Re: Yet Another Runny Coconut Yogurt Question

[Guest guest]

> I apologize, Moderators, since this question numerous times before...

> Z-z-z-z?

> Okay, Gang... My first batch of coconut yogurt was WONDERFUL

and didn't cause as many ill effects as milk yogurt. The second batch, however,

is runny. Am wondering what I did wrong.

>

> I used one envelope of yogourmet starter like last time figuring that if there

were enough honey it would " do " the full " jar " in my Yogourmet. I used 4 c. of

coconut to whatever amt. of water that would have necessitated -- 2 qts. it

seems like? I also put in maybe 6 T. of honey and let it ferment THIRTY house

because it still tasted kind of sweet. Wouldn't that mean it didn't ferment

enough? Or did I need to use 2 packs of started to make that much yogurt? I

thought it would work like bakers yeast and just keep on multiplying as long as

it had sugar to eat. No?

First of all - it's a package a quart whether milk or coconut milk - so yeah you

should have used two.

Second, never let it ferment 30 hours - there's no need, there's no lactose in

it - it doesn't matter

if the bacteria don't eat all of the legal sweetener, because that sweetener is

legal to eat

>

> The pkg of gelatin I added when the mixture was still warm just floated to the

top acting like 1/4 " of - my grandmother is proud - lard (!!) on top!!

mix it up together. My coconut yogurt fat always rises to the top - the same

thing happens with

grass fed heavy cream and other things you use for yogurt.

Did you use sufficient gelatin for 2 quarts of yogurt? 1 package might not be

enough!

Mara

[Guest guest]

I have started to use the immersion blender and for some reason the fat doesn't

float to the top any longer

Karianne

>

> > I apologize, Moderators, since this question numerous times before...

> > Z-z-z-z?

> > Okay, Gang... My first batch of coconut yogurt was

WONDERFUL and didn't cause as many ill effects as milk yogurt. The second

batch, however, is runny. Am wondering what I did wrong.

> >

> > I used one envelope of yogourmet starter like last time figuring that if

there were enough honey it would " do " the full " jar " in my Yogourmet. I used 4

c. of coconut to whatever amt. of water that would have necessitated -- 2 qts.

it seems like? I also put in maybe 6 T. of honey and let it ferment THIRTY

house because it still tasted kind of sweet. Wouldn't that mean it didn't

ferment enough? Or did I need to use 2 packs of started to make that much

yogurt? I thought it would work like bakers yeast and just keep on multiplying

as long as it had sugar to eat. No?

>

> First of all - it's a package a quart whether milk or coconut milk - so yeah

you should have used two.

> Second, never let it ferment 30 hours - there's no need, there's no lactose in

it - it doesn't matter

> if the bacteria don't eat all of the legal sweetener, because that sweetener

is legal to eat

>

>

>

> >

> > The pkg of gelatin I added when the mixture was still warm just floated to

the top acting like 1/4 " of - my grandmother is proud - lard (!!) on top!!

>

> mix it up together. My coconut yogurt fat always rises to the top - the same

thing happens with

> grass fed heavy cream and other things you use for yogurt.

>

> Did you use sufficient gelatin for 2 quarts of yogurt? 1 package might not be

enough!

>

> Mara

>

[Guest guest]

> <<that sweetener is legal to eat>>

> Uhhh... well... not for SOME of us! At

least probably not yet. I start getting all sorts of yeast problems w/ any

additional carbs. We're talking more than 2 fruits a day, legal beans,

squash... " legal " fermented stuff... You name it! See my signature.

So don't use as sweetener much. The coconut also has sugar in it.

What sweetener can you use? Berries, banana, pear? The latter is supposed to

be a form of sugar

that yeast does not like. You can blend any of those into the coconut milk. It

doesn't have to be honey

or dates.

>

> <<Did you use sufficient gelatin for 2 quarts of yogurt? 1 package might not

be enough!>>

> Nope!! So, it sounds like if I want to eat the sugar

not following you here? what do you mean by sugar? or is this a typo? do you

mean yogurt?

> I could warm a little of it to disolve a pkg of gelatin in, add that, blend

the whole thing, and re-refrigerate. It DOES taste too sweet to be legal for

me.

Use less sweetener to start.

> Are you saying that it doesn't work like baker's yeast? In days of yore (my

earth mother stage - the 70s) I made oodles of yogurt.

Well you said the texture wasn't right when you fermented 30 hours and you also

put in 1/2 the

starter necessary - so you be the judge of whether that was the best method to

use.

> Often used previous yogurt for starter.

Yeah - we are not supposed to do that on SCD in order to be pristine about

which bacteria we are consuming.

>

> Thanks so much!

> Former me: From babyhood - CFS, Depression, Candida, Severe Chemical,

Inhalant, and Food Allergies. Current me: Global Carb and Fungal Problems

well-controlled past 30 yr. by extremely low-carb, no dairy, no grains

allergy/anti-yeast diet, SCD 01/05. After 35 yrs. no need for allergy shots

since SCD! Magnesium/Vits A, B, D, E/Evening Primrose, Fish, Olive, and Other

Oils, Lecithin. 2 grown kids recovered from serious developmental problems which

I believe were fungally-caused.

>

>

>

>

>

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

>

>

[Guest guest]

<<What sweetener can you use? Berries, banana, pear? The latter is supposed to

be a form of sugar that yeast does not like. You can blend any of those into the

coconut milk. It doesn't have to be honey

or dates. The latter is supposed to be a form of sugar that yeast does not like.

You can blend any of those into the coconut milk. It doesn't have to be honey

or dates. >>

Yeah...Well, my fungi think

bananas,pears, and dates are simply delicious. Berries apparently not so much!!

Weirdly enough I seem to be able to eat strawberries till the cows come home.

Maybe it's because we rarely get them ripe!!! Not blueberries but I guess

that's about roughage? The only " sweetener " I use is saccharine.

<<Did you use sufficient gelatin for 2 quarts of yogurt? 1 package might not be

enough!>>

> Nope!! So, it sounds like if I want to eat the sugar not following you here?

what do you mean by sugar? or is this a typo? do you mean yogurt?>>

The sugar in the honey. My flora chow down on the sugar in honey and I start

having yeast reactions w/i an hour or so including itchy lumps under the scalp,

around ears, on face, and serious, itchy DANDRUFF! Thanks so much!

Artful Carol

> > Former me: From babyhood - CFS, Depression, Candida, Severe Chemical,

Inhalant, and Food Allergies. Current me: Global Carb and Fungal Problems

well-controlled past 30 yr. by extremely low-carb, no dairy, no grains

allergy/anti-yeast diet, SCD 01/05. After 35 yrs. no need for allergy shots

since SCD! Magnesium/Vits A, B, D, E/Evening Primrose, Fish, Olive, and Other

Oils, Lecithin. 2 grown kids recovered from serious developmental problems which

I believe were fungally-caused.

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

Yeah - we are not supposed to do that on SCD in order to be pristine about which

bacteria we are consuming. >>