Re: Re: Cream Fresh or Half and Half Yogurt?

[Guest guest]

At 09:19 PM 12/27/2008, you wrote:

I was wondering if the ranch

dressing you make with half and half is thicker? I made dressing

with skim milk yogurt and it was quite runny. (Mayo, yogurt and

spices)

Half & half drips to a very thick consistency -- more like a chip dip

than a pourable salad dressing. I make it with the half & half

for a veggie or Krivel Kracker dip, and used to add mayo to it for a

salad dressing. Then I got lazy and quit making the mayo to add to the

salad dressing. <g> I like it just fine without the added step. (My

sister adds the little bit of mustard powder and about a tablespoon of

white vinegar to simulate adding the mayo.)

Skim milk yogurt is likely to be very thin and very sour. If you want a

thinner consistency dressing, make it with goat's milk, as the goat's

milk SCD yogurt, especially that made with the readily available

Meyenberg goat's milk, has a distinctly " buttermilk " kind of

taste to it.

Also is this a cream that

could be used in coffee or tea?

<g> The last time this question came up, I think the person who

tried yogurt made with cream in her coffee decided it did NOT work.

However, I think she ended up making some delicious coffee ice cream with

it.

You must find heavy cream with no illegals -- no carrageenan or other

thickeners -- and then get some Lacteeze drops.

http://digestmilk.com/

is one source -- there are doubtless many others. (I have not ordered

from these folks, so have no idea what their service is like.)

Add the drops to the cream. Shake well. Store in the refrigerator for at

least 24 hours, shaking several more times. You may then use SMALL

amounts of this cream to add to your weak coffee.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Marilyn,Is heavy cream legal with lacteeze drops in it? Can we use it to make a whipping cream topping without first making it into yogurt? Or use it recipes ?Thanks,Belle

I was wondering if the ranch

dressing you make with half and half is thicker? I made dressing

with skim milk yogurt and it was quite runny. (Mayo, yogurt and

spices)

Half & half drips to a very thick consistency -- more like a chip dip

than a pourable salad dressing. I make it with the half & half

for a veggie or Krivel Kracker dip, and used to add mayo to it for a

salad dressing. Then I got lazy and quit making the mayo to add to the

salad dressing. <g> I like it just fine without the added step. (My

sister adds the little bit of mustard powder and about a tablespoon of

white vinegar to simulate adding the mayo.)

Skim milk yogurt is likely to be very thin and very sour. If you want a

thinner consistency dressing, make it with goat's milk, as the goat's

milk SCD yogurt, especially that made with the readily available

Meyenberg goat's milk, has a distinctly "buttermilk" kind of

taste to it.

Also is this a cream that

could be used in coffee or tea?

<g> The last time this question came up, I think the person who

tried yogurt made with cream in her coffee decided it did NOT work.

However, I think she ended up making some delicious coffee ice cream with

it.

You must find heavy cream with no illegals -- no carrageenan or other

thickeners -- and then get some Lacteeze drops.

http://digestmilk. com/

is one source -- there are doubtless many others. (I have not ordered

from these folks, so have no idea what their service is like.)

Add the drops to the cream. Shake well. Store in the refrigerator for at

least 24 hours, shaking several more times. You may then use SMALL

amounts of this cream to add to your weak coffee.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 12:30 PM 12/28/2008, you wrote:

Is heavy cream legal with

lacteeze drops in it? Can we use it to make a whipping cream topping

without first making it into yogurt? Or use it recipes

?

Elaine permitted SMALL amounts of lacteeze treated cream to be used in

coffee or tea. She did not permit it to be used for whipped topping or in

other recipes.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 12:03 PM 12/28/2008, you wrote:

Why do you drip the half and

half? What else do you use this for?

I drip the half & half yogurt after it has fermented in the normal

manner for 24+ hours. After it has fermented, I put it in the

refrigerator to chill for at least eight hours and then drip or drain it.

The reason for dripping it or draining it is to make it less tart and

thicker.

>> The creme recipe in the book says to make it just like the

yougurt recipe? Buy you say to just put it into the fridge to

ferment?

<<

No, that is not what I said. See above.

>> My commercial yougurt has organic milk ingredients, active

bacterial culture (then lists the cultures) is this ok? <<

What cultures are used in it? No commercial yogurt is SCD-legal because

it has not been fermented long enough. However, depending on what

cultures are in it, it MAY be legal to use as a starter for making your

own, proper SCD yogurt.

>> What is the lacteeze for? <<

Lacteeze drops may be used to treat small amounts of cream for use in

coffee or tea. All other milk, half & half, or cream must be properly

fermented into SCD yogurt before use. Other permitted forms of dairy

include certain cheeses, as delineated in BTVC.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:30 PM 12/29/2008, you wrote:

Do you drip all your yogurt or

just half & half? or do you make yogurt from half and

half?

I drip all of my yogurt.

1. It's less tart that way and I like it better

2. It's thicker, and that means I can add fresh fruit and a little honey

if needed without ending up with a sloppy mess in the bowl.

3. It takes up a whale of a lot less space in my entirely too crowded

refrigerator!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:40 PM 12/29/2008, you wrote:

here are the cultures

listed

streptococcus thermophilus

lactobacillus delbrueckii

subsp. bulgaricus & subsp lactis

lactobacillus acidophilus

bifidobacteria

lactobacillus paracase subsp. casei

If this makes it illegal, what can I use to make

yogurt?

Anything with bifidus in it is bad news. Bifidus is highly touted these

days, and it may be fine for healthy people, but in people with

not-so-healthy guts, it has a bad habit of overgrowing and causing

problems.

The legal cultures are l. bulgaricus, s. thermophilus, l. acidophilus,

and l. caseii.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 11:56 PM 1/2/2009, you wrote:

Ok please forgive my ignorance,

so does this make my yogurt not legal? Also where would I find a list of

the " legal " cultures as I

can only find in the book where it says only milk ingredients and active

cultures.

Correct -- yogurt made without legal cultures is not legal.

I told you what the legal cultures are:

" The legal cultures are l. bulgaricus, s. thermophilus, l.

acidophilus, and l. caseii. "

To be yogurt at all, it must have l. bulgaricus and s.

thermophilus.

I don't have time to look in the book for the page numbers right now as

we are headed across Lake Pontchartrain to the Covington Farmer's Market,

and I must get going.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund