carbohydrate Diet. Extra milk powder would result in unfermented

lactose remaining in the yogurt.

I have made all of my yogurt batches with whole milk, 3.8% fat, because the

fat makes the yogurt sweeter. Milk fat is a particularly healthy addition to

my diet, according to some of my doctors.

Yogurt made with skim milk is more sour in flavour. I'm assuming that you

have a compelling reason for using skim milk.

I am copying my own yogurt making recipe into this reply. My technique is

slightly different from other people's techniques, but it always produces

excellent yogurt.

Regards, Ellen in Toronto, Canada

SCD Month 9

* Exported from MasterCook *

SCD Yogurt

Recipe By : BTVC

Serving Size : 8 Preparation Time :33:00

Categories : Dairy SCD Legal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 litres milk

10 grams Lyosan bacterial culture

Sterilize equipment in boiling water:

large stainless steel pot and lid, metal stirring spoon, 1-cup stainless

steel measuring cup, metal strainer, whisk, yogourmet thermometer stem (but

not the dial), inner container of Yogourmet machine. Alternatively, the

inner container can be sterilized by being washed in a dishwasher with a

sanitary rinse cycle.

Empty 2 sinks, clean them, and fill with cold water to a depth of 10 cm or

more, but not so deep that it will overflow the pot when the pot is immersed

in it. Place a few frozen gel packs into each sink to further lower the

water temperature.

Pour water into the Yogourmet machine outer container and plug the machine

in to start it heating.

Pour all the milk into the stainless steel pot and turn the stove element to

High. Position thermometer inside pot. Stir the milk continuously, while

monitoring the temperature.

Heat the milk until it boils, to at least 90 C on the Yogourmet thermometer,

to sterilize it, and keep the milk above 90 C for at least 2 minutes. Remove

the pot from the heat, turn off the stove, cover pot with lid, remove frozen

gel packs from one sink, and place the pot in the cold water in that sink.

Stir the milk continuously. Every few minutes, check the temperature of the

cooling milk. Once the water in the sink warms up, remove the gel packs from

the second sink and transfer the pot to that sink.

Continue stirring, cooling, and checking the temperature of the milk, until

the temperature drops below 25 C (77 F). Drain the sinks.

Empty the contents of a 10 gram Lyosan freeze-dried bacterial culture packet

into the inner compartment of the yogurt machine.

Using the sterilized measuring cup, transfer approximately 1 cup milk from

the pot into the glass jar through the strainer.

Gently whisk 20 times in one direction and then 20 times in the other

direction.

Using the cup or else pouring, transfer the rest of the cooled milk through

the strainer into the inner container. Whisk another 20 times in each

direction to distribute the yogurt culture throughout the milk.

Place the lid on the inner container, making sure that it seals.

Place the sealed inner container in the water bath in the Yogourmet machine.

Monitor the temperature of the water bath until it reaches 100 F. Note the

time (and date), so that it will be easy to figure out when at least 24

hours have elapsed. Slide the dimmer switch to the predetermined setting for

keeping the water from heating above 110 F.

Wait 24 hours up to 30 hours, depending on your preference, to ensure that

all or almost all of the lactose in the milk is converted into lactic acid

and galactose by the bacteria.

Turn off machine, remove inner container, dry the exterior, and place the

jar in a refrigerator to chill for at least 8 hours.

Yogurt is now ready to eat.

Yield: 2 L yogurt

- - - - - - - - - - - - - - - - - -

NOTES : Use whole milk, because the extra fat (3.8%) produces sweeter

yogurt, which will need less honey to be enjoyed.

revised, based on a few months of tweaking, July 18 2008

diekmannkim " wrote:

> Hello

> I am wondering if I use pecan flour in place almond flour in a recipe

> do I use the same amount of it?

>

> Are nut butters easier to digest? Which ones? and where can I order

> them? How do nut butters fit into recipes that call for flour?

>

> Also, when making yogurt with skim milk instead of whole milk is there

> somethings you add to it? I was reading about it in the yogurt maker

> book and it said to add milk powder?? Is this legal?

>

> I guess I need a recipe for yogurt using skim milk. Does anyone have

> one or advice on this?

>

> Thanks