Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi , > In the past 48 hours I've made 2 batches of almond milk yogurt. The > first I let culture way too long (20 hours) and it came out nice and > thick, but tasted yeasty and pretty yucky - almost like it was > rotten. I put honey and banana in it so my daughter could eat it. It > made her gassy. The yogurt should be tart but not yeasty and definitely not rotten. So you should probably toss the rest. Sorry > The second time, it cultured for 10 hours (I emailed GI Pro Health, > the Progurt folks, who said 8-12 hours so I settled in the middle). > It did thicken up some, but it's thinner than the previous batch. > It still has a sort of yeasty taste - it doesn't have the typical > tangy yogurt taste with sweet overtones that the goat yogurt has. > > Is this taste just typical of almond yogurt? Do people just add lots > of honey to mask it? Or is there something I'm doing wrong? > > I made the almond milk from Lucy's almond flour - the almond milk > was delicious. I used 1/4 tsp of Progurt for 1 qt yogurt. I haven't made almond yogurt so I can't compare the taste. Just wondering did you heat the almond milk before adding the yogurt starter? Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi Sheila. Thanks for answering! No, I didn't heat it first - the recipes don't say to. I made it in the blender and then immediately poured it into the bowl, added the starter and stuck it in the oven. I gave it to my daughter 3 times over 2 days. It made her gassy, but her poops were fabulous looking. Picture perfect. Although it's possible that I was also culturing some other bacteria that was in my blender (I washed it thoroughly right before using it), wouldn't it have upset her ultra-sensitive system? I did add maybe a tsp of clear honey to the blender - could that have gone awry while culturing? I think maybe she couldn't handle the extra dose of almonds she was getting - she already has 2 almond pancakes for breakfast. For now, I have more goat yogurt in the oven and am making it for the first time using Progurt. I'll see how that turns out. I'd originally tried the almond yogurt thinking that it might reduce the serious oral urge that she's had lately (she really wants to bite, chew, hum, etc.). But after she had an outburst yesterday directly after eating 1/2 banana, I'm getting rid of bananas first to see if that helps - I was mixing them into her yogurt twice a day. Any other thoughts on what went awry are very welcome! - > > Hi , > > > In the past 48 hours I've made 2 batches of almond milk yogurt. > The > > first I let culture way too long (20 hours) and it came out nice > and > > thick, but tasted yeasty and pretty yucky - almost like it was > > rotten. I put honey and banana in it so my daughter could eat it. > It > > made her gassy. > > The yogurt should be tart but not yeasty and definitely not rotten. > So you should probably toss the rest. Sorry > > > The second time, it cultured for 10 hours (I emailed GI Pro > Health, > > the Progurt folks, who said 8-12 hours so I settled in the > middle). > > It did thicken up some, but it's thinner than the previous batch. > > It still has a sort of yeasty taste - it doesn't have the typical > > tangy yogurt taste with sweet overtones that the goat yogurt has. > > > > Is this taste just typical of almond yogurt? Do people just add > lots > > of honey to mask it? Or is there something I'm doing wrong? > > > > I made the almond milk from Lucy's almond flour - the almond milk > > was delicious. I used 1/4 tsp of Progurt for 1 qt yogurt. > > I haven't made almond yogurt so I can't compare the taste. Just > wondering did you heat the almond milk before adding the yogurt > starter? > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi there. I make almond yogurt for my son. I use 1.5 c whole unblanched almonds, 3 TBSP. honey, and about 1.5 liters of cold water. I process in my Vita-mix for 5 mins and put it on the counter to cool (about 10-15 mins). I then check the temp with the thermometer/spoon that came with my Donvier yogurt maker, and when the temp is in between the two red lines, I add my yogurt starter. I do not strain out the almond skins. My Vita-mix does a great job with them, and my sons stools are always firm, so I assume he tolerates them. The almond yogurt is ALWAYS thick, creamy, and tart. My son drinks the yogurt with vitamins and cod liver oil mixed in without a problem. Hope this helps, , mom to Drake 4/ASD/SCD 14 months > > Hi , > > > In the past 48 hours I've made 2 batches of almond milk yogurt. > The > > first I let culture way too long (20 hours) and it came out nice > and > > thick, but tasted yeasty and pretty yucky - almost like it was > > rotten. I put honey and banana in it so my daughter could eat it. > It > > made her gassy. > > The yogurt should be tart but not yeasty and definitely not rotten. > So you should probably toss the rest. Sorry > > > The second time, it cultured for 10 hours (I emailed GI Pro > Health, > > the Progurt folks, who said 8-12 hours so I settled in the > middle). > > It did thicken up some, but it's thinner than the previous batch. > > It still has a sort of yeasty taste - it doesn't have the typical > > tangy yogurt taste with sweet overtones that the goat yogurt has. > > > > Is this taste just typical of almond yogurt? Do people just add > lots > > of honey to mask it? Or is there something I'm doing wrong? > > > > I made the almond milk from Lucy's almond flour - the almond milk > > was delicious. I used 1/4 tsp of Progurt for 1 qt yogurt. > > I haven't made almond yogurt so I can't compare the taste. Just > wondering did you heat the almond milk before adding the yogurt > starter? > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi there. I make almond yogurt for my son. I use 1.5 c whole unblanched almonds, 3 TBSP. honey, and about 1.5 liters of cold water. I process in my Vita-mix for 5 mins and put it on the counter to cool (about 10-15 mins). I then check the temp with the thermometer/spoon that came with my Donvier yogurt maker, and when the temp is in between the two red lines, I add my yogurt starter. I do not strain out the almond skins. My Vita-mix does a great job with them, and my sons stools are always firm, so I assume he tolerates them. The almond yogurt is ALWAYS thick, creamy, and tart. My son drinks the yogurt with vitamins and cod liver oil mixed in without a problem. Hope this helps, , mom to Drake 4/ASD/SCD 14 months > > Hi , > > > In the past 48 hours I've made 2 batches of almond milk yogurt. > The > > first I let culture way too long (20 hours) and it came out nice > and > > thick, but tasted yeasty and pretty yucky - almost like it was > > rotten. I put honey and banana in it so my daughter could eat it. > It > > made her gassy. > > The yogurt should be tart but not yeasty and definitely not rotten. > So you should probably toss the rest. Sorry > > > The second time, it cultured for 10 hours (I emailed GI Pro > Health, > > the Progurt folks, who said 8-12 hours so I settled in the > middle). > > It did thicken up some, but it's thinner than the previous batch. > > It still has a sort of yeasty taste - it doesn't have the typical > > tangy yogurt taste with sweet overtones that the goat yogurt has. > > > > Is this taste just typical of almond yogurt? Do people just add > lots > > of honey to mask it? Or is there something I'm doing wrong? > > > > I made the almond milk from Lucy's almond flour - the almond milk > > was delicious. I used 1/4 tsp of Progurt for 1 qt yogurt. > > I haven't made almond yogurt so I can't compare the taste. Just > wondering did you heat the almond milk before adding the yogurt > starter? > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi , > Thanks for answering! No Problemo No, I didn't heat it first - the recipes don't > say to. I made it in the blender and then immediately poured it into > the bowl, added the starter and stuck it in the oven. Do you use boiling water before you add it to the blender? If not how about trying this first. If yeast is creeping in there somehow, that may be enough to kill it before adding the starter. Just maker sure that the milk has cooled to just about room temperature before adding the starter. I put the heated milk in a pan of cold water with some ice. Also, I just double checked the recipe and it says that you can save the almond residue after making the milk. Please disregard this. Without all the good stuff that is now in the milk it is too much concentrated cellulose at a time. > I gave it to my daughter 3 times over 2 days. It made her gassy, but > her poops were fabulous looking. Picture perfect. Although it's > possible that I was also culturing some other bacteria that was in > my blender (I washed it thoroughly right before using it), Until you figure out where the yeast taste is coming from either washing your blender in a high heat dishwasher or rinsing with boiling water is best to eliminate that possible contaminant. > it have upset her ultra-sensitive system? I did add maybe a tsp of > clear honey to the blender - could that have gone awry while > culturing? How much did you give her. The gas may be from die-off. > I think maybe she couldn't handle the extra dose of almonds she was > getting - she already has 2 almond pancakes for breakfast. > > For now, I have more goat yogurt in the oven and am making it for > the first time using Progurt. I'll see how that turns out. > > I'd originally tried the almond yogurt thinking that it might reduce > the serious oral urge that she's had lately (she really wants to > bite, chew, hum, etc.). But after she had an outburst yesterday > directly after eating 1/2 banana, I'm getting rid of bananas first > to see if that helps - I was mixing them into her yogurt twice a day. Is she getting new teeth? Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi , > Thanks for answering! No Problemo No, I didn't heat it first - the recipes don't > say to. I made it in the blender and then immediately poured it into > the bowl, added the starter and stuck it in the oven. Do you use boiling water before you add it to the blender? If not how about trying this first. If yeast is creeping in there somehow, that may be enough to kill it before adding the starter. Just maker sure that the milk has cooled to just about room temperature before adding the starter. I put the heated milk in a pan of cold water with some ice. Also, I just double checked the recipe and it says that you can save the almond residue after making the milk. Please disregard this. Without all the good stuff that is now in the milk it is too much concentrated cellulose at a time. > I gave it to my daughter 3 times over 2 days. It made her gassy, but > her poops were fabulous looking. Picture perfect. Although it's > possible that I was also culturing some other bacteria that was in > my blender (I washed it thoroughly right before using it), Until you figure out where the yeast taste is coming from either washing your blender in a high heat dishwasher or rinsing with boiling water is best to eliminate that possible contaminant. > it have upset her ultra-sensitive system? I did add maybe a tsp of > clear honey to the blender - could that have gone awry while > culturing? How much did you give her. The gas may be from die-off. > I think maybe she couldn't handle the extra dose of almonds she was > getting - she already has 2 almond pancakes for breakfast. > > For now, I have more goat yogurt in the oven and am making it for > the first time using Progurt. I'll see how that turns out. > > I'd originally tried the almond yogurt thinking that it might reduce > the serious oral urge that she's had lately (she really wants to > bite, chew, hum, etc.). But after she had an outburst yesterday > directly after eating 1/2 banana, I'm getting rid of bananas first > to see if that helps - I was mixing them into her yogurt twice a day. Is she getting new teeth? Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Thanks again Sheila. If I rule out other possible offenders and have to try the almond yogurt again, I'll sterilize the blender first in the dishwasher. I was using filtered water from our fridge - I guess I could boil that first to be safe. I'm not sure it actually had yeast in there - that's just the best adjective I could think of to decribe the taste. Someone else said " chalky " - it was definitely chalky too, but there was something that I found unpleasant about it. I gave her 2 TBS twice the first day (when the yogurt cultured for 20 hours) and 3 TBS the 2nd day of the batch that cultured 10 hours. She wasn't particularly gassy from the same amount of the 24 hour goat yogurt, but I wasn't using the same starter. I guess it's possible this is much more potent. How would I know if it's die off or intolerance to the dose of almonds? And no, she's not getting new teeth. She's not due for more molars for another year or 2. I wish it were that simple!! - > > Hi , > > > Thanks for answering! No Problemo > > No, I didn't heat it first - the recipes don't > > say to. I made it in the blender and then immediately poured it > into > > the bowl, added the starter and stuck it in the oven. > > Do you use boiling water before you add it to the blender? If not > how about trying this first. If yeast is creeping in there somehow, > that may be enough to kill it before adding the starter. Just maker > sure that the milk has cooled to just about room temperature before > adding the starter. I put the heated milk in a pan of cold water > with some ice. > > Also, I just double checked the recipe and it says that you can save > the almond residue after making the milk. Please disregard this. > Without all the good stuff that is now in the milk it is too much > concentrated cellulose at a time. > > > I gave it to my daughter 3 times over 2 days. It made her gassy, > but > > her poops were fabulous looking. Picture perfect. Although it's > > possible that I was also culturing some other bacteria that was in > > my blender (I washed it thoroughly right before using it), > > Until you figure out where the yeast taste is coming from either > washing your blender in a high heat dishwasher or rinsing with > boiling water is best to eliminate that possible contaminant. > > > it have upset her ultra-sensitive system? I did add maybe a tsp of > > clear honey to the blender - could that have gone awry while > > culturing? > > How much did you give her. The gas may be from die-off. > > > I think maybe she couldn't handle the extra dose of almonds she > was > > getting - she already has 2 almond pancakes for breakfast. > > > > For now, I have more goat yogurt in the oven and am making it for > > the first time using Progurt. I'll see how that turns out. > > > > I'd originally tried the almond yogurt thinking that it might > reduce > > the serious oral urge that she's had lately (she really wants to > > bite, chew, hum, etc.). But after she had an outburst yesterday > > directly after eating 1/2 banana, I'm getting rid of bananas first > > to see if that helps - I was mixing them into her yogurt twice a > day. > > Is she getting new teeth? > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Thanks again Sheila. If I rule out other possible offenders and have to try the almond yogurt again, I'll sterilize the blender first in the dishwasher. I was using filtered water from our fridge - I guess I could boil that first to be safe. I'm not sure it actually had yeast in there - that's just the best adjective I could think of to decribe the taste. Someone else said " chalky " - it was definitely chalky too, but there was something that I found unpleasant about it. I gave her 2 TBS twice the first day (when the yogurt cultured for 20 hours) and 3 TBS the 2nd day of the batch that cultured 10 hours. She wasn't particularly gassy from the same amount of the 24 hour goat yogurt, but I wasn't using the same starter. I guess it's possible this is much more potent. How would I know if it's die off or intolerance to the dose of almonds? And no, she's not getting new teeth. She's not due for more molars for another year or 2. I wish it were that simple!! - > > Hi , > > > Thanks for answering! No Problemo > > No, I didn't heat it first - the recipes don't > > say to. I made it in the blender and then immediately poured it > into > > the bowl, added the starter and stuck it in the oven. > > Do you use boiling water before you add it to the blender? If not > how about trying this first. If yeast is creeping in there somehow, > that may be enough to kill it before adding the starter. Just maker > sure that the milk has cooled to just about room temperature before > adding the starter. I put the heated milk in a pan of cold water > with some ice. > > Also, I just double checked the recipe and it says that you can save > the almond residue after making the milk. Please disregard this. > Without all the good stuff that is now in the milk it is too much > concentrated cellulose at a time. > > > I gave it to my daughter 3 times over 2 days. It made her gassy, > but > > her poops were fabulous looking. Picture perfect. Although it's > > possible that I was also culturing some other bacteria that was in > > my blender (I washed it thoroughly right before using it), > > Until you figure out where the yeast taste is coming from either > washing your blender in a high heat dishwasher or rinsing with > boiling water is best to eliminate that possible contaminant. > > > it have upset her ultra-sensitive system? I did add maybe a tsp of > > clear honey to the blender - could that have gone awry while > > culturing? > > How much did you give her. The gas may be from die-off. > > > I think maybe she couldn't handle the extra dose of almonds she > was > > getting - she already has 2 almond pancakes for breakfast. > > > > For now, I have more goat yogurt in the oven and am making it for > > the first time using Progurt. I'll see how that turns out. > > > > I'd originally tried the almond yogurt thinking that it might > reduce > > the serious oral urge that she's had lately (she really wants to > > bite, chew, hum, etc.). But after she had an outburst yesterday > > directly after eating 1/2 banana, I'm getting rid of bananas first > > to see if that helps - I was mixing them into her yogurt twice a > day. > > Is she getting new teeth? > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Thanks again Sheila. If I rule out other possible offenders and have to try the almond yogurt again, I'll sterilize the blender first in the dishwasher. I was using filtered water from our fridge - I guess I could boil that first to be safe. I'm not sure it actually had yeast in there - that's just the best adjective I could think of to decribe the taste. Someone else said " chalky " - it was definitely chalky too, but there was something that I found unpleasant about it. I gave her 2 TBS twice the first day (when the yogurt cultured for 20 hours) and 3 TBS the 2nd day of the batch that cultured 10 hours. She wasn't particularly gassy from the same amount of the 24 hour goat yogurt, but I wasn't using the same starter. I guess it's possible this is much more potent. How would I know if it's die off or intolerance to the dose of almonds? And no, she's not getting new teeth. She's not due for more molars for another year or 2. I wish it were that simple!! - > > Hi , > > > Thanks for answering! No Problemo > > No, I didn't heat it first - the recipes don't > > say to. I made it in the blender and then immediately poured it > into > > the bowl, added the starter and stuck it in the oven. > > Do you use boiling water before you add it to the blender? If not > how about trying this first. If yeast is creeping in there somehow, > that may be enough to kill it before adding the starter. Just maker > sure that the milk has cooled to just about room temperature before > adding the starter. I put the heated milk in a pan of cold water > with some ice. > > Also, I just double checked the recipe and it says that you can save > the almond residue after making the milk. Please disregard this. > Without all the good stuff that is now in the milk it is too much > concentrated cellulose at a time. > > > I gave it to my daughter 3 times over 2 days. It made her gassy, > but > > her poops were fabulous looking. Picture perfect. Although it's > > possible that I was also culturing some other bacteria that was in > > my blender (I washed it thoroughly right before using it), > > Until you figure out where the yeast taste is coming from either > washing your blender in a high heat dishwasher or rinsing with > boiling water is best to eliminate that possible contaminant. > > > it have upset her ultra-sensitive system? I did add maybe a tsp of > > clear honey to the blender - could that have gone awry while > > culturing? > > How much did you give her. The gas may be from die-off. > > > I think maybe she couldn't handle the extra dose of almonds she > was > > getting - she already has 2 almond pancakes for breakfast. > > > > For now, I have more goat yogurt in the oven and am making it for > > the first time using Progurt. I'll see how that turns out. > > > > I'd originally tried the almond yogurt thinking that it might > reduce > > the serious oral urge that she's had lately (she really wants to > > bite, chew, hum, etc.). But after she had an outburst yesterday > > directly after eating 1/2 banana, I'm getting rid of bananas first > > to see if that helps - I was mixing them into her yogurt twice a > day. > > Is she getting new teeth? > > Sheila Quote Link to comment Share on other sites More sharing options...
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