Re: No luck with nut yogurt

[Guest guest]

nuts are so loaded with enzyme inhibitors that its hard to see how

you successfully make a yogurt out of them, macadamia nuts

particularly.

one of dr. haas's original recepies used an enzyme with milk so if

the goat yogurt was giving issues using the zyme and pep(rice bran

capsules best imo) www.houstonni.com enzymes with the goats milk is

an option

yesterday i went down to mathom goat farm down in gunns plains,

bought three dollars of milk (three liters!) taken directly from the

milk line as the goats were being milked, put the container in the

stream on the way back to cool it and am just heating each glass i

drink up to 68C to pasturise it, letting it cool and drinking it

> I've just tried to make nut yogurt for the forth time, no luck.

I've

> made it following the nut yogurt instructions to the letter, the

temp

> is correct, nothing else seems wrong. I make goat yogurt

> successfully, but want to use nut yogurt too. Hudson has D today

and

> I'm not sure whether it's the 1tsp of goat yogurt or not, so nut

> yogurt would be handy. Each time I make it (out of macadamias) it

> separates out and after the eight hours (even with stirring each

hour

> for the first three hours) I'm left with not much more than the

> solids that would be in the milk anyway. Is it the nuts? Is it the

> yogourmet culture? Appreciate any help, thanks, Chris.

[Guest guest]

I don't recall that Marjan ever had any luck making macadamia

yogurt.

I believe it is almond and hazelnuts that work with her recipe.

There is another recipe from someone else using cashews.

Also, if you are using the yogourmet starter, you are getting cow's

milk products (albeit a small amount) into your final yogurt. I'm

not sure if you are aware of that.

Anyway, try using a different nut.

Jody

mom to -5 and -8

SCD 20 months

[Guest guest]

I made the nut yogurt with almond flour that was posted a few days

ago by Debbie I think and it turned out AWESOME! It was so creamy!

It was originally Marjan's recipe with variation.

Tina

> > I've just tried to make nut yogurt for the forth time, no luck.

> I've

> > made it following the nut yogurt instructions to the letter, the

> temp

> > is correct, nothing else seems wrong. I make goat yogurt

> > successfully, but want to use nut yogurt too. Hudson has D today

> and

> > I'm not sure whether it's the 1tsp of goat yogurt or not, so nut

> > yogurt would be handy. Each time I make it (out of macadamias) it

> > separates out and after the eight hours (even with stirring each

> hour

> > for the first three hours) I'm left with not much more than the

> > solids that would be in the milk anyway. Is it the nuts? Is it

the

> > yogourmet culture? Appreciate any help, thanks, Chris.

[Guest guest]

Just a reminder to newbies, milk is only legal on SCD if it has been

fermented into yogurt

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghu

rt.htm

Sheila

> goats were being milked, put the container in the

> stream on the way back to cool it and am just heating each glass i

> drink up to 68C to pasturise it, letting it cool and drinking it

>

>