Re: Yogourmet yogurt makers(Marilyn)

[Guest guest]

Hi Marilyn,I am interested in the Excalibur for the dehydrator and as a yogurt maker. How do you make the yogurt in the Excalibur dehydrator? Do you pour it in the 9 trays and then let it ferment?Also, do you know if the Penzey's spices, the onion and garlic powder are legal? Are all the spice they sell legal? Gay asked me to ask you!One more thing, do you have a frosting recipe that doesn't taste like yogurt? My two IBD kids want something different. Tomorrow is my non-IBD asthmatic son's birthday.Thank you!BelleThanks,BelleFrom: Wizop Marilyn L. Alm

Subject: Re: Yogourmet yogurt makersTo: BTVC-SCD Date: Thursday, March 12, 2009, 10:03 AM

Jill,

To the best of my knowledge, there are no commercial yogurt makers which

are designed to make SCD yogurt.

If you eat lots of yogurt, save up and get an Excalibur 9 tray

dehydrator. It's expensive, but you can use it for a gazillion other

things. In fact, I use mine so much, I ended up getting a second one two

years later!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Belle,

I am interested in the Excalibur

for the dehydrator and as a yogurt maker. How do you make the yogurt in

the Excalibur dehydrator? Do you pour it in the 9 trays and then let it

ferment?

Uhm, no. I remove the trays, pour the yogurt in containers (like

Yobourmet containers or canning jars) and set them in the Excalibur, and

set the temperature.

Also, do you know if the

Penzey's spices, the onion and garlic powder are legal? Are all the spice

they sell legal? Gay asked me to ask you!

Penzey's individual spices are very fresh, and very good. A number of

their spice mixtures APPEAR to be legal, but I do not have a letter from

them stating so.

With regards to the onion and garlic, I make my own with the dehydrator.

I do have some of the Penzey's on hand for when I make some of my spice

mixtures for non-SCD family and friends.

My concern with the Penzey's onion and garlic is that my homemade stuff

clumps in our humid New Orleans climate. The Penzey's does not. This

leads me to believe that there may be an anti-caking agent in them.

(Their other spices do cake, so I believe they are pure.)

One more thing, do you have a

frosting recipe that doesn't taste like yogurt? My two IBD kids want

something different. Tomorrow is my non-IBD asthmatic son's

birthday.

I'd have to look in several cook books to see. I remember one with egg

whites and cooked honey, but I have never used it -- I use a

honey-vanilla topping made with half-and-half SCD yogurt, honey, and

vanilla. That doesn't qualify!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

''One more thing, do you have a frosting recipe that doesn't taste like yogurt? My two IBD kids want something different. Tomorrow is my non-IBD asthmatic son's birthday.''

I found this site a while ago and I am very excited to try her SCD recipes--careful--she has non SCD recipes. The SCD recipes are clearly marked 'SCD' scroll down to the cakes, muffins, cupcake section--you might find some fun things for your birthday party. If you have cocoa butter on hand, her cocoa butter truffle cookies look awesome!

http://milkforthemorningcake.blogspot.com/2008/04/hazel-butter-cookies-with-cocoa-butter.html

Be sure to browse her other SCD recipes--she's very creative.

Terry

UC, Lialda, Tamoxifen

[Guest guest]

''One more thing, do you have a frosting recipe that doesn't taste like yogurt? My two IBD kids want something different. Tomorrow is my non-IBD asthmatic son's birthday.''

I found this site a while ago and I am very excited to try her SCD recipes--careful--she has non SCD recipes. The SCD recipes are clearly marked 'SCD' scroll down to the cakes, muffins, cupcake section--you might find some fun things for your birthday party. If you have cocoa butter on hand, her cocoa butter truffle cookies look awesome!

http://milkforthemorningcake.blogspot.com/2008/04/hazel-butter-cookies-with-cocoa-butter.html

Be sure to browse her other SCD recipes--she's very creative.

Terry

UC, Lialda, Tamoxifen

[Guest guest]

Thank you!Subject: Re: Yogourmet yogurt makers(Marilyn)To: BTVC-SCD Date: Thursday, March 19, 2009, 3:01 PM

Belle,

I am interested in the Excalibur

for the dehydrator and as a yogurt maker. How do you make the yogurt in

the Excalibur dehydrator? Do you pour it in the 9 trays and then let it

ferment?

Uhm, no. I remove the trays, pour the yogurt in containers (like

Yobourmet containers or canning jars) and set them in the Excalibur, and

set the temperature.

Also, do you know if the

Penzey's spices, the onion and garlic powder are legal? Are all the spice

they sell legal? Gay asked me to ask you!

Penzey's individual spices are very fresh, and very good. A number of

their spice mixtures APPEAR to be legal, but I do not have a letter from

them stating so.

With regards to the onion and garlic, I make my own with the dehydrator.

I do have some of the Penzey's on hand for when I make some of my spice

mixtures for non-SCD family and friends.

My concern with the Penzey's onion and garlic is that my homemade stuff

clumps in our humid New Orleans climate. The Penzey's does not. This

leads me to believe that there may be an anti-caking agent in them.

(Their other spices do cake, so I believe they are pure.)

One more thing, do you have a

frosting recipe that doesn't taste like yogurt? My two IBD kids want

something different. Tomorrow is my non-IBD asthmatic son's

birthday.

I'd have to look in several cook books to see. I remember one with egg

whites and cooked honey, but I have never used it -- I use a

honey-vanilla topping made with half-and-half SCD yogurt, honey, and

vanilla. That doesn't qualify!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Penzey’s do not use anti-caking ingredients. I’ve asked about it.

The reason their onion powder doesn’t cake is because it’s not

strictly onion “powder”; it’s actually granulated onions, chopped minutely

fine. (You can see the difference between it and regular onion powder.) I don’t

have any of their garlic “powder” so I can’t speak to that, though they say

that it is just granulated garlic. I do have their garlic salt – containing

only coarse flake salt, garlic granules and minced parsley – and it does

tend to cake when its humid. A number of their spices blends do cake (including

the Fox Point seasoning I mentioned yesterday) – because they don’t add

anything to prevent them from caking.

n

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Wizop

Marilyn L. Alm

Sent: Thursday, March 19, 2009 5:01 PM

To: BTVC-SCD

Subject: Re: Yogourmet yogurt makers(Marilyn)

Belle,

I am interested in the Excalibur for the dehydrator and as a

yogurt maker. How do you make the yogurt in the Excalibur dehydrator? Do you

pour it in the 9 trays and then let it ferment?

Uhm, no. I remove the trays, pour the yogurt in containers (like Yobourmet

containers or canning jars) and set them in the Excalibur, and set the

temperature.

Also, do you know if the Penzey's spices, the onion and

garlic powder are legal? Are all the spice they sell legal? Gay asked me to ask

you!

Penzey's individual spices are very fresh, and very good. A number of their

spice mixtures APPEAR to be legal, but I do not have a letter from them stating

so.

With regards to the onion and garlic, I make my own with the dehydrator. I do

have some of the Penzey's on hand for when I make some of my spice mixtures for

non-SCD family and friends.

My concern with the Penzey's onion and garlic is that my homemade stuff clumps

in our humid New Orleans climate. The Penzey's does not. This leads me to

believe that there may be an anti-caking agent in them. (Their other spices do

cake, so I believe they are pure.)

One more thing, do you have a frosting recipe that doesn't

taste like yogurt? My two IBD kids want something different. Tomorrow is my

non-IBD asthmatic son's birthday.

I'd have to look in several cook books to see. I remember one with egg whites

and cooked honey, but I have never used it -- I use a honey-vanilla topping

made with half-and-half SCD yogurt, honey, and vanilla. That doesn't qualify!

— Marilyn

New Orleans,

Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

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[Guest guest]

Hello,

I also have the Excalibur dehydrator and like to make yogurt in it since I can make a lot more at once than my normal yogurt maker. However, I was wondering if you cover your containers. I pour my mixture into one large bowl, uncovered, but then end up with a thick film on top. The yogurt tastes fine but only after I skim off the top layer. Any suggestions about that? Thanks!

Also, I have used the egg white and honey frosting and it's delicious! Tastes like marshmello fluff (or at least what I remember it to taste like).

Best,

Meaghan

[Guest guest]

At 03:58 PM 3/20/2009, you wrote:

I was wondering if you cover

your containers. I pour my mixture into one large bowl, uncovered, but

then end up with a thick film on top. The yogurt tastes fine but only

after I skim off the top layer. Any suggestions about that?

Thanks!

I would put a layer of plastic film or a lid or something over it to keep

the top from drying out.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 03:58 PM 3/20/2009, you wrote:

I was wondering if you cover

your containers. I pour my mixture into one large bowl, uncovered, but

then end up with a thick film on top. The yogurt tastes fine but only

after I skim off the top layer. Any suggestions about that?

Thanks!

I would put a layer of plastic film or a lid or something over it to keep

the top from drying out.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn or Meaghan,

Can you tell me which cookbook this frosting is in? Sounds super yummy. And

Marilyn, if you can share the frosting you use, it would be much appreciated!

Sounds like it might taste like cream cheese frosting (my pre-SCD fave).

Holly

Crohn's

SCD 12/01/08

> Also, I have used the egg white and honey frosting and it's delicious! Tastes

like marshmello fluff (or at least what I remember it to taste like).

> Best,

> Meaghan

>

[Guest guest]

thank you!Subject: Re: Yogourmet yogurt makers(Marilyn)To: BTVC-SCD Date: Friday, March 20, 2009, 2:58 PM

Hello,

I also have the Excalibur dehydrator and like to make yogurt in it since I can make a lot more at once than my normal yogurt maker. However, I was wondering if you cover your containers. I pour my mixture into one large bowl, uncovered, but then end up with a thick film on top. The yogurt tastes fine but only after I skim off the top layer. Any suggestions about that? Thanks!

Also, I have used the egg white and honey frosting and it's delicious! Tastes like marshmello fluff (or at least what I remember it to taste like).

Best,

Meaghan

[Guest guest]

Holly,

I got this recipe from an old post (not sure who gets the credit for this one).

Marshmellow Frosting:

2 egg whites

1 cup honey

1 t cider vinegar

1 t vanilla

Put all ingredients into a glass or stainless steel bowl, except vanilla. Place bowl over hot water bath on the stove top. With hand mixer beat at high speed for about 7-8 min. It will form stiff peaks when done.

Hope you like it as much as I did!

Meaghan

[Guest guest]

Looks great--but when do you put the vanilla in?

Thanks,

Terry

Re: Yogourmet yogurt makers(Marilyn)

Holly,

I got this recipe from an old post (not sure who gets the credit for this one).

Marshmellow Frosting:

2 egg whites

1 cup honey

1 t cider vinegar

1 t vanilla

Put all ingredients into a glass or stainless steel bowl, except vanilla. Place bowl over hot water bath on the stove top. With hand mixer beat at high speed for about 7-8 min. It will form stiff peaks when done.

Hope you like it as much as I did!

Meaghan

[Guest guest]

thanks!BelleSubject: Re: Yogourmet yogurt makers(Marilyn)To: BTVC-SCD Date: Saturday, March 21, 2009, 9:12 PM

Holly,

I got this recipe from an old post (not sure who gets the credit for this one).

Marshmellow Frosting:

2 egg whites

1 cup honey

1 t cider vinegar

1 t vanilla

Put all ingredients into a glass or stainless steel bowl, except vanilla. Place bowl over hot water bath on the stove top. With hand mixer beat at high speed for about 7-8 min. It will form stiff peaks when done.

Hope you like it as much as I did!

Meaghan

[Guest guest]

Thanks, looks yummy!

Holly

>

> Holly,

> I got this recipe from an old post (not sure who gets the credit for this

one).

> Marshmellow Frosting:

> 2 egg whites

> 1 cup honey

> 1 t cider vinegar

> 1 t vanilla

> Put all ingredients into a glass or stainless steel bowl, except vanilla.

Place bowl over hot water bath on the stove top. With hand mixer beat at high

speed for about 7-8 min.  It will form stiff peaks when done.

> Hope you like it as much as I did!

> Meaghan

>

[Guest guest]

Thanks, looks yummy!

Holly

>

> Holly,

> I got this recipe from an old post (not sure who gets the credit for this

one).

> Marshmellow Frosting:

> 2 egg whites

> 1 cup honey

> 1 t cider vinegar

> 1 t vanilla

> Put all ingredients into a glass or stainless steel bowl, except vanilla.

Place bowl over hot water bath on the stove top. With hand mixer beat at high

speed for about 7-8 min.  It will form stiff peaks when done.

> Hope you like it as much as I did!

> Meaghan

>