Re: Pure Sacchrin, honey and yogurt

[Guest guest]

<<Can you give me a clue what part of the pharmacy I would need to look in to

find pure saccharin ?>>

The availability is different from one part of the country to another. I would

just ask at the counter and have them show you... or ask them to get it for you.

It might come in tablet form.

I know there are some online sources for pure saccharin.. hopefully, someone can

post those.

I understand that liquid Sweet'n Low (which is saccharin) is legal.... if you

can find it. It isn't available in my area, apparently (Pacific Northwest). Only

the liquid form is legal... or at least it used to be. Double check on what's in

it.

I am only familiar with the nut yogurt recipes on www.pecanbread.com ... though

I'll admit I've never made anything but goat or cow milk yogurt. Those

directions are on the pecanbread site, too.

Are you sure your milk is good quality... and that you're not overheating it?

Sure your thermometer is working properly? And the yogurt maker you're using is

holding at the correct temp? What starter are you using?

Patti

Pure Sacchrin, honey and yogurt

Also have a question on honey and yogurt. How much honey do I have to add to a

quart of almond milk?

Does all the honey get used up in the process of making the yogurt? I really

struggle with Candida.

Also speaking on Yogurt this is my third or fourth try with making yougurt.

Should say trying to make yogurt as so far I have had zero, zip and nadda

success.

I have a SoyQuick maker that I use to make my almond milk. How long do I have

to let the almond Milk heat before using it to make the yogurt? What temp do I

heat it too? I have the instuctions for the Almond Nut Yogurt and also

directions for the Cashew Nut Yogurt that were posted to SCD.org Recipe website.

My husband and I looked up several recipe and directions for cow milk or goats

milk yogurt last night and still no sucess. I used the Yogourmet Electric Yogurt

maker each time. Last night I checked my temp on the Yogurt maker to make sure

it was working right, the first two batches I used ProGurt starter, and last

night we used already made yogurt that I had bought from Whole Foods that seemed

to be legal as a starter.

The first couple of batches definetely looked like they had seperated. Today's

batch I looked at when I took it out of the Maker and moved it to the fridge

still in the batch jar. I thought it looked like it had some solidness to the

top when I peeked in the top but after 6 hours of sitting in the fridge when I

opened the top a few minutes ago it is still as fluid as water. Don't have a

clue what we are doing wrong. I have read the directions for milk Yogurt in

Elaine's book, the directions for nut yogurt posted to the recipe sites and we

read several directions for yogurt making on the web. Anyone have any ideas what

we can do?

K

K

[Guest guest]

>

> Can you give me a clue what part of the pharmacy I would need to look in to

find pure

saccharin ?

http://www.medichest.com/hermesetas-7055.html

Carol F.

[Guest guest]

I have been making the almond milk using the directions in the Soyquick machine.

I have tried heating the nut milk to just under a boil and leaving for a couple

of minutes, I tried another batch just heating to 120, and last night I just use

hot water from the faucet and make the milk with that water and then let it cool

to 90. The other two batches I have cooled down to 105.

I added the ProGurt starter to the first two batches and then last night I used

a plain yogurt with live from Whole Foods.

I slipped the thermometer into the water of the yogourmet twice last night and

both times it was at 112.

The yogurt mix was inside of the batch jar so we figured the yogurt mix had to

be the right temp in there.

The sweet and low I thought I checked a liquid form and it wasn't pure. I will

have to look again as maybe it was another liquid sweetner. Can't remember

from one day to the next. LOL

Pure Sacchrin, honey and yogurt

Also have a question on honey and yogurt. How much honey do I have to add to a

quart of almond milk?

Does all the honey get used up in the process of making the yogurt? I really

struggle with Candida.

Also speaking on Yogurt this is my third or fourth try with making yougurt.

Should say trying to make yogurt as so far I have had zero, zip and nadda

success.

I have a SoyQuick maker that I use to make my almond milk. How long do I have

to let the almond Milk heat before using it to make the yogurt? What temp do I

heat it too? I have the instuctions for the Almond Nut Yogurt and also

directions for the Cashew Nut Yogurt that were posted to SCD.org Recipe website.

My husband and I looked up several recipe and directions for cow milk or goats

milk yogurt last night and still no sucess. I used the Yogourmet Electric Yogurt

maker each time. Last night I checked my temp on the Yogurt maker to make sure

it was working right, the first two batches I used ProGurt starter, and last

night we used already made yogurt that I had bought from Whole Foods that seemed

to be legal as a starter.

The first couple of batches definetely looked like they had seperated. Today's

batch I looked at when I took it out of the Maker and moved it to the fridge

still in the batch jar. I thought it looked like it had some solidness to the

top when I peeked in the top but after 6 hours of sitting in the fridge when I

opened the top a few minutes ago it is still as fluid as water. Don't have a

clue what we are doing wrong. I have read the directions for milk Yogurt in

Elaine's book, the directions for nut yogurt posted to the recipe sites and we

read several directions for yogurt making on the web. Anyone have any ideas what

we can do?

K

K

[Guest guest]

,

It sounds like your temp is okay. I don't know about that yogurt from Whole

Foods that you tried. What brand was that? Did it have only the legal strains in

it? Well, anyway...

Here is Marjan's recipe for nut yogurt... from pecanbread.com. Is this the way

you did it? I just see that she says NOT to heat or cook the nut milk, or it

will separate. -Patti

------------------------------

ALMOND, FILBERT OR MACADAMIA YOGURT

by Marjan

NUT YOGHURT RECIPE

Ingredients:

1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or

RAW macadamias

2 TBL clear honey

Water

Yoghurt starter (ProGurt by GI ProHealth)

Step-by-step instructions for making nut yoghurt:

1. Put all things you need on a tea towel on the kitchen table:

blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk,

water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer

only when you need them.

2. Put nuts into blender

3. Add enough cold water to get a total of 4 to 5 cups / =1 litre

4. Add 2 tablespoons of honey

5. Blend for 10 minutes (use a stopwatch)

6. Pour about 1 cup of the nut milk through the fine sieve

(You can squeeze out more liquid if you use a teacloth and twist it firmly.)

NOW take your probiotics out of the freezer

7. Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of yogurt.

8. Stir well with whisk, add the rest of the milk, with back of spoon press out

all liquids

9. Stir well and place container in yoghurt maker

10. Ferment for 8 hours.

11. Place in the fridge overnight or at least for 5 hours (overnight is better)

12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve

13. Pour the yoghurt in the cheesecloth so that it can drip

14. Drip for about an hour, or longer if you'd like the yoghurt thicker

15. By pressing the dripped yoghurt further, you can make something that

resembles cheese

The fermentation process takes place at about 105 Fahrenheit.

As you see, I do NOT cook or heat the milk. After blending, the milk should be

lukewarm, not warmer than 105F. If you heat more, the milk will separate and the

fermentation will not take place.

Try to find RAW nuts that have been through minimal processing. Deep frying them

may be very tasty, but it will negatively affect the outcome and it is also a

bit unhealthy.

The sieve is such, that if you pour orange juice through it, there's no pulp in

your glass.

This nut yoghurt is a nice and safe alternative when you cannot tolerate goat's

or cow's yoghurt (yet). Go for it!

Re: Pure Sacchrin, honey and yogurt

I have been making the almond milk using the directions in the Soyquick

machine. I have tried heating the nut milk to just under a boil and leaving for

a couple of minutes, I tried another batch just heating to 120, and last night I

just use hot water from the faucet and make the milk with that water and then

let it cool to 90. The other two batches I have cooled down to 105.

I added the ProGurt starter to the first two batches and then last night I

used a plain yogurt with live from Whole Foods.

I slipped the thermometer into the water of the yogourmet twice last night and

both times it was at 112.

The yogurt mix was inside of the batch jar so we figured the yogurt mix had to

be the right temp in there.

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[Guest guest]

That is one of the recipes I have tried.

The SoyQuick only ask that you soak the almonds for 4 hours at room temp. I am

wondering if that is possibly a problem. I am sure I read some where on the

net that bad bacteria can prevent the yogurt from ferminting. That spelling

looks so off. LOL Tired to late for me.

I started blancing some almonds I had and noticed that they seemed to have

formed buds on the tips of them. I also think I recall reading that we should

use them once they start to sprout. Today I went to Whole Foods and picked up

new almonds. Tomorrow I will blanch them and then make the milk and see what

happens. I don't remember the brand of yogurt I used, it mentioned two kinds

of strains in it and I thought both of them were legal. It also said live on

it so that should have been okay.

I bought Danon Plain Yogurt today from the grocery store. DH did that part of

the shopping list for me and I didn't specify little containers so I now have 2

really large cartons of yogurt in the fridge. I think he uses yogurt for his

smoothies he takes to work so maybe that was his thinking. LOL Possible he

was so tired from lack of sleep he was not thinking. ha ha

Anyways I will try new almonds and blanching them rather than soaking and

rinsing.

There was another recipe for Cashew milk where the lady said she brings the

cashew milk to a boil and cooks it for a few minutes. I tried heating it to

105 one time and then another time I heated it to 130 with the SoyQuick before I

stopped the heating process.

I think maybe the blanching might help. Or the almonds were getting too old.

I had them in the fridge for about 3 weeks I think before using them.

Re: Pure Sacchrin, honey and yogurt

I have been making the almond milk using the directions in the Soyquick

machine. I have tried heating the nut milk to just under a boil and leaving for

a couple of minutes, I tried another batch just heating to 120, and last night I

just use hot water from the faucet and make the milk with that water and then

let it cool to 90. The other two batches I have cooled down to 105.

I added the ProGurt starter to the first two batches and then last night I

used a plain yogurt with live from Whole Foods.

I slipped the thermometer into the water of the yogourmet twice last night and

both times it was at 112.

The yogurt mix was inside of the batch jar so we figured the yogurt mix had to

be the right temp in there.

Recent Activity

a.. 19New Members

Visit Your Group

[Guest guest]

>

> That is one of the recipes I have tried.

>

> The SoyQuick only ask that you soak the almonds for 4 hours at room temp. I

am

wondering if that is possibly a problem. I am sure I read some where on the

net that bad

bacteria can prevent the yogurt from ferminting. That spelling looks so off.

LOL Tired to

late for me.

Elaine has warned against soaking nuts as it fosters growth of bacteria and

mold. It is OK

to pour boiling water over nuts but please don't soak them.

>

> I started blancing some almonds I had and noticed that they seemed to have

formed

buds on the tips of them. I also think I recall reading that we should use

them once they

start to sprout

We should not do that T

oday I went to Whole Foods and picked up new almonds. Tomorrow I will blanch

them

and then make the milk and see what happens. I don't remember the brand of

yogurt I

used, it mentioned two kinds of strains in it and I thought both of them were

legal. It also

said live on it so that should have been okay.

>

> I bought Danon Plain Yogurt today from the grocery store. DH did that part of

the

shopping list for me and I didn't specify little containers so I now have 2

really large

cartons of yogurt in the fridge. I think he uses yogurt for his smoothies he

takes to work

so maybe that was his thinking. LOL Possible he was so tired from lack of

sleep he was

not thinking. ha ha

>

> Anyways I will try new almonds and blanching them rather than soaking and

rinsing.

Good. You can also buy almonds already blanched in some places.

>

> There was another recipe for Cashew milk where the lady said she brings the

cashew

milk to a boil and cooks it for a few minutes. I tried heating it to 105 one

time and then

another time I heated it to 130 with the SoyQuick before I stopped the heating

process.

>

> I think maybe the blanching might help. Or the almonds were getting too old.

I had

them in the fridge for about 3 weeks I think before using them.

Nuts can go rancid. Blanching won't counteract that. If they had buds they are

no good.

Have a look at our recipes that are suited just to SCD for your nut milks.

SoyQuick does

not know our guidelines which is evidenced by the fact that we don't use any soy

except

soybean oil as it has been extracted and separated from the starchy part of the

bean.

Carol F.

http://www.pecanbread.com/recipes.html

>

[Guest guest]

I don't agree with this....

<<If they had buds they are no good.>>

Sorry, Carol.... but all almonds (once you get the skins off) have those little

teeny buds on the ends. That's where a sprout would come from, IF you soaked it

and left it long enough to sprout. But.... I didn't want everyone to throw away

all their almonds just because they could see these little buds!

You're right... nuts can and do go rancid... but having little buds at the end

does not mean they have " gone bad " .

In general, we are NOT supposed to soak our nuts.... period. We can agree on

that.

Patti

[Guest guest]

Thanks for the reminder. I had completely forgotten about not soaking the

nuts. Too many new things to learn.

The SoyQuick I bought solely for making Almond Milk, I won't touch soy in an

form, not even soy oil. I seem to have an allergy or at least some type of bad

reaction too it.

I have thyroid problems on top of everything else and I have read on different

thyroid sites that soy is not good for that. Plus the couple who wrote the

Carbohydrate Addicts Diet insisted that soy was an MSG act alike. What ever

the case may be my sister and I both have problems with soy of any kind.

Thanks so much for the help you provide on the list. I have been doing a lot

of reading.

I have been trying the recipes on the webpage but somewhere something hasn't

been right. I will blanch the new almonds I picked up yesterday and try making

another batch of yogurt in a little while. I just got out of bed after having

woke up with a serious headache and the high school band beating thier drums

into my poor head earlier this morning. LOL

K

Re: Pure Sacchrin, honey and yogurt

>

>

Elaine has warned against soaking nuts as it fosters growth of bacteria and

mold. It is OK

to pour boiling water over nuts but please don't soak them.

>

> Anyways I will try new almonds and blanching them rather than soaking and

rinsing.

Good. You can also buy almonds already blanched in some places.

.

Nuts can go rancid. Blanching won't counteract that. If they had buds they are

no good.

Have a look at our recipes that are suited just to SCD for your nut milks.

SoyQuick does not know our guidelines which is evidenced by the fact that we

don't use any soy except soybean oil as it has been extracted and separated

from the starchy part of the bean.

Carol F.

http://www.pecanbread.com/recipes.html

>