Re: NUT yogurt-help!!!!!!!!!!!!!!!!!!!!

[Guest guest]

>

> My son's DAN doctor advised to stay off dairy while doing the SCD diet.

> I tried to mak yogurt and it was a total disaster. Has anybody been

> successful in making yogurt from nut milk

>

> Please help !!!!!!!

>

> Thanks

> Neiza Nunez

>

Describe what happened.I have never made nut yogurt and will check the

instructions

again.

Carol F.

SCD 7 years, celiac

[Guest guest]

It basically never fermented. I followed all the instructions but it did not

change in appearence. It stayed in a liquid form. Im not sure what I did wrong

carolfrilegh wrote:

>

> My son's DAN doctor advised to stay off dairy while doing the SCD diet.

> I tried to mak yogurt and it was a total disaster. Has anybody been

> successful in making yogurt from nut milk

>

> Please help !!!!!!!

>

> Thanks

> Neiza Nunez

>

Describe what happened.I have never made nut yogurt and will check the

instructions

again.

Carol F.

SCD 7 years, celiac

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[Guest guest]

> >

> > My son's DAN doctor advised to stay off dairy while doing the SCD

diet.

> > I tried to mak yogurt and it was a total disaster. Has anybody

been

> > successful in making yogurt from nut milk

> >

> > Please help !!!!!!!

> >

> > Thanks

> > Neiza Nunez

> >

> Describe what happened.I have never made nut yogurt and will check

the instructions

> again.

>

> Carol F.

> SCD 7 years, celiac

>

It never fermented. I followed all the isntructions but it just

stayed in liquid form. Not sure what I did wromg

[Guest guest]

>

> It basically never fermented. I followed all the instructions but it did not

change in

appearence. It stayed in a liquid form. Im not sure what I did wrong

>

So you did NOT cook or heat the milk. After blending, the milk was lukewarm,

not warmer

than 105F? If you heaed it more, the milk will separate and the fermentation

will not take

place. And you used Progurt?

CarolF.

SCD 7 years, celiac

[Guest guest]

Hi Neiza. I make nut yogurt and have had many liquid results. Nut

yogurt is always much thinner than a regular yogurt. I have the best

results with Donna Becker's recipe. I can't recall where it is

posted, so i will paste it here. The key is the blending ithe

blender for 10 minutes. Not sure why, but it makes a huge

difference. Of course, the regular things like temp, etc. I have

the best results starting with the nut butters. Good luck.

Cindy, SCD 22 months

Brady 6,SCD 22 months, ASD, CP

ALMOND YOGURT

by Donna Becker

NUT YOGHURT RECIPE

Ingredients:

2 Cups almond flour from blanched almonds

( OR (equivalent to) 1 1/3 cup whole blanched almonds

OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched

almonds)

2 TBL clear honey

WARM WATER

Yoghurt starter (ProGurt by GI ProHealth)

MAKING ALMOND MILK

1 Begin warming up your yogurt maker.

2.Put nuts or nut flour into food processor and turn into nut butter.

(OR

use nut flour in blender and skip this step but the end product will

not

taste as smooth and the final bacterial cell counts may be lower).

3. Add 2 tablespoons of honey

4. Add enough warm water (approximately 100F) to get a total of 4

cups.

5. Blend for 10 minutes.

TURNING ALMOND MILK TO YOGURT

6. Make sure your almond milk is not higher than 100F.

7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk.

8. give a few quick pulses with blender to mix.

9. Pour into container in yoghurt maker.

10 During first few hours of fermentation the fermenting almond milk

will

separate causeing a clear watery liquid in bottom. If you take the

time

to mix this layer back into the upper layer at specific points during

fermentation process, you will have a thicker, better quality

product, in

the end. Mixing should be on the bottom of the vessel, gently, with a

wire whisk, after 1 hour and again between 2-3 hours, and if possible

once between 5-10 hours.

OR If these mixing steps are not possible you will still have a yogurt

but it will not be as thick. Iit will be more like watery pancake

batter. If only some mixing steps are possible than do what you can. I

often start my yogurt at night and do the first few mixing steps

before

bed.

10. Ferment for 12 hours. OR you want it done in 8 hours than use

double

the starter and you will get a nice yogurt in 8 hours. OR you have

started it and it will be done at time you wont be home than use a

timer

and have it shut off at the scheduled time. It will be fine at room

temp

until you return (within the next 4 hours or so).

11. Place in the fridge 5-8 hours. It will get thicker.

TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE

(OR

JUST A THICKER YOGURT)

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.

OR Donvier makes a little container with a cover and a screen that is

made for dripping yogurt which is available through

www.lucyskitchenshop.com

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.

16. If you want to drip it and then freeze it to use in recipes than

it

will no longer be able to have live organisms in it but it will still

be

perfect for cooking. If your yogurt gets old it is no longer live

(greater than 2 weeks) than you can drip it and freeze it and use in

place of dry curd cottage cheese in any recipes. (Dont throw it out -

it

makes a nice ingredient for many recipes that normally would have

dairy

in it).

[Guest guest]

THANK YOU !

I will give this a try

Neiza

Cindy wrote:

Hi Neiza. I make nut yogurt and have had many liquid results. Nut

yogurt is always much thinner than a regular yogurt. I have the best

results with Donna Becker's recipe.

<<clipped for length by moderator>>

[Guest guest]

Thanks Cindy,

Im not much of a cooker at all so sometimes I struggle with these receipes. Do

you know to make nut butter?

THanks

Neiza Nunez

Cindy wrote:

Hi Neiza. I make nut yogurt and have had many liquid results. Nut

yogurt is always much thinner than a regular yogurt. I have the best

results with Donna Becker's recipe. I can't recall where it is

posted, so i will paste it here. The key is the blending ithe

blender for 10 minutes. Not sure why, but it makes a huge

difference. Of course, the regular things like temp, etc. I have

the best results starting with the nut butters. Good luck.

Cindy, SCD 22 months

Brady 6,SCD 22 months, ASD, CP

ALMOND YOGURT

by Donna Becker

NUT YOGHURT RECIPE

Ingredients:

2 Cups almond flour from blanched almonds

( OR (equivalent to) 1 1/3 cup whole blanched almonds

OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched

almonds)

2 TBL clear honey

WARM WATER

Yoghurt starter (ProGurt by GI ProHealth)

MAKING ALMOND MILK

1 Begin warming up your yogurt maker.

2.Put nuts or nut flour into food processor and turn into nut butter.

(OR

use nut flour in blender and skip this step but the end product will

not

taste as smooth and the final bacterial cell counts may be lower).

3. Add 2 tablespoons of honey

4. Add enough warm water (approximately 100F) to get a total of 4

cups.

5. Blend for 10 minutes.

TURNING ALMOND MILK TO YOGURT

6. Make sure your almond milk is not higher than 100F.

7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk.

8. give a few quick pulses with blender to mix.

9. Pour into container in yoghurt maker.

10 During first few hours of fermentation the fermenting almond milk

will

separate causeing a clear watery liquid in bottom. If you take the

time

to mix this layer back into the upper layer at specific points during

fermentation process, you will have a thicker, better quality

product, in

the end. Mixing should be on the bottom of the vessel, gently, with a

wire whisk, after 1 hour and again between 2-3 hours, and if possible

once between 5-10 hours.

OR If these mixing steps are not possible you will still have a yogurt

but it will not be as thick. Iit will be more like watery pancake

batter. If only some mixing steps are possible than do what you can. I

often start my yogurt at night and do the first few mixing steps

before

bed.

10. Ferment for 12 hours. OR you want it done in 8 hours than use

double

the starter and you will get a nice yogurt in 8 hours. OR you have

started it and it will be done at time you wont be home than use a

timer

and have it shut off at the scheduled time. It will be fine at room

temp

until you return (within the next 4 hours or so).

11. Place in the fridge 5-8 hours. It will get thicker.

TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE

(OR

JUST A THICKER YOGURT)

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.

OR Donvier makes a little container with a cover and a screen that is

made for dripping yogurt which is available through

www.lucyskitchenshop.com

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.

16. If you want to drip it and then freeze it to use in recipes than

it

will no longer be able to have live organisms in it but it will still

be

perfect for cooking. If your yogurt gets old it is no longer live

(greater than 2 weeks) than you can drip it and freeze it and use in

place of dry curd cottage cheese in any recipes. (Dont throw it out -

it

makes a nice ingredient for many recipes that normally would have

dairy

in it).

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