Mara- Coconut yogurt

[Guest guest]

At 11:06 AM 4/24/2010, you wrote:

I wish I would of known of this

sooner- I don't really understand the discouragement of coconut yogurt

usage. Really perplexes me.

What discouragement of coconut yogurt usage?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Hey M-

Over the years I have seen discouragement of the usage over at PB.

Jodi

> >I wish I would of known of this sooner- I don't

> >really understand the discouragement of coconut

> >yogurt usage. Really perplexes me.

>

> What discouragement of coconut yogurt usage?

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

To add:

I think that no one really had the directions down the way Mara does.

So perhaps it was discouraged due to it being a bit finicky?

I am unsure. Because I am absolutely perplexed to be honest as this is such a

wonderful nut/dairy free option.

But I think Mara deserves mad props for this one and maybe we can work on step

to step directions and contact Mimi about it?

I'd be totally willing to do this.

Jodi

> >I wish I would of known of this sooner- I don't

> >really understand the discouragement of coconut

> >yogurt usage. Really perplexes me.

>

> What discouragement of coconut yogurt usage?

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

At 11:42 AM 4/24/2010, you wrote:

Over the years I have seen

discouragement of the usage over at PB.

Okay. I know that goat milk yogurt is preferred, but I don't see why nut

milk yogurt couldn't be a viable alternative until enough healing has

taken place to tolerate the goat milk.

I know that Elaine didn't want us to be drinking quantities of nut milk,

but....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

> Made the coconut yogurt!

> OMG it is friggen delicious!!!!!

Delicious and addictive.

> How yummy.

> I am going to play with the shaking some more <grin>.

Yeah - it doesn't seem to work though for me (that is, it did once,

for one container, the others not) - that's why all the

commercial ones have gums and such in them, I expect.

The one thing to watch though, is it must be a zillion

calories, so if that is an issue...

Mara

[Guest guest]

Mara,

I'm festively plump since surgery hover between 115-120 lbs. I am 5'1 though...

can you imagine?

Coconut is such a good food for IBD better than pasteurized milk I reckon.

So thunder thighs here I come! LOL.

Jodi

> The one thing to watch though, is it must be a zillion

> calories, so if that is an issue...

>

> Mara

>

[Guest guest]

The one thing to watch though, is it must be a zillion calories, so if that is an issue...Woot! Delicious, addictive, full of calories, and not a nut or dairy product?? I am SO trying this!! =D Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

where can I find the recipe?

KArianne

SCD 7 months

>

> Made the coconut yogurt!

> OMG it is friggen delicious!!!!!

> How yummy.

> I am going to play with the shaking some more <grin>.

> I wish I would of known of this sooner- I don't really understand the

discouragement of coconut yogurt usage. Really perplexes me.

>

> Jodi

>

[Guest guest]

Marilyn,

Nut milks have been encouraged but for some reason coconut yogurt not so much..

kinda is annoying since some of us have nut issues but not coconut issues.

Jodi

> >Over the years I have seen discouragement of the usage over at PB.

>

> Okay. I know that goat milk yogurt is preferred,

> but I don't see why nut milk yogurt couldn't be a

> viable alternative until enough healing has taken

> place to tolerate the goat milk.

>

> I know that Elaine didn't want us to be drinking

> quantities of nut milk, but....

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Make coconut milk by placing shredded dried coconut and

boiling water into a blender in a 2:3 ratio. (2 and 2/3s cups of coconut to a

quart of water) Let sit at least 10 minutes. Then add honey and or dates -

I use both. Use about 2 Tablespoons of honey to 1 quart of water or 3

large dates or more to taste. Don't do less, because the bacteria must

have something to eat - then whizz blender at least five minutes and

strain through a nut milk bag (or whatever apparatus you use).

Then add starter to coconut milk as you would for regular yogurt - only

don't boil the milk first or anything - just make it right after you have

separated out the milk and ferment in normal fashion for about 8-10 hours.

Shake the coconut milk up a few times during this process in a mostly

vain attempt to keep it from separating while fermenting. When it is done,

it will be even runnier than goat's milk - but the texture is a little different

than when you started. And so is the smell. If you taste it at this point, it

is not delicious, and pretty much tastes like the nut yogurt used to. Not so

yum.

When you are finished fermenting the yogurt, shake up the yogurt again

then add the gelatin. Follow gelatin instructions - add some water to the

contents of a box of gelatin with 2 packets and let the powder gelatinize

thoroughly, which takes a little while - when it has become gelatinous,

melt it over very low heat (or on top of a double boiler if you prefer).

Then add this to your yogurt - do not taste the yogurt at this point

because it will discourage you (again!). Shake it up again -

realizing that it will probably separate anyway. Oh well. Add some vanilla,

too.

Then wait a whole bunch of hours or overnight (depending when you

started the cooling down period - I think 6-8 hours is pretty key) and

taste your coconut yogurt gelatin. You'll pretty much have to mix the

yogurt cream into the yogurt water, but the whole thing is really good. I eat

it plain and with fruit.

> where can I find the recipe?

>

> KArianne

> SCD 7 months

>

>

>>

>> Made the coconut yogurt!

>> OMG it is friggen delicious!!!!!

>> How yummy.

>> I am going to play with the shaking some more <grin>.

>> I wish I would of known of this sooner- I don't really understand the

discouragement of coconut yogurt usage. Really perplexes me.

>>

>> Jodi

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Mara,

Yup, that's what I did, shook it several times during the fermenting process. Added gelatin about 3 tbsp as I'd made around 6 cups of coconut milk. but it must have been too much as the top layer was almost too thick to break through and it did not mix. Rather I had to break it up into as small pieces as possible and stir it up, chewing on the hard lumps. It was like lumpy soup. (But I can eat almost anything, haha!) I ended up pouring it into my blender and drinking it like a smoothie. I liked the taste, just disappointed in the texture. DarleneIntestinal Dysbiosis/CFSSCD 9 weeks

To: BTVC-SCD Sent: Sat, April 24, 2010 3:42:51 PMSubject: Re: Mara- coconut yogurt

No, you didn't do anything wrong.

It separates, the fat goes to the top and the

water stays on the bottom. That's why you shake

periodically. But the whole thing ferments and

then when you add the gelatin to it, the whole

thing becomes gelatin, so you mix the top

with the bottom for a serving. If the top was

literally too hard to break through, you added too much

gelatin. Or perhaps you didn't add gelatin at all,

which I don't recommend.

Mara

Okay, forget my last question on this. I just saw Mara's recipe. That's the one I used. I must have done something wrong. DarleneIntestinal Dysbiosis/CFSSCD 9 weeks

From: Darlene <darleneryan@ rocketmail. com>To: BTVC-SCD@yahoogroup s.comSent: Sat, April 24, 2010 2:51:10 PMSubject: Re: Mara- coconut yogurt

Jodi,

How did you make yours? I've seen various versions and I made some this week. It was a friggin disaster. It formed a very hard thick top layer, the rest was water and impossible to mix up. So I was eating watery yogurt with hard clumps of the top layer. So I'm curious how you made yours and what the texture was. DarleneIntestinal Dysbiosis/CFSSCD 9 weeks

From: Jodi <jodah235 (AT) yahoo (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Sat, April 24, 2010 10:06:29 AMSubject: Mara- coconut yogurt

Made the coconut yogurt!OMG it is friggen delicious!!! !!How yummy.I am going to play with the shaking some more <grin>.I wish I would of known of this sooner- I don't really understand the discouragement of coconut yogurt usage. Really perplexes me.Jodi

[Guest guest]

Mara, Yup, that's what I did, shook it several times during the fermenting process. Added gelatin about 3 tbsp as I'd made around 6 cups of coconut milk. but it must have been too much as the top layer was almost too thick to break through and it did not mix. Rather I had to break it up into as small pieces as possible and stir it up, chewing on the hard lumps. It was like lumpy soup. (But I can eat almost anything, haha!) I ended up pouring it into my blender and drinking it like a smoothie. I liked the taste, just disappointed in the texture.Next time use less gelatin, or more water to dissolve the gelatin.Mara

[Guest guest]

At 08:35 PM 4/24/2010, you wrote:

The wonderful Grammy Gay just

sent me Sheila's instructions.

This is the first time I have seen these instructions in all of this

time. The directions aren't on PB nor on BTVC.

It would be nice to basically of been told " listen, this is totally

legal and finicky and no one has gotten the recipe down yet " instead

of like being discouraged repeatedly.

It would be nice to have Sheila's directions to compare with Mara's for

coconut milk yogurt. I also have a recipe kicking around for almond milk

which leaves the nut flour in it -- you don't strain the nut

milk.

And, you know, in those early days, people were trying to get a handle on

what worked best for the ASD kids, and getting SO exasperated, so it's

possible that someone felt coconut yogurt should be set on the shelf

until later, only, in the very human way of things, " later "

never got here, and all people remembered was that it was a terrible

hassle and never seemed to turn out.

Like Mara commented, at several points in the procedure, it for sure

doesn't look, smell, or taste like anything edible is going to come out

of the recipe. It's only when all the pieces -- straining the milk,

shaking gently while fermenting, adding the gelatin, etc. etc. etc. comes

together that it is yummy, delicious, and thoroughly decadent, as is

being reported.

For some reason coconut is in

it's own category but nuts are ok. I just don't get it.

Well, coconuts are not like other tree nuts. Different genus or

something. People who react to tree nuts like almonds, walnuts, or

pecans, often do not react to coconut, and people who react to the legume

nuts like peanut and cashew, may not react to coconut or tree nuts. I

know, it can be confusing, since coconuts DO grow on trees, but for some

reason (I don't feel like researching it at nearly midnight), they are

not considered tree nuts.

I am really glad that Amelia had

the suggestion of Gelatin (mad props and kudos to you!) and Mara worked

on it the way she did. I mean like what a huge difference for my health

and food variety. My goodness!

Yes, indeed it is! THAT is what makes this group special -- we have

capable, creative people who see a problem and work together to solve it,

instead of whining about it. WE are in charge of OUR health and nutrition

-- and no one's going to stop us from getting well, and having a great

time while we do it!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Can you add the instructions for this to the files?

Misty

>

> Make coconut milk by placing shredded dried coconut and

> boiling water into a blender in a 2:3 ratio. (2 and 2/3s cups of coconut to a

[Guest guest]

I use mason jars covered with plastic wrap. You could also cover them with cloth

and secure with a rubber band. Mason jars are great. I love them. They are so

versatile.

For making coconut yogurt you could always remove the plastic wrap, put on the

lid, shake, remove the lid and put the plastic wrap back on it. I'm funny about

metals... O.o

Misty Kimble

CD - no meds

SCD - 2 years 3 months

>Do mason jars work for fermenting yogurt? Are the metal lids okay?

>

> Mara, I'm guessing you have some sort of a lid if you are able to

> shake your yogurt. What do you use?

[Guest guest]

Misty,

What a great idea!!

Jodi

> >

> > Make coconut milk by placing shredded dried coconut and

> > boiling water into a blender in a 2:3 ratio. (2 and 2/3s cups of coconut to

a

>

[Guest guest]

Hey Mara! I'm currently trying to make coconut yogurt, but I've run into a few questions:Make coconut milk by placing shredded dried coconut and boiling water into a blender in a 2:3 ratio. (2 and 2/3s cups of coconut to a quart of water) Let sit at least 10 minutes. Then add honey and or dates - I use both. Use about 2 Tablespoons of honey to 1 quart of water or 3 large dates or more to taste. Don't do less, because the bacteria must have something to eat - then whizz blender at least five minutes and strain through a nut milk bag (or whatever apparatus you use). How do you squeeze out the milk to strain it when it's still boiling hot?Then add starter to coconut milk as you would for regular yogurt - onlydon't boil the milk first or anything - just make it right after you haveseparated out the milk and ferment in normal fashion for about 8-10 hours. Shouldn't you wait until the milk cools to room temperature before adding starter, instead of doing it right after making the milk?Shake the coconut milk up a few times during this process in a mostly vain attempt to keep it from separating while fermenting. When it is done, it will be even runnier than goat's milk - but the texture is a little different than when you started. And so is the smell. If you taste it at this point, it is not delicious, and pretty much tastes like the nut yogurt used to. Not soyum. When you are finished fermenting the yogurt, shake up the yogurt again then add the gelatin. Follow gelatin instructions - add some water to the contents of a box of gelatin with 2 packetsDo you mean a box or 2 packets? My boxes of Knox have four packets in each. About how much gelatin in tsp or tbsp would you say you use for a quart of water? and let the powder gelatinize thoroughly, which takes a little while - when it has become gelatinous, melt it over very low heat (or on top of a double boiler if you prefer). Then add this to your yogurt - do not taste the yogurt at this point because it will discourage you (again!). Shake it up again - realizing that it will probably separate anyway. Oh well. Add some vanilla, too. Then wait a whole bunch of hours or overnight (depending when youstarted the cooling down period - I think 6-8 hours is pretty key) and taste your coconut yogurt gelatin. You'll pretty much have to mix theyogurt cream into the yogurt water, but the whole thing is really good. I eatit plain and with fruit. Thanks! Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Hey Mara! I'm currently trying to make coconut yogurt, but I've run into a few questions:Make coconut milk by placing shredded dried coconut and boiling water ! into a blender in a 2:3 ratio. (2 and 2/3s cups of coconut to a quart of water) Let sit at least 10 minutes. Then add honey and or dates - I use both. Use about 2 Tablespoons of honey to 1 quart of water or 3 large dates or more to taste. Don't do less, because the bacteria must have something to eat - then whizz blender at least five minutes and strain through a nut milk bag (or whatever apparatus you use). How do you squeeze out the milk to strain it ! when it's still boiling hot?Let it cool. <or use silicon oven mitts> Then add starter to coconut milk as you would for regular yogurt - onlydon't boil the milk first or anything - just make it right after you haveseparated out the milk and ferment in normal fashion for about 8-10 hours. Shouldn't you wait until the milk cools to room temperature before adding starter, instead of doing it right after making the milk?Yeah - I guess that should be specified in the directions. In practice, when I do it.I always let it cool down enough at that point in order to handle it, so it is the right temperature. Shake the coconut milk up a few times during this process in a mostly vain attempt to keep it from separating while fermenting. When it is done, it will be even runnier than goat's milk - but the texture is a little different than when you started. And so is the smell. If you taste it at this point, it is not delicious, and pretty much tastes like the nut yogurt used to. Not soyum. When you are finished fermenting the yogurt, shake up the yogurt again! then add the gelatin. Follow gelatin instructions - add some water to the contents of a box of gelatin with 2 packetsDo you mean a box or 2 packets? My boxes of Knox have four packets in each. About how much gelatin in tsp or tbsp would you say you use for a quart of water?2 packets for a quart. Here's my prior dialogue with Amelia about this:Mara,The way I tried it was making the coconut milk, putting in the proper fermenting temperature range with a tablespoon or so of honey, adding the starter powder, then fermented it for about 8 - 10 hours. Dissolve/melt the gelatin! (soak in about 1 tablespoon or so warm water 10 mins then melt over a double boiler until just melted),how much gelatin do you use? A whole package? or 1 tablespoon - or is 1 tablespoon the warm water? Depends on how much coconut milk you are using. I think most gelatin packets contain about a 1 TBSP of crystals, so use all with about 2 cups of coconut milk for a very firm yogurt or use half for a softer one. It is whatever you prefer. If you use all, you might need to use 2 tablespoons of water for the soaking.!So two packets of gelatin for a quart or slightly more coconut yogurt. If your packet contains more gelatin, don't use the whole thing. I did put a bit more water than 2 TBs though, maybe 1/2 cup for the two packets. Mara

[Guest guest]

So two packets of gelatin for a quart or slightly more coconut yogurt. If your packet contains more gelatin, don't use the whole thing. I did put a bit more water than 2 TBs though, maybe 1/2 cup for the two packets. Will do, thanks Mara! I'll let you guys know how it turns out... =) Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Hey-

I found that I don't need to shake during fermentation.

That if I shake real well after fermentation and before I place in fridge and

shake really well before I add gelatin- it comes out the same way.

Jodi

Do you have a fast way to make all of that coconut milk?