Guest guest Posted September 1, 2006 Report Posted September 1, 2006 I just blanched some almonds, made the milk and heated it to 105 and then mixed in the starter and honey and have it in the yogurt maker. I won't be able to take it out till at least 12:30 tonight and then hopefully when I get up in the morning I will have some yogurt. Hoping this batch turns out. I feel like such a dummy. k Saccharin, Honey and Yogurt Almond Sprouts are often called " soaks " because they swell rather than sprout, producing only a tiny bulge at their Almond Sprouts are often called " soaks " because they swell rather than sprout, producing only a tiny bulge at their germ instead of a root (sprout). Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote
Guest guest Posted September 2, 2006 Report Posted September 2, 2006 > > I just blanched some almonds, made the milk and heated it to 105 and then mixed in the starter and honey and have it in the yogurt maker. I won't be able to take it out till at least 12:30 tonight and then hopefully when I get up in the morning I will have some yogurt. Learning something new, even when it seems simple is a bit of an effort. Once you've mastered it, you feel powerful and efficient. ( Making goat yogurt has become a cinch for me now which is a good incentive to do so on a regular basis) I also find having to make things at home makes it feel like a home. Carol F. Quote
Guest guest Posted September 2, 2006 Report Posted September 2, 2006 What is my nut yogurt suppose to look like? I tried again last night and today when I took it out of the frigde it looks the consisdency of reg milk or even runnier. Grrrrr.......... Re: Saccharin, Honey and Yogurt > > I just blanched some almonds, made the milk and heated it to 105 and then mixed in the starter and honey and have it in the yogurt maker. I won't be able to take it out till at least 12:30 tonight and then hopefully when I get up in the morning I will have some yogurt. Learning something new, even when it seems simple is a bit of an effort. Once you've mastered it, you feel powerful and efficient. ( Making goat yogurt has become a cinch for me now which is a good incentive to do so on a regular basis) I also find having to make things at home makes it feel like a home. Carol F. Quote
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