Re: Yogurt question--can I use my yogurt

[Guest guest]

" Tried to make goats milk yogurt. The yogurt has 4 more hours to

ferment, but is still very runny. "

I hope it did turn out better than expected

" so do I give her a lot to jump start things or start slowly? "

On the contrary!!!

Please, do start with tiny, tiny amounts!!

day 1: 1/4 teaspoon

day 2: nothing

day 3: 1/4 teaspoon IF YOU DO NOT SEE ADVERSE REACTION

day 4: 1/2 teaspoon

day 5: 3/4 teaspoon

etc

increase 1/4 teaspoon by 1/4 teaspoon

Marjan

Netherlands

[Guest guest]

Hi Sherrie,

Goat's yogurt is a bit runnier than cow yogurt. But it shouldn't be

watery.

When finished see if it is tart like yogurt. You can try dripping

it to come up with a yogurt cheese. Then start with a small amount

1/4 tsp to start with and gradually build up according to her

reaction to it.

From a previous post you wrote that Ilana tolerates cheese so

dripping the yogurt may help her tolerate it better. Some are

sensitive to the whey proteins - the dripping helps with this.

Sheila UC, 20 years -- in remission after 38 mos SCD

mom of SCD 23 mos

> Tried to make goats milk yogurt. The yogurt has 4 more hours to

> ferment, but is still very runny. I have previously made cows milk

> yogurt successfully in my yougurt maker and it was very firm. The

> yogurt isn't completely liquid, but isn't even close to being

yogurt

> consistency. I used the organic goats milk from Trader Joes and

the

> Yoguourmet (Lyosan) yogurt starter. I heated the yogurt to 185

> (assuming my thermometer is accurate) and then made it the same

way I

> make the cow's milk yogurt. My question is, can I use the yogurt

or

> do you think it is not useable? Ilana is really looking forward to

> having yogurt tomorrow, so I am really frustrated.

>

> Also, any advise on how much she should have to start would be

> appreciated. Her Great Smokies test showed no growth of beneficial

> bacteria...so do I give her a lot to jump start things or start

slowly?

[Guest guest]

Sheila,

Thanks for your reply. The yogurt is very tart. It was very runny

almost watery, but I dripped some overnight and now it is like a thin

yogurt consistency..not like the dripped yogurt I get with my 1/2 and

1/2 yogurt. Do you think it is OK to use.

Sherrie

> Hi Sherrie,

>

> Goat's yogurt is a bit runnier than cow yogurt. But it shouldn't be

> watery.

>

> When finished see if it is tart like yogurt. You can try dripping

> it to come up with a yogurt cheese. Then start with a small amount

> 1/4 tsp to start with and gradually build up according to her

> reaction to it.

>

> From a previous post you wrote that Ilana tolerates cheese so

> dripping the yogurt may help her tolerate it better. Some are

> sensitive to the whey proteins - the dripping helps with this.

>

> Sheila UC, 20 years -- in remission after 38 mos SCD

> mom of SCD 23 mos

>

> > Tried to make goats milk yogurt. The yogurt has 4 more hours to

> > ferment, but is still very runny. I have previously made cows milk

> > yogurt successfully in my yougurt maker and it was very firm. The

> > yogurt isn't completely liquid, but isn't even close to being

> yogurt

> > consistency. I used the organic goats milk from Trader Joes and

> the

> > Yoguourmet (Lyosan) yogurt starter. I heated the yogurt to 185

> > (assuming my thermometer is accurate) and then made it the same

> way I

> > make the cow's milk yogurt. My question is, can I use the yogurt

> or

> > do you think it is not useable? Ilana is really looking forward to

> > having yogurt tomorrow, so I am really frustrated.

> >

> > Also, any advise on how much she should have to start would be

> > appreciated. Her Great Smokies test showed no growth of beneficial

> > bacteria...so do I give her a lot to jump start things or start

> slowly?

[Guest guest]

Hi Sherrie,

Gosh, that's hard to judge. It really shouldn't be watery. Thinner

yes but not watery, any chance the milk was too hot when you added

starter?

One possibility did you disturb the yogurt while it was fermenting?

That can also affect the texture. Either stirring it or moving the

container around etc. When I made goat yogurt it was definitely

more delicate than cow yogurt.

Just noticed that you you used 1/2 and 1/2 cow in the past. By

comparison it will be considerably more fluidic than that and

tarter. So it may be fine after all.

Sheila

> Sheila,

> Thanks for your reply. The yogurt is very tart. It was very runny

> almost watery, but I dripped some overnight and now it is like a

thin

> yogurt consistency..not like the dripped yogurt I get with my 1/2

and

> 1/2 yogurt. Do you think it is OK to use.

>

>

[Guest guest]

Did Sherrie chill her goat yogurt for 6-8 hours? It often takes longer than

cow yogurt to set. When I switched from cow to goat it took only a short time

to find I actually prefer the tart distinctive flavor of the goat yogurt and

tolerated it ever so much better.

Also nice for Sherrie might be, yogurt with one quart goat's milk, one pint

cow cream. I'm not sure of her status with cow dairy at present.

One of the nicest things to try for those able to use goat dairy is Goat

Brie Cheese. OK Mine is a bit on the fancy side-Sognon from France at Whole

Foods, but may be enjoyed by the whole family. You can warm it slightly adding

pecan halves and a little drizzle of honey for a real gourmet treat. Sognon

has been aged the proper amount of time.

When Elaine visited here and we went to a movie, my munching treat was a wedge

of that Brie. It was pretty messy but how nice to have one's own special legal

snack in the theater!

On Wednesday, April 21, 2004, at 09:48 AM, Sheila Trenholm wrote:

> Just noticed that you you used 1/2 and 1/2 cow in the past.  By

> comparison it will be considerably more fluidic than that and

> tarter.  So it may be fine after all.

>

Carol F.

---------

Toronto , Celiac SCD 2 3/4 years

There is no substitute for the right food!