Re: sour coconut yogurt?- Marilyn

[Guest guest]

Would adding Gelatin before fermentation be a problem?

Jodi

> > > >

> > > > > Anyone have a clue why my coconut yogurt taste so sour?

> > > >

> > > >

> > > > What was your ratio of coconut milk to dates/honey? Maybe you didn't

> > > > add enough sweetener?

> > > >

> > > > Cheers!

> > > > Alyssa 16 yo

> > > > UC April 2008, dx Sept 2008

> > > > SCD June 2009 (restarted)

> > > > Azathioprine 75 mg 1x per day

> > > > Prednisone 12.5 mg 1x per day (trying to wean!!!!)

> > > >

> > >

> >

>

[Guest guest]

At 02:51 PM 7/29/2010, you wrote:

Would adding Gelatin before

fermentation be a problem?

I legitimately don't know.

We know that in making dairy yogurt, the casein (milk protein) is

denatured in such a way that many people who cannot tolerate milk -- even

lactose-free milk -- can tolerate SCD yogurt.

Gelatin is a protein. I do not know if the gelatin protein could be

denatured during the fermentation process, and, if it were, whether this

would be good or bad.

http://www.gelatin.co.za/dairy.htm

has rather more about gelatin than I knew before.

" Gelatine, with its unique molecular structure has some very

interesting properties which are virtually unaffected by

" denaturants " like modification of the thermal or charge

environments, because the protein is already denatured. "

seems to suggest that the gelatin would not be harmed by being added

before fermenting the coconut or other nut-milk yogurt. It could

certainly be handy to reduce one step in the making of the nut-milk

yogurt.

I know that Elaine always recommended adding gelatin after the

fermentation, but she was discussing dairy yogurt, and the concern there

was that if the gelatin were added before fermentation, you would not be

able to tell if the yogurt had turned out properly thick, and was thus

lactose-free. With nut-milk yogurt, you don't have the concern about the

lactose, so my feeling is that it shouldn't be an issue.

Anyone else have thoughts on this?

—

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,

You mind if I copy/paste this to Healing Crow?

Jodi

> >Would adding Gelatin before fermentation be a problem?

>

> I legitimately don't know.

>

> We know that in making dairy yogurt, the casein

> (milk protein) is denatured in such a way that

> many people who cannot tolerate milk -- even

> lactose-free milk -- can tolerate SCD yogurt.

>

> Gelatin is a protein. I do not know if the

> gelatin protein could be denatured during the

> fermentation process, and, if it were, whether this would be good or bad.

>

> http://www.gelatin.co.za/dairy.htm

>

> has rather more about gelatin than I knew before.

>

> " Gelatine, with its unique molecular structure

> has some very interesting properties which are

> virtually unaffected by " denaturants " like

> modification of the thermal or charge

> environments, because the protein is already denatured. "

>

> seems to suggest that the gelatin would not be

> harmed by being added before fermenting the

> coconut or other nut-milk yogurt. It could

> certainly be handy to reduce one step in the making of the nut-milk yogurt.

>

> I know that Elaine always recommended adding

> gelatin after the fermentation, but she was

> discussing dairy yogurt, and the concern there

> was that if the gelatin were added before

> fermentation, you would not be able to tell if

> the yogurt had turned out properly thick, and was

> thus lactose-free. With nut-milk yogurt, you

> don't have the concern about the lactose, so my

> feeling is that it shouldn't be an issue.

>

> Anyone else have thoughts on this?

>

>

> — 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 04:57 PM 7/29/2010, you wrote:

You mind if I copy/paste this to

Healing Crow?

No. GO ahead -- I'd be interested in feed back, as well. I don't have

time for Healing Crow, but I know I learned a bunch from people over

there early on!

—

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]

Not if it works.

I think doing it afterwards works better, but I don't think it is going to

effect

fermentation.

But that is just a guess, someone else may *actually* know something. <g>

Mara

> Would adding Gelatin before fermentation be a problem?

>

> Jodi

>

>

>>>>>

>>>>>> Anyone have a clue why my coconut yogurt taste so sour?

>>>>>

>>>>>

>>>>> What was your ratio of coconut milk to dates/honey? Maybe you didn't

>>>>> add enough sweetener?

>>>>>

>>>>> Cheers!

>>>>> Alyssa 16 yo

>>>>> UC April 2008, dx Sept 2008

>>>>> SCD June 2009 (restarted)

>>>>> Azathioprine 75 mg 1x per day

>>>>> Prednisone 12.5 mg 1x per day (trying to wean!!!!)

>>>>>

>>>>

>>>

>>

>

>

>

>

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

>

>

[Guest guest]

I did make 2 glass jars.

1 where I added before and 1 where I added after.

I don't taste any difference between them.

Karianne

> >>>>>

> >>>>>> Anyone have a clue why my coconut yogurt taste so sour?

> >>>>>

> >>>>>

> >>>>> What was your ratio of coconut milk to dates/honey? Maybe you didn't

> >>>>> add enough sweetener?

> >>>>>

> >>>>> Cheers!

> >>>>> Alyssa 16 yo

> >>>>> UC April 2008, dx Sept 2008

> >>>>> SCD June 2009 (restarted)

> >>>>> Azathioprine 75 mg 1x per day

> >>>>> Prednisone 12.5 mg 1x per day (trying to wean!!!!)

> >>>>>

> >>>>

> >>>

> >>

> >

> >

> >

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