Guest guest Posted August 7, 2000 Report Share Posted August 7, 2000 Looks like I need to get out to the grocery store more often. I have never even heard of drinkable yogurt. Sounds good though. I'll check it out this week. Thanks and Rosemary, you are both a great help. Gotta get ready for work. I'll have to wait til tonight to read more chats. Darn, This job is really interfering with my social life. lol dinah in Alabama mgb 081600 (Counting down!!) > In a message dated 08/06/2000 9:57:46 PM Eastern Daylight Time, > MiniGastricBypass (AT) egroups (DOT) com writes: > > > You eat nonfat yogurt at the very least once a day. > > > > So I've eaten at least 2 to 3 tsp every day since I got home! > > > I bought those little 6 pack snap packs by Dannon and ate 1 each day. It took > a while to eat it, but it was good! If you get peach, you will hardly notice > the Citrucel mixed in! : ) > > Good Luck! > > Also, those little Dannon Drinkable yogurts are REALLY good! They are only 2 > or 3 oz too. The bigger drinkable yog. are NASTY!!!!!! > > L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 Pulling out the last strands of my hair.... I think it depends on your perception of the " simmer " point. My milk is not really " simmering " , in my possibly subjective opinion, when it reaches 180 degrees on the thermometer. It's very steamy.... and foamy around the edges.... but no bubbles are coming up from the bottom at all. I wish.... at least with goat milk anyway, that everyone would just use a thermometer. Preferably, one that is functioning correctly! I'd want to be SURE the goat milk is brought to 180... but not over 185. Patti Yogurt Poor Patty must be bald as she has spent the last half hour with me in Science 101 and I hope I finally have it right before she tears her last hair out LOL!! Both cow and goat's milk are brought to the simmer to be ready for making yogurt. The actual boiling point for all liquids is 212 F but that would destroy the delicate protein in goat's milk and is not required for cow's milk either. I have re-named yogurt as follows: cogurt (cow) gogurt (goat) nogurt (nut) shogurt (sheep yogurt) Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 Hi Cindy, > Did I read correctly somewhere that yogurt should be introduced at 1/8 > teaspoon and then gradually increased? Yes, 1/8 tsp is correct. > Is that one time per day? It can be once per day or you can split it to twice a day (3x or 4x...) for those who may be extra sensitive to lessen die off etc. > When should increases start? I suggest keeping it at 1/8 tsp for at least 2-3 days depending on the reaction. If die off or symptoms aren't too bad gradually increase by doubling the amount every few days. If having a lot of die off go slower in increasing the amounts. It seems very slow but the doubling will get the amounts up quickly as long as you monitor any reactions. If you have used probiotics and dairy before starting SCD you may be able to go faster. You should be able to tell by your child's reaction once you start to add it. If unsure if you are having a good or bad reaction - just ask on the list. Sheila, SCD 2/01, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 here is one more reason why are SCD home incubated yogurt is best. This is from this mornings newspaper, The oronto Star: In the case of dairy products, for example, carbon dioxide flushing is used to remove oxygen from the top of yogurt and other containers and replace it with carbon dioxide, which prolongs product life. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 Knowing how wonderful it is, I doubt we will ever go back to storebought yogurt, even if we weren't using it on the SCD diet. Last night we mixed it w/ honey and some of our homemade strawberry jam - it was the best yogurt I've ever tasted! Storebought does not compare. Carol Frilegh wrote: here is one more reason why are SCD home incubated yogurt is best. This is from this mornings newspaper, The oronto Star: In the case of dairy products, for example, carbon dioxide flushing is used to remove oxygen from the top of yogurt and other containers and replace it with carbon dioxide, which prolongs product life. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 Hi! I'm Betty in TN. Son Jeff, age 17, Down syndrome and celiac. Got hungry reading about your homemade yogurt. Am curious -- how do you make your homemade strawberry jam without sugar? I've been making it for years with sugar but let Jeff have any. Didn't know you could make it without sugar! Thanks, Betty in TN Re: Yogurt Knowing how wonderful it is, I doubt we will ever go back to storebought yogurt, even if we weren't using it on the SCD diet. Last night we mixed it w/ honey and some of our homemade strawberry jam - it was the best yogurt I've ever tasted! Storebought does not compare. Carol Frilegh wrote: here is one more reason why are SCD home incubated yogurt is best. This is from this mornings newspaper, The oronto Star: In the case of dairy products, for example, carbon dioxide flushing is used to remove oxygen from the top of yogurt and other containers and replace it with carbon dioxide, which prolongs product life. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 > Hi! I'm Betty in TN. Son Jeff, age 17, Down syndrome and celiac. > Got hungry reading about your homemade yogurt. Am curious -- how do > you make your homemade strawberry jam without sugar? I've been making > it for years with sugar but let Jeff have any. Didn't know you could > make it without sugar! Thanks, Betty in TN See page 154 of VTVC Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 > > Hi! I'm Betty in TN. Son Jeff, age 17, Down syndrome and celiac. Got hungry reading about your homemade yogurt. Am curious - - how do you make your homemade strawberry jam without sugar? I've been making it for years with sugar but let Jeff have any. Didn't know you could make it without sugar! Thanks, Betty in TN Yes, it's all in the book, but very simple. Grab a bag of frozen strawberries, add a little water and honey, or add the honey later. We just let those strawberries " cook down " for over an hour or so. Later it turns darker and looking like jelly and we take it off the stove and add the honey. Cool it down and it's wonderful - much better than storebought IMO. I guess the only negative is that the 10 oz bag of fruit doesn't make a whole LOT of jelly -- like about 1 cup. But for my son, that's enough to last a week or two. Quote Link to comment Share on other sites More sharing options...
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