Re: Sheila's post for coconut yogurt

[Guest guest]

Thanks, Jodi!

At 06:24 AM 4/25/2010, you wrote:

COCONUT YOGURT (1st draft)

1.5 cups unsweetened shredded coconut

3 cups water

2 tbsp honey (optional)

starter

gelatin (optional)

Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool

for 5-15 minutes. Place in blender/food processor and carefully blend the

mixture for 10-30 seconds (don't burn yourself!) Strain coconut milk

through a coarse (large)hole mesh strainer/sieve. Next, run coconut milk

through a fine (small) hole mesh strainer/sieve and ensure that all pulp

has been removed. If necessary, run coconut milk through the strainer

lined with a coffee filter or cheesecloth. Put coconut milk in a pot and

heat to ~180°F. Remove from heat and cool to about room temperature 20–25

°C (64-77 °F). When cool add starter and place coconut milk in yogurt

maker. When the temperature reaches 100°F, begin timing the yogurt for

8-12 hours. Five minutes before removing the yogurt from the yogurt maker

I dissolve one packet of gelatin in ~1/8 cup water (or reserved

coconut

milk) and then mix this gently into the coconut yogurt. Chill

approximately 8 hours and enjoy.

Notes:

Homemade Coconut milk/yogurt that has all pulp/fiber removed can be

introduced after the intro diet. The coconut milk should be balanced with

other foods/food groups. In other words don't overdo one type of nut or

overdo nuts in general (to the exclusion of other foods groups (veggies,

meats etc..)

Amount of yogurt starter.

>For GiProstart: ~1/8 tsp for 1 quart/1 litre of coconut milk

>For Lyosan Yogourmet: 1 x5 g packet for 1 quart/1 litre coconut

milk

For thicker coconut milk add extra coconut per amount water (eg. 2 cups

coconut to 3 cups water) I let the coconut yogurt ferment about 10 hours.

It does not need to ferment for 24 hours since there is no lactose. If

you use extra honey you may be able to let it go a little longer but when

I let it run longer than 12 hours I didn't see any noticeable change in

the acidity level so I stick with 2-3 tbsp of honey for ~ 2 cups of

coconut milk. After the first straining I add fresh water to the coconut

pulp, simmer for 5 minutes then strain this second batch through the

strainers. It is thinner than the first batch, so I don't use it for

coconut yogurt but like to use it when making chai tea. The coconut pulp

is then discarded ( I compost it).

Sheila Trenholm

http://health.groups.yahoo.com/group/pecanbread/message/96340

—

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]

She definitely puts in some extra steps - like why does she strainseveral times instead of just once through a fine strainer? And Idon't get why she simmers the coconut milk for 5-15minutes and then later reheats it to 180. Why isn't onceenough? Or does she think she has possibly reintroducednew bacteria through the straining process? This would make more sense to me if you were making thecoconut milk one day and then the next day decided to usesome of it to make coconut yogurt, for example. Anyway, with these extra, repetitive steps, no wonder it seemed finicky and a bit daunting. MaraThanks, Jodi!At 06:24 AM 4/25/2010, you wrote: COCONUT YOGURT (1st draft)1.5 cups unsweetened shredded coconut3 cups water2 tbsp honey (optional)startergelatin (optional)Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool for 5-15 minutes. Place in blender/food processor and carefully blend the mixture for 10-30 seconds (don't burn yourself!) Strain coconut milk through a coarse (large)hole mesh strainer/sieve. Next, run coconut milk through a fine (small) hole mesh strainer/sieve and ensure that all pulp has been removed. If necessary, run coconut milk through the strainer lined with a coffee filter or cheesecloth. Put coconut milk in a pot and heat to ~180°F. Remove from heat and cool to about room temperature 20–25 °C (64-77 °F). When cool add starter and place coconut milk in yogurt maker. When the temperature reaches 100°F, begin timing the yogurt for 8-12 hours. Five minutes before removing the yogurt from the yogurt maker I dissolve one packet of gelatin in ~1/8 cup water (or reserved coconutmilk) and then mix this gently into the coconut yogurt. Chill approximately 8 hours and enjoy.Notes:Homemade Coconut milk/yogurt that has all pulp/fiber removed can be introduced after the intro diet. The coconut milk should be balanced with other foods/food groups. In other words don't overdo one type of nut or overdo nuts in general (to the exclusion of other foods groups (veggies, meats etc..)Amount of yogurt starter.>For GiProstart: ~1/8 tsp for 1 quart/1 litre of coconut milk>For Lyosan Yogourmet: 1 x5 g packet for 1 quart/1 litre coconut milkFor thicker coconut milk add extra coconut per amount water (eg. 2 cups coconut to 3 cups water) I let the coconut yogurt ferment about 10 hours. It does not need to ferment for 24 hours since there is no lactose. If you use extra honey you may be able to let it go a little longer but when I let it run longer than 12 hours I didn't see any noticeable change in the acidity level so I stick with 2-3 tbsp of honey for ~ 2 cups of coconut milk. After the first straining I add fresh water to the coconut pulp, simmer for 5 minutes then strain this second batch through the strainers. It is thinner than the first batch, so I don't use it for coconut yogurt but like to use it when making chai tea. The coconut pulp is then discarded ( I compost it).Sheila Trenholm http://health.groups.yahoo.com/group/pecanbread/message/96340— 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]

As Katy pointed out the milk needs to be reheated if sitting a while?

From what she read on Seth's commentary. And I reckon Sheila incorp'd this into

her instructions.

I reckon there should be a note at the bottom of the document about this.

Jodi

> >>

> >>

> >> COCONUT YOGURT (1st draft)

> >>

> >> 1.5 cups unsweetened shredded coconut

> >> 3 cups water

> >> 2 tbsp honey (optional)

> >> starter

> >> gelatin (optional)

> >>

> >> Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool

for 5-15 minutes. Place in blender/food processor and carefully blend the

mixture for 10-30 seconds (don't burn yourself!) Strain coconut milk through a

coarse (large)hole mesh strainer/sieve. Next, run coconut milk through a fine

(small) hole mesh strainer/sieve and ensure that all pulp has been removed. If

necessary, run coconut milk through the strainer lined with a coffee filter or

cheesecloth. Put coconut milk in a pot and heat to ~180°F. Remove from heat and

cool to about room temperature 20–25 °C (64-77 °F). When cool add starter and

place coconut milk in yogurt maker. When the temperature reaches 100°F, begin

timing the yogurt for 8-12 hours. Five minutes before removing the yogurt from

the yogurt maker I dissolve one packet of gelatin in ~1/8 cup water (or reserved

coconut

> >> milk) and then mix this gently into the coconut yogurt. Chill approximately

8 hours and enjoy.

> >>

> >> Notes:

> >> Homemade Coconut milk/yogurt that has all pulp/fiber removed can be

introduced after the intro diet. The coconut milk should be balanced with other

foods/food groups. In other words don't overdo one type of nut or overdo nuts in

general (to the exclusion of other foods groups (veggies, meats etc..)

> >> Amount of yogurt starter.

> >> >For GiProstart: ~1/8 tsp for 1 quart/1 litre of coconut milk

> >> >For Lyosan Yogourmet: 1 x5 g packet for 1 quart/1 litre coconut milk

> >> For thicker coconut milk add extra coconut per amount water (eg. 2 cups

coconut to 3 cups water) I let the coconut yogurt ferment about 10 hours. It

does not need to ferment for 24 hours since there is no lactose. If you use

extra honey you may be able to let it go a little longer but when I let it run

longer than 12 hours I didn't see any noticeable change in the acidity level so

I stick with 2-3 tbsp of honey for ~ 2 cups of coconut milk. After the first

straining I add fresh water to the coconut pulp, simmer for 5 minutes then

strain this second batch through the strainers. It is thinner than the first

batch, so I don't use it for coconut yogurt but like to use it when making chai

tea. The coconut pulp is then discarded ( I compost it).

> >>

> >> Sheila Trenholm

> >> http://health.groups.yahoo.com/group/pecanbread/message/96340

> >>

> > — 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

> >

> >

> >

> >

> >

>