Re: French cream-what is it

[Guest guest]

Hi Meleah,

French cream is legal cream fermented with yogurt cultures in the same way you

make yogurt. The only difference is that you start with cream instead of milk.

Sheila, SCD Feb. 2001, UC 23yrs

mom of Em &

French cream-what is it

I've seen French cream in a few SCD recipes, but I don't know what it is.

Meleah

[Guest guest]

Well, great! I have some whole cream yogurt in the frig almost constantly to

use for various recipes.

Meleah

French cream-what is it

I've seen French cream in a few SCD recipes, but I don't know what it is.

Meleah

[Guest guest]

Is french cream most similar in taste to " sour cream " then?

-

robin wrote:

Well, great! I have some whole cream yogurt in the frig almost

constantly to use for various recipes.

Meleah

French cream-what is it

I've seen French cream in a few SCD recipes, but I don't know what it is.

Meleah

[Guest guest]

I think so. I use it in place of sour cream, in our scrambled eggs instead of

heavy cream, for frostings occassionally, ect. If you leave it plain, it is

more sou cream like. But, you can flavor it with honey, vanilla, ect. to

sweeten it. Also, I use it for making frozen yogurt instead of using whole milk

yogurt.

Meleah

French cream-what is it

I've seen French cream in a few SCD recipes, but I don't know what it is.

Meleah

[Guest guest]

>

> Is french cream most similar in taste to " sour cream " then?

>

> -

Yes until you add honey. But reember it is made with cow cream.

Carol F.

SCD 7 years, celiac

[Guest guest]

What brand names of heavy cream would be legal to start with in

fermenting. The heavy cream carton I was looking at had carregan in

it (which is an illegal ingredient).

> Well, great! I have some whole cream yogurt in the frig almost

constantly to use for various recipes.

> Meleah

> French cream-what is it

>

> I've seen French cream in a few SCD recipes, but I don't know

what it is.

> Meleah

>

>

[Guest guest]

>

> What brand names of heavy cream would be legal to start with in

> fermenting. The heavy cream carton I was looking at had carregan in

> it (which is an illegal ingredient).

>

>

>

Any cream with absolutely no additives but once again i remind you that if this

is for a

child or a person sensitive to cow's milk, it would not be suitable.

A typical illegal additive is carageenan.

Carol F.

SCD 7 years, celiac

[Guest guest]

>

> is this the same as " creme fraiche " ? they sell that at whole foods.

>

Crème fraîche and sour cream are both manufactured cream products. Crème fraîche

is a

slightly tangy, slightly nutty, thickened cream. Before the age of

pasteurization crème

fraîche made itself as the bacteria present in the cream fermented and thickened

it

naturally. It is widely available in Europe, but much less so in the US, where

almost all

cream is pasteurized, and therefore has to be fermented artificially.

SCD FRENCH CREAM must be made according to the SCD yogurt method in terms of

the

starter used, the temperature for maturing and the time it is incubated.

Carol F.

SCD 7 years, celiac

[Guest guest]

Hi all,

I have the 10 Anniversary Edition 2004 of BTVC. The only legal

commercial yogurt listed is All Natural Dannons Yogurt. I used 4 c.

half and half, 1 c. yogurt (I doubled the recipe). Followed the

homemade yogurt instructions as it said in the book.

It's a lot runnier in consistency but sets up a lot once it's in the

refridgerator. I made it for my mother since she's been eating the

yogurt daily with fruit. She says it's fluffier, sweeter (a lot less

tart) and the consistency is just right to mix fruit in the jars.

She's not SCD, just loves the homemade yogurt and French cream.

Do I need a newer version of the BTVC? Also, I can't do full fat

cream or milk. Yesterday I bought goat milk, regular fat. Yogourmet

starter. It says it's easily digestible. Does that have anything to

do with tolerating fat or is that only for dairy problems? Pre-SCD I

did great with non-fat most of the time. They had a low-fat version

but it had the carragen (sp?) in it. I think that was posted as

illegal.

Any ideas would be appreciated, thanks.

Debbie, 37, CD

SCD 1/07

Pentasa, acidopholus

[Guest guest]

>

> Hi all,

>

> Do I need a newer version of the BTVC? Also, I can't do full fat

> cream or milk. Yesterday I bought goat milk, regular fat. Yogourmet

> starter. It says it's easily digestible. Does that have anything to

> do with tolerating fat or is that only for dairy problems? Pre-SCD I

> did great with non-fat most of the time. They had a low-fat version

> but it had the carragen (sp?) in it. I think that was posted as

> illegal.

>

Debbie, I do very well with 2% goat' milk.

The World Health Oranization recommends that we consume not more than 10% of

our

total calories from saturated fat. This probably does not have to be applied to

SCD as

Elaine praised the importance of healthy dietary fats.

I enjoy many full fat cheeses and find balance in using partly skim milk for

yogurt since I

have two cups daily.

( I once weighed 219 and do my best to maintain an appropriate healthy weight

for my age

and body build now. SCD has kept my 80 pound loss maintained).

Carol F,

SCD 7 years, celiac

[Guest guest]

> >

> > Hi all,

> Debbie, I do very well with 2% goat' milk.

>

Adding some other opinion to my previous post:

http://www.guardian.co.uk/weekend/story/0,3605,1104854,00.html

While some fats are essential, the human body does not thrive on excessive

amounts of

milk fat. Yet milk's connotations are so primordial, its associations so

pastoral and the

interests that promote it so enormous, that changing the way we think about it,

and drink

it, will be a process every bit as challenging and root-and-branch as the loss

of

unquestioning religious faith.

Carol F.

SCd 7 years, celiac

[Guest guest]

Thanks Carol,

I'll try mixing the full/2% milk when I make the yogurt.

Something else I thought of reading your post. I eat cheese (cheddar

right now since starting the diet but usually a variety) with almost

everything just to give it more staying power and flavor. I wonder

if by itself, it's ok but adding it to the yogurt with every meal is

just too much.

I'll journal it so I can find out exactly what's going on and how to

balance it out. I'm trying to maintain my weight--and not go

underweight/anemic. It'll be nice to have one grocery list and a

routine lol. Nightmares are gone, sleep is a lot better, I see

interesting results .

The article is interesting, had no idea about any of the information

in it.

Thanks,

Debbie, 37, CD

Pentasa, acidopholus

> > >

> > > Hi all,

> > Debbie, I do very well with 2% goat' milk.

> >

> Adding some other opinion to my previous post:

>

> http://www.guardian.co.uk/weekend/story/0,3605,1104854,00.html

>

> While some fats are essential, the human body does not thrive on

excessive amounts of

> milk fat. Yet milk's connotations are so primordial, its

associations so pastoral and the

> interests that promote it so enormous, that changing the way we

think about it, and drink

> it, will be a process every bit as challenging and root-and-branch

as the loss of

> unquestioning religious faith.

>

> Carol F.

> SCd 7 years, celiac

>

[Guest guest]

>

Something else I thought of reading your post. I eat cheese (cheddar

> right now since starting the diet but usually a variety) with almost

> everything just to give it more staying power and flavor. I wonder

> if by itself, it's O.K. but adding it to the yogurt with every meal is

> just too much.

>

My problem with Cheddar is that I like the aged kind but don't always tolerate

it as well as

the milder Cheddar. That must be related to amines. It was also pointed out to

me that

there may be an enzyme in some Cheddars that I am sensitive to. There are times

when I

tolerate legal dairy better than others.

Cheeses that do usually do agree are Jarslberg (from Norway) Oka (a Canadian

cheese).

French Emmenthal, Swiss Cheese and crumbled blue cheese in salads but not larger

quantities.

Carol F.

SCD 7 years, celiac