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 ?

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