Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 Sonja, My first batch was a little thin. If I let it go a little longer it does get thicker but to make it really thick just pour it through a cheese cloth. You can make it almost cream cheese texture if you let it drain long enough. C. ----- Original Message ----- From: The Kepfords nativenutrition Sent: Wednesday, May 01, 2002 1:28 PM Subject: firm raw milk yogurt does anyone here make yogurt (without heating it over 115-120) and have it turn out fairly firm? If so, how do you do it? Sonja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 > does anyone here make yogurt (without heating it over 115-120) > and have it turn out fairly firm? If so, how do you do it? > Sonja I'm not sure even the commercial stuff gets really firm without using additives. It seems to me that firm yogurt is usually the result of pectin, gelatin, gum or starch of some kind. Isn't yogurt naturally closer to the consistency of yoplait original (non-custard style)? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 Since gelatin is usually made from beef or pork bones, by adding it to the raw milk yogurt, it seems this would fulfill another of NT's goals--that of using the whole animal....yes? > > does anyone here make yogurt (without heating it over 115-120) > > and have it turn out fairly firm? If so, how do you do it? > > Sonja > > I'm not sure even the commercial stuff gets really firm without using > additives. It seems to me that firm yogurt is usually the result of pectin, > gelatin, gum or starch of some kind. Isn't yogurt naturally closer to the > consistency of yoplait original (non-custard style)? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 Would a vegetable derived gelatin be a solution to no MSG's but yet would produce a firmer yogurt? Tesh > Teshuah- > > >Since gelatin is usually made from beef or pork bones, by adding it > >to the raw milk yogurt, it seems this would fulfill another of NT's > >goals--that of using the whole animal....yes? > > Not exactly, since the processing involved in manufacturing gelatin means > that the isolated gelatin contains compounds resembling MSG and which give > MSG-sensitive people problems. MSG's bad for anyone, but especially those > who are sensitive and those who are hypoglycemic. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 > >>>As I understand it, just about any fractionated protein isolate contains > free glutamic acid, the active ingredient in MSG. > > ***Is that the same as l-glutamine? The amino acid that is given to help > heal the gut? I got some from my holistic vet a while back and have been > giving it to my dog who had hemorrhagic gastroenteritis. It is commonly > recommended for damaged guts. or are these two different things? Not the same. In the body, glutamine is synthesized from glutamate (salt of glutamic acid) and ammonia via glutamine synthetase (enzyme). While ingestion of free glutamic acid or glutamate can affect the brain like MSG (monosodium glutamate), free glutamine does not. It is used as fuel for the immune system, gut epithilium, muscle and brain. I would caution you to administer the glutamine in water only, as combination with acid will break it down into the ammonia and glutamate components. Giving on an empty stomach will encourage rapid exit/absorption from the stomach without significant stomach acid secretion. Portland, OR Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 > >>>>I would caution you to administer the glutamine in water only, as > combination with acid will break it down into the ammonia and > glutamate components. Giving on an empty stomach will encourage rapid > exit/absorption from the stomach without significant stomach acid > secretion. > > > ***Thanks for the explanation . I always give it with her food, which > is meat/bone/organ, which I'd guess is approx. 60% water. Do you think the > raw meat would produce acid that would break the l-glutamine down to it's > components? > I may just stop with it for now, though as i don't think it's absolutely > necessary at this point.---snip--- Much of the glutamine will simply be digested if fed with meat/bones. Better to feed in drinking water, away from food, or one hour after food (when stomach pH will be near neutral). The idea is to get it in to the system as is (abosrbed intact as a peptide rather than constituent amino acids). If the dog has no symptoms, then don't bother with it. Store in a cool DRY place. Discard if has ammonia odor. Portland, OR Quote Link to comment Share on other sites More sharing options...
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