Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Hi Heidi!! Nice to see you here :-) I made goat yogurt a couple of times and it wasn't as goaty as you would think. I used pasturized milk from the store though and it's not as goaty as fresh milk either. After your yogurt has fermented the 24 hours, let it rest and cool down over night. Then line a large strainer with coffee filters and just pour the yogurt in there. Suspend it over a bowl to catch the liquid, and let it set there. The longer you let it drip, the thicker, creamier and less tart it tastes. Sometimes I am lazy and just use it right out of the strainer and after it has been dripping for a few days, it tastes almost like cream cheese!! And almost as thick too. We both like it thick as I can add fruit purees to it and it's STILL nice and thick like her beloved ice cream was. ;-) I put a large dinner plate over the strainer and keep this all in the fridge. I am so happy to see you are going to try the diet!! I know you will very happy with the results. :-) Oh... and cheese. is not on the spectrum but she was having nasty and painful reactions to any dairy prior to SCD and after we had been on the diet for a few weeks, she COULD eat the cheese with out any problems! -- Carol in IL Quote Link to comment Share on other sites More sharing options...
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