Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 Of course! DUH. I knew you didn't drink it. OK, so goat milk yogurt--how do you make it? Would I use commercial plain goat yogurt as a starter initially? Also--I saw the recent discussion about yogurt makers and the temperature issue (so as not to kill the good stuff with heat that's too high). So what yogurt maker would anyone recommend? Marilyn Worried about job security? Check out the 5 safest jobs in a recession. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 At 05:09 PM 3/14/2009, you wrote: I am a little confused about when and how to introduce goat milk and yogurt into my diet. I don't dare drink or eat cow's milk products at this point, even the dry curd cottage cheese. But I am thinking I can handle the goat milk and yogurt. I'm not sure which products are best, how to buy them or make them, etc. Marilyn2, First, you don't drink goat milk. It must be fermented into SCD yogurt, or into cheese, which is then aged to get the remainder of the lactose out. If you have a problem with cow's milk products -- and many SCDers do! -- you can use well-dripped or drained goat yogurt instead of DCCC in many of the dairy recipes. Or you may wish to consider doing a dairy-free SCD initially to give your gut a chance to heal. If you're game for the goat, I would try first some goat cheese -- cheddar, gouda, something like that. Try a small piece, and wait a few days to see what your reaction is. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 At 06:46 PM 3/14/2009, you wrote: Of course! DUH. I knew you didn't drink it. OK, so goat milk yogurt--how do you make it? Would I use commercial plain goat yogurt as a starter initially? Also--I saw the recent discussion about yogurt makers and the temperature issue (so as not to kill the good stuff with heat that's too high). So what yogurt maker would anyone recommend? Marilyn2, You'd be AMAZED at how many people see " goat milk yogurt " and space the " yogurt, " and then think that we can drink the goat milk. I wish! I used to love milk... just like I used to love pasta! You can use any commercial yogurt with the right bacteria, s. thermophilus, l. bulgaricus, and l. acidophilus (or l. caseii), or a starter containing same. With your sensitivity to cow dairy, you'll probably want the starter from... oh, lordy, it's too late. I'm spacing where it's from. Anyway, the Pecanbread folks use it. I recommend, beyond a doubt, the 9 tray Excalibur. It's an expensive piece of machinery, but it's incredibly versatile -- you can make dried fruits and vegetables to snack on, yogurt, meat sticks, crisp up crackers, finish meringue cookies... I used mine for so many other things, I had to buy a second one just to keep up! Next to my oven, and my hand blender, I think it's the tool I use the most for SCD cooking! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 I have never in my life heard of making yogurt in a dehydrator! This makes regular yogurt, not "yogurt leather"? Doesn't it drip all over the place? I actually HAVE a 9 tray Excalibur--it's in storage right now because we're moving soon, and I really didn't use it! Is it worth trying to dig through boxes in storage, or should I wait, or use something else? Marilyn Worried about job security? Check out the 5 safest jobs in a recession. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 LOLOLOL!!!!! I was seriously picturing pouring yogurt over all the trays! It never even occurred to me to remove the trays and use a different container! Good grief. Have to remember to think outside the box! Marilyn Worried about job security? Check out the 5 safest jobs in a recession. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 At 07:46 AM 3/15/2009, you wrote: I have never in my life heard of making yogurt in a dehydrator! This makes regular yogurt, not " yogurt leather " ? Doesn't it drip all over the place? I actually HAVE a 9 tray Excalibur--it's in storage right now because we're moving soon, and I really didn't use it! Is it worth trying to dig through boxes in storage, or should I wait, or use something else? Marilyn2, I remove the trays from my 9 tray Excalibur. I prepare the yogurt in 2 liter covered containers (I can fit four of them in the big Excalibur) and place them in the tray-less Excalibur. I set the temp to 105F. I close the door, and about 24-28 hours later, I have SCD yogurt! If you are doing dairy-free SCD for a few weeks, no, you don't have to go fish it out. But once you've moved, make sure you have a prominent place for it... because it's seriously one of the most useful tools around! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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