Hazelnut yogurt trials

[Guest guest]

I'm just checking this is OK, I'm going to try hazelnut yogurt

following Marjans instructions on the pecanbread recipe site. I

blanched the for two minutes in boiling water- still incredibly time

consuming to get the skin off, individually. Now I've mixed it all as

per the instructions, but the milk doesn't taste nice in itself, a

bit bitter. The nuts are OK, it's just what raw hazelnuts taste like,

just checking that this makes nice yogurt. I've made excellent almond

yogurt a few times, it's always nice and thick and yummy, but high in

salicylates so I 'm trying to find an alternative. The macadamia

separates and doesn't ferment, the cashew was yummy but not thick,

not totally sure it worked, and now we're trying this. Hanging for

the day we can just make it from goat and tolerate it!

Anyway, is there a nut alternative that is low in salicylates?

Thanks, Chris.

[Guest guest]

You're right, I don't. Never thought of it. I did notice the heat

only comes in from the sides, not the bottom, maybe it's meant for

water. OK, I'll do that. Thanks Patti, you're a handy one to have

around! Chris.

> Chris..... Are you putting water in, then sitting a smaller

container inside? I just wondered..... thinking maybe there was no

instruction booklet with it and you might have not realised it is

supposed to have a bit of water for the container to " float " in.

>

[Guest guest]

Why don't you try using Google to search for info on your newly

acquired yogurt maker. If you enter the brand name into google,

you can very likely find all the details on how it works and how to

care for it from the manufacturer's website.

Many companies have the entire manuals for their products

available as .pdf files that can be printed out in case you lose (or

never got) the directions for a product.

Jody

mom to -5 and -8

SCD 21 months