Yogurt and butter questions!

[Guest guest]

We are going to make our first batch of goat milk yogurt today. My kids are

both NT and tolerate cow's milk cheese with no problems.

My question is this: since we don't seem to have a caseine problem, do I have

to start them as slowly on the yogurt as what I've been readin here on the

board? Or can I start with a small dish for them? How should I start them on

the yogurt?

Also, I'm wanting a little reassurance about butter. I started cooking with it

about a week 1/2 ago. But when I look at the ingredients, I just see 'cream and

salt'. I guess this makes me a little nervous - but I see butter is on the

legal list. Do I need a certain kind of butter or is any brand of butter ok? I

just want to be sure!

Thank you all for all your support!

Robbie

, UC, SCD 4.5 wks

, gluten sensitive, SCD 4.5 wks