Re: Room temperature yoghurts - Matsoni, Viili, Fil Mjolk, Piima and Buttermilk

[Guest guest]

The kefir shop also sells organic nettles (we were chatting about these

recently)

£4.50 for 100g. We bought some but haven't used it as yet.

Best wishes,

Sandy

[Guest guest]

Hi Sandy,

I have been very interested in adding some more cultures to Ishko's diet and

these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

Many thanks,

Radhe

>

> Hi all,

>

> We have recently made some new yoghurts from the Kefir Shop.

> We thought they were quite nice and that it might be useful to share.

>

> http://www.kefirshop.co.uk/index.htm

>

> All 5 Yogurts £20

> Buy All 5 Matsoni, Viili, Fil Mjolk, Piima, Buttermilk,

> http://www.kefirshop.co.uk/yogurtnfo.htm

>

> The starters are little bags of yoghurt (I'm not sure if this is cow or goat

milk?)- to make more you need to save some of your batch. We made them all at

room temperature with goat milk. Each yoghurt has its own instructions. We

found we needed to do them all a bit longer - probably because we are used to

SCD yoghurt and like to breakdown all the sweetness of the milk.

> Overall it has been an interesting experiment and we like trying new (yet

traditional) strains of good bacteria. The textures were quite varied. The

Viili was especially different, it left the spoon clean.

>

> Best wishes, Sandy

>

[Guest guest]

Hi Radhe,

Sorry for not checking your post earlier.

I'm not sure about SCD. We felt Eddie didn't get along with probiotics early on

and we came to suspect the Strep Therm strain. We decided to avoid it. We also

we felt we needed to use multiple strains to help combat bad bugs. In this

respect we didn't stick to SCD. In fact (I'm rambling :-)! ) more recently I

have been wondering if we overdid the L.Acidophilus strain. My current thinking

is that it suits us best at home to have a range of ferments.

We have really enjoyed the Viili and Piima - they are great. We let them

ferment until they are really tangy (like the SCD yog - so completely without

sweetness.) The Fil Mjolk is quite nice too - but a bit more like a regular

yoghurt whereas the Villi and Piima are quite different (one is quite firm but

sort of gloopy while the other seems almost fizzy.) We weren't as keen on the

matsoni and buttermilk and we found it a bit much having 5 new yoghurts all on

the go at the same time - so for now we will stick to just the 3 above. I am

serving them with kefir and kombucha and Eddie sweetens them himself with honey.

I could guess they are OK in terms of lactose because we all have lactose/casein

problems and react to (goat and cow) milk and cream with stomach, sinus and skin

problems - but we are fine with these new yogs just as we are with SCD goat yog

and also goat milk kefir. But this is just our experience.

Best wishes, Sandy

>

> Hi Sandy,

>

> I have been very interested in adding some more cultures to Ishko's diet and

these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

>

> Many thanks,

>

> Radhe

>

[Guest guest]

Hi Radhe,

Sorry for not checking your post earlier.

I'm not sure about SCD. We felt Eddie didn't get along with probiotics early on

and we came to suspect the Strep Therm strain. We decided to avoid it. We also

we felt we needed to use multiple strains to help combat bad bugs. In this

respect we didn't stick to SCD. In fact (I'm rambling :-)! ) more recently I

have been wondering if we overdid the L.Acidophilus strain. My current thinking

is that it suits us best at home to have a range of ferments.

We have really enjoyed the Viili and Piima - they are great. We let them

ferment until they are really tangy (like the SCD yog - so completely without

sweetness.) The Fil Mjolk is quite nice too - but a bit more like a regular

yoghurt whereas the Villi and Piima are quite different (one is quite firm but

sort of gloopy while the other seems almost fizzy.) We weren't as keen on the

matsoni and buttermilk and we found it a bit much having 5 new yoghurts all on

the go at the same time - so for now we will stick to just the 3 above. I am

serving them with kefir and kombucha and Eddie sweetens them himself with honey.

I could guess they are OK in terms of lactose because we all have lactose/casein

problems and react to (goat and cow) milk and cream with stomach, sinus and skin

problems - but we are fine with these new yogs just as we are with SCD goat yog

and also goat milk kefir. But this is just our experience.

Best wishes, Sandy

>

> Hi Sandy,

>

> I have been very interested in adding some more cultures to Ishko's diet and

these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

>

> Many thanks,

>

> Radhe

>

[Guest guest]

Sandy,

Have you tried sheep's milk? It really is very delicious and supposedly even

less allergenic than goat's.

Margaret

> >

> > Hi Sandy,

> >

> > I have been very interested in adding some more cultures to Ishko's diet and

these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

> >

> > Many thanks,

> >

> > Radhe

> >

>

[Guest guest]

Hi Margaret,

We'd love to but I don't know where to source it (would love any ideas on where

to get it). We were great with hard sheep cheese but now Waitrose don't stock

it.

I caught the end of the news on the radi just a few weeks ago and they mentioned

something about camel milk coming (that would be good to try also).

Best wishes, Sandy

>

> Sandy,

> Have you tried sheep's milk? It really is very delicious and supposedly even

less allergenic than goat's.

> Margaret

>

[Guest guest]

Thanks so very much Sandy! Great information for me, not rambling at all, the

details are so useful. I am in the US now and without my usual source of goat

milk so these yoghurts may be good to try now. Are you using cow milk to

ferment these yoghurts?

Best regards,

Radhe

> >

> > Hi Sandy,

> >

> > I have been very interested in adding some more cultures to Ishko's diet and

these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

> >

> > Many thanks,

> >

> > Radhe

> >

>

[Guest guest]

Hi Radhe,

You are very welcome:-)

We don't use any cow dairy at all. We find we are better without it.

We use pasteurised goat milk for the yoghurts from our local supermarket. I'm

not sure about US sources though.

Best wishes,

Sandy

> > >

> > > Hi Sandy,

> > >

> > > I have been very interested in adding some more cultures to Ishko's diet

and these are very interesting. We currently do the scd yoghurt with goat milk

where as you likely know Elaine Gottschall's 24 hour fermentation was to digest

all the lactose in the milk as well as denature the casein (though on reading

Dr. Haas's book I saw no reference to this process at all). Do yo have any idea

how these yoghurts might compare in the lactose digesting area?

> > >

> > > Many thanks,

> > >

> > > Radhe

> > >

> >

>