Guest guest Posted May 20, 2010 Report Share Posted May 20, 2010 Debbie, Regular yogurt be it either cow or goat/sheeps never worked for me during allergy season as dairy always makes my allergies worse. I actually once got sick from stopping the yogurt and then getting totally cocky so when it was time to reintro I jumped straight back into my regular serving. This was like 6 weeks after I stopped it. The coconut yogurt seems to help my immunity that helps the allergies. It can come out quite heavy and fatty though- so be aware. Jodi > > Since it's been a couple of weeks since the recipe has been posted for > coconut yogurt, I thought I'd ask for feedback. > > I have really bad allergies right now. Feeling awful today for various > reasons. > > Does the non-dairy/coconut benefits/yogurt benefits help like regular yogurt > or is it better, etc.? > > Thanks, > Debbie 41 cd > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 I will use 1 packet of gelatin. Yes, I was talking about the coconut flakes I used for the coconut milk. I froze it to use as toasted coconut for toppings. I know it has no nutritional value but it smelled really good and I will take use of it on scd marshmallows, frosting, make a little on top of coconut custard. I will use fresh flakes for the custard though. Sorry, was hectic yesterday and not feeling well. debbie 41 cd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 > > > I will use 1 packet of gelatin. > > Yes, I was talking about the coconut flakes I used for the coconut milk. I froze it to use as toasted coconut for toppings. I know it has no nutritional value but it smelled really good and I will take use of it on scd marshmallows, frosting, make a little on top of coconut custard. I will use fresh flakes for the custard though. Sorry, was hectic yesterday and not feeling well. > I haven't tried it in cakes - it's a little dry, drier than it would be without making milk first, so that would effect the moistness level of your product. One thing it is really good for, though, is as an additive to meatballs (and presumably meatloaves). I added some to the meatball recipe and also rolled each ball in the coconut - and it really enhanced the flavor and texture. They looked much neater, too - more finished. Much better, to my tastebuds, than using almond flour to do the same. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 Well, I don't know what went wrong (too many errors all the way I guess) but now I have liquid coconut yogurt with gelatin like tapioca. It's all liquid with very small balls of gelatin in it. I will pour it over dry curd and add honey or something since cooking it will kill the starter. I shook it again before bed. Maybe it'll go smooth tomorrow but I think this is what it is. Debbie 41 cd Don't simmer it. Just let it barely melt on a tiny flame, stirring, and take it off immediately, watching the entire time. It it gets too hot, it definitely doesn't gel as well. I might try to do it again, since it is a stiff gelatinous wad - maybe the ratio of gelatin was too high for the amount of coconut water. I think you could use coconut water leftover because when the coconut milk yogurt separates half of it is cream and the other half is water and they both gel. Mara Thanks mara. Ok, gelatin question. I add an envelope to the leftover coconut water. I simmered it, let it cool and the gelatin just stayed in a gelatinous wad. Like honey but stiffer. Any ideas--water too hot, not hot enough, can't use coconut water leftover? Debbie 41 cd On Fri, May 21, 2010 at 5:55 AM, Mara Schiffren wrote: > > > I will use 1 packet of gelatin.> > Yes, I was talking about the coconut flakes I used for the coconut milk. I froze it to use as toasted coconut for toppings. I know it has no nutritional value but it smelled really good and I will take use of it on scd marshmallows, frosting, make a little on top of coconut custard. I will use fresh flakes for the custard though. Sorry, was hectic yesterday and not feeling well. > I haven't tried it in cakes - it's a little dry, drier than it would be without makingmilk first, so that would effect the moistness level of your product. One thing it is really good for, though, is as an additive to meatballs(and presumably meatloaves). I added some to the meatball recipeand also rolled each ball in the coconut - and it really enhanced theflavor and texture. They looked much neater, too - more finished. Much better, to my tastebuds, than using almond flour to do the same. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 Hey Debbie, So when you pull the coconut yogurt post fermentation you need to let it cool and really let the gelatin dissolve in a seperate bowl. Once the gelatin dissolves quickly whisk that in to the coconut yogurt RIGHT AFTER YOU SHAKE THE YOGURT!! So first shake fermented watery coconut yogurt, let gelatin dissolve and cool and whisk in promptly. Place in fridge. When you pull it out it will be completely seperated so you must mix the top layer in with the liquidy bottom layer. I too have some gelatin chunks from time to time. I think this is also contingent on the water/coconut shred ratio when making the actual coconut milk. What you have is totally good. Mix it up and then throw in a blender with some fruit or banana and avocado some vanilla extract and YUM YUM YUM. I also add a dash of sea salt. Beyond friggen delish. High-light of my day! Jodi > >> > >> > > >> > > >> > I will use 1 packet of gelatin. > >> > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk. > >> I froze it to use as toasted coconut for toppings. I know it has no > >> nutritional value but it smelled really good and I will take use of it on > >> scd marshmallows, frosting, make a little on top of coconut custard. I will > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > >> feeling well. > >> > > >> > >> I haven't tried it in cakes - it's a little dry, drier than it would be > >> without making > >> milk first, so that would effect the moistness level of your product. > >> > >> One thing it is really good for, though, is as an additive to meatballs > >> (and presumably meatloaves). I added some to the meatball recipe > >> and also rolled each ball in the coconut - and it really enhanced the > >> flavor and texture. They looked much neater, too - more finished. > >> Much better, to my tastebuds, than using almond flour to do the same. > >> > >> Mara > >> > >> > >> > >> > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 Ameila, I'm so lazy to do the double boiler method. If I don't do that do you think I need to add warm'ish/hot'ish water to the gelatin? I'm pretty lazy in the kitchen and needing to make all that coconut milk takes a lot of time LOL. Thanks! Jodi > > >> > > >> > > > >> > > > >> > I will use 1 packet of gelatin. > > >> > > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk. > > >> I froze it to use as toasted coconut for toppings. I know it has no > > >> nutritional value but it smelled really good and I will take use of it on > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > >> feeling well. > > >> > > > >> > > >> I haven't tried it in cakes - it's a little dry, drier than it would be > > >> without making > > >> milk first, so that would effect the moistness level of your product. > > >> > > >> One thing it is really good for, though, is as an additive to meatballs > > >> (and presumably meatloaves). I added some to the meatball recipe > > >> and also rolled each ball in the coconut - and it really enhanced the > > >> flavor and texture. They looked much neater, too - more finished. > > >> Much better, to my tastebuds, than using almond flour to do the same. > > >> > > >> Mara > > >> > > >> > > >> > > >> > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 You don't have to do a double boiler. I just add the water to the gelatin in a small pot and once it has gelatinized in that after 10 minutes or more, put that on the flame, very low, until it just melts, take off immediately, then add that to the warm yogurt. And shake vigorously. I haven't gotten any " tapioca balls " . > Ameila, > > I'm so lazy to do the double boiler method. If I don't do that do you think I need to add warm'ish/hot'ish water to the gelatin? > I'm pretty lazy in the kitchen and needing to make all that coconut milk takes a lot of time LOL. > > Thanks! > Jodi > > >>>>> >>>>>> >>>>>> >>>>>> I will use 1 packet of gelatin. >>>>>> >>>>>> Yes, I was talking about the coconut flakes I used for the coconut milk. >>>>> I froze it to use as toasted coconut for toppings. I know it has no >>>>> nutritional value but it smelled really good and I will take use of it on >>>>> scd marshmallows, frosting, make a little on top of coconut custard. I will >>>>> use fresh flakes for the custard though. Sorry, was hectic yesterday and not >>>>> feeling well. >>>>>> >>>>> >>>>> I haven't tried it in cakes - it's a little dry, drier than it would be >>>>> without making >>>>> milk first, so that would effect the moistness level of your product. >>>>> >>>>> One thing it is really good for, though, is as an additive to meatballs >>>>> (and presumably meatloaves). I added some to the meatball recipe >>>>> and also rolled each ball in the coconut - and it really enhanced the >>>>> flavor and texture. They looked much neater, too - more finished. >>>>> Much better, to my tastebuds, than using almond flour to do the same. >>>>> >>>>> Mara >>>>> >>>>> >>>>> >>>>> >>>> >>>> >>>> >>>> >>>> >>> >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 Jodi,It takes like two minutes to melt, doesn't really have to be watched. It isn't hard or time consuming -- not at all like trying to make lemon curd or anything. You could try the warmish/hottish water, but I don't think it would work very well -- would need to add extra water and baby it to get it smooth. I just put 1 packet gelatin with about 2 tbsp water -- leave it for 5 or ten minutes then put the small bowl in a slightly larger bowl or pan with hot/nearly boiling water and it melts. It is competely brainless. Before I learned to do it this way, it would take me ages to get the gelatin to dissolve and then it still had clumps and stuck to my spoon.This IS the LAZY way! ; )AmeliaTo: BTVC-SCD Sent: Sat, May 22, 2010 3:02:51 PMSubject: Re: Q on Coconut Yogurt Ameila, I'm so lazy to do the double boiler method. If I don't do that do you think I need to add warm'ish/hot'ish water to the gelatin? I'm pretty lazy in the kitchen and needing to make all that coconut milk takes a lot of time LOL. Thanks! Jodi > > >> > > >> > > > >> > > > >> > I will use 1 packet of gelatin. > > >> > > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk. > > >> I froze it to use as toasted coconut for toppings. I know it has no > > >> nutritional value but it smelled really good and I will take use of it on > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > >> feeling well. > > >> > > > >> > > >> I haven't tried it in cakes - it's a little dry, drier than it would be > > >> without making > > >> milk first, so that would effect the moistness level of your product. > > >> > > >> One thing it is really good for, though, is as an additive to meatballs > > >> (and presumably meatloaves). I added some to the meatball recipe > > >> and also rolled each ball in the coconut - and it really enhanced the > > >> flavor and texture. They looked much neater, too - more finished. > > >> Much better, to my tastebuds, than using almond flour to do the same. > > >> > > >> Mara > > >> > > >> > > >> > > >> > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 I'm so lazy to do the double boiler method. If I don't do that do you think I need to add warm'ish/hot'ish water to the gelatin?FWIW I don't use a double boiler. I just let the gelatin sit in a bit of cold water in a small pot for 5-10 mins or so, then put the heat on very low and let it sit for another 5-10 minutes. Then it's just a clear liquid and I pour that into the yogurt. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 Ameilia, I take 2 packets of gelatin and add hot water and stir vigorously, no clumps anymore. I will try yours and Mara's lazy man's method! Perfect for me! Thanks, Jodi > > > >> > > > >> > > > > >> > > > > >> > I will use 1 packet of gelatin. > > > >> > > > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk. > > > >> I froze it to use as toasted coconut for toppings. I know it has no > > > >> nutritional value but it smelled really good and I will take use of it on > > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will > > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > > >> feeling well. > > > >> > > > > >> > > > >> I haven't tried it in cakes - it's a little dry, drier than it would be > > > >> without making > > > >> milk first, so that would effect the moistness level of your product. > > > >> > > > >> One thing it is really good for, though, is as an additive to meatballs > > > >> (and presumably meatloaves). I added some to the meatball recipe > > > >> and also rolled each ball in the coconut - and it really enhanced the > > > >> flavor and texture. They looked much neater, too - more finished. > > > >> Much better, to my tastebuds, than using almond flour to do the same. > > > >> > > > >> Mara > > > >> > > > >> > > > >> > > > >> > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 Lemon curd is easy for me; gelatin has never been easy. Go figure. Ameilia,I take 2 packets of gelatin and add hot water and stir vigorously, no clumps anymore.I will try yours and Mara's lazy man's method! Perfect for me! Thanks,Jodi > > > >>> > > >> >> > > >> > > > > >> > I will use 1 packet of gelatin.> > > >> >> > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk.> > > >> I froze it to use as toasted coconut for toppings. I know it has no > > > >> nutritional value but it smelled really good and I will take use of it on> > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will> > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > > >> feeling well.> > > >> >> > > >>> > > >> I haven't tried it in cakes - it's a little dry, drier than it would be> > > >> without making > > > >> milk first, so that would effect the moistness level of your product.> > > >>> > > >> One thing it is really good for, though, is as an additive to meatballs > > > >> (and presumably meatloaves). I added some to the meatball recipe> > > >> and also rolled each ball in the coconut - and it really enhanced the> > > >> flavor and texture. They looked much neater, too - more finished. > > > >> Much better, to my tastebuds, than using almond flour to do the same.> > > >>> > > >> Mara> > > >>> > > >>> > > >> > > > >>> > > >> > > >> > > >> > > > > > > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 Jodi,'stir vigorously'Now that is where I get lazy! ; )AmeliaTo: BTVC-SCD Sent: Sat, May 22, 2010 6:34:11 PMSubject: Re: Q on Coconut Yogurt Ameilia, I take 2 packets of gelatin and add hot water and stir vigorously, no clumps anymore. I will try yours and Mara's lazy man's method! Perfect for me! Thanks, Jodi > > > >> > > > >> > > > > >> > > > > >> > I will use 1 packet of gelatin. > > > >> > > > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk. > > > >> I froze it to use as toasted coconut for toppings. I know it has no > > > >> nutritional value but it smelled really good and I will take use of it on > > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will > > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > > >> feeling well. > > > >> > > > > >> > > > >> I haven't tried it in cakes - it's a little dry, drier than it would be > > > >> without making > > > >> milk first, so that would effect the moistness level of your product. > > > >> > > > >> One thing it is really good for, though, is as an additive to meatballs > > > >> (and presumably meatloaves). I added some to the meatball recipe > > > >> and also rolled each ball in the coconut - and it really enhanced the > > > >> flavor and texture. They looked much neater, too - more finished. > > > >> Much better, to my tastebuds, than using almond flour to do the same. > > > >> > > > >> Mara > > > >> > > > >> > > > >> > > > >> > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 I added 2t. legal vanilla (spice island or something? first time I used it) and sweetener. It's soo good It's nice to just have something to drink like that. I may use this a lot as long as I can get the coconut locally (HEB for 1.99 10 oz. if anyone is in Houston). It'll make good smoothies also. Btw, fwiw, I noticed I went by 'draft 1' when Gay reposted the coconut yogurt recipe today. That may have been one problem, two recipe collision. Jodi,'stir vigorously'Now that is where I get lazy! ; )Amelia To: BTVC-SCD Sent: Sat, May 22, 2010 6:34:11 PM Subject: Re: Q on Coconut Yogurt Ameilia,I take 2 packets of gelatin and add hot water and stir vigorously, no clumps anymore.I will try yours and Mara's lazy man's method! Perfect for me!Thanks,Jodi > > > >>> > > >> >> > > >> > > > > >> > I will use 1 packet of gelatin.> > > >> >> > > >> > Yes, I was talking about the coconut flakes I used for the coconut milk.> > > >> I froze it to use as toasted coconut for toppings. I know it has no > > > >> nutritional value but it smelled really good and I will take use of it on> > > >> scd marshmallows, frosting, make a little on top of coconut custard. I will> > > >> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > > > >> feeling well.> > > >> >> > > >>> > > >> I haven't tried it in cakes - it's a little dry, drier than it would be> > > >> without making > > > >> milk first, so that would effect the moistness level of your product.> > > >>> > > >> One thing it is really good for, though, is as an additive to meatballs > > > >> (and presumably meatloaves). I added some to the meatball recipe> > > >> and also rolled each ball in the coconut - and it really enhanced the> > > >> flavor and texture. They looked much neater, too - more finished. > > > >> Much better, to my tastebuds, than using almond flour to do the same.> > > >>> > > >> Mara> > > >>> > > >>> > > >> > > > >>> > > >> > > >> > > >> > > > > > > >> > >> >> Quote Link to comment Share on other sites More sharing options...
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