Re: Gelatin + Almond yogurt?

[Guest guest]

I have been reading about fermenting vegetables. I am wondering if this liquid that is poured off the almond milk yogurt could be used for this purpose. Does anyone know?Kelley

 

Dear Kelley,

thanks for the info re: almond yogurt. I wonder: does anyone add

gelatin??

It seems it might could be what is needed. Marilyn/others, what do

you think?

The liquid is probably full of probiotics, yes?

thanks,

Ruth

Re: Almond yogurt: help wantedPosted by: " Kelley Casey " kjmcasey@...

kedn8631Sun Oct 3, 2010 1:57 pm (PDT)

Yes, almond milk yogurt doesn't seem to yield much, does it? I have the

exact same experience when I make it. This last time I made it, I did

it a

little differently with good results:

2 C blanched almonds, then filled my blender about 3/4 full with water

(after putting the almonds in the blender) 2 T honey

Everything else the same as what you did. I find that your yogurt is

about

equal to the amount of nuts you put in. Can always do two batches at

once,

but I usually just make it about every other day.

The other thing I have done is instead of dripping the yogurt, I just

use it

as is to make smoothies. That works well too.

Best wishes,

Kelley

Celiac 4/10

SCD 5/10

On Sun, Oct 3, 2010 at 4:01 PM, Ruth Hirsch <

partner-in-healing@...> wrote:

>

>

> Hi,

>

> I finally made almond milk yogurt. The bit that came out tasted

> fine. Mostly, however, I guess I had almond water of hydrolisis.

> Help, please!

>

> I followed the direction I had found:

> 1 1/3 cup blanched almonds in blender w water to make 1 Liter.

> 2T honey

> blend for ten minutes-- a long time.

> Added starter-- in this instance, I used an SCD legal dairy Greek

> yogurt which I used when I used to make dairy yogurt, and it was

great.

> I strained thru a mesh strainer-- nothing stayed in. strained thru a

> wet tea towel, removed lots of pulp.

> While I had been very happily using a light bulb in oven method, this

> time, being a first, I pulled out the Yogourmet, which I'd been

gifted

> as a hand-me-down.

> I did let it ferment for over 8 hours.

> Then, put in fridge as directed. It looked like I had yogurt w liquid

> on top. Maybe a Liter or so-- abt half the yogourmet container.

> I took out a little spoonful to try, and it was yum. Removed from

> fridge after a couple of hours--- and I had a blob of yogurt swimming

> in liquid.

> Strained thru tea towel-- well, first removed as much of the blob as

> possible, and happily ate that. The rest almost all went thru the

> towel.

> So I ended up with maybe one cup yogurt. Maybe 3/4 cup, didn't

> measure. And liquid.

>

> Appreciate help,

>

> thanks,

>

> Ruth

>

>

>

--

Kelley

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-- Kelley

[Guest guest]

Most vegetables will spontaneously ferment if you create the right conditions

(submerged under liquid -- usually this means brine.) That's because the

Lactobacilli that perform the fermentation are naturally present on the

vegetables. You don't need any special starter culture.

> >

> > >

> > >

> > > Hi,

> > >

> > > I finally made almond milk yogurt. The bit that came out tasted

> > > fine. Mostly, however, I guess I had almond water of hydrolisis.

> > > Help, please!

> > >

> > > I followed the direction I had found:

> > > 1 1/3 cup blanched almonds in blender w water to make 1 Liter.

> > > 2T honey

> > > blend for ten minutes-- a long time.

> > > Added starter-- in this instance, I used an SCD legal dairy Greek

> > > yogurt which I used when I used to make dairy yogurt, and it was

> > great.

> > > I strained thru a mesh strainer-- nothing stayed in. strained thru a

> > > wet tea towel, removed lots of pulp.

> > > While I had been very happily using a light bulb in oven method, this

> > > time, being a first, I pulled out the Yogourmet, which I'd been

> > gifted

> > > as a hand-me-down.

> > > I did let it ferment for over 8 hours.

> > > Then, put in fridge as directed. It looked like I had yogurt w liquid

> > > on top. Maybe a Liter or so-- abt half the yogourmet container.

> > > I took out a little spoonful to try, and it was yum. Removed from

> > > fridge after a couple of hours--- and I had a blob of yogurt swimming

> > > in liquid.

> > > Strained thru tea towel-- well, first removed as much of the blob as

> > > possible, and happily ate that. The rest almost all went thru the

> > > towel.

> > > So I ended up with maybe one cup yogurt. Maybe 3/4 cup, didn't

> > > measure. And liquid.

> > >

> > > Appreciate help,

> > >

> > > thanks,

> > >

> > > Ruth

> > >

> > >

> > >

> >

> > --

> > Kelley

> > Back to top

> > Reply to sender | Reply to group | Reply via web post

> > Messages in this topic (2)

> >

> >

>

>

>

> --

> Kelley

>

[Guest guest]

At 05:39 PM 10/7/2010, you wrote:

It seems it might could be what

is needed. Marilyn/others, what do

you think?

The liquid is probably full of probiotics, yes?

Since it is similar to the water of hydrolysis from dairy yogurt, it may

have the probiotics needed. If you're thinking of the eston-Price

method of fermenting veggies, I think I'd write them on the subject of

the almond milk.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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