Re: Heartburn--> Dehydrator and Yogurt

[Guest guest]

You are quite welcome for the info! Sorry for the delay in responding. The

difference in nut cheese & nut yogurt is simply the thickness. (Similar to

the difference in regular diary yogurt and greek yogurt.) Although, some

folks do make a thin, non-cultured recipe and call it " nut cheese " - I have

no idea why. I call that nut cream.

Rhio (if I remember correctly about that partuicular video) does mention

that adding a probiotic is optional. Yes, you can just " capture organisms

from the air " for nut yogurt, or buy a powdered " yogurt starter " or other

probiotic (which can be found loose powdered, or encapsulated- simple pull

apart the capsules to use in such case.)

:~)

Thia

On Thu, Jul 9, 2009 at 3:03 PM, Connie Lacelle <

groups@...> wrote:

>

>

> AWESOME INFO, THIA--THANKS!

>

> Wow, the things you learn when you stop trying to look smart and start

> asking strange questions! I am definitely going to have to try this recipe!

> I did not see Rhio put any culture into the almond milk. Did I miss that, or

> is yogurt-making the same idea as sourdough bread--simply capturing

> organisms from the air and feeding them? Oh, you know, I think I have heard

> of people doing something like this with nut milk--but they called it a nut

> cheese not a yogurt. What is the difference?

>

> I watched a couple of other yogurt videos while I was there, and they were

> all very different! Some used a culture, some did not. If you were to use a

> culture other than yogurt, what kind would you use?

>

>

--

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Quick & Easy " Raw " Recipes

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[Guest guest]

I no sooner mentioned the *cheaper* Good4U dehydrator to hubby than he googled

Excalibur and said you can buy one for $xxx. I guess he wants nothing but the

best! Unfortunately, Canadian tire does not sell food dehydrators--cannot figure

out why! So I guess I will be ordering one online...should cost about $300 Cdn.

(Sherry, you were right--it was not $500.)

Connie

http://www.home-and-school-solutions.com/

>

> Many hanks for the Good4U recommendation! I have never heard of it before, but

the price sounds right...and now that they have the blank to help close up the

box it will be useful for making yogurt or larger items. Now I am off to phone

Canadian tire...

>

> Connie

>

> If you are going to put out money you might as well do it right.

>

> --->I suggest the Good4U. It is less expensive than Excalibur, & works just

> as well. And is waaaay more quiet. It's recommended by several well known

> raw foodists. It's newer than the Excalibur, so it is not as popular just

> yet.

>

[Guest guest]

FYI: I personally don't think Excalibur is " the best " ; from what I have

read, it makes a lot of noise. I have also seen video's on youtube, that

have shown their usage, and, yes, the noise is *way* louder than a Good4U.

The trays in the Good4U are much sturdier than the Excalibur. And the

Excalibur uses an extra piece as a " door " ; a separate thing to keep up

with. The Good4U uses the drawers, themselves, to close up the front. I

have also read that the thermostat in the Good4U is more accurate than in an

Excalibur.

Thia

On Sun, Jul 12, 2009 at 10:09 PM, Connie Lacelle <

groups@...> wrote:

>

>

> I no sooner mentioned the *cheaper* Good4U dehydrator to hubby than he

> googled Excalibur and said you can buy one for $xxx. I guess he wants

> nothing but the best! Unfortunately, Canadian tire does not sell food

> dehydrators--cannot figure out why! So I guess I will be ordering one

> online...should cost about $300 Cdn. (Sherry, you were right--it was not

> $500.)

>

> Connie

>

[Guest guest]

On 7/12/09, Thia (aka: pixx) <pixxley@...> wrote:

>

> The Good4U uses the drawers, themselves, to close up the front.

If you take out trays to put a bowl of soup or gravy or a pie pan of

crust into the dehydrator, how do you close it up?

Sparrow

[Guest guest]

It now comes with a thing called a " door blank " . When I got mine, it did

not, but I haven't needed it. I saw someone else mention that they hang a

dishtowel over the opening, for the occasion they need to do that.

:~)

Thia

On Mon, Jul 13, 2009 at 5:47 AM, Sparrow R <sparrowrose@...>wrote:

>

>

> On 7/12/09, Thia (aka: pixx) <pixxley@... <pixxley%40gmail.com>>

> wrote:

> >

> > The Good4U uses the drawers, themselves, to close up the front.

>

> If you take out trays to put a bowl of soup or gravy or a pie pan of

> crust into the dehydrator, how do you close it up?

>

> Sparrow

>

--

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º

Quick & Easy " Raw " Recipes

http://easyraw.blogspot.com/

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º

[Guest guest]

I don't have a Good4U, mine's a Vigikiln but it's

essentially the same thing, they look and operate

identically. I asked the guy I bought mine from

the same question, (I was thinking of covering it

with tinfoil or something), he said he just drapes

a towel down the front and it works for him. So

that's what I've done and it works just fine for

me. It isn't nearly as complicated as I thought

it would be. :-)

Lorri

_____

From:

[mailto: ] On Behalf Of

Sparrow R

Sent: Monday, July 13, 2009 2:48 AM

Subject: Re: Re:

Heartburn--> Dehydrator and Yogurt

On 7/12/09, Thia (aka: pixx) <pixxleygmail (DOT)

<mailto:pixxley%40gmail.com> com> wrote:

>

> The Good4U uses the drawers, themselves, to

close up the front.

If you take out trays to put a bowl of soup or

gravy or a pie pan of

crust into the dehydrator, how do you close it up?

Sparrow

[Guest guest]

Yes, I did notice the new ones come with a short

door; it only covers a few of the openings doesn't

it?

Lorri

_____

From:

[mailto: ] On Behalf Of

Thia (aka: pixx)

Sent: Monday, July 13, 2009 4:05 AM

Subject: Re: Re:

Heartburn--> Dehydrator and Yogurt

It now comes with a thing called a " door blank " .

When I got mine, it did

not, but I haven't needed it. I saw someone else

mention that they hang a

dishtowel over the opening, for the occasion they

need to do that.

:~)

Thia

[Guest guest]

I love my Excalibur.  If it didn't have a door, and I counted on shelves to

close the front I wouldn't be able to make yogurt, or have the flexibility

space-wise.  I will say that it's loud...course I haven't heard any

others....but I keep mine in the laundry room downstairs, so it doesn't bother

me.  It's not quite as convenient, but I just look at it as getting more

exercise.

Sherry

>

>

> I no sooner mentioned the *cheaper* Good4U dehydrator to hubby than he

> googled Excalibur and said you can buy one for $xxx. I guess he wants

> nothing but the best! Unfortunately, Canadian tire does not sell food

> dehydrators- -cannot figure out why! So I guess I will be ordering one

> online...should cost about $300 Cdn. (Sherry, you were right--it was not

> $500.)

>

> Connie

>

[Guest guest]

Looks like it covers two, maybe three. That's from looking at a picture

online. I'm not sure, as I don't have one.

Thia

On Mon, Jul 13, 2009 at 7:28 AM, Lorri <raw@...> wrote:

>

>

> Yes, I did notice the new ones come with a short

> door; it only covers a few of the openings doesn't

> it?

>

>

> Lorri

>

>

[Guest guest]

Well, I did it. Today I ordered an Excalibur online--from a Canadian source--for

only $345 Cdn total. This is the white 9 tray one with 2 free paraflex (sp?)

sheets and the Excalibur recipe book (a freebie guide also comes with it). I am

just giddy with excitement--cannot wait to receive and start using it! Now to

make a place for it...

Connie

http://www.home-and-school-solutions.com

> >

> > Many hanks for the Good4U recommendation! I have never heard of it before,

but the price sounds right...and now that they have the blank to help close up

the box it will be useful for making yogurt or larger items. Now I am off to

phone Canadian tire...

> >

> > Connie

> >

> > If you are going to put out money you might as well do it right.

> >

> > --->I suggest the Good4U. It is less expensive than Excalibur, & works just

> > as well. And is waaaay more quiet. It's recommended by several well known

> > raw foodists. It's newer than the Excalibur, so it is not as popular just

> > yet.

> >

>

[Guest guest]

Well, I tried making Rhio's almond milk yogurt and I probably won't try it

again. I wrung the milk out of the pulp pretty well and the yogurt still ended

up thin, like the cream you might put in coffee--maybe a tad thicker. It did

rise above the whey but when I tried to scoop out the yogurt it all got mixed

together, even though I was being very careful.

I thought, well, the jar I put it in was too big so I poured it into a 2-cup

measuring cup, where it separated again very quickly. I took a small taste and

decided it tasted too much like almond and my daughter would not consider it

yogurt (read...would not eat it) so there is no point in my making it again. I

like almonds, but I am not sure I liked it either to tell you the truth.

In the meantime I had made a batch of almond milk and had it in the fridge; it

separated, too. So I have to ask--why is it called yogurt? The milk separated

just like the yogurt did, and I had to shake it up before using it.

Seems to me if you want to make this " yogurt " recipe, you have to use the

absolute minimum of water and make what would be more accurately called " almond

cream " . Anyway, I ended up making a batch of muffins that would not be hurt by a

fake yogurt (just in case it WAS fermented) and into which I could add the

almond pulp. While I was at it, I added some shredded coconut. I think the

muffins are delicious but hubby took two, tried one and returned the second. He

is hard to please when it comes to baked goods. If they are not sickly sweet he

does not like them!

Anyone else try this almond yogurt? Have any different results?

Connie

http://www.home-and-school-solutions.com/

>

> AWESOME INFO, THIA--THANKS!

>

> Wow, the things you learn when you stop trying to look smart and start asking

strange questions! I am definitely going to have to try this recipe! I did not

see Rhio put any culture into the almond milk. Did I miss that, or is

yogurt-making the same idea as sourdough bread--simply capturing organisms from

the air and feeding them? Oh, you know, I think I have heard of people doing

something like this with nut milk--but they called it a nut cheese not a yogurt.

What is the difference?

>

> I watched a couple of other yogurt videos while I was there, and they were all

very different! Some used a culture, some did not. If you were to use a culture

other than yogurt, what kind would you use?

>

> Connie

> http://www.home-and-school-solutions.com/

>

[Guest guest]

I have an excalibur. It is great. Be careful of the cheaper brands. When I

was researching what

I wanted to buy, I found that many of the cheaper brands didn't have a

separate door. The trays made the " door " . It creates an issue when you want

to remove of few trays to dehydrate loaves or taller things.

Dana Weaver

>

>

> > >

> > > Many hanks for the Good4U recommendation! I have never heard of it

> before, but the price sounds right...and now that they have the blank to

> help close up the box it will be useful for making yogurt or larger items.

> Now I am off to phone Canadian tire...

> > >

> > > Connie

> > >

> > > If you are going to put out money you might as well do it right.

> > >

> > > --->I suggest the Good4U. It is less expensive than Excalibur, & works

> just

> > > as well. And is waaaay more quiet. It's recommended by several well

> known

> > > raw foodists. It's newer than the Excalibur, so it is not as popular

> just

> > > yet.

> > >

> >

>

>

>

--

Be good to yourself!

...·*´¨¨~-:¦:-

¸.·´ ..·´¨¨))

((¸¸.·´ ..·´ *-:¦:- * Dana *-:¦:-*

Ahnamantra (ah-na-mon-tra)

My Soul honors your Soul in the space where we are all connected. We

participate in a presenceful respect, uplifting and cleansing energies. We

create a domino effect of greater energy that passes all understanding. All

energy lines from the past, present and future are filled with Ahnamantra.

[Guest guest]

Hi Dana,

Actually it's not a problem, I just drape a towel

down the front of the machine (when I have a few

trays out) and it works just fine.

Lorri

_____

From:

[mailto: ] On Behalf Of

Dana weaver

Sent: Friday, July 17, 2009 2:34 PM

Subject: Re: Re:

Heartburn--> Dehydrator and Yogurt

I have an excalibur. It is great. Be careful of

the cheaper brands. When I

was researching what

I wanted to buy, I found that many of the cheaper

brands didn't have a

separate door. The trays made the " door " . It

creates an issue when you want

to remove of few trays to dehydrate loaves or

taller things.

Dana Weaver

[Guest guest]

I have made it with cashews & added a probiotic. I did not strain the pulp

out-- as cashews really don't need it- they are really creamy if blended

long enough. It was very good. And very thick.

Thia

On Fri, Jul 17, 2009 at 5:26 PM, Connie Lacelle <

groups@...> wrote:

>

>

> Well, I tried making Rhio's almond milk yogurt ...

>

> Anyone else try this almond yogurt? Have any different results?

>

> º

[Guest guest]

Thanks for the info!

On Fri, Jul 17, 2009 at 6:00 PM, Lorri <raw@...> wrote:

>

>

> Hi Dana,

>

> Actually it's not a problem, I just drape a towel

> down the front of the machine (when I have a few

> trays out) and it works just fine.

>

> Lorri

>

> _____

>

> From: <%40>

> [mailto: <%40>] On

> Behalf Of

> Dana weaver

> Sent: Friday, July 17, 2009 2:34 PM

> <%40>

> Subject: Re: Re:

> Heartburn--> Dehydrator and Yogurt

>

>

> I have an excalibur. It is great. Be careful of

> the cheaper brands. When I

> was researching what

> I wanted to buy, I found that many of the cheaper

> brands didn't have a

> separate door. The trays made the " door " . It

> creates an issue when you want

> to remove of few trays to dehydrate loaves or

> taller things.

>

> Dana Weaver

>

>

[Guest guest]

I want to try cashew milk or even yogurt. LOVE those roasted...and have used raw

cashews in a few recipes. I am having some almond milk in oatmeal (with chia)

right now and I understand why hubby says he doesn't like almond milk--it has a

strong flavour compared to the soy milk he is used to. Would cashew milk be more

mild?

Connie

http://www.home-and-school-solutions.com/

>

> >

> >

> > Well, I tried making Rhio's almond milk yogurt ...

> >

> > Anyone else try this almond yogurt? Have any different results?

> >

> > º

>

>

>

[Guest guest]

That depends. I used to think so, but lately my taste buds have changed,

and after decades of adoring raw cashews, now I find them sour and

unpleasant.

I personally think soy milk is way stronger tasting than almond or

cashew...but if he is used to commercial soy milk, it could be that it has

been flavored with vanilla or something else, that might be tempering the

taste.

Thia

On Sun, Jul 19, 2009 at 10:57 AM, Connie Lacelle <

groups@...> wrote:

>

>

> I want to try cashew milk or even yogurt. LOVE those roasted...and have

> used raw cashews in a few recipes. I am having some almond milk in oatmeal

> (with chia) right now and I understand why hubby says he doesn't like almond

> milk--it has a strong flavour compared to the soy milk he is used to. Would

> cashew milk be more mild?

>

> Connie

>

[Guest guest]

Actually we don't like the vanilla soymilk, though it is okay in baking (which

we seldom do). We just buy plain (better for mushroom soup), and hubby even

prefers the unsweetened variation--go figure. (He is a sweet-aholic.)

But you are probably right.

Connie

http://www.home-and-school-solutions.com/

>

> >

> >

> > I want to try cashew milk or even yogurt. LOVE those roasted...and have

> > used raw cashews in a few recipes. I am having some almond milk in oatmeal

> > (with chia) right now and I understand why hubby says he doesn't like almond

> > milk--it has a strong flavour compared to the soy milk he is used to. Would

> > cashew milk be more mild?

> >

> > Connie

> >

>

>

>

[Guest guest]

You could try lowering the nuts to water ratio; that would make it less

strong tasting, too.

:~)

Thia

On Mon, Jul 20, 2009 at 1:52 AM, Connie Lacelle <

groups@...> wrote:

>

>

> Actually we don't like the vanilla soymilk, though it is okay in baking

> (which we seldom do). We just buy plain (better for mushroom soup), and

> hubby even prefers the unsweetened variation--go figure. (He is a

> sweet-aholic.)

>

> But you are probably right.

>

> Connie

>

--

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º

Quick & Easy " Raw " Recipes

http://easyraw.blogspot.com/

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º