Re: Some questions about nut yogurt

[Guest guest]

Hi ,

Everytime I make the almond yogurt, I am amazed how it comes out and

I am so grateful to Marjan for creating this wonderful yogurt for us.

I know she will be able to answer all the questions than I can.

I also get only about 2 cups of yogurt, so last time I doubled the

quantity. I made one batch of almond milk, and then repeated the

process and heat it on low heat till it reached 100 F. This way I

ended up with 4 cups of yogurt. It is time consuming, but I rather

make a mess in the kitchen once and make double quantity of yogurt.

The yogurt comes out very creamy and slightly tart.

Monika

[Guest guest]

" 1) This process took the whole weekend and when all was said and

done I ended up with about 2 cups of yogurt. For right now that is

okay since the introduction starts slowly, but looking down the road,

how much do you make at one time? I started with the 1 1/3 cups of

amlonds and water to make 4 cups. Do you usually do more than one

blender-full? "

Two cups of yoghurt is the normal yield. Do bear in mind that you

have extremely powerful yoghurt! Have you ever tried using normal

store bought yoghurt as a starter for any kind of yoghurt? Well,

mostly that yoghurt is dead. The yoghurt you just made is loaded with

probiotics and very much alive.

" 2) The instructions say to ferment " at least 8 hours. " Is longer

better? "

8 hours is fine. No more, but certainly not less. The longer you

ferment, the more sour it will be.

" 3) The yogurt is really sour. Did I use too much starter? I even

tried that taking the condensation off the lid pointer, but wow -

really tart. I also dripped it for an hour. Any other tips? It

did come out rich and creamy, but you would never know that it

started as almonds. "

One of the big players in fermentation is called lactobacillus

acidophilus. ACID -o- PHILUS....'love of sour'. Here's what CP-Harry

says on his site: " During fermentation, part of the lactose (milk

sugar, in our nut yoghurt it's the honey/Marjan) converts to lactic

acid, decreasing the pH values to a range of 4.25 to 4.5. The

streptococci are responsible for the initial pH drop of the yogurt

mix to approximately 5.0. The lactobacilli are responsible for a

further decrease to pH 4.0. "

The funny thing is, I don't know if it's related to the country I

live in...I must say we are quite used to tart/sour yoghurt, it's the

way it should taste. In our country the biggest bulk of store bought

yoghurt is UNsweetened, no fruit, no additives, just the natural

plain yoghurt. Dripping it longer may help a bit, but not substantial.

Marjan

Netherlands

[Guest guest]

Thanks so much for your help. This is very exciting!

> " 1) This process took the whole weekend and when all was said and

> done I ended up with about 2 cups of yogurt. For right now that is

> okay since the introduction starts slowly, but looking down the

road,

> how much do you make at one time? I started with the 1 1/3 cups of

> amlonds and water to make 4 cups. Do you usually do more than one

> blender-full? "

>

> Two cups of yoghurt is the normal yield. Do bear in mind that you

> have extremely powerful yoghurt! Have you ever tried using normal

> store bought yoghurt as a starter for any kind of yoghurt? Well,

> mostly that yoghurt is dead. The yoghurt you just made is loaded

with

> probiotics and very much alive.

>

> " 2) The instructions say to ferment " at least 8 hours. " Is longer

> better? "

>

> 8 hours is fine. No more, but certainly not less. The longer you

> ferment, the more sour it will be.

>

>

> " 3) The yogurt is really sour. Did I use too much starter? I

even

> tried that taking the condensation off the lid pointer, but wow -

> really tart. I also dripped it for an hour. Any other tips? It

> did come out rich and creamy, but you would never know that it

> started as almonds. "

>

> One of the big players in fermentation is called lactobacillus

> acidophilus. ACID -o- PHILUS....'love of sour'. Here's what CP-

Harry

> says on his site: " During fermentation, part of the lactose (milk

> sugar, in our nut yoghurt it's the honey/Marjan) converts to lactic

> acid, decreasing the pH values to a range of 4.25 to 4.5. The

> streptococci are responsible for the initial pH drop of the yogurt

> mix to approximately 5.0. The lactobacilli are responsible for a

> further decrease to pH 4.0. "

>

> The funny thing is, I don't know if it's related to the country I

> live in...I must say we are quite used to tart/sour yoghurt, it's

the

> way it should taste. In our country the biggest bulk of store

bought

> yoghurt is UNsweetened, no fruit, no additives, just the natural

> plain yoghurt. Dripping it longer may help a bit, but not

substantial.

>

> Marjan

> Netherlands

[Guest guest]

Thanks so much for your help. This is very exciting!

> " 1) This process took the whole weekend and when all was said and

> done I ended up with about 2 cups of yogurt. For right now that is

> okay since the introduction starts slowly, but looking down the

road,

> how much do you make at one time? I started with the 1 1/3 cups of

> amlonds and water to make 4 cups. Do you usually do more than one

> blender-full? "

>

> Two cups of yoghurt is the normal yield. Do bear in mind that you

> have extremely powerful yoghurt! Have you ever tried using normal

> store bought yoghurt as a starter for any kind of yoghurt? Well,

> mostly that yoghurt is dead. The yoghurt you just made is loaded

with

> probiotics and very much alive.

>

> " 2) The instructions say to ferment " at least 8 hours. " Is longer

> better? "

>

> 8 hours is fine. No more, but certainly not less. The longer you

> ferment, the more sour it will be.

>

>

> " 3) The yogurt is really sour. Did I use too much starter? I

even

> tried that taking the condensation off the lid pointer, but wow -

> really tart. I also dripped it for an hour. Any other tips? It

> did come out rich and creamy, but you would never know that it

> started as almonds. "

>

> One of the big players in fermentation is called lactobacillus

> acidophilus. ACID -o- PHILUS....'love of sour'. Here's what CP-

Harry

> says on his site: " During fermentation, part of the lactose (milk

> sugar, in our nut yoghurt it's the honey/Marjan) converts to lactic

> acid, decreasing the pH values to a range of 4.25 to 4.5. The

> streptococci are responsible for the initial pH drop of the yogurt

> mix to approximately 5.0. The lactobacilli are responsible for a

> further decrease to pH 4.0. "

>

> The funny thing is, I don't know if it's related to the country I

> live in...I must say we are quite used to tart/sour yoghurt, it's

the

> way it should taste. In our country the biggest bulk of store

bought

> yoghurt is UNsweetened, no fruit, no additives, just the natural

> plain yoghurt. Dripping it longer may help a bit, but not

substantial.

>

> Marjan

> Netherlands